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.
This recipe brings the warm nostalgia of traditional German baking to my kitchen and always impresses guests.
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 Making these pretzels has become a beloved family tradition that brings everyone together in the kitchen and at the table.
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
Per ring Calories 210 Total Fat 2.5 g Carbohydrates 41 g Protein 6 g
Save to Pinterest Enjoy freshly baked Bretzels with your favorite dips for an authentic German treat.
Ask About This Recipe
- → What gives Bretzels their characteristic glossy crust?
Dipping the dough rings briefly in a baking soda bath before baking creates the signature glossy, deep brown crust typical of Bretzels.
- → Can I substitute baking soda for lye in the bath?
Yes, baking soda offers a safe alternative to food-grade lye for the alkaline bath, creating a similar crust texture and color.
- → What are common toppings for Bretzels Anneau de Fête?
Coarse sea salt is classic, but poppy or sesame seeds can also be added for extra flavor and texture.
- → How long should the dough rise before baking?
The dough needs to rise for about 1 hour or until doubled in size to ensure light, airy texture.
- → What serving suggestions complement Bretzels Anneau de Fête?
These pretzel rings pair well with sweet mustard, cheese dips, and sliced sausages for a delightful snack.