German Pretzels (Brezeln)

Chewy, deep mahogany Bavarian pretzels with a glossy crust and a scattering of coarse salt.

TIME BREAKDOWN
Prep: 2h 10m
Cook: 15 min
Total: 2 hours 25 minutes
Vegetarian
✅
Nuts
❌
Serves
8 people
Difficulty
Medium

Ingredients

  • 500g strong white bread flour, plus extra for dusting
  • 10g fine salt
  • 7g fast-action dried yeast
  • 1 tsp caster sugar
  • 40g unsalted butter, softened
  • 280ml lukewarm water
  • For the bath: 60g bicarbonate of soda and 1.5 litres water
  • Coarse sea salt, to sprinkle

Method

  1. Mix the flour, salt, yeast and sugar in a large bowl. Add the butter and water and mix to a firm dough. Knead for 10 minutes until smooth, then cover and leave to rise for 1 hour until doubled.

  2. Divide into 8 pieces. Roll each into a 55cm rope, thicker in the middle and thin at the ends. Shape into a U, cross the ends twice and press them onto the bottom of the curve to make a pretzel.

  3. Place on lined trays, cover loosely and chill for 30 minutes to firm up the skin.

  4. Heat the oven to 220°C (200°C fan). Bring the water and bicarbonate of soda to a gentle boil in a wide pan. Lower the pretzels in one or two at a time, for 20 to 30 seconds each, turning once. Lift out and drain on a rack.

  5. Return to the trays, slash the thick part of each pretzel with a sharp knife and sprinkle with coarse salt.

  6. Bake for 12 to 15 minutes until deep brown and glossy. Cool slightly and eat the same day.