Lye Pretzel (German soft pretzel)

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recipe by Andreas R.

  • Time icon
    Total Time
    1hr 50mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    286

A traditional German style "Lye Pretzel". So tasty that you will not want to eat it with mustard but maybe just with a little bit of butter.

recipe updated Oct 8, 2019

Ingredients

  • Water icon
    Water
    250ml (1 cup)
  • Sugar icon
    Sugar
    1 tsp (4g)
  • Active dried yeast icon
    Active dried yeast
    25g (about 2⅛ tbsp)
  • Salt icon
    Salt
    2 tsp (12g)
  • Bread flour icon
    Bread flour
    500g (about 4⅛ cups)
  • Baking powder icon
    Baking powder
    15g (about 1 tbsp)
  • Lard icon
    Lard
    20g (about 1½ tbsp)
  • 5% lye solution icon
    5% lye solution
    4⅛ cups (about 1050g)
  • Salt icon
    Salt
    1⅛ tbsp (about 20g)
  • Pumpkin seeds icon
    Pumpkin seeds
    ¾ cup (about 50g)
  • Gruyère cheese icon
    Gruyère cheese
    ½ cup (about 100g)

Tools

  • kCook icon Stand mixer
  • kCook icon Spatula
  • kCook icon Parchment paper
  • kCook icon Stand mixer bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Work surface
  • kCook icon Small bowl

Step preview

  1. Add water, sugar and active dried yeast to a clean small bowl
  2. Mix thoroughly until combined then set aside
  3. Add salt to a clean small bowl then set aside
  4. Add bread flour, baking powder and lard to a clean stand mixer bowl
  5. Transfer water to dough
  6. Knead thoroughly until smooth - 8 min, dough hook
  7. Transfer seasoning to dough
  8. Knead thoroughly until smooth - 4 min, dough hook
  9. Let rise until doubled and cover - 1 hr
  10. Pre-heat a clean baking sheet oven - 200°C
  11. Transfer dough to work surface
  12. Knead into a ball
  13. Divide with dough scraper then set aside
  14. Shape
  15. Prepare baking sheet with parchment paper
  16. Add 5% lye solution to a clean medium bowl
  17. Dip pretzels carefully until covered
  18. Transfer pretzels to baking sheet one by one
  19. Add salt, pumpkin seeds and gruyère cheese to the pretzels
  20. Bake until golden brown - 20 min, 200°C
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