These delicious everything pretzel knots are like a love child of a German-American recipe fusion. It combines the best parts of an American everything bagel with a soft German pretzel roll. These pretzel knots have the amazing flavor combination of the everything bagel seasoning and the pillowiness of a German soft pretzel bun.
Don’t let the thought of making pretzel knots intimidate you! This recipe is a breeze and requires minimal effort on your part. You’ll be really surprised at how simple it is to whip up a batch of these lecker knots for your next family dinner or game night. Plus, they’re versatile enough to use for other occasions too – be sure to check out our serving tips for some delicious ideas!
If you are a pretzel connoisseur like me, you simply must try my authentic German pretzel recipe and these soft, irresistible pretzel buns. Whether you prefer the classic twist or enjoy exploring innovative variations, like these Käselaugenstangen, these treats are guaranteed to quickly become a new family favorite. So, don’t hesitate – gather up your ingredients and prepare to indulge in some truly delicious pretzel goodness!
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What are pretzel knots called in German?
Pretzel knots are called Laugenknoten in German. “Laugen” is the abbreviation for all pretzel pastries and “Knoten” is the German word for knots.
How to pronounce “Laugenknoten” in German?
Listen to this audio file to hear how to say “Laugenknoten”. Der Laugenknoten (m/singular) and die Laugenknoten (f/plural).
Ingredients & Substitutions
You only need a few ingredients to make these delicious pretzel knots from scratch. You can probably shop your pantry to find them. The only ingredient that you perhaps don’t already have at home is everything bagel seasoning. I included a simple recipe to make the everything bagel seasoning from scratch if you don´t have this seasoning on hand.
Flour – I use simple organic, unbleached all-purpose flour for these delicious pretzel knots, but you can also use bread flour or spelt flour instead.
Yeast – You can use fresh yeast or dry yeast, I usually use dry yeast as I can´t find fresh yeast. It does not matter if you are using active or instant dry yeast.
Milk & Water – The mixture of milk and water gives the pretzel knots a wonderful soft, pillowy texture. I use full-fat milk, but you can substitute fat-reduced milk if you prefer.
Butter – Most of the time, I use real butter for this recipe, but you could substitute bacon fat, lard, margarine, or a neutral vegetable oil.
Salt – I only use salt in the dough, but if you prefer, you could add some garlic powder or even some of the everything bagel seasoning to the dough.
Baking Soda – In Germany, pretzels are usually dipped into a lye solution. The easy home version for pretzel dipping alternatives is the baking soda bath, which works well and is much safer.
Everything Bagel Seasoning – It is very easy to make your own everything bagel seasoning from scratch, but you can find everything bagel seasoning mix in most US supermarkets. It is widely available in all big stores.
See recipe card for quantities.
Variations
Everything bagel seasoning gives the pretzel knots their name, but you can use this recipe to make different variations. Here are some ideas for other seasonings:
- coarse pretzel salt
- sesame seeds
- pepitas – pumpkin seeds
- garlic butter
- shredded cheese (my personal favorite!)
- poppy seeds
- jalapeno slices (fresh or pickled)
Instructions
Homemade everything bagel knots are super easy to make and are a great fun activity for the whole family.
Step 1: Place flour in a stand mixer bowl, form a well, and add yeast and sugar.
Step 2: Pour the lukewarm milk to the well, stir, and incorporate some flour from the rim of the well. Cover the bowl, and let sit for 15 minutes.
Step 3: Meanwhile, heat water and melt the butter in it. Add the butter-water mixture and the salt to the bowl, knead for 10 minutes or until the dough is smooth and elastic. Adjust the dough consistency with flour or water if needed. Shape into a ball, cover, and let rise for 90 minutes.
Step 4: Divide into 10 pieces and roll each dough piece into a ball.
Allow the dough balls to relax for 10 minutes, then shape the balls into ropes and form the ropes into knots.
Step 5: Cover the pretzel knots and let rise for 30 minutes. Then refrigerate for 30 minutes. Preheat oven to 425 F.
Step 6: Boil 15 cups of water, carefully add baking soda. Dip 2-3 knots in water for 20-30 seconds per side. Remove with a slotted spoon and place on a parchment paper lined baking sheet. Sprinkle with everything bagel seasoning and bake for 12-17 minutes until nicely browned.
