Save 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 become a favorite at our family gatherings, bringing a delightful homemade touch to celebrations.
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 My family always enjoys gathering around the table to share these pretzel rings fresh from the oven, making every event more memorable.
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 Enjoy these celebratory pretzels fresh and warm for the best flavor and texture.
Recipe Guide
- → What gives Bretzels their signature crust?
Dipping the dough rings in a baking soda bath before baking creates the characteristic deep brown, glossy crust.
- → Can I use baking powder instead of baking soda for the bath?
Baking soda is essential for the traditional texture and color; baking powder does not substitute well in the lye bath step.
- → How long should the dough rise before shaping?
Allow the dough to rise for about 1 hour or until it doubles in size for optimal texture.
- → Are there alternative toppings to coarse salt?
Yes, poppy seeds or sesame seeds can be sprinkled for varied flavor and appearance.
- → What is the best way to serve Bretzels Anneau de Fête?
Serve warm alongside mustard, cheese dips, or sliced sausages for a flavorful experience.
- → Is it necessary to use food-grade lye for the bath?
Food-grade lye provides authenticity and gloss but baking soda offers a safe, accessible alternative.