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Home » Recipes » German Soft Pretzel Recipe (Laugenbrezel) #BreadBakers

German Soft Pretzel Recipe (Laugenbrezel) #BreadBakers

September 12, 2017 Updated: May 28, 2020 By Julie Menghini 28 Comments

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Two photo collage for Pinterest of Soft pretzels and a jar of mustard sit on a red checked paper napkin. A basket of pretzels sits in the background. A spreading knife sits next to the jar. The other photo is of one pretzel. The recipe title "German Soft Pretzels (Laugenbrezel) runs between the two photos.

This German Soft Pretzel recipe has that perfect pull when you bite into them and a soft and tender center. These pretzels are so good they don’t even need a dipping sauce.

Soft pretzels and a jar of mustard sit on a red checked paper napkin. A basket of pretzels sits off to the side.

I’ve made pretzels several times, but this German Soft Pretzel recipe proved to be one of the easiest, best tasting and least messy.

They are perfect for this month’s BreadBakers theme “International Breads” chosen by our host Wendy who is the creative genius behind A Day in the Life on the Farm. The only request was that we weren’t supposed to pick a recipe from our own country.

A large soft pretzel sits on a red checked paper napkin next to a spreading knife. A jar of mustard sits in the background,

When you say International Bread, that gives you so many to choose from. I believe that every country has a bread recipe that they are known for.

I also believe that some breads are made in different countries with different names but are still very similar. For example flatbread.

Flatbread could be defined as an Italian Pizza Crust, a Greek Pita, or an Indian Lachha Paratha and much more. Most are a combination of flour, water and salt rolled into a flat dough. Some are unleavened but that’s not always the case either. Perfectly clear right?

Soft pretzels and a jar of mustard sit on a red checked paper napkin. A basket of pretzels sits in the background. A spreading knife sits next to the jar.

I didn’t choose flatbread for this challenge. I chose a German Soft Pretzel Recipe also referred to as Laugenbrezel (Traditional German Pretzel).

My friend Google and I did some searching and found that somewhat true. There have been some variations but most of the pretzels still claim German heritage.

A torn open soft pretzel sits over a red checked paper napkin. A jar of mustard sits in the background.

One thing I liked about this recipe is that it went much quicker than some pretzels that I’ve made. They can also be a huge mess with boiling and baking.

These pretzels are boiled at a much gentler boil and a quick bake time which really reduced the fuss and the mess.

If you like reading our posts and seeing our recipes, let’s connect on Pinterest, Facebook & Instagram!

They’re perfect to eat as is but John liked his with some amazing French mustard my daughter brought us from France. I also used a garlic-parsley sea-salt that she also brought us from France.

Yep, I have a very generous daughter that is a talented little cook.

This German Soft Pretzel recipe has that perfect pull when you bite into them but a soft and tender center.  These pretzels are so good you don't even need a dipping sauce. | HostessAtHeart.com
This German Soft Pretzel recipe has that perfect pull when you bite into them but a soft and tender center.  These pretzels are so good you don't even need a dipping sauce. | HostessAtHeart.com
This German Soft Pretzel recipe has that perfect pull when you bite into them but a soft and tender center.  These pretzels are so good you don't even need a dipping sauce. | HostessAtHeart.com

This German Soft Pretzel recipe has that perfect pull when you bite into them but a soft and tender center.  These pretzels are so good you don't even need a dipping sauce. | HostessAtHeart.com
This German Soft Pretzel recipe has that perfect pull when you bite into them but a soft and tender center.  These pretzels are so good you don't even need a dipping sauce. | HostessAtHeart.com
This German Soft Pretzel recipe has that perfect pull when you bite into them but a soft and tender center.  These pretzels are so good you don't even need a dipping sauce. | HostessAtHeart.com

Don’t have time to make it now? Pin it for later!

I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars!  ⭐️⭐️⭐️⭐️⭐️

Soft pretzels and a jar of mustard sit on a red checked paper napkin. A basket of pretzels sits in the background. A spreading knife sits next to the jar.
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4 from 2 votes

German Soft Pretzel Recipe

This German Soft Pretzel recipe has that perfect pull when you bite into them and a soft and tender center.  These pretzels are so good they don’t even need a dipping sauce.
Prep Time 2 hrs 35 mins
Cook Time 15 mins
Total Time 2 hrs 50 mins
Servings 12 pretzels
Author Julie Menghini

