Description
Deliciously chewy and golden-brown, these homemade soft Bavarian pretzels are perfect for sharing and pair beautifully with savory dips.
Ingredients
Scale
- 1 1/2 cups warm water (105–115°F)
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon malt syrup or brown sugar
- 4 cups bread flour
- 2 teaspoons fine salt
- 2 tablespoons unsalted butter, melted
- 10 cups water (for boiling)
- 2/3 cup baking soda
- Coarse salt (for topping)
- Optional: egg wash, seeds (sesame or poppy), or herbs for topping
Instructions
- Combine warm water, yeast, and malt syrup or brown sugar. Stir and let sit until foamy (about 5–7 minutes).
- In a mixing bowl, whisk together the flour and salt. Add the yeast mixture and melted butter. Mix until a shaggy dough forms.
- Knead the dough for 6–8 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise until doubled (about 1 hour).
- Punch down the dough, divide into 8 pieces, and roll each into a 20–24 inch rope. Shape each rope into a pretzel.
- Preheat oven to 450°F (230°C). In a pot, bring water to a simmer, then add baking soda. Boil each pretzel for 20–30 seconds per side. Remove and place on a baking sheet.
- Brush with egg wash or melted butter, sprinkle with coarse salt, and bake for 12–15 minutes until golden brown. Cool slightly before serving.
Notes
Use a kitchen scale for accurate measurements. Brush with melted butter after baking for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 pretzel
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg
Keywords: pretzels, homemade, snack, recipe, baking