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German Homemade Pretzels: Andy's Laugen Brezen

Bakery-style homemade pretzels, aka Laugen Brezen, from a German baker to you! These are the large pretzels that taste so good dunked into German mustard.

Andy, one of our readers, wrote that his Dad, Ferdinand, a former Bavarian baker, taught him the recipe and technique, so it is genuinely authentic.

Servings:

Makes 18 large pretzels

Ingredients:

*This recipe is sized for a 575w Kitchenaid mixer batch and has been scaled down/translated from an old recipe from Straubing, Bavaria*

• 5½ cups all purpose flour
• 2 teaspoons sugar
• 2 teaspoons salt
• 2 tablespoons yeast
• 1½ ounces lard – about a ⅝-inch slice off a regular 16-ounce brick (slightly warmed for better mixing)
• 1 small egg
• 16 ounces cool water (can vary slightly based on dry ingredients)
• sodium hydroxide (food grade or lye) & hot water for glazing dip solution. (Food grade is available on Amazon or commercial bakery supply stores)
• Coarse salt for sprinkling

Instructions:

1. Combine dry ingredients in bowl except for last 2 cups of flour.
2. Mix at Speed #2
3. Add wet ingredients (water, egg and lard), then slowly add last 2 cups of flour.
4. Continue mixing until bread dough consistency is complete. If necessary, add a small amount of water or flour to achieve this tacky bread dough consistency.
5. Remove dough and divide into thirds.
6. Keeping two pieces covered with damp cloth, divide first third into 6 pieces and roll these pieces into approximately 24” long strips, thin at ends, somewhat thicker in the middle. Do this with the remaining two thirds.
7. Form pretzels and put on large board. Put board in a cool place so they proof slowly. Outside during cool weather is good.
8. Grease cookie sheet with lard. Not too light (or they will stick) and not too heavy (or they will be greasy). It is normal for the first batch to stick a little with consecutive batches coming off more easily.
9. After pretzels have risen, dip in strong lye solution (use protective glove) and place 6 per cookie sheet. Use at least 3 heaping tablespoons in a glass or ceramic bowl of hot water.
10. *NOTE* The lye solution is extremely corrosive so care must be taken about dripping onto counters, etc. Cookie sheets will also be affected so it’s best to use ones that you don’t mind getting permanently marked. (Read Oma's NOTE below!)
11. If baking slowly (only one cookie sheet at a time) keep others outside in cooler air while they wait.
12. Nick the fat part with a razor or knife (for decorative purposes) and sprinkle with coarse salt around the bottom (fat part).
13. Bake for about 15 to 17 minutes at 450°F until a dark golden brown.
14. Remove and put on cooling rack.

Oma Gerhild's NOTE:

• ​To prepare the lye solution, pour 8 cups of water into a large stainless-steel pot. Gradually add 2 tbsp food-grade lye, stirring until it fully dissolves. 
• Once your pretzels are shaped and ready, heat the lye solution over medium-high heat until steam begins to rise from the surface. 
• Turn off the heat to prevent boiling. 
• Using a large skimmer, carefully lower each pretzel into the lye bath, allowing it to float for 10 seconds on each side. After this brief soak, place the pretzel back onto the baking sheet. 
• If the pretzel loses its shape during this process, use gloves or a fork to gently adjust it. Repeat this dipping procedure for all remaining pretzels.​
• Safety Note: Lye is a caustic substance and should be handled with care. Always wear protective gloves and eyewear when working with lye solutions. Ensure your workspace is well-ventilated, and avoid inhaling any fumes. In case of skin contact, rinse immediately with plenty of water.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Recipe updated: February 28, 2025