What gives bretzels their distinctive crust?

Boiling the dough briefly in a baking soda solution before baking creates the characteristic chewy crust and deep color.

Can I substitute baking soda for food-grade lye?

Yes, baking soda is a safer alternative though food-grade lye produces a glossier finish but must be handled with care.

The dough should rise for about 1 hour or until doubled in size to develop the right texture.

Coarse sea salt is classic; poppy or sesame seeds add variety and extra flavor.

Serve with sweet mustard, cheese dips, or sliced sausages to enhance their savory taste.

Yes, it contains no meat or animal gelatin, suitable for vegetarian diets.

A festive take on classic German pretzels, shaped into celebratory rings and sprinkled with coarse salt. Perfect for parties or special occasions.

Making these pretzels has always brought my family together, filling the kitchen with delightful aromas and lots of laughter.

Dough: 500 g all-purpose flour 1 packet (7 g) active dry yeast 1 tsp sugar 1 ½ tsp salt 1 tbsp softened butter 300 ml lukewarm water
Lye Bath (for authenticity see notes for alternatives): 1 liter water 40 g baking soda (if not using food-grade lye)
Topping: 2 tbsp coarse sea salt

Step 1:: In a bowl, dissolve the yeast and sugar in the lukewarm water. Let sit for 5 minutes until foamy.
Step 2:: Add the flour, salt, and butter. Mix until a dough forms.
Step 3:: Knead on a lightly floured surface for 8 10 minutes until smooth and elastic.
Step 4:: Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Step 5:: Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
Step 6:: Punch down dough and divide into 8 equal pieces. Roll each into a 40 cm rope, then shape into rings, pressing the ends together to seal.
Step 7:: In a large saucepan, bring 1 liter water to a boil. Carefully add the baking soda (it will bubble).
Step 8:: Using a slotted spoon, dip each pretzel ring into the simmering bath for 30 seconds, then place on the prepared baking sheet.
Step 9:: Sprinkle each with coarse salt.
Step 10:: Bake for 12 15 minutes until deep golden brown.
Step 11:: Cool slightly on a wire rack before serving.

This recipe always reminds me of cozy family gatherings when everyone eagerly waits to enjoy the first warm pretzel fresh from the oven.

Large mixing bowl Saucepan Slotted spoon Baking sheet Parchment paper Wire rack

Contains gluten (wheat) and dairy (butter) May contain traces of nuts or soy depending on flour brand double-check labels if allergies are a concern

Calories: 210 Total Fat: 2.5 g Carbohydrates: 41 g Protein: 6 g

Enjoy these soft and chewy pretzel rings fresh and warm for the best taste and texture.

→ What gives bretzels their distinctive crust?: Boiling the dough briefly in a baking soda solution before baking creates the characteristic chewy crust and deep color.
→ Can I substitute baking soda for food-grade lye?: Yes, baking soda is a safer alternative though food-grade lye produces a glossier finish but must be handled with care.
→ How long should the dough rise before shaping?: The dough should rise for about 1 hour or until doubled in size to develop the right texture.
→ What toppings complement these festive bretzels?: Coarse sea salt is classic; poppy or sesame seeds add variety and extra flavor.
→ What are good serving suggestions for these bretzels?: Serve with sweet mustard, cheese dips, or sliced sausages to enhance their savory taste.
→ Is the dough suitable for vegetarians?: Yes, it contains no meat or animal gelatin, suitable for vegetarian diets.