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The Hirshon German Soft Pretzels - Laugenbrezel

The Hirshon German Soft Pretzels – Laugenbrezel

  • Total Time: 0 hours


Units Scale
  • 200 ml water (40°C)
  • 5 g dry yeast
  • 100 ml whole milk
  • 5 g kosher salt
  • 5 g sugar
  • 40 g top-quality butter
  • 500 g bread flour (strong flour)
  • 500 ml water
  • 15 g lye
  • Pretzel salt or use TFD’s strong preference of Georgian Svanetian salt instead, made with pretzel salt instead of kosher salt, but go with your personal taste


  1. In a bowl or small pot, put in the 40 g butter, 100 ml milk, and 5 g salt. Heat on low until the butter just melts and set aside.
  2. In a separate bowl, add 200 ml warm water and 5 g sugar. Mix and add 5 g dry yeast. Mix well and wait for 10-15 minutes until the yeast bubbles up.
  3. Add the 500 g flour to a large bowl. Make a ‘crater’ in the middle of the flour and pour in the butter/milk mix. Toss some flour over the butter/milk and then pour in the yeast water around the outside of the crater.
  4. Gradually mix the flour into the liquid with your fingers. When the flour starts to absorb some of the liquid, start bringing together the flour with your hands until you can form a ball.
  5. When you can bring together into a ball, remove from bowl and knead until the dough is smooth – about 10 minutes.
  6. Return dough to bowl and cover. Let rise for 40 minutes in a warm place or until about doubled in size.
  7. Divide dough into 10 equal pieces (it’s about 80 g each if you’re weighing). Gently roll each piece into a short cylinder/log shape.
  8. Next, take each dough ‘log’ and roll out the ends – leave the very center of the ‘log’ untouched (so it doesn’t lose its air) and roll out the right and left sides until long, thin and tapered.
  9. Twist the long ends around each other and press the tapered tips into the fat part of the pretzel.
  10. In a medium bowl, put in water first then mix in the lye until the lye is dissolved. (Be very careful with lye! Make sure your room is ventilated and you’re wearing rubber gloves and even consider safety glasses).
  11. Still wearing your gloves and glasses, grab each pretzel at the top where the tips are pressed into the fat part. Dip it into the lye solution, making sure every part gets covered in some liquid. Lift out, let drain and arrange onto baking sheets in preparation to bake.
  12. Sprinkle with pretzel salt while still wet. Traditionally, Germans would only salt the “fat” part of the pretzel.
  13. Bake at 240°C (no steam) for 15 minutes.
  14. The pretzels should be nice and dark brown when removed. You can also serve these with softened top-quality butter or use them for sandwiches! Slice open the fat part of the pretzels and stuff with your favorite fillings – butter, ham, pickles, lettuce, cheese, etc.
  15. For a true süd deutsch (south German) feast, serve pretzels with Weißwurst, real German sweet Senf (mustard) and your best Bavarian Beer!
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 553.34 kcal
  • Sugar: 2.98 g
  • Sodium: 525.41 mg
  • Fat: 11.16 g
  • Saturated Fat: 5.94 g
  • Trans Fat: 0.33 g
  • Carbohydrates: 94.88 g
  • Fiber: 3.39 g
  • Protein: 16.53 g
  • Cholesterol: 24.08 mg

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