Ingredients

  • 2 cups warm water
  • 2 1/4 oz instant or rapid-rise yeast packages
  • 2 tbsp Barley Malt Syrup
  • 6.5 cups bread flour I use unbleached
  • 2 tbsp kosher salt or a coarse alternative
  • 8 tbsp butter cold and diced
  • 8 cups water
  • 1/2 cup baking soda
  • 1/4 cup dark brown sugar
  • 1/2 cup pale ale beer
  • Pretzel salt for sprinkling or a coarse alternative

Instructions

  • Using a medium-sized mixing bowl, combine the warm water, yeast and Barley malt syrup.  Set aside and allow to proof for 10 minutes or until foamy.
  • Using the bowl of an electric stand mixer, combine the flour and salt.  Whisk to combine.  Cut in the butter using your fingers until the butter is crumbled into the flour.
  • Pour the yeast mixture into the flour/butter mixture and using the paddle attachment, mix until a shaggy dough forms and water is absorbed.
  • Change to the dough hook and mix on medium speed until dough is smooth and elastic, approximately 6 minutes.
  • Cover the bowl with a clean damp towel and put it in a warm area for 2 hours or until doubled in size. I put it in my oven without turning it on.
  • Preheat the oven to 450°F.  Spray two baking sheets with non-stick spray. In a large sauce pan or dutch oven, add 8 cups of water, baking soda, dark brown sugar and beer to a boil.  Reduce heat and maintain a simmer.
  • Roll the dough out into a 14×12 inch rectangle.  Cut the dough into 1-inch strips.  I used a pizza cutter to make my cuts.
  • Roll out each strip into 30-33-inch ropes.  To form pretzels, loop a strip into a “U” and cross the ends at the bottom.  Bring the top of the “U” down the crossed pieces and pinch together.
  • Boil each pretzel separately for 30 seconds.  Remove with a slotted spatula so water drains from the pretzel and place it on a prepared baking sheet. Repeat putting 6 pretzels on each baking sheet.
  • Sprinkle each pretzel with pretzel salt.  It’s easier while they’re still wet. Bake for 5 minutes and then rotate the baking sheet.  Bake an additional 5 to 8 minutes more or until pretzels develop a dark brown color.
  • Remove pretzels to a wire cooling rack.  Allow them to cool slightly before serving. Serve with mustard, melted butter or cheese sauce.

Notes

Recipe by Olivia’s Cuisine

Nutrition

Calories: 345kcal | Carbohydrates: 56g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 2614mg | Potassium: 84mg | Fiber: 1g | Sugar: 6g | Vitamin A: 235IU | Calcium: 25mg | Iron: 0.7mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

Just like our recipes, our BreadBakers group is a diverse group of bakers and I am really excited to see what everyone brought!

  • Apfelpfannkuchen (Apple Pancake) from A Day in the Life on the Farm
  • Auvergne Crown from Karen’s Kitchen Stories
  • Bauernbrot from All That’s Left Are The Crumbs
  • Chilli and Coriander Scones from Sizzling Tastebuds
  • Dutch Tiger Bread (Tijgerbolletjes)from Baking Sense
  • German Soft Pretzels (Laugenbrezel) from Hostess At Heart
  • German Soft Pretzels from Herbivore Cucina
  • Kardemummabullar – Swedish Cardamom Rolls from Ambrosia
  • Pletzel – Onion Poppyseed Flatbread from Cook’s Hideout
  • Pretzel Bites from My Cooking Journey
  • Savoury Kugelhopf from The Mad Scientist’s Kitchen
  • Whole Wheat Pita bread from Sonlicious
  • Yemeni Kubaneh – Buttery Rolls from Food Lust People Love

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].

 Pin it now

Two photo collage for Pinterest of Soft pretzels and a jar of mustard sit on a red checked paper napkin. A basket of pretzels sits in the background. A spreading knife sits next to the jar. The other photo is of one pretzel. The recipe title \"German Soft Pretzels (Laugenbrezel) runs between the two photos.

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Comments

  1. Sonia says

    October 5, 2017 at 12:28 am

    Hi Jess,

    I still have to get my hands trained to shape pretzels, but the recipe is so tempting that I cannot wait to try them quicly. Thanks for sharing.

    Sonia

    Reply
    • Julie Menghini says

      October 5, 2017 at 10:39 am

      Thank you for stopping by Sonia! These pretzels are very good. I will make them smaller next time though which will make them easier to handle and a better size for serving.

      Reply
  2. Pavani says

    September 19, 2017 at 11:13 am

    Your pretzels look awesome Julie. Love the shape of them.

    Reply
    • Julie Menghini says

      September 21, 2017 at 8:05 am

      Thank you so much, Pavani!

