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.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Whisk
- Large pot for water bath
- Slotted spoon
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
