Authentic German Soft Pretzel (Laugenbrezeln)
Traditional German-style pretzels, featuring a crispy exterior and soft interior, are prepared by dipping them in a lye solution before baking.
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Instructions
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Preheat the oven to 375 F.
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Proof yeast by dissolving it in 1/4 cup warm water and sugar for 5 minutes. Combine flour, salt, proofed yeast, and 1 cup warm water, adding more as needed, to form a stiff dough ball. Knead for 5 minutes, rest, then knead in butter for 5 more minutes until fully incorporated and the dough is firm and velvety.
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Form the dough into a buttered ball and let it rise in a warm spot for about 1 hour until doubled.
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De-gas the risen dough, divide it into 12 two-ounce pieces, and roll each into a 1-foot strand, thicker in the middle. Lengthen each strand to 2 feet, then twist into a pretzel shape, securing the ends with a little water. Place shaped pretzels on a wax paper-lined baking sheet and refrigerate for 1 hour.
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Wearing gloves and safety glasses, slowly add 1 ounce of food-grade sodium hydroxide to 1 quart of water in a plastic or glass container, stirring with a plastic spoon, ensuring lye is always added to water.
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Remove pretzels from the refrigerator and dip each into the lye solution for 30 seconds. Transfer them with a slotted spoon to a greased or parchment-lined baking sheet. Sprinkle with salt and make a deep horizontal cut across the thickest part of each pretzel. Let them rest for 15 minutes.
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Bake the pretzels for 20 to 25 minutes, or until they achieve a deep golden-brown color.