Germany · Europe
German Pretzels
A real lye dip (wear gloves) gives Bavarian pretzels their mahogany shell.
German lye pretzelsBavarian soft pretzels
The Chemistry in This Bake
Dipping shaped dough in a lye or baking-soda bath, directly changing surface pH before baking.
Learn the full technique →Ingredients
- Bread flour
- Instant yeast
- Salt
- Warm water
- Butter
- Food-grade lye (or baking soda)
- Coarse pretzel salt
Method
Knead a firm dough and rise until doubled.
Divide, roll ropes, and shape classic pretzels; chill until firm.
Wearing gloves, dilute food-grade lye in cold water (or use a strong baking soda bath).
Dip each pretzel in the alkaline solution for 20-30 seconds.
Score the belly of each pretzel and sprinkle with coarse salt.
Bake at 220 °C for 15-18 minutes until deep brown.