Authentic German Pretzels

Pretzels, a cherished symbol of German baking tradition, trace their roots back over 1,400 years to medieval Europe. Originally crafted by monks, their iconic knot shape was said to represent arms folded in prayer. This beloved bread has since become a staple of German culture, enjoyed in biergartens and bakeries alike. Traditionally made from water, flour, salt, and yeast, pretzels get their signature flavor from a quick bath in a lye solution before baking. At Rise, we elevate this classic by using a blend of whole grain rye and all-purpose flour, giving our pretzels a heartier, richer bite.

Ingredients

1400 g total dough, 8 large Pretzels 175 g each.

815 g All-Purpose Flour
90 g Whole Grain Rye Flour
425 g Cold Tap Water
45 g Soft Butter
15 g Fine Sea Salt
8 g Yeast (2.5 tsp)
2 g Diastatic Malt (3/4 tsp)
Course Sea Salt or Pretzel Salt for topping

Method

Mix the dough:

Add the water to the bowl of your stand mixer
Add the yeast to the water and whisk until dissolved.
Add the all purpose flour, whole grain rye flour, diastatic malt powder (if using), sea salt, and softened butter to the bowl.
Mix by hand with the dough hook until shaggy dough forms.
Continue mixing on medium low speed until the dough is smooth and elastic, about 6-8 minutes.

First Rise:

Transfer the dough to a lightly oiled bowl.
Cover and let rise at room temperature for 1-2 hours, or until doubled in size.

Shaping:

Preheat your oven to 450°F (230°C) and line baking sheets with greased parchment paper.
Turn out the dough onto an unfloured counter and press into a flattened rectangle
Divide the dough into 8 equal, roughly square shaped portions, each weighing 175g.
Flatten each square to degas fully. Roll up each square and seal the seam.
Roll each portion into a long rope, a full arm's length, leaving a roughly 2” section at the middle full thickness and taper out to the ends. The longer the better.
Grab the lengthened dough by the ends and swing the middle of the dough up and away from you while bringing your hands quickly together to twist the dough. As soon as the dough has a full twist, lower it onto the table to prevent it from untwisting. Neaten up the shape and press the arms into the sides of the pretzel to create the final shape.
Place shaped pretzels on prepared baking sheets and let rise for 30 minutes. Refrigerate the pretzels for 30-60 minutes to firm up, making them firmer and easier to dip.

Lye Solution

Prepare a 4% lye solution by carefully dissolving 40g of food-grade lye in 1 liter of cold water.
Safety First: Wear rubber gloves and safety glasses when handling the lye solution to avoid burns and injuries. Always add the lye to the water and NOT the water to the lye. Protect surfaces from drips by covering with tinfoil.