Bavarian Pretzels | Laugenbrezel & Laugenstangen

For the complete recipe and directions click on the link:
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The deep dark brown burnished crisp and crunchy exterior contrast with the soft and chewy interior full of salty pretzel goodness. Nothing can beat a still warm Bavarian Pretzel slathered with butter served with an ice cold beer to celebrate the start of the 184th Munich Oktoberfest (09/16/17 - 10/03/17)
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#bavarianpretzels #lyepretzels #laugenbrezel
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“Just One Bite, Please?”
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Purchase Equipment on Amazon: (Amazon Associate)
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Music:

Eine Kleine Nachtmusik by Mozart (YouTube Create Music Library)

Baroque Coffee House by Doug Maxwell/Media Right Productions (YouTube Create Music Library)

[raboratory]

You can avoid those tiny air-bubbles on the skin when your water-NaoH mix has a temperature of around 35 degrees Celsius & you put them in the oven within 2-3 minutes after the Laugen process. Also if you use an oven with heat-circulation you need to slash the baking-time by 50-60%. I bake my pretzels in 8½ minutes with medium circulation @ 195C, Laugenstangen 10 minutes @ 198C. The Maillard reaction for a perfect pretzel skin starts at around 140C, so no need for extreme heat, you just need enough heat to get a perfect fluffy bake. Plus if you add a drop of neutral vegetable oil to the water-NaoH mix you get a much better glaze. A 4% mixture is the absolute maximum allowed btw., between 3.6-3.8% is most common I think.. Cheers for the vid! Owner of a Pretzel Bakery in Amsterdam.

[aaronhanks]

By far the best pretzel-making video I've seen and I have seen plenty. I bake pretzels professionally for a German Brewery and my recipe and technique is very similar, only on a much larger scale. We use a Bavarian malted wheat powder instead of the syrup which is available at home brew stores. In our bakery, we often bake the pretzels (about 100 at a time) without the salt topping. That allows us to freeze them for future use. Before serving, they are sprayed with water, sprinkled with the salt and warmed in 200 degree C oven for about 4 minutes. I encourage anyone who wants to make these to avoid the baking soda dip method and use the Lauge (lye). It's the only way to get a true pretzel. Prost!

[NBK]

I really like this video
- it's about the food, not about the host (I tire of people wasting 2-4 minutes introducing themselves and promoting their channel at the beginning and the end of their videos)
- great music
- the recipe doesn't need a mixer

[marcs]

I'm from Philadelphia and I've been doing missionary in DR for the last 16yrs. This is the video I wish I would have had 10yrs ago when I decided I was going to start making pretzels. I could have avoided making a lot of nasty pretzels. THIS is HAND DOWN the best pretzel video that is not in German! I just bought some lard, which is the only variation I hadn't tried yet. I always boil my pretzels in lye but that means I also have to freeze them until solid. I'll try doing them your way. But Hat's off bro! When you find someone that this TRUE, no fake ingredients, not cutting any cooking corners, Which happens only once in a blue ... how can you not subscribe? Which is what I just did! Keep up the good videos.

[stillertamas_kreativ_sef]

We baked it today with my doughter. We just love it. This is the taste what i am searching for. This is recipe is very good. I told you guys as a Chef. I used baking soda. 40 g mixed with 2 liter lightly boiling water. Put it into the warm water than count to 10. Enough. 215°C (Samsung oven) 22 minutes. Perfect. Thank you MR!

[cme]

Just made these. Unreal! Serve with diced polish pickles, salami and a huge scoop of portwine cheesespread. Nothing else like it!

[szilviakulcsar]

I made these pretzels yesterday and it was great success! Thank you so much for sharing this wonderful recipe that I will use many many times!

[Alexander-dtsk]

This is hands down THE best pretzel recipe out there. I've tried numerous ones, including ones from "authentic Germans" and none has been as good as this one. if you're looking for a sure fire recipe, look no further. This one will get you authentic pretzels. The ones I made tonight are every bit as good (if not better) than ones I've had from German bakeries. my family raved about them.

[roeboatwade]

This is the recipe I've been looking for for years. Thank you!

[junehess]

Love love love that you used lye to make them authentic! Yes, it certainly is an ingredient to be respected so anyone choosing to use lye should do their research and follow the recommended guidelines- wear latex or rubber gloves, eyeglasses or safety glasses, and keep a container of vinegar nearby in case you get a splash on your bare skin. It really is worth the trouble to get that authentic taste and look! Bravo!

[wandarimmer]

I not only like the technique & receipe, but like watching his hands work. Fascinating. 🙂

[ulrichlehnhardt]

They look perfect - just like here! Greetings from Germany!

[reeman]

Thank you for this video! I was watching people make food and decided I wanted to learn how to make a food from my nationality. Im gonna try this recipe

[toshiyukisuzuki]

Best ever clearest instructionals on making these pretzels. Thank you!

[jeremybowles]

Came for the pretzels, stayed for the excellent soundtrack! I’m going to try this recipe, great video!

[jafaah]

I ate this when i was staying in a hotel in Jakarta indonesia.. i dont like it at first, but then it become addictive.. i try bake my own.. but it come out differently... Now i know, it is exactly like this.. its bavaria pretzal.. thank you much..

[victoriavale]

Thank you all, This video and comments have really made my morning! Can't wait to try this.

[scottwentworth]

I made pretzel crust pizza. It came out so delicious. This video helped me overcome my fear of cooking with lye.

[alizarincrimson]

Incredible. Just made these an hour ago and they are excellent! Thanks for the video it is really helpful. I bake bread as a serious hobby, so next week I'm going to try this same process with 36hr. 100% biga to see if I can get even more flavor. But these are fantastic as shown and there is going to be great value for me to be able to make these on the fly in a a few hours when friends and family come around. This one is definitely going into my bread notebook. Thanks again. Awesome!

[doroth]

Am living in Bavaria, Germany. I think I might just have found my future husband 😊. Always a perfect video. God bless you man for always sharing your talent with us.