Bavarian Pretzel
Transport your taste buds to the heart of Germany with this authentic Bavarian Pretzel recipe, perfect for recreating the chewy, golden-brown delicacies enjoyed at Oktoberfest. Crafted from simple pantry ingredients like all-purpose flour, instant yeast, and unsalted butter, these pretzels boast a signature rich flavor and pillowy soft interior, with a satisfying salty crust thanks to a traditional baking soda bath. With easy-to-follow steps for shaping and dipping, you'll achieve the classic pretzel twist that’s both visually stunning and deliciously satisfying. Ready in under 2 hours, these homemade pretzels are ideal for snacking, pairing with mustard or cheese sauce, or serving alongside hearty stews. Experience homemade Bavarian perfection in every bite!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 60 grams Unsalted butter
- 300 milliliters Warm water
- 10 grams Salt
- 100 grams Baking soda
- 2 liters Water
- 15 grams Coarse salt
Instructions
In a large bowl, combine the flour, instant yeast, and salt. Mix these dry ingredients well with a wooden spoon or a spatula.
Melt the unsalted butter in a small saucepan or microwave until fully melted. Set aside to cool slightly.
Pour the warm water into the dry ingredients, followed by the melted butter. Mix until a dough begins to form.
Transfer the dough onto a lightly floured surface and knead by hand for about 8-10 minutes until it becomes smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and allow it to rise in a warm spot for about 1 hour, or until doubled in size.
Preheat your oven to 220°C (428°F) and line two baking sheets with parchment paper.
In a large pot, bring 2 liters of water to a boil and add in the baking soda. Stir well and lower the heat to a simmer.
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces.
Roll each piece into a long rope, about 50-60 cm long, then shape them into pretzels by forming a U-shape and crossing the ends over each other twice before pressing the ends onto the bottom of the U.
Carefully dip each shaped pretzel into the simmering baking soda water for about 30 seconds, ensuring they are fully submerged.
Remove the pretzels with a slotted spatula, draining any excess water, and place them on the prepared baking sheets.
Sprinkle the pretzels generously with coarse salt.
Bake the pretzels in the preheated oven for about 12-15 minutes, or until they are a deep golden brown.
Remove the pretzels from the oven and let them cool slightly on a wire rack before serving. Enjoy your homemade Bavarian pretzels warm or at room temperature!
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 4650 mg | 202% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.0 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 64 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
