Name: Laugenbrezel (German Style Soft Pretzels) recipe by Priya Suresh at BetterButter
Prep time: 180 min
Cook time: 30 min
Total time: 210 min
Yield: 4
Ingredients: 2+ 1/4 tsp Dry active yeast; 1+1/2 tsp Sugar; 1 cup Warm Milk; 3+1/4 cups All purpose flour; 1 tsp Salt; 6 cups Water; 2 tbsp Baking soda; 1 tsp Cornmeal; 2 tbsp Milk; 2 tbsp White sesame seeds; 2 tbsp Black sesame seeds

ABOUT Laugenbrezel (German Style Soft Pretzels) RECIPE

This authentic German pretzel aka Laugenbrezel has a dark brown, crispy, salty crust and a soft dough inside. It has a plump body, a thin crisp however not dry crossed arms. The hard or crunchy pretzels are an American invention. Usually Pretzels goes an egg wash after the soda bath, to give them more shine, but i left the egg wash here and sprinkled the sesame seeds. These pretzels are egg free, if don't like sesame seeds you also sprinkle sea salt as like the authentic pretzels.

Instructions

In a large bowl, dissolve the yeast and sugar in warm milk and allow that to stand for about 5 minutes. Add the 3 cups flour and salt to the proofed yeast and stir until a soft dough forms.
Turn dough out into a lightly floured surface and knead until its smooth and elastic. The dough will feel slightly sticky, so add a bit of flour as and when necessary while kneading. This should take about 8-10 minutes.
The dough will feel slightly sticky, so add a bit of flour as and when necessary while kneading. This should take about 8-10 minutes. Form the dough into a ball and place in a large oiled bowl, turning to coat the dough with oil.
Cover and allow the dough to rise for about 40 minutes or until it doubles in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Deflate the dough, cover and let it rest 5 minutes.
Divide the dough into 12 equal portions. Work with one portion at a time and cover the remaining dough to prevent it from drying.
Roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at the end of each rope.
Twist the rope at the base of the circle. Fold the ends over the circle and shape it into a traditional pretzel shape, pinching gently to seal.
Place these pretzels on a lightly greased baking sheet. Cover and let it rise for 10 minutes, the pretzels will rise only slightly. Pour 6 cups of water and baking soda in a non-aluminium pan and bring it to a boil.
Turn down the heat and simmer. Gently lower a pretzel into the simmering water. Cook on each side for about 15 seconds. The pretzel will puff up a bit.
Remove from the water with a slotted spoon and place it on a greased wire rack. This will prevent the pretzel from sticking to the rack. Repeat with the remaining pretzels.
Place the pretzels on a baking sheet sprinkled with cornmeal or semolina. Brush with milk and sprinkle with sesame seeds.
Bake at 218 degrees celsius for 12 minutes or until the pretzels have a deep golden brown colour. Transfer to a wire rack to cool.
Serve warm with a dip of your choice or just plain.

Similar Recipes