German Soft Pretzel Corners – Laugenecken

German pastry wedges in a circle with mustard sauce.

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There is a new kid on the block joining the famous and popular German pretzel family – soft pretzel corners, aka Laugenecken. Delicious buttery dough, sprinkled with coarse salt, with striking layers that are impressive and fun to eat. 

 

P I N  NOW – I PROMISE, YOU WON’T REGRET IT!

Fresh -baked pretzel triangles on a cooling rack with text overlay.

 

These soft and salty pretzel corner pastries are perfect for breakfast, as a quick on-the-go snack as well as a coveted item on the cold buffet.

 

 What are soft pretzel corners?

 

Soft pretzel corners are a type of baked pastry (commonly twisted into a knot), shaped or sliced into triangles. These corners have visible layers that look striking, plus they are super fun to separate and eat. 

 

You will find Brezel, Breze, or Brezn (Bavarian) in the display window of many German bakeries every day: pretzel corners, buns or rolls, pretzel knots, pretzel bread, bites, sticks – you name it! 

 

But these hearty pastries, which are mainly native to southern Germany, have their high season from mid-September to early October during the Munich Oktoberfest. 

 

Pretzels not only go well with beer, but they are also suitable as part of an extensive Sunday breakfast, as a hearty afternoon snack or for a substantial nibble in the evening. 

 

Dipping the corner into mustard sauce.

 

What to serve with pretzel corners?

 

Soft pretzel corners are utterly delicious on their own but smeared with butter or with homemade cheese, they are pure bliss. 

 

They are also often served with dipping sauces such as honey mustard or cheddar sauce. Try them with beer and cheddar soup too, it’s a delight! 

 

If you now fancy the golden-brown corner pastries and would like to bake them yourself, you will find the right recipe here.

 

Close up of the pretzel triangle with coarse salt on top.

 

What do I need to make these German pastries?

 

You may find the ingredients already in your pantry. For the pretzel dough you need the following:

 

Simple ingredients for Bavarian pretzel pastries.

 

How to make soft pretzels?

 

These soft pastries are easy to make. 

 

*Keep scrolling to get the full (printable) recipe and ingredient amounts.

 

In short, you roll out simple yeast dough into circles, smear each ring with butter and stack on top of each other. Then you slice it into eight wedges. Dip the wedges into a lye bath, sprinkle with coarse salt and bake to golden perfection. 

 

1. Mix the yeast, sugar, and warm water in a bowl. Add the flour, salt, and softened butter, then knead until smooth ball forms; cover and let rise in a warm place. 

Making dough for pretzel corners, steps 1-4.

 

2. Punch down the dough and kneed shortly, then cut into eight pieces. Form each part into a ball. Roll out each ball onto a circle. 

Forming dough for pretzel corners, steps 5-8

 

3. Spread butter ever each of seven circles and stack them on top of each other with the unbuttered circle on top. Cut the stack into eight wedges. Dip the corners shortly into the lye bath (simmering water and baking soda). Place onto a baking sheet, sprinkle with coarse salt, and bake until golden. 

Finishing dough for pretzel corners, steps 9-12.

 

Pro tips/recipe notes:

 

  • Take the butter (a total of 8 tbsp) out of the refrigerator ahead of time. You want it to be really soft, but not liquid. If you forgot, melt one tablespoon to mix into the dough and keep the rest on the counter to soften while your dough is rising.
  • I used fast rising instant yeast, but you can use rapid rise or yeast you like. Here’s a good explanation of yeast types.
  • The dough will rise faster if you keep it in a warm place. Place it close to the stove if you have something cooking or in a sunny spot somewhere. I sometimes heat my oven to 175F, place the bowl inside, and keep the door ajar. Just make sure your bowl is heat resistant even though the oven temperature is low. To be safe, don’t use plastic or glass bowls. 🙂 
  • You don’t have to be precise when rolling the dough out in circles. Keep in mind that the larger the circles, the thinner the corners will turn out. I rolled them to around 8 inches.
  • Do not keep the corners in the lye bath for longer than 20 seconds. Gently put them in with a slotted spatula and gently remove. Alternatively, you can brush the lye all over the pretzel corners with a pastry brush. 
  • Some layers might slide off. Don’t worry – carefully place them back where they belong. They’ll stick to each other while baking.
  • Do not use table salt to sprinkle on top of pretzels. If you don’t have large-grained salt, leave them as is or top them with sesame, sunflower, or poppy seeds as an alternative. 
  • Oven temperatures vary. Make sure to check on the corners during the last 5 minutes of baking and adjust the time accordingly. Best to use the convection bake setting if available. 

