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Homemade German Pretzels Recipe

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4.2 from 12 reviews

Enjoy the authentic taste of homemade German pretzels with this traditional recipe featuring a soft, chewy interior and a dark, crispy crust formed through a quick baking soda bath and oven baking. Perfect as a snack or accompaniment to your favorite German fare, these pretzels deliver café-quality flavor right from your kitchen.

  • Author: Chef
  • Prep Time: 50 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 pretzels
  • Category: Bread
  • Method: Baking
  • Cuisine: German

Ingredients

Dough

  • 1 ½ oz active dry yeast (4 1/2 teaspoons or 2 packages)
  • 1 cup lukewarm water (110-115°F)
  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon granulated sugar
  • 3 tablespoons unsalted butter, softened
  • Coarse salt for sprinkling

Soda Bath

  • 2 quarts water
  • ½ cup baking soda

Instructions

  1. Activate the yeast: Dissolve the active dry yeast in lukewarm water (110-115°F). In a large mixing bowl, combine the flour and salt, then create a well in the center. Add the granulated sugar into the well and pour the yeast mixture over it. Let this mixture rest for 15 minutes to allow the yeast to activate and start foaming.
  2. Make the dough: Add the softened unsalted butter to the bowl. Knead the mixture using a stand mixer fitted with a dough hook at speed #2 for about 6 minutes until the dough becomes smooth. Add approximately one tablespoon of water if needed to bring the dough together. Remove the dough hook and let the dough rest, covered, for 30 minutes to allow fermentation.
  3. Shape the pretzels: Divide the dough into 12 equal portions. Roll each portion on an unfloured surface into a 20-inch rope, tapering the ends. Form each rope into a pretzel by shaping a “U,” crossing the ends twice to create a twist, then folding the twist down over the bottom curve of the “U.” Place the formed pretzels on a parchment-lined baking sheet.
  4. Chill the pretzels: Refrigerate the pretzels uncovered for about 1 hour. This resting period helps form a dry skin on the dough, which improves the uptake of the baking soda bath and produces a shiny crust.
  5. Preheat and prepare soda bath: Preheat your oven to 400°F. In a large stockpot or pasta pot, bring 2 quarts of water to a boil. Slowly add ½ cup baking soda to the boiling water with caution, allowing the water to bubble vigorously and then settle.
  6. Boil the pretzels: Using a slotted spoon, gently dip each pretzel into the baking soda bath for 10 seconds, flip it, and submerge for another 10 seconds. Remove and place them back onto the parchment-lined baking sheet.
  7. Score and salt: Using a razor blade or sharp knife, make a single shallow cut on each pretzel, similar to a baguette score. Sprinkle generously with coarse salt.
  8. Bake: Bake the pretzels in the preheated oven for 15 to 20 minutes or until they reach your preferred dark golden-brown crust—20 minutes is recommended for a classic rich crust.

Notes

  • Ensure the water for yeast activation is not too hot to avoid killing the yeast; 110-115°F is ideal.
  • Do not flour the surface for rolling out the dough to maintain the correct texture for shaping.
  • Chilling the shaped pretzels before the soda bath enhances crust formation and baking results.
  • Use caution when adding baking soda to boiling water due to vigorous bubbling.
  • The scoring on the pretzels is essential for proper oven spring and a classic pretzel look.
  • Adjust baking time slightly depending on oven variations and desired crust darkness.

Find it online: https://cheftinaskitchen.com/homemade-german-pretzels-recipe/