Dairy-Free German Pretzels (Laugenbrezel)

Ingredients

• 4 cups All-purpose flour
• 2 1/4 tsp Active dry yeast
• 1 tsp Sugar
• 1 tsp Salt
• 1 1/2 cups Water (warm)
• 2 tbsp Vegetable oil
• 1/2 cup Baking soda
• 8 cups Water (for baking soda bath)
• 2 tbsp Coarse salt

Instructions

1. 1In a large bowl, combine the 4 cups of All-purpose flour, 2 1/4 tsp of Active dry yeast, 1 tsp of Sugar, and 1 tsp of Salt. Add the 1 1/2 cups of warm Water and the 2 tbsp of Vegetable oil, then mix thoroughly with a spoon or your hands until a shaggy dough forms.
2. 2Transfer the dough to a clean, lightly floured surface and knead it for 5 to 7 minutes until it becomes smooth and elastic. Lightly grease the large bowl with a small amount of the 2 tbsp of Vegetable oil. Place the kneaded dough into the greased bowl, turning it once to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until it has visibly doubled in size.
3. 3Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper. In a large, heavy-bottomed pot, bring the 8 cups of Water to a rolling boil over high heat. Once boiling, carefully add the 1/2 cup of Baking soda to the water; the mixture will foam up significantly. Reduce the heat to maintain a gentle boil.
4. 4Punch down the risen dough and divide it into 8 equal pieces. Take one piece of dough and roll it into a long rope, approximately 20-24 inches (50-60 cm) in length, ensuring the ends are slightly thinner than the middle. Shape the rope into a pretzel by forming a U-shape, crossing the ends twice, and then bringing the ends down to attach to the bottom curve of the U. Repeat this process for all 8 pieces of dough.
5. 5Carefully dip each shaped pretzel into the gently boiling baking soda solution for exactly 30 seconds. Use a slotted spoon to remove the pretzel, allowing any excess liquid to drip back into the pot. Place the dipped pretzels onto the prepared baking sheet, ensuring they are not touching each other. Immediately sprinkle the top of each pretzel with the 2 tbsp of Coarse salt.
6. 6Bake the pretzels in the preheated oven at 450°F (232°C) for 12 to 15 minutes, or until they are deeply golden brown and have a shiny, crisp crust. Remove the baking sheet from the oven and let the pretzels cool slightly on the baking sheet for at least 5 minutes before serving. This allows the crust to set and the interior to cool to a comfortable eating temperature.

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