 

Pretzel wedges stacked in a basket.

 

People also asked:

 

1. WHAT IS PRETZEL SALT?

Pretzel salt is usually kosher salt, which is a large-grained version of table salt without the added iodine. 

 

2. CAN I USE TABLE SALT FOR TOPPING?

Regular table salt will dissolve on top of the moist corner, so I wouldn’t suggest it. Coarse sea salt for pickling is also a great option. 

 

3. WHAT IS LYE BATH?

Lye is a high pH alkaline solution that is characteristic for the browning effect during baking; the higher the pH, the stronger the reaction. You can buy lye agents, but baking soda is more natural and safer.

 

4. HOW LONG WILL PRETZEL LAST?

They taste best fresh, but you can still enjoy them the next day or day after. To warm up pretzels, microwave them in increments of 10 seconds. 

 

German soft #pretzel corners are perfect for breakfast, as a quick on-the-go snack as well as a coveted item on the cold buffet. #German #bread #DIYClick to Tweet

 

Delicious lye layers of soft dough.

 

Use up leftover pretzel salt in this recipe:

 

EASY BAVARIAN PRETZEL ROLLS

 

Soft pretzel corner cut into half.

 

NOTE: For your shopping convenience, this post contains affiliate links.

 

ESSENTIALS

for German Soft Pretzel Corners


 

 

MAKING THIS RECIPE OR OTHERS?

Don’t forget to post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #ALLTHATSJAS.

 

I can’t wait to see your spin on it! Scrolling through the photos of recipes you tried is my favorite!

 

Gorgeous lines of the pretzel layers.

 

Other pastries to try:

 

DANISH YEAST BUNS

BUTTERMILK BISCUITS

PB&J FILLO DOUGHNUTS

ISRAELI CHEESE BOREKAS

 


Gorgeous lines of the pretzel layers.
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German Soft Pretzel Corners - Laugenecken Recipe

These soft and salty pastries, pretzel corners, are perfect for breakfast, as a quick on-the-go snack as well as a coveted item on the cold buffet.
Prep Time20 mins
Cook Time20 mins
Resting Time1 hr 20 mins
Total Time2 hrs
Course: Breakfast, Side Dish, Snack
Cuisine: German
Servings: 8
Author: Jas

INGREDIENTS:

For the dough

  • 2 teaspoons dry yeast
  • 1 teaspoon sugar
  • 1 cup lukewarm water
  • 4 cups all-purpose flour
  • 1 teaspoon table salt
  • 1 tablespoon softened butter
  • Coarse salt

For the lye bath

  • 1/4 cup baking soda
  • 8 cups water

DIRECTIONS:

  • In a bowl of your standing mixer (or a large bowl), with a whisk or a fork stir together 2 teaspoons of yeast, 1 teaspoon sugar, and 1 cup water until yeast and sugar have dissolved completely.
  • Add 4 cups of flour, 1 teaspoon salt, and 1 tablespoon soft butter. With dough hook attachment (or your hands), knead the dough until smooth and elastic ball forms. Cover the bowl with a kitchen towel and let rise for an hour or until doubled in size.
  • Transfer dough to a clean surface, punch it down, and, with your hands, knead for a minute. Using a knife or a pastry cutter/scraper, slice the dough into eight equal pieces as you would cut a pie (cut first in half, then into quarters and finally into eighths). Form each part into a small ball. With a rolling pin, roll out each ball into a circle (around 8-in in diameter).
  • Spread 1 tablespoon each of the soft butter onto seven circles, leaving the eight unbuttered. Stack dough circles, buttered side up, on top of each other with the last circle being the one without the butter. Refrigerate for 20-30 minutes.
  • Line a baking sheet with parchment paper. Set aside. In a large pot, bring 1/4 cup baking soda and 8 cups of water to a simmer.
  • Preheat oven to 400 degrees Fahrenheit.
  • Remove dough from the refrigerator. Slice again into eight wedges. Working in batches, carefully submerge the corners into the simmering lye bath and allow floating for about 20 seconds, turning over once. With a slotted turner/spatula, gently transfer dough corners to drain then place onto the prepared baking sheet with a little space between them.
  • Sprinkle with coarse salt and bake for about 20 minutes or until a rich brown. Remove from the oven and place on a cooling rack to cool. Enjoy!

