Bavarian Pretzels
Let Me Tell You How I Fell in Love with Bavarian Pretzels
So, story time. The first time I tried to make real-deal Bavarian Pretzels, my kitchen looked like a flour-covered bomb had gone off. Sticky dough everywhere, my son laughing hysterically, and me seriously considering just buying a bag from the supermarket next time. But honestly, the smell of warm, fresh pretzels? It’s better than any candle I’ve ever had, and the taste—well, let’s just say my friends now come over suspiciously often when I ‘happen’ to mention I might make a batch. And, on a rainy Sunday, there’s nothing cozier than twisting up dough, listening to some old jazz, and just snacking on something you made from scratch.
Why You’ll Love Making These (Even If Your First Ones Look a Bit Wonky)
I usually whip these up when we want a treat but don’t want to get out of sweatpants. My family goes bananas for these, honestly—especially right out of the oven (I mean, who doesn’t love carbs?). Once, when I was in a hurry, I tried skipping the baking soda bath, and let me just say, the texture was oddly chewy but not in a good way. But when you get it right? Oh, it’s proper pub fare—salty, soft, and a little addictive. Oh! And the smell. Have I mentioned the smell?
Here’s What You’ll Need (Options Included)
- 2 1/4 teaspoons active dry yeast (instant yeast works too if that’s what you’ve got—just use about 2 teaspoons and skip dissolving in water)
- 1 1/2 cups warm water (not scalding, just warm—think comfortable bath temperature)
- 1 tablespoon sugar (granulated, but sometimes I use honey for a little twist; both work fine)
- 4 cups all-purpose flour (my grandmother swore by bread flour, to be honest, but regular does the trick unless you’re planning to brag to a German grandma)
- 2 teaspoons kosher salt (sea salt is okay; I’ve also done it with regular table salt in a pinch)
- 1/4 cup unsalted butter, melted (salted is fine too, just reduce the added salt a bit)
- 1/2 cup baking soda (for the bath)
- 1 egg yolk, mixed with a tablespoon of water (for brushing)
- Coarse salt, for sprinkling (if you’ve only got flaky Maldon, use that! Or, let’s be honest, sometimes I just use regular salt and it’s all good)
Alright, Let’s Make Some Pretzels
- In a large-ish bowl, stir your yeast and sugar into the warm water. Wait about 5 minutes; it should get a bit foamy. (If it doesn’t foam, your yeast is probably having a lazy day, so start over with fresh stuff.)
- Mix in the flour, salt, and melted butter. Stir until a shaggy dough forms; then get in there with your hands and knead on the counter for 6-8 minutes. (This is usually where my little one gets distracted and wanders off. The dough starts out sticky; don’t panic.)
- Pop the dough in a greased bowl, cover it with a towel or cling wrap (I have a towel with a weird spaghetti stain that I reserve for all my bread adventures), and let it rest somewhere warm for about an hour—or until it’s puffed up and doubled in size.
- Punch it down! Always satisfying. Tip it onto your work surface. Cut it into 8 roughly equal lumps. (Perfectionists can weigh them; I just eyeball and sometimes have a runt pretzel. It’s like the bonus fry at the bottom of the bag.)
- Roll each piece into a rope, about 20 inches long. Then twist into that classic pretzel shape—bring the ends up, twist them once or twice, and press onto the main loop. (Don’t stress if the first couple look more like knots than pretzels. They’ll taste amazing anyway!)
- Preheat your oven to 425°F (220°C). Grab two baking sheets and line with parchment—less mess to clean later. Or, butter them lightly.
- Now, the magic! In a wide saucepan, bring 6 cups water to a boil, then slowly add the baking soda (it fizzes up like crazy—I learned the messy way). Reduce to a simmer.
- Gently plop pretzels, one at a time, into the bath for 30 seconds each. I usually say count to 20 out loud then get bored and pull ’em out at 25. Place back on your baking sheet. Repeat.
- Brush with the egg wash (kids love doing this bit, though everything ends up a little soggy if they go wild). Sprinkle with the coarse salt.
- Bake for about 12-15 minutes until golden and very slightly split. This is the stage where my stomach growls the loudest, and I always burn myself sneaking the first bite. Worth it, though.
Random Notes from All My (Occasionally Failed) Attempts
- The baking soda bath is essential for that classic flavor—I tried skipping it once, and it’s just not right. Kinda bland looking, too.
- If your pretzels stick to the parchment after baking, next time rub the paper with a dab of oil.
- Dough too sticky? Add a bit more flour—a tablespoon at a time, tops. Too much, and they get tough.
- Actually, if a pretzel shape flops, just call it a “pretzel roll” and pretend it was on purpose. My family never knows the difference.
Variations I’ve Messed Around With
- Try adding a sprinkle of cheese before baking—cheddar is a winner, but I did blue cheese once and, eh, wouldn’t recommend. Too strong.
- For sweet pretzels, skip the coarse salt and dust with cinnamon and sugar after baking—those are seriously dangerous.
- You can make mini pretzel bites—just cut the dough into small bits instead of ropes. They disappear fast at parties.
- And (okay, slight sidetrack), I once tried stuffing pepperoni and cheese in the dough. Tasted alright, but the filling kept busting out. Maybe don’t try that unless you’re feeling reckless.
What You’ll Need (And What to Use If You Don’t)
- A big mixing bowl (or a saucepan—once I made these in a stockpot, worked just fine)
- Parchment paper or a baking mat (skipped it once, spent 10 minutes scraping baked salt off my tray. Eh.)
- Wide saucepan or deep skillet for the baking soda bath (honestly, any large pan works in a pinch)
- Basting brush for egg wash (back of a spoon works too, just requires a little more patience)
- Oven mitts because yes, I’ve grabbed a hot tray barehanded… learn form my mistakes.
Keeping Pretzels Fresh (But Who Are We Kidding?)
Store leftover pretzels (if you somehow have them!) in an airtight container or zip bag at room temp for about two days. Warm them in the oven for a few minutes before eating—they perk right up. But honestly? They never make it to day two in my house unless I hide them. They get a bit doughy in the fridge, though—not my favorite.
How I Love to Serve These
With good mustard. Always. Sometimes cheese dip if we’re feeling fancy. Or—total luxury—a dab of butter and a cold drink. And we have a silly tradition: whoever makes the weirdest-shaped pretzel gets first pick from the tray (the so-called “Ugly Duckling Rule”).
If You’re Going to Mess Up, Do It Here: Real Pro Tips
- Don’t rush the rising time. I tried sticking the dough on a radiator once to hurry things up and ended up with weird, crusty patches.
- Resist the urge to over-flour your dough. Dry pretzels = sad pretzels (been there, not doing it again).
- Let them cool just a few minutes before eating, no matter how tempting—burnt tongues are no fun, and I’ve got the scars to prove it.
Questions I Actually Get (Sometimes More Than Once)
- Can I freeze the dough? Yup! Freeze after shaping but before boiling. Thaw, give ‘em a quick bath, and bake as usual.
- Why did my pretzels come out pale? Usually means the oven wasn’t hot enough, or you didn’t give them a long enough baking soda dip—try counting a bit slower next time.
- Do I really need the egg wash? Technically no, but it makes them look all glossy. Without it, they’re tasty but kinda matte and homely-looking.
- Why does my dough feel too sticky? Weather! Sometimes it’s the humidity or just the flour brand. Add a pinch more flour, a little at a time, and don’t stress it.
- How long do these stay good? I’d say best within two days, but honestly, I think they taste better the next day—if you manage to hide one from the hungry hordes