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authentic German pretzel recipe Laugenbrezeln

Authentic German Pretzel Recipe (Laugenbrezeln with Real Lye)

5 from 3 votes
These traditional German pretzels (Laugenbrezeln) are deeply flavorful with a rich, complex dough made from a combination of fresh yeast, baking malt, and the optional addition of sourdough for even more depth. After an overnight fermentation, the pretzels are carefully shaped and dipped in a lye solution, which gives them their signature deep brown crust and unmistakable taste. Soft and fluffy on the inside with a shiny, chewy exterior—this is the closest you’ll come to an authentic German pretzel outside of Germany.
These recipes were tested using grams for accuracy. Cup conversions are provided for convenience but may vary. For the best results—especially with German baking—I recommend using a kitchen scale.
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Prep Time 1 hour
Cook Time 15 minutes
Resting Time 1 day
Total Time 1 day
Servings: 8 Pretzels
Course: Bread, Breakfast
Cuisine: German
Calories: 238
Ingredients Equipment Method Nutrition Video Notes

Ingredients
 

  • Pre-Dough
  • 100  g all-purpose flour
  • 60  ml cold water (about 10 °C / 50 °F)
  • 2 g dry yeast or 15g sourdough starter
  • Main Dough
  • 400  g all-purpose flour
  • 15  g malt powder
  • 10  g salt
  • 4 g dry yeast Or 10g fresh yeast
  • 15  g soft butter or lard
  • 200  ml cold water (about 10 °C / 50 °F)
  • Also Needed
  • 1,000  ml Water cold water at 20 °C (68 °F)
  • 40 g food grade lye
  • Pretzel salt

Equipment

Method
 

  1. Prepare the Starter
  2. In a bowl, mix flour, yeast, and cold water on low speed. Knead on high speed for 3 minutes. Cover with plastic wrap and let rest at room temperature for 1 hour. Then refrigerate for 12–14 hours.
  3. Make the Dough
  4. Combine the main dough ingredients with the starter. Mix on low for 4 minutes, then knead on high for 5 minutes (dough temp should be around 75 °F).
  5. Rest the Dough
  6. Cover and let the dough rest in the bowl for 20 minutes.
  7. Shape the Pretzels
  8. Divide into 7-8 equal pieces. Roll each into a rope, thicker in the middle and thinner at the ends. Keep the ends rounded.
  9. Twist and Proof
  10. Shape each rope into a pretzel. Place on a lined baking sheet, cover loosely with plastic wrap, and let rise at room temp for 1–2 hours, until doubled in size.
  11. Chill the Pretzels
  12. Uncover and refrigerate the shaped pretzels for 60 minutes to firm up.
  13. Preheat and Prepare the Lye
  14. Preheat your oven to 450 °F (230 °C) with top and bottom heat. While the oven heats, prepare your lye solution.
    ⚠️ Important Safety Notes for Working with Lye: Use only food-grade lye (sodium hydroxide). Always wear gloves and eye protection when handling it. Only use glass or stainless steel containers—never plastic or aluminum. Always add lye to water, never water to lye (or it can cause a dangerous reaction). Use cold water at 20 °C (68 °F)—once lye is added, the solution will naturally rise to around 30 °C (86 °F). Your pretzels must be cold before dipping. If they’re warm, they may react and change texture or color. Never use more than 40 g of lye per 1,000 ml of water.
    DO NOT USE CUP MEASURMENTS FOR YOUR LYE SOLUTION ONLY USE A SCALE!
  15. Wearing gloves, gently dip each cold pretzel into the lye solution for no more than 5 seconds. Let any excess drip off, then place the pretzels on a parchment-lined baking sheet. Using a sharp blade, score the thick part (the belly) of each pretzel, then sprinkle with coarse salt.
  16. Bake in the middle of the oven for 12–14 minutes until golden brown. Cool on a wire rack.
  17. Enjoy with Butter

Nutrition

Calories: 238kcalCarbohydrates: 49gProtein: 7gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gCholesterol: 0.5mgSodium: 500mgPotassium: 88mgFiber: 2gSugar: 1gVitamin A: 4IUVitamin C: 0.1mgCalcium: 19mgIron: 3mg

Video

Notes

DO NOT use cup measurments for the lye bath. Only use a scale for exact measurments. 
Chilling Before Lye Bath: Always chill the shaped pretzels before dipping in the lye solution. Warm dough reacts differently and can affect the texture and color.
Baking Surface: Use thick, high-quality parchment paper. Thin or low-quality sheets can burn under the high oven temperature.
Handling Lye Safely: Always wear gloves and eye protection when handling the lye solution, and use only stainless steel or glass bowls — never plastic or aluminum. Do not breathe directly over the lye solution when mixing it with water. I make sure to keep my face away from the bowl while adding the lye to avoid any fumes.
Scaling the Recipe: If you use the 2x or 3x button to scale this recipe, do not increase the lye solution. You only need 1000 ml water + 40 g food-grade lye, no matter how many pretzels you’re making.

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