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 reminds me of the joyful family gatherings where everyone helped shape their own pretzel rings before baking.
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 This recipe always brings my family together as we shape the pretzels and share stories while they bake.
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 Enjoy your festive Bretzels Anneau de Fête fresh from the oven for the best taste and texture.
Recipe FAQ Section
- → How do I shape the dough into pretzel rings?
Divide the risen dough into equal pieces, roll each into a long rope, then form it into a ring by pressing the ends firmly together to seal.
- → What is the purpose of the baking soda bath?
Dipping the dough rings in a boiling baking soda bath before baking creates the characteristic dark crust and chewy texture.
- → Can I add toppings besides coarse salt?
Yes, you can add poppy or sesame seeds for extra flavor and texture before baking.
- → What is the best way to achieve a glossy finish?
Using food-grade lye in place of baking soda in the boiling bath enhances the pretzels’ shine, but handle with care.
- → How long should the pretzels bake?
Bake the rings for 12 to 15 minutes at 220°C (425°F) until they turn a rich golden brown.
- → Are these pretzels suitable for vegetarians?
Yes, they contain no meat ingredients and use butter, fitting a vegetarian diet.