Bavarian-Style Soft Pretzels
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon barley malt syrup or dark brown sugar
- 2tablespoons lard or softened unsalted butter
- 2tablespoons instant yeast
- 6cups (about 30 ounces) bread flour
- 1tablespoon plus ½ teaspoon kosher salt
- Food-grade lye, for dipping (see note)
- Coarse sea salt or pretzel salt, for sprinkling (do not substitute kosher salt)
Preparation
- Step 1
In a mixing bowl (or bowl of a mixer), stir together syrup, lard or butter, yeast, 2 cups warm water and half the flour. Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass.
- Step 2
Turn out onto counter (or attach dough hook to mixer) and knead for 8 to 10 minutes, until smooth and supple. Cut into 12 pieces and let rest 5 minutes.
- Step 3
Roll out each piece into a rope about 22 inches long. (For traditional shape, the ends should be thin and the center fat.) Lift both ends, twist them around each other once, then bring ends back and press them on either side of fat “belly,” at about 4 o’clock and 8 o’clock. Then gently spread out “shoulders” of pretzel. Transfer shaped pretzels to an ungreased baking sheet. (Alternatively, form each piece into a round or oval to make laugenbrötchen, rolls.)
- Step 4
Let rest at room temperature for 30 minutes, then refrigerate at least one hour or overnight.
- Step 5
Heat oven to 425 degrees. In a deep bowl, wearing rubber or latex gloves, make a solution of ½ cup lye and 10 cups water (or 1 part lye to 20 parts water); pour lye carefully into water to avoid splashing. Dip each pretzel in solution, turning it over for 10 to 15 seconds, and place back on baking sheet.
- Step 6
Sprinkle pretzels with salt. Bake about 15 minutes or until deep brown. Remove to a rack and serve warm.
- Food-grade lye is sold at amazon.com and the Brooklyn Kitchen, (718) 389-2982.
- Gruyère-paprika variation (adapted from Sigmund Pretzel Shop, New York): In Step 6, instead of sprinkling pretzels with salt, place 2 cups grated Gruyère cheese in a shallow bowl. Turn each pretzel over in cheese until coated and place back on baking sheet. As soon as pretzels are removed from oven, dust lightly with smoked paprika. Let cool on pan until cheese firms up. Serve warm.
Private Notes
Comments
I know this isn't authentic but I have used a recipe from Cooks Country for a couple of years and it recommends for those without lye, that you boil water and add about 1/4 cup baking soda. Dip each pretzel 15 seconds each side. They come out beautifully dark after baking which I believe is the purpose of the lye dip. I've never bought lye and this method seems to work well.
Use parchment paper on your pans and they won't stick and make clean-up such a hassle.
Bake the baking soda if you don't want to deal with the lye see this NY times article. I've tried this and its a difference maker. http://www.nytimes.com/2010/09/15/dining/15curious.html
Made this recipe yesterday. I reduced the flower to 5 cups and I still felt like the dough was fairly dry. I had to wet my hands and add water to the dough to really get it to roll out so that I could form the pretzels next time, I think I'll leave the pretzels overnight in the fridge before I cook them. Also, I did not use lye. Instead, I boiled 8 cups of water and put in a half a cup of baking soda. I left the water on low with no boil. Put the pretzels in the baking powder bath for 15 seconds each side. Then I put them on a drying rack for 10 seconds after which, I immediately basted them with unsalted butter and then sprinkled them with kosher salt & put them in the oven for 15 minutes. They were absolutely fabulous.!!! They didn't quite have the hard exterior that I believe lye would've achieved. I will be interested to see if leaving them uncovered overnight in the fridge will generate a harder coating.
Don't use Lye with aluminum baking pans. The Lye reacts with the aluminum and leaves large stains. That's what happened to mine.
Wetting your hands in a little bit of water while rolling out the dough into long rolls helps give you a bit of grip and makes it easier to get to 22 inches