GERMANY – Pretzeln

DSC_7989Whenever I’ve visited Germany, I’ve always sought out the bakeries for the fresh pretzels and especially the laugenbrezel type. These pretzels taste quite specific and I was keen to see if I could recreate the taste and texture. Happily, with the right recipe and carefully reading, they turned out.

  • Recipe chosen for pretzels
  • Cooking method: Oven


  • Faithfulness to recipe: Almost. I used unrefined maple syrup in place of malt extract.
  • Met expectations? Thankfully, yes. When you spend hours preparing and waiting, you want the result to be worth it.
  • Would cook again? Yes, at some point.
  • The taste test rated on a score of 5: 4.5. The croissants were in everyone’s minds, but since my daughter asked me to make these every day, that’s practically a 5.




  • 1 kg All purpose flour / Plain White Flour (around 9 – 12 % protein)
  • 260 ml milk (lukewarm)
  • 260 ml water (lukewarm)
  • 80 g Butter (unsalted)
  • 1 tbsp malt extract (liquid or dried, or brown sugar)
  • 2 tsp fast action dried yeast (or 42g fresh if using)
  • 2 tbsp salt (unrefined)

Finishing Solution

  • 1L Water
  • 1 Tbsp Baking Soda

For Topping

  • Unrefined salt (Rock/ sea salt) or cheese & ham cubes


In addition to allowing for proving time, you will need to prepare the first part of the dough one night before.

Refer to the detailed instructions here


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