What gives Bretzels their signature crust?

A brief dip in a boiling baking soda bath creates the characteristic chewy crust and deep golden color.

Can I substitute baking soda for lye in the bath?

Yes, baking soda is a safer alternative to food-grade lye and produces excellent results.

Let the dough rise for about 1 hour or until it doubles in size to develop flavor and texture.

Coarse sea salt is traditional, but poppy or sesame seeds add flavorful variety.

Dough pieces are rolled into 40 cm ropes and then shaped into rings by pressing the ends together.

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

This recipe has been a family favorite for celebrations especially when unique treats are needed We love the distinctive twist of pretzel rings

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

Family gatherings are always happier when these pretzels are on the table bringing delicious memories and joy

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 pretzel rings fresh from the oven A perfect snack to impress your guests

→ What gives Bretzels their signature crust?: A brief dip in a boiling baking soda bath creates the characteristic chewy crust and deep golden color.
→ Can I substitute baking soda for lye in the bath?: Yes, baking soda is a safer alternative to food-grade lye and produces excellent results.
→ How long should the dough rise before shaping?: Let the dough rise for about 1 hour or until it doubles in size to develop flavor and texture.
→ What toppings are recommended for these bretzels?: Coarse sea salt is traditional, but poppy or sesame seeds add flavorful variety.
→ How are these pretzel rings shaped?: Dough pieces are rolled into 40 cm ropes and then shaped into rings by pressing the ends together.