Laugen Bavarian Pretzel Recipe
Hand-salted twist, baked to order. Served with queso blanco imported from Munich.
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Ingredients
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Pretzel Dough
Method
Preparing Pretzels
Make the Dough
In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until frothy. Add the flour and salt, mixing until a dough forms.
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
Shape the Pretzels
Preheat oven to 450°F (230°C). Divide the dough into 8 equal pieces. Roll each piece into a long rope, then twist into a pretzel shape and place on a parchment-lined baking sheet.
Prepare the Baking Soda Bath
In a large pot, bring 10 cups of water to a boil. Add the baking soda carefully. Boil each pretzel for about 30 seconds, then remove and place back on the baking sheet.
Bake the Pretzels
Sprinkle the pretzels with coarse sea salt and bake in the preheated oven for 12-15 minutes or until golden brown.
Serve
Serve warm with queso blanco for dipping.