Save to Pins A festive take on classic German pretzels, shaped into celebratory rings and sprinkled with coarse salt. Perfect for parties or special occasions.
Making these pretzels has become a celebration staple in our home, bringing everyone together for a tasty treat.
Ingredients
- 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
Instructions
- 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.
Save to Pins This recipe always sparkles during our family gatherings, turning baking into a joyous event.
Required Tools
Large mixing bowl, saucepan, slotted spoon, baking sheet, parchment paper, wire rack
Allergen Information
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.
Nutritional Information
Calories: 210, Total Fat: 2.5 g, Carbohydrates: 41 g, Protein: 6 g per pretzel ring
Save to Pins Enjoy these festive Bretzels Anneau de Fête fresh and warm for the best taste.
Frequently Asked Questions
- → What gives the pretzels their characteristic crust?
Dipping the dough rings in a boiling baking soda solution before baking creates the distinctive crust and color.
- → Can I substitute food-grade lye with baking soda?
Yes, baking soda is a safe alternative that produces a similar crust though the finish may be less glossy than with lye.
- → How long should the dough rise before shaping?
Let the dough rise for about one hour or until it has doubled in size to ensure a soft, airy texture.
- → What toppings enhance the flavor of these pretzel rings?
Coarse sea salt is traditional, but adding poppy or sesame seeds offers an appealing variety.
- → What are suitable accompaniments for serving?
Serve warm with sweet mustard, cheese dips, or sliced sausages to complement the flavors well.