German Soft Pretzel Corners – Laugenecken
German Soft Pretzel Corners, or Laugenecken, offer a delightful twist on classic pretzels. With a chewy interior, golden crust, and salty exterior from the lye bath, these pretzel corners are perfect for snacking or serving with your favorite dip.
- Prep Time: 1 hour 30 minutes (including rising time)
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: Approximately 24 pretzel corners
- Category: Snack, Appetizer
- Method: Baking, Boiling
- Cuisine: German
- Diet: Vegetarian
Ingredients
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)
¼ cup baking soda
8 cups water
Instructions
- 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.
- 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.
- 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.
- 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).
- 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.
- Bake the pretzels: Sprinkle the pretzel corners with coarse salt, then bake in the preheated oven for 12-15 minutes, or until golden brown.
- 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!
Notes
You can use instant yeast in place of dry yeast, just skip the proofing step.
If you don’t have coarse salt, kosher salt or table salt can be used, though coarse salt gives the best texture.
The lye bath is key to the perfect texture, but a baking soda bath can be used as a substitute.
Brush the pretzel corners with melted garlic butter after baking for an added flavor boost.
For a sweeter version, try coating the pretzel corners with cinnamon sugar instead of coarse salt.
Nutrition
- Serving Size: 1 pretzel corner
- Calories: 120
- Sugar: 1g
- Sodium: 290mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
