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 is a family favorite that brings back memories of cozy gatherings and joyful celebrations.
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 together always reminds us of holiday parties and sharing warm moments with loved ones.
Notes
For a glossy authentic finish food-grade lye may be used in place of baking soda handle with care. Add poppy or sesame seeds for variety.
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.
Save to Pinterest Enjoy these delicious pretzels fresh for the best experience. They pair wonderfully with your favorite dips.
Common Recipe Questions
- → What gives Bretzels Anneau their distinctive crust?
The brief dip in a baking soda bath before baking creates the signature chewy texture and deep golden crust characteristic of Bretzels Anneau rings.
- → Can I substitute baking soda for food-grade lye in the bath?
Yes, baking soda is a common alternative to food-grade lye for safety and accessibility, though lye produces a glossier finish. Handle lye with care if used.
- → How long should the dough rise before shaping?
The dough should rise for about 1 hour or until it doubles in size, ensuring a light and airy texture in the final product.
- → What toppings complement Bretzels Anneau rings well?
Coarse sea salt is classic, but adding poppy or sesame seeds can offer interesting textures and flavors. Serving with mustard or cheese dips enhances enjoyment.
- → Are there common allergens in these pretzel rings?
These contain gluten from wheat flour and dairy from butter. Depending on the flour brand, traces of nuts or soy may be present; always check labels if allergies are a concern.
- → What is the ideal baking temperature and time?
Bake the rings at 220°C (425°F) for 12 to 15 minutes until they achieve a deep golden brown color.