RECIPE NOTES:

  • Take the butter (a total of 8 tbsp) out of the refrigerator ahead of time. You want it to be really soft, but not liquid. If you forgot, melt one tablespoon to mix into the dough and keep the rest on the counter to soften while your dough is rising.
  • I used fast rising instant yeast, but you can use rapid rise or yeast you like. Here's a good explanation of yeast types.
  • The dough will rise faster if you keep it in a warm place. Place it close to the stove if you have something cooking or in a sunny spot somewhere. I sometimes heat my oven to 175F, place the bowl inside, and keep the door ajar. Just make sure your bowl is heat resistant even though the oven temperature is low. To be safe, don't use plastic or glass bowls. 🙂
  • You don't have to be precise when rolling the dough out in circles. Keep in mind that the larger the circles, the thinner the corners will turn out. I rolled them to around 8 inches.
  • Do not keep the corners in the lye bath for longer than 20 seconds. Gently put them in with a slotted spatula and gently remove. Alternatively, you can brush the lye all over the pretzel corners with a pastry brush. 
  • Some layers might slide off. Don't worry - carefully place them back where they belong. They'll stick to each other while baking.
  • Do not use table salt to sprinkle on top of pretzels. If you don't have large-grained salt, leave them as is or top them with sesame, sunflower, or poppy seeds as an alternative. 
  • Oven temperatures vary. Make sure to check on the corners during the last 5 minutes of baking and adjust the time accordingly. Best to use the convection bake setting if available. 
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
German Soft Pretzel Corners - Laugenecken Recipe
Amount Per Serving
Calories 252 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 4mg1%
Sodium 1346mg56%
Potassium 96mg3%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 1g1%
Protein 8g16%
Vitamin A 44IU1%
Calcium 17mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

 

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12 Comment

  1. Reply
    Denay DeGuzman
    March 8, 2020 at 11:53 pm

    5 stars
    What a beautiful creative recipe! I can almost smell and taste these delicious soft pretzel corners. I’m so excited to make these with my daughter this weekend!

    1. Reply
      Jas
      March 9, 2020 at 5:40 pm

      Thank you, Denay! I hope you’ll enjoy them as much as we did! 🙂

  2. Reply
    Anjali
    March 8, 2020 at 10:22 pm

    5 stars
    This recipe looks so good! I’ve actually never heard of making pretzels this way but I cannot wait to try them! I feel like my kids would love them!

    1. Reply
      Jas
      March 9, 2020 at 5:41 pm

      Leave it to the Germans, lol. Kids and adults alike love them. Thanks for stopping in! xx

  3. Reply
    Sally
    March 8, 2020 at 8:38 pm

    5 stars
    These are fabulous! Love pretzel bread but never heard of laugenecken before seeing your recipe on Facebook … love the flaky layers and tender texture. Goes great with homemade dip!

    1. Reply
      Jas
      March 9, 2020 at 5:42 pm

      Thank you, Sally! They do go great with homemade dip. 🙂

  4. Reply
    Krissy Allori
    March 8, 2020 at 7:53 pm

    5 stars
    These look so amazing. What a creative recipe. I can’t wait to give it a try very very soon.

    1. Reply
      Jas
      March 9, 2020 at 5:42 pm

      Thanks, Krissy! Enjoy! xx

  5. Reply
    Shannon
    March 8, 2020 at 6:24 pm

    5 stars
    Wow! I have never heard of these before but they look so tasty. I’m pinning your recipe so I can remember to come back here and make it later. Thank you for the step-by-step instructions and photos, I’m sure it will be a huge help!

    1. Reply
      Jas
      March 9, 2020 at 5:43 pm

      You’re so welcome, Shannon! Feel free to drop me a note if you have any additional questions. Thanks for visiting and pinning! ❤

  6. Reply
    Healthy World Cuisine
    March 5, 2020 at 4:06 pm

    5 stars
    Loving all of these layers of deliciousness! I know the boys are going to want this asap! This is so creative. By any chance , did you save me a wedge? Sharing to all of our favorite boards.

    1. Reply
      Jas
      March 6, 2020 at 9:45 am

      Thank you, my dear! Sorry, but they were gone fast, lol. xx

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