Davia's Authentic German Pretzel (Laugenbrezeln) - Burlington County Agricultural Center
These are the real deal!
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.burlcoagcenter.com.
Cooking tools:
- Stand mixer
- Instant-read thermometer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plastic wrap
- Baking sheet
- Parchment paper
- Refrigerator
- Oven
- Glass container
- Gloves
- Safety goggles
- Paring knife
- Cooling rack
Ingredients
- ⅘ cups all-purpose flour
- ¼ cups cold water (about 10 °C / 50 °F)
- 1/2 tsp dry yeast or 15g sourdough starter
- 3 ⅕ cups all-purpose flour
- 3 tsp malt powder
- 2 tsp salt
- 1 tsp dry yeast Or 10g fresh yeast
- ⅛ cups soft butter or lard
- 3/4 cups cold water (about 10 °C / 50 °F)
- 4 ¼ cups Water cold water at 20 °C (68 °F)
- 8 tsp food grade lye
- Pretzel salt
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Bavarian Pretzels/ Pretzel Rolls (Laugenbrezeln) Recipe
food.com
Foryoueats: Laugenbrezel (Bavarian-Style Soft Pretzels)
foryoueats.com
Gesine's Bavarian Pretzel Recipe
redstaryeast.com
Bavarian Pretzels (Bayerischer Brez'n) Recipe
recipezazz.com
Laugenbrezel
gourmettraveller.com.au
Bavarian-Style Soft Pretzels Recipe
cooking.nytimes.com
Bavarian Pretzels - Cookidoo® – the official Thermomix® recipe platform
cookidoo.thermomix.com
German Pretzels
oryana.coop