Equipment
Making pretzel knots from scratch is not as complicated as it seems, and it doesn’t make many dishes.
- large mixing bowl or stand mixer bowl with kneading hook
- measuring cups and spoons or kitchen scale
- large pot
- slotted spoon
- baking pan
- parchment paper
How to Store Homemade Pretzel Knots?
They easily keep for two to three days in a plastic bag on the counter.
Pretzel knots that are sprinkled with everything but the bagel seasoning should be stored separately from other bread. The salt in the seasoning will remove moisture from other baked goods and will make them dry and dense.
How to Serve
These delicious everything pretzel knots are seriously addictive, especially when you dip them in a delicious cheese sauce. But here’s the thing – these twisted treats are way more versatile than you might think. They’re wonderful German-American recipe fusion magic, that will take your meals to the next level.
For starters, you can use pretzel knots in place of a boring old bagel. Just slather on some cream cheese or quark dip and maybe add some slices of mouth-watering graved lox. It’s like a breakfast sandwich on steroids, bursting with flavor and texture.
I love using pretzel knots as a side dish for salads and soups, like this German potato soup.
And if you really want to blow your taste buds away, try making a sandwich with pretzel knots. Trust me, it’s a game-changer. Just spread some homemade liverwurst on those bad boys and you’ll be in food heaven. The burst of flavor will make your taste buds yodel!
Recipe
Everything Pretzel Knots
These delicious everything pretzel knots are perfect for dipping, sandwiches and a great companion to soups and salad.
Ingredients
- 4 cups all purpose flour
- 1 tbsp. dry yeast
- 1 tbsp. sugar
- ⅓ cup warm milk
- 1 ⅓ cup water
- 5 tbsp. butter
- 1 tsp. fine salt
Soda Bath & Topping
- 15 cups water
- ½ cup baking soda
- 2 tbsp. everything bagel seasoning store bought or homemade s. ingredients below
Everything Bagel Seasoning
- 2 tsp. white sesame seeds
- 1 ½ tsp. poppy seeds
- 1 tsp. black sesame seeds
- 2 tsp. dried minced garlic
- 3 tsp. dried minced onion
- 1 tsp. coarse Kosher salt
Instructions
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Add the flour to a stand mixer bowl and form a well in the middle of the flour. Add the yeast, sugar, and lukewarm milk to the well. Stir the ingredients in the well together while incorporating a bit of flour from the well’s rim. Cover with a clean kitchen towel or lid and allow to sit for 15 minutes.
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In the meantime, heat the water and melt the butter in it. Set aside to cool down.
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Add the butter-water and salt to the bowl and knead for about 10 minutes or until a smooth, elastic dough forms. Add a little more flour in case the dough is too soft and tacky; add a little more water if the dough seems too dense and dry. Different flour brands react differently, and cup measurements are not always accurate either, so you need to adjust by looking and feeling.
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Shape the dough into a ball and place back into the lightly floured bowl. Cover the bowl with a clean dish towel and set aside for 90 minutes to rise in a warm place.
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Divide the dough into 10 equal pieces. Roll each piece into a 10-inch-long rope and shape to a knot.
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Place the knots on a lightly floured area on your countertop and cover with a clean kitchen towel. Allow to raise for 30 minutes.
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Remove the cover from the knots and place them into the refrigerator for 30 minutes.
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Preheat the oven to 425 F.
Everything Bagel Seasoning
Soda Bath
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Fill a medium-sized pot with about 15 cups of water and bring to a boil. Then slowly add the baking soda to the water.
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Use a slotted spoon to place 2-3 knots into the water bath. Turn after 15 seconds and allow to float on the other side for another 15 seconds.
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Remove the pretzel knots from the water with a slotted spoon and allow the water to drain well. Then place the pretzel knots onto a parchment paper-lined baking sheet.
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Sprinkle with everything bagel seasoning and repeat with the remaining knots.
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Bake the pretzel knots for about 12 to 17 minutes and the top is nicely browned.
Nutrition
Yield: 10 pretzel knotsCalories: 250kcalCarbohydrates: 41gProtein: 6gFat: 7gFiber: 2gSugar: 2gNet Carbohydrates: 39g
