Soft Pretzels
These Homemade Soft Pretzels have a light, chewy texture with a deliciously crunchy exterior. Serve with my German Beer Cheese Dip for the ultimate treat!
Although I’ve never been to Oktoberfest, I’ve had the opportunity to participate in quite a few festivals in southern Germany over the years. And whether I’m lost in the crowds at the huge autumn Volksfest in Stuttgart or celebrating the arrival of spring in a small Bavarian town, you can be sure that I’m going to find my way to the fresh pretzels!
Key ingredients
The recipe that follows is most similar to the pretzels I learned how to make while living in Swabia — not quite traditional, but incredibly delicious and simple enough to make at home!
- All purpose flour: All purpose flour forms the base of the soft pretzel dough.
- Yeast: I used instant yeast, but have included instructions for active dry yeast in the recipe notes section.
- Sugar: Sugar balances the flavor of the dough and also contributes to browning during baking.
- Milk and butter: Milk and butter enrich the dough, making it soft and flavorful.
- Baking soda: Pretzels get their unique flavor and texture by being first dipped into an alkaline water bath and then baked until crispy. I used baking soda to create this alkaline solution, which helps develop the pretzels’ characteristic deep brown color and distinctive chewy crust.
Bavarian Pretzels: The alkaline water bath for Bavarian style laugenbrezel (literally lye pretzels) is traditionally made using lye (sodium hydroxide). It gives the pretzels their distinct flavor, characteristic texture and a beautiful sheen. Food grade lye isn’t something I have in my kitchen so this recipes takes an easier route by boiling each pretzel for 30 seconds in a small pot of water mixed with ⅓ cup (90 grams) of baking soda. But if you would be interested in trying out the lye solution, I found this post to have a lot of useful information!
Step by step photos
Step 1: Make the dough.
Step 2: Let the dough rise until doubled in size.
Step 3: Form the pretzels.
Step 4: Boil the pretzels in water and baking soda. Then bake and enjoy!
Storage
Pretzels can be stored in an airtight container at room temperature for up to 2 days. I recommend eating your pretzels shortly after baking, as they lose their crispness after sitting for awhile.
You can reheat pretzels in the microwave for a few seconds or in the oven at 350°F (175°C) for 5-7 minutes.
Expert tips and tricks
- Measure flour with a kitchen scale or use the spoon and level method. Scooping a measuring cup into a flour container tends to result in much (MUCH!) more flour than intended, which will alter the texture of your pretzels. To get a more accurate measurement, use a spoon to lightly scoop flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
- Don’t let the dough dry out. Make sure to keep the dough covered when you’re not working with it. I also always keep a small dish of water nearby when forming the pretzels. You can moisten your hands before working with the dough to keep the pretzels hydrated.
- Sprinkle with coarse salt right after boiling. This will help the salt adhere to the pretzels better.
FAQs
Pretzels don’t keep extremely well so they’re best enjoyed on the day of baking.
Yes, you can prepare the dough ahead of time. Cover and refrigerate it for 24 hours before shaping and baking.
Absolutely! It usually takes me about 10 minutes to knead the dough by hand.
It’s not necessary, but it does help to control where any ruptures during baking occur so the dough rises in a consistent manner. Plus it makes the pretzels look extra nice!
Soft Pretzels Recipe
- Total Time: 45 minutes
- Yield: 10
- Prep Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: German
Ingredients
Soft Pretzel Dough
- 3.5 cups (420 grams) all purpose flour, spooned and leveled*
- 1/2 tablespoon (6 grams) granulated sugar
- 2 1/4 teaspoons (7 grams) instant yeast (see notes for active dry yeast)
- 1.5 teaspoons (8 grams) kosher salt
- 3/4 cup (180 ml) warm milk
- 1/2 cup (120 ml) lukewarm water
- 2 tablespoons (30 grams) unsalted butter, melted
Baking Soda Bath + Assembly
- 8 cups (2 liters) water
- 1/3 cup (90 grams) baking soda
- coarse salt for sprinkling
Instructions
- In the bowl of a stand mixer fitted with a dough hook attachment, combine the flour, sugar, instant yeast and salt.
- Add the milk, water and melted butter. Mix on low speed until the dough begins to come together. Increase to medium speed and continue mixing until the dough is smooth and elastic, about 5-7 minutes.
- Shape the dough into a ball and place in a lightly greased bowl. Cover and set aside in a warm space for about 45 minutes or until the dough almost doubles in size.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Knead the dough again for several minutes and then divide into 10 equal portions. Make sure to keep the dough covered when you’re not working with it so it doesn’t dry out.
- Roll out each portion of dough into a rope approximately 20 inches (50 cm) long. The middle of the rope should be a bit thicker than the ends. Twist into a pretzel shape and set aside on the prepared baking sheet. Repeat with the remaining dough. Cover the baking sheet with a kitchen towel and let the dough rest for 10 minutes. Tip: Keep a small dish of water nearby and dip your fingers in it before rolling the dough into a rope. This will help keep the dough hydrated.
- While the dough is resting, add 8 cups (2 l) of water and the baking soda to a small pot. Bring to a boil over medium-high heat.
- Place each pretzel in the boiling water for 30 seconds and then return to the prepared baking sheet. Sprinkle with coarse salt and score the bottom of the pretzel with a sharp knife.
- Once all of the pretzels have been boiled, bake for 14-16 minutes or until golden brown. Pretzels are best served warm on the day of baking.
Notes
Measuring Flour: Scooping a measuring cup into a flour container can result in much more flour than intended, which can affect the success of your pretzels. To get a more accurate measurement, use a spoon to lightly scoop flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Active Dry Yeast: To make this recipe with active dry yeast, heat the milk until it’s just warm. Stir in the sugar and sprinkle 1 tablespoon (9 grams) active dry yeast over the top. Let stand for 10 minutes or until foamy. Mix together the flour and salt in a separate bowl. Add the foamy yeast mixture to the flour and pour in the water and melted butter.
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Omg yum you got me at the Gouda beer dip!! I’ve tried making pretzels in the past and I haven’t been successful yet so I’m definitely trying your recipe and all your tips the next time I’m making pretzels.
Hi Carm! Pretzels can be so tricky so I hope these tips help – definitely let us know how it goes for you! 🙂