Save to Pinterest A festive take on classic German pretzels, shaped into celebratory rings and sprinkled with coarse salt. Perfect for parties or special occasions.
I love making these pretzel rings because they bring everyone together celebrating and enjoying a traditional treat with a fun twist.
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 Pinterest This recipe creates special moments when shared with family as everyone enjoys the warm freshly baked pretzels together.
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 Pinterest Enjoy baking these pretzel rings knowing you are sharing a beloved German tradition in every bite.
Recipe Questions & Answers
- → What type of flour is best for these pretzel rings?
All-purpose flour works well to achieve the right texture and rise for soft, chewy pretzel rings.
- → Can baking soda be used instead of food-grade lye?
Yes, baking soda offers a safer alternative to lye, creating the characteristic crust and flavor when boiled before baking.
- → How long should the dough rise before shaping?
Allow the dough to rise about one hour or until it has doubled in size for best texture and flavor.
- → What gives the pretzels their signature dark crust?
The alkaline bath, traditionally with lye or baking soda, reacts during baking to develop the glossy, deep golden-brown crust.
- → What toppings complement these pretzel rings?
Coarse sea salt is classic, but poppy or sesame seeds add variety. They also pair wonderfully with mustard or cheese dips.
- → Are these pretzel rings suitable for vegetarians?
Yes, they contain no meat or animal-derived gelatin, making them suitable for vegetarian diets.