German Soft Pretzel Corners – Laugenecken

Why You’ll Love This Recipe

These German Soft Pretzel Corners are a fun and flavorful way to enjoy traditional German pretzels. The combination of butter and salt provides the perfect savory balance, while the lye bath gives the pretzels their signature crunch and deep flavor. The corners make these pretzels perfect for dipping, and the texture is irresistibly soft and chewy. Whether you’re looking to impress guests or indulge in a comforting snack, these Laugenecken are sure to be a hit.

Ingredients

For the dough:

• 2 teaspoons dry yeast
• 1 teaspoon sugar
• 1 cup lukewarm water
• 4 cups all-purpose flour
• 1 teaspoon table salt
• 8 tablespoons softened butter
• Coarse salt (for sprinkling)

For the lye bath:

• ¼ cup baking soda
• 8 cups water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Activate the yeast: In a small bowl, combine the dry yeast, sugar, and lukewarm water. Let it sit for about 5-10 minutes until it becomes foamy.
2. Prepare the dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture and softened butter. Stir until a dough begins to form. Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
3. Let the dough rise: Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise for about 1 hour, or until it has doubled in size.
4. Shape the pretzels: Preheat the oven to 425°F. Punch down the dough and divide it into small pieces, rolling each piece into a long rope. Cut the ropes into 3-inch pieces, creating small pretzel corners (Laugenecken).
5. Prepare the lye bath: In a large pot, bring the water to a boil, then add the baking soda. Carefully drop each pretzel corner into the boiling water for about 30 seconds. Use a slotted spoon to remove them and place them on a parchment-lined baking sheet.
6. Bake the pretzels: Sprinkle the pretzel corners with coarse salt, then bake in the preheated oven for 12-15 minutes, or until golden brown.
7. Serve: Once baked, allow the pretzel corners to cool slightly before serving. They can be enjoyed with mustard, cheese dip, or any of your favorite condiments!

Servings and Timing

• Servings: Makes approximately 24 pretzel corners
• Prep Time: 1 hour 30 minutes (including rising time)
• Cook Time: 15 minutes
• Total Time: 1 hour 45 minutes

Variations

1. Cheese-Stuffed Pretzel Corners: Roll small amounts of cheese into the dough before shaping to create cheesy pretzel corners.
2. Garlic Butter Pretzels: After baking, brush the pretzel corners with melted garlic butter for an extra layer of flavor.
3. Herb-Infused Pretzels: Add dried herbs like rosemary or thyme into the dough for a fragrant twist.
4. Sweet Pretzel Corners: Swap the coarse salt for cinnamon sugar for a sweet variation that’s perfect for dessert.
5. Mini Pretzel Bites: Shape the dough into smaller pieces to make bite-sized pretzels, ideal for dipping.

Storage/Reheating

• Storage: Store the pretzel corners in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap or foil and freeze for up to 1 month.
• Reheating: Reheat in a 350°F oven for 5-10 minutes, or until they are warm and crispy again.

FAQs

Can I use instant yeast instead of dry yeast?

Yes! You can use instant yeast in place of dry yeast, and it does not require proofing in water. Simply mix it directly with the dry ingredients.

What if I don’t have coarse salt?

You can use regular table salt or kosher salt as an alternative, though the texture will be a bit different. Coarse salt gives the pretzels their signature crunch.

How do I make sure my pretzels have the right texture?

The key to achieving the perfect pretzel texture is in the lye bath. The baking soda solution helps create the chewy interior and the golden, crispy exterior.

Can I use a stand mixer for the dough?

Absolutely! If you have a stand mixer, use the dough hook attachment to knead the dough on medium speed for about 5-7 minutes.

Can I prepare the dough ahead of time?

Yes! You can refrigerate the dough after the first rise. Just allow it to come to room temperature before shaping and boiling the pretzel corners.

Can I use something other than a lye bath?

A lye bath is traditional, but if you can’t find food-grade lye, you can substitute with a baking soda bath (like in this recipe) for a similar result.

Can I make these pretzels without butter?

You can substitute the butter with oil, though butter provides the traditional flavor and richness that makes pretzels so delicious.

What’s the best way to serve pretzel corners?

Pretzel corners are delicious on their own, but they pair wonderfully with mustard, cheese dips .

Can I freeze pretzel dough?

Yes, you can freeze the pretzel dough after the first rise. Just wrap it tightly and store it in a freezer-safe bag for up to 3 months. Let it thaw overnight in the refrigerator before shaping.

Are these pretzels gluten-free?

You can try making them gluten-free by using a gluten-free flour blend, but keep in mind that the texture and taste may differ from the original recipe.

Conclusion

German Soft Pretzel Corners – Laugenecken – are a delicious twist on a classic treat. With their chewy interior and golden crust, they are perfect for dipping or snacking. Whether you’re new to pretzel-making or a seasoned pro, this recipe will give you an authentic, tasty result that’s sure to impress!

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