German Style Soft Pretzel
Get ready to indulge in the irresistibly chewy and golden perfection of German-Style Soft Pretzels! This classic recipe combines a tender, buttery dough with a signature boiling step in a baking soda bath, creating that quintessential deep-brown crust and distinctive pretzel flavor. Shaped by hand into the traditional twisted design, these pretzels are brushed with a glossy egg wash and topped with coarse kosher salt for an authentic Bavarian finish. Perfectly delicious served warm with mustard or your favorite dipping sauce, these homemade soft pretzels are a fun and rewarding baking project that’s sure to impress. With just 20 minutes of prep and a few simple ingredients, this recipe brings the taste of an authentic German beer garden straight to your kitchen!
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1.5 cups warm water
- 2 tablespoons unsalted butter (melted)
- 0.67 cup baking soda
- 8 cups water (for boiling)
- 2 tablespoons coarse kosher salt
- 1 unit egg yolk
- 1 tablespoon water (for egg wash)
Instructions
In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5 minutes until frothy.
Add the melted butter, salt, and flour gradually to the yeast mixture, mixing until a soft dough forms.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm spot for 1 hour, or until it doubles in size.
Preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper.
In a large pot, bring 8 cups of water to a boil and carefully stir in the baking soda until dissolved.
Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a rope about 18-24 inches long, then shape into a pretzel by forming a U-shape, crossing the ends over each other, and pressing them into the base of the U.
Carefully lower each pretzel into the boiling baking soda solution for 20-30 seconds. Use a slotted spoon to remove them and transfer onto the prepared baking sheet.
In a small bowl, whisk together the egg yolk and 1 tablespoon of water to make an egg wash.
Brush each pretzel with the egg wash and sprinkle with coarse kosher salt.
Bake the pretzels in the preheated oven for 12-15 minutes, or until deep golden brown.
Remove the pretzels from the oven and allow them to cool slightly on a wire rack before serving. Enjoy them warm with mustard or your favorite dipping sauce!
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 58053 mg | 2524% | |
| Total Carbohydrate | 395.8 g | 144% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 13.9 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 103 mg | 8% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 564 mg | 12% | |
*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.
