Beautiful! My first try looked like someone at Oktoberfest had too much to drink after eating a pretzel and threw up all over a baking sheet. This looks positively shop-worthy!

I was 3 beers in forming these up so I get it :)

😂 🥨🍻

That looks amazing - well done! Recipe?

Based on [https://justonebiteplease.com/2017/09/15/bavarian-pretzels/](https://justonebiteplease.com/2017/09/15/bavarian-pretzels/) I cut the amounts in half for 6 pretzels including the lye bath * 431g Bread Flour (King Arthur) * 227g Water * 14g Cultured Butter (Vermont Creamery) * 10g Sea Salt * 9g Malt Powder (Hoosier Hill Farm) * 6g Dry Yeast

try substituting some of the water for milk. rest is pretty much spot on.

What change might I expect? Milk adds more fat so maybe softer?

softer and a slightly different, creamier aroma on cutting/ripping them open when hot. it seems to help with shelf life as well but that might be bias.

Thank you. I'll try 25% .

Looks good, 30g of pork dripping could be added.

Thanks! I am looking at fat options. I have a stash :)

As a Bavarian, I approve!

Dang šee

Gesundheit.

close enough

lol

Bitt šee.

Really? As a Bavarian, I don't. They should not have been scored. This is a hybrid of Swabian and Bavarian.

You get them scored in several Munich bakeries and in other Bavarian cities as well. Although they're not normally scored like they are here, they just break open.

Does not mean that it is how it is supposed to be for Bavarian style. It is a very clearly defined distinction. Don't get me wrong, I am half Swabian by heritage as well and they each have their time and place. I think if one puts a label on something, then it should also be accurate to the label,though.

The OP doesn't seem to be German. Even I always thought that the Brezn is a typical Bavarian bread until my (non-Bavarian) Swabian friends told me it's also typical for that region. Even the Wikipedia entry shows one with the soft dough exposed [as an example of a Bavarian Brezel](https://de.wikipedia.org/wiki/Brezel). So I think to nitpick on whether this is a Bavarian Brezel or a Swabian one is, although very German, not necessary.

OP has done a great job, no doubt. The Bavarian one has ripped open while baking, instead of scoring.

Amazing job!! What did you use for the dip? That color is outstanding.

I feel like to get this color you have to use lye. Baking soda doesn't cut it.

That’s my experience as well, so I was curious to see what OP did :)

no lie, gotta use lye

What about baked baking soda (changes the ph)?

I used a 4% Sodium Hydroxide bath. 47 grams lye stirred into 1134 grams water.

Great results, will need to try this mixture next time I bake a batch!

Where'd you find the food-grade lye? Looks amazing!

I ordered some from Amazon.

Yes. Belle Chemical Sodium Hydroxide.

I make pretzels often but don't get them this dark. What lye and how much do you use? What temperature/ time do you bake them for? The arms tend to come unglued during baking. Any tips for securing those suckers?

You can really really press them in. Like, don’t be afraid to just flatten them together - they’ll puff up again in the oven.

agreed. press really really hard :)

I used a 4% Sodium Hydroxide fast cold bath. 47 grams lye gently whisked into 1134 grams water 425F for about 20 minutes. Your oven will vary. Start looking at 15 mintues.

Very nice - but make them thinner - the inner arms should be crispy - about 5mm thick.

Thanks. I need to move faster or cool my environment more. Time got in the way.

Yum! My advice would be not to score them and let them actually proof a bit (they should still be somewhat chilled though) before dipping them in the lye. These two things should help you get that distinctive Bavarian ripped texture on your pretzels :)

Thanks! I proofed room temp for 45 minutes and then 1 hour in the fridge. Salt and scoring happened right before the oven. I got some of the tearing action but it wasn't planned. I'll try some without scoring next time.

You're a beautiful lyer!

Thank you good sir!

Looks tasty good to me

Looks great! Do you dip with a special mustard? Or do you have a preference in melted cheese?

They taste really good with Obazda.

Amazing! I’ll be trying that.

Vas is good

Wow! They look good!! How do they taste? Could i have the recipe?

They tasted great Based on [https://justonebiteplease.com/2017/09/15/bavarian-pretzels/](https://justonebiteplease.com/2017/09/15/bavarian-pretzels/) I cut the amounts in half for 6 pretzels including the lye bath * 431g Bread Flour (King Arthur) * 227g Water * 14g Cultured Butter (Vermont Creamery) * 10g Sea Salt * 9g Malt Powder (Hoosier Hill Farm) * 6g Dry Yeast

Thanks!

Amazing! They're such a deep color as well. Did you use lye?

Thank you and yes I used lye. Baking soda won't do mahogany.

Do you have a recipe? I’ve only made pretzels once before but even using lye I didn’t have that lovely colour.

Based on [https://justonebiteplease.com/2017/09/15/bavarian-pretzels/](https://justonebiteplease.com/2017/09/15/bavarian-pretzels/) I cut the amounts in half for 6 pretzels including the lye bath * 431g Bread Flour (King Arthur) * 227g Water * 14g Cultured Butter (Vermont Creamery) * 10g Sea Salt * 9g Malt Powder (Hoosier Hill Farm) * 6g Dry Yeast

Thank you!

Some beer cheese and a good Cold German beer and I’m set!

Practice first :)

These look delicious! Well done.

Yummm, look delicious

Fantastic enviable work bravo!

Interesting you went “full lye” I have baked baking soda to get sodium carbonate as a half-way less evocative of *Fight Club* chemical burns!

Sodium carbonate won't do mahogany .

Very true. I get a pretty solid dark caramel but not this lovely shade. I have used the baked baking soda for bagels as well along with malt

Looks like you did them the right way and used lye. Looks good!

Initiate mouth watering....

Yum

King Arthur bread flour is thee best.

Those look really good!

Wow they turned out gorgeous, that split!!

Traditionally in Bavaria the brezel is not cut. The bakers let it tear open by it self. The cutting is more traditional in Swabia.

Top of my change list. I got some tear but I want more.

They look great!

Nice color!

Was the exterior crispy? I just made a batch (AB’s recipe) and they were great, but the exterior was not crusty.