Augsburger Pretzels

5 from 7 votes
Prep Time 30 minutes
Cook Time 30 minutes
Rest Time 1 hour
Total Time 2 hours
Course Dinner
Cuisine European
Servings 6 people


For the dough:

  • 15 g Dry yeast
  • 170 g Water
  • 6 g Salt
  • 1 tsp Sugar, fine, white
  • 320 g Wheat flour, type 550

For lye:

  • 100 g Baking soda
  • 1 liter Water

To sprinkle:

  • Coarse salt
  • Sesame seeds, white
  • Pumpkin seeds, green

For the shine:

  • 2 tbsp Egg white, liquid
  • 2 tbsp Water
  • 1 pinch Salt

To garnish:

  • Flowers and leaves



  • The recipe makes 6 pretzels with a dough weight of around 90 grams. The dough has to be kneaded for a long time so that the gluten content in the flour is activated. A suitable kitchen machine saves a lot of effort.

The pretzel dough:

  • Liquefy the butter in a water bath. Knead the ingredients for the dough into a firm, smooth dough in at least 12 minutes. Divide into 6 equal portions, shape into a round shape and let rise for 20 minutes.

The baker's liquor:

  • Pour the baking soda into 1 liter of boiling water and stir until it has dissolved. Let the bakery liquor cool down to room temperature. Store unused baker's liquor in a glass bottle and use it for other pretzels or pretzels.

From dough to raw pretzel:

  • Roll out the dough balls into double-conical, approx. 70 - 80 cm long snakes. Shape a U with the thin ends, fold the ends over each other and press the ends in a V-shape onto the rest of the dough line. Place the raw pretzels on a baking sheet lined with baking paper and cover and let rise in a warm place for 30-40 minutes.

In the meantime:

  • Whisk egg whites with water and salt. Have a soft brush ready. Pre-heat the oven to 220 degrees Celsius.

From the raw pretzel to the pretzel:

  • Pour 30 g of the baker's liquor into a glass. Brush the pretzels twice one after the other with the lye.

From the pretzel to the Augsburger pretzel:

  • Cut into the thick part with a knife and bake for 20 - 30 minutes on the middle rail for the Augsburger pretzels. As soon as the pretzels are light brown, take the tray out of the oven and brush twice with the egg white mixture. Sprinkle as desired immediately after the 2nd time. Put back in the oven and bake until golden brown.

Reward for efforts:

  • Cut a pretzel in half crosswise, brush the cut surfaces with butter and top with cheese or ham and enjoy warm.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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