      Reply
  3. sharanya palanisshami says

    September 19, 2017 at 4:20 am

    Pretzels looks so beautiful…………

    Reply
    • Julie Menghini says

      September 19, 2017 at 7:56 am

      Thank you Sharanya!

      Reply
  4. Namita says

    September 17, 2017 at 4:38 am

    Hello Julie,
    Loved to read the write-up. Your pretzels look beautiful and delicious. You’ve explained the procedure so well. Never baked pretzels before. Your post prompts me to try them out soon.

    Reply
    • Julie Menghini says

      September 17, 2017 at 10:42 am

      Thank you so much Namita! That’s why I love this bread group! It opens my eyes to so many recipes.

      Reply
  5. Mayuri Patel says

    September 13, 2017 at 2:38 pm

    With a German recipe, I guess beer can’t be too far off 🙂 Beautiful pretzels. I’ve yet to try out making pretzels at home.

    Reply
    • Julie Menghini says

      September 15, 2017 at 8:54 am

      Thank you, Mayuri! I think the beer contributed to the briny exterior. They were definitely delicious!

      Reply
  6. Eileen says

    September 13, 2017 at 12:47 pm

    First of all, what a nice daughter to bring you such thoughtful presents! You raised her right! The pretzels look delish. We were in Germany last fall and saw big beautiful pretzels just like these in all the bakeries.

    Reply
    • Julie Menghini says

      September 15, 2017 at 8:53 am

      Thank you Eileen! My daughter is an amazing person in so many ways. These pretzels are so good that I’ll be making them again.

      Reply
  7. Debbie Spivey says

    September 13, 2017 at 8:57 am

    YUM!

    Reply
    • Julie Menghini says

      September 15, 2017 at 8:52 am

      Thank you Debbie! Happy Friday!

      Reply
  8. themadscientistskitchen says

    September 13, 2017 at 5:11 am

    Definitely these look yum.

    Reply
    • Julie Menghini says

      September 13, 2017 at 8:22 am

      Thank you so much!

      Reply
  9. patti says

    September 12, 2017 at 11:48 pm

    I love pretzels! These look yummy. Bread is wonderful, no matter what it’s called or where it comes from. (in my opinion).

    Reply
    • Julie Menghini says

      September 13, 2017 at 8:23 am

      I’m with you, Patti! I love a great bread and don’t waste the calories on the boring stuff.

      Reply
  10. Karen says

    September 12, 2017 at 11:31 am

    How interesting that there is beer in the boiling liquid! these are gorgeous. I would eat a whole one in a single sitting. That seasoned salt from France sounds delicious too.

    Reply
    • Julie Menghini says

      September 13, 2017 at 8:24 am

      Thank you, Karen! These were really good and I think next time I make them they will be half the size.

      Reply
  11. [email protected]ingisMySport says

    September 12, 2017 at 8:49 am

    These look so delicious Julie! So authentic. I need to practice my pretzel making skills–last time didn’t go so hot lol Great job 🙂

    Reply
    • Julie Menghini says

      September 13, 2017 at 8:27 am

      Thank you, Jess! I think this was my most successful version and the least messy so I can stop searching for the perfect one. I’ll make them half the size next time though because I couldn’t eat a whole one. Enjoy your day my friend!

      Reply
  12. Sonal Gupta says

    September 12, 2017 at 8:25 am

    Absolutely love these pretzels! Are these similar in taste like Aunt Annie’s? I love those pretzels!! Is there any other Substitute that I can use in place of barley malt?
    Love
    Sonal

    Reply
    • Julie Menghini says

      September 13, 2017 at 8:30 am

      Thank you, Sonal! They taste very much like the commercial homemade pretzels. Moist, tender with a great crust. The recipe said you could substitute the barley malt with brown sugar but I think you could actually leave it out without compromising the recipe. You could also make them smaller for little hands too! Thanks for stopping by my friend! ❤️

      Reply
  13. Sowmya says

    September 12, 2017 at 7:58 am

    Those pretzels look so beautiful and inviting.

    Reply
    • Julie Menghini says

      September 13, 2017 at 8:31 am

      Thank you Sowmya! They were fun to make too but us bread lovers like it all don’t we?

      Reply
  14. Wendy Klik says

    September 12, 2017 at 7:40 am

    So glad you made it in time. Wouldn’t have wanted to miss out on these amazing pretzels!

    Reply
    • Julie Menghini says

      September 13, 2017 at 8:32 am

      It was done and I was in the shower when I started thinking of the time change! Next time I will just schedule it. Thank you for your patience, Wendy. I really enjoy this group and our events.

      Reply

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