Save It A festive take on classic German pretzels, shaped into celebratory rings and sprinkled with coarse salt. Perfect for parties or special occasions.
I have always enjoyed baking these pretzels for family gatherings; the aroma filling the kitchen makes it feel truly festive.
Ingredients
- 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
Instructions
- 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.
Save It My family always gathers around these pretzels, sharing stories and laughter as we enjoy this delicious treat together.
Required Tools
Large mixing bowl, saucepan, slotted spoon, baking sheet, parchment paper, wire rack
Allergen Information
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.
Nutritional Information
Calories: 210, Total Fat: 2.5 g, Carbohydrates: 41 g, Protein: 6 g per pretzel ring
Save It These pretzels bring a cozy German tradition to your table with an unmistakable flavor and texture.
Common Questions About Recipes
- → What makes these pretzel rings soft inside?
The dough is kneaded until smooth and allowed to rise for an hour, resulting in a tender and airy texture inside the rings.
- → Why dip the pretzel rings in a baking soda bath?
The baking soda bath creates the signature dark brown, glossy crust and adds subtle flavor by alkalizing the surface before baking.
- → Can I add different toppings besides coarse salt?
Yes, toppings like poppy seeds or sesame seeds can be sprinkled before baking for added flavor and texture.
- → How long should the dough rise before baking?
The dough needs to rise about one hour or until it doubles in size to develop the right texture and flavor.
- → What is the best way to serve these pretzel rings?
They pair wonderfully with sweet mustard, cheese dips, or sliced sausages for a complete savory experience.
- → Is it necessary to use food-grade lye for the bath?
While traditional, food-grade lye must be handled carefully. Baking soda is a safer and effective alternative that still achieves the desired crust.