Pretzel Recipe
The Pretzel Recipe we’re sharing today will help you recreate the authentic taste of Germany’s beloved snack right in your kitchen. With its soft, chewy interior and golden, crispy crust, this pretzel recipe is perfect for any occasion. Whether you're hosting an Oktoberfest celebration or simply craving a traditional snack, these pretzels, topped with coarse salt or served with your favorite mustard or cheese dip, are sure to impress. Follow our easy step-by-step guide and tips to ensure your pretzels turn out perfectly every time, bringing a taste of Bavaria to your home.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 1 hour hr
Course Appetizer, Snack
Cuisine German
Servings 8 pretzels
Calories 210 kcal
Large mixing bowl
Baking sheet
Parchment paper
Whisk
Large pot for water bath
Slotted spoon
- 4 cups all-purpose flour
- 1 tbsp sugar
- 1 packet (2¼ tsp) instant yeast
- 1½ tsp salt
- 1 cup warm water
- ¼ cup melted butter
- 10 cups water (for water bath)
- 2/3 cup baking soda (or lye solution)
- Coarse salt for topping
In a bowl, whisk the flour, sugar, yeast, and salt.
Add warm water and melted butter. Knead until a smooth dough forms.
Let the dough rise for 30-40 minutes or until doubled in size.
Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
Divide the dough into 8 pieces. Roll each piece into a rope and shape into a pretzel.
Boil water in a large pot. Add baking soda.
Carefully dip each pretzel in the water bath for 30 seconds.
Place pretzels on the baking sheet and sprinkle with coarse salt.
Bake for 12-15 minutes until golden brown.
Brush with melted butter immediately after baking.
- For a more authentic flavor, use a food-grade lye solution in place of baking soda.
- Serve with mustard, melted cheese, or as a side to soups and stews.
- To store, keep in an airtight container for up to 3 days.