German · Free recipe
Soft Bavarian Pretzels
Twisted into their classic knotted shape, these pretzels take a quick bath in a hot baking soda solution before baking, which creates the glossy, deep brown skin and distinct tangy pretzel flavor. Inside they stay soft and chewy, perfect for tearing and dunking into grainy mustard.
- Prep
- 1 hr 30 min
- Cook
- 30 min
- Total
- 2 hr
- Serves
- 8
- Level
- Medium
Method
-
Mix the flour, warm water, yeast, brown sugar, salt, and melted butter and knead for 6 to 8 minutes until the dough is smooth and springs back when poked.
-
Place in an oiled bowl, cover, and let rise for 1 hour until doubled.
-
Heat the oven to 425F, divide the dough into 8 pieces, and roll each into a 24-inch rope that is thicker in the middle and tapered at the ends.
-
Form a U shape, cross the ends over each other twice, and press them down onto the bottom of the U to make the pretzel shape.
-
Bring the water to a boil in a wide pot, slowly add the baking soda (it will foam up), and dip each pretzel for 30 seconds, turning once, before transferring to a parchment-lined sheet pan.
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Brush with the egg yolk wash, sprinkle with pretzel salt, and use a sharp knife to cut a shallow slash across the thick belly of each pretzel.
-
Bake for 12 to 15 minutes until the pretzels are a deep, glossy brown, then cool for 5 minutes and serve warm with mustard.
Zest note from the test kitchen
Chill the shaped pretzels uncovered for 20 minutes before the bath; a slightly firmer dough keeps its shape instead of sagging when it hits the hot water.
