Description
Classic soft German Pretzels with a deep brown crust and fluffy, chewy interior. Perfect for dipping in mustard, enjoying with butter, or pairing with your favorite beer.
Ingredients
- Warm Water (110°F): 1 1/2 cups – Activates the yeast.
- Active Dry Yeast: 2 1/4 teaspoons – For leavening.
- Granulated Sugar: 1 tablespoon – Feeds the yeast.
- All-Purpose Flour: 4 cups – Forms the dough base.
- Salt: 2 teaspoons – Balances flavor.
- Unsalted Butter (melted): 2 tablespoons – Adds richness to the dough.
- Baking Soda: 1/2 cup – For the pretzel bath, gives signature crust.
- Coarse Salt: For topping – Classic pretzel finish.
Instructions
- Make Dough: Combine warm water, yeast, and sugar. Let sit until foamy. Add flour, salt, and melted butter. Knead until smooth and elastic. Let rise 1 hour or until doubled.
- Shape Pretzels: Divide dough into 8 pieces. Roll each into a rope and twist into a pretzel shape.
- Prepare Bath: In a large pot, bring 8 cups of water and 1/2 cup baking soda to a simmer.
- Boil: One at a time, drop pretzels into the water for 30 seconds. Remove with a slotted spatula.
- Bake: Place pretzels on parchment-lined sheet, sprinkle with coarse salt. Bake at 450°F for 12–15 minutes until deep golden brown.
- Serve: Let cool slightly. Enjoy warm with butter or mustard.
Notes
- Baking soda bath is key for color and chew.
- For shine, brush with egg wash before baking (optional).
- Dough can be refrigerated overnight for make-ahead prep.
- Freeze baked pretzels and reheat in oven for quick snacks.
Nutrition
- Serving Size: 1 pretzel
- Calories: 180
- Sugar: 1g
- Sodium: 370mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg
Keywords: German Pretzels, homemade pretzels, soft pretzels, Oktoberfest recipes, Laugenbrezeln