Bavarian Soft Pretzels
Elevate your snack game with these authentic Bavarian Soft Pretzels—golden brown, chewy, and bursting with irresistible flavor. Perfectly crafted with a rich yeast dough and a signature baking soda boil, these pretzels deliver the ultimate soft texture and slight tang reminiscent of German beer gardens. Topped with a sprinkle of coarse sea salt and optionally brushed with an egg wash for extra shine, they make a show-stopping appetizer, game-day favorite, or satisfying treat. With just 90 minutes of prep time and simple pantry staples like flour, sugar, and butter, this recipe walks you through creating eight beautifully twisted pretzels right in your own kitchen. Serve them warm alongside mustard or cheese sauce for an authentic Bavarian experience that will delight your family and guests alike!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1.5 cups Warm water
- 2 tablespoons Sugar
- 1 teaspoon Kosher salt
- 2 tablespoons Unsalted butter, melted
- 0.66 cup Baking soda
- 10 cups Water for boiling
- 2 tablespoons Coarse sea salt (for topping)
- 1 Egg yolk, beaten with 1 tablespoon water (optional, for egg wash)
Instructions
In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for about 5 minutes until the mixture becomes foamy.
Add flour, kosher salt, and melted butter to the yeast mixture. Using a stand mixer fitted with a dough hook, mix on low speed until well combined.
Increase to medium speed and knead the dough for about 5-7 minutes until smooth and elastic.
Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper.
In a large pot, bring 10 cups of water to a boil and carefully add the baking soda. Stir to dissolve.
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Divide the dough into 8 equal pieces.
Roll each piece into a 24-inch rope and shape each rope into a pretzel shape by forming a U, twisting the ends, and folding them down over the base of the U.
Using a slotted spatula, gently place each pretzel into the boiling soda water for about 30 seconds, then remove and place on the prepared baking sheets.
Brush each pretzel with the optional egg wash and sprinkle with coarse sea salt.
Bake in the preheated oven for 12-15 minutes until the pretzels are golden brown.
Remove them from the oven and cool slightly on a wire rack before serving warm. Enjoy the traditional Bavarian experience!
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 7295 mg | 317% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.1 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 57 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.
