What gives Bretzels their distinctive crust?

Boiling the dough rings briefly in a baking soda bath before baking creates the characteristic shiny, deep brown crust typical of Bretzels.

Can I substitute food-grade lye for baking soda?

Yes, food-grade lye produces a glossy finish and authentic flavor but must be handled carefully due to its caustic nature.

The dough should be smooth, elastic, and well-kneaded, ensuring it rises properly and holds its shape during baking.

The dough ropes are shaped into rings by rolling, then pressing the ends together to seal before boiling and baking.

Coarse sea salt is traditional, but adding poppy or sesame seeds can provide a pleasant variation.

A festive take on classic German pretzels shaped into celebratory rings and sprinkled with coarse salt Perfect for parties or special occasions

I enjoy making these pretzel rings because they bring a festive and authentic touch to any celebration

Dough: 500 g all-purpose flour, 1 packet (7 g) active dry yeast, 1 tsp sugar, 1 ½ tsp salt, 1 tbsp softened butter, 300 ml lukewarm water
Lye Bath (for authenticity see notes for alternatives): 1 liter water, 40 g baking soda (if not using food-grade lye)
Topping: 2 tbsp coarse sea salt

Step 1:: In a bowl dissolve the yeast and sugar in the lukewarm water Let sit for 5 minutes until foamy
Step 2:: Add the flour, salt, and butter Mix until a dough forms
Step 3:: Knead on a lightly floured surface for 8 10 minutes until smooth and elastic
Step 4:: Place dough in a greased bowl cover and let rise for 1 hour or until doubled in size
Step 5:: Preheat oven to 220°C (425°F) Line a baking sheet with parchment paper
Step 6:: Punch down dough and divide into 8 equal pieces Roll each into a 40 cm rope then shape into rings pressing the ends together to seal
Step 7:: In a large saucepan bring 1 liter water to a boil Carefully add the baking soda (it will bubble)
Step 8:: Using a slotted spoon dip each pretzel ring into the simmering bath for 30 seconds then place on the prepared baking sheet
Step 9:: Sprinkle each with coarse salt
Step 10:: Bake for 12 15 minutes until deep golden brown
Step 11:: Cool slightly on a wire rack before serving

This recipe has become a family favorite especially during holidays when everyone gathers to share pretzels and stories

Large mixing bowl Saucepan Slotted spoon Baking sheet Parchment paper Wire rack

Contains gluten (wheat) and dairy (butter) May contain traces of nuts or soy depending on flour brand double-check labels if allergies are a concern

Calories 210 Total Fat 2.5 g Carbohydrates 41 g Protein 6 g per ring

Enjoy these festive pretzels fresh from the oven and share the joy with friends and family

→ What gives Bretzels their distinctive crust?: Boiling the dough rings briefly in a baking soda bath before baking creates the characteristic shiny, deep brown crust typical of Bretzels.
→ Can I substitute food-grade lye for baking soda?: Yes, food-grade lye produces a glossy finish and authentic flavor but must be handled carefully due to its caustic nature.
→ What is the ideal dough texture before baking?: The dough should be smooth, elastic, and well-kneaded, ensuring it rises properly and holds its shape during baking.
→ How should the pretzel rings be shaped?: The dough ropes are shaped into rings by rolling, then pressing the ends together to seal before boiling and baking.
→ What toppings enhance the flavor of Bretzels?: Coarse sea salt is traditional, but adding poppy or sesame seeds can provide a pleasant variation.