German Pretzel Recipe (without lye) – Oma's Soft Bavarian Laugenbrezeln
My German Pretzels (Laugenbrezeln) skip the lye ... just BAKED baking soda for that golden crust and chewy bite I love!
- Prep time
- 3 hr 5 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 tablespoons (108 g) baking soda
- ½ cup (120 ml) lukewarm water
- 1 teaspoon (4 g) granulated sugar
- 1 tablespoon (10 g) active dry yeast
- ¾ cup (180 ml) lukewarm milk
- 2 tablespoons (28 g) soft butter
- 3½ cups (455 g) all-purpose flour, divided
- 1 teaspoon (6 g) salt
- 3 cups (720 ml) hot water
- coarse sea salt, for sprinkling
Instructions
- 1
Preheat oven to 250°F (120°C). Spread baking soda on a foil-lined sheet and bake for 1 hour. Let cool.
- 2
Mix lukewarm water, sugar, and yeast. Let sit 10 minutes. Add milk, butter, 3 cups flour, and salt. Knead for 5–10 minutes. Let rise for 45–60 minutes until doubled.
- 3
Divide dough into 12 pieces for pretzels or 10 for rolls. Shape accordingly and place on parchment-lined sheets. Let rise uncovered for 30 minutes.
- 4
Dissolve cooled baked baking soda in 3 cups hot water. Dip each pretzel or roll in bath for 3 seconds.
- 5
Score the dough and sprinkle with coarse sea salt.
- 6
Bake in preheated 425°F (218°C) oven for 15 minutes or until golden brown. Cool on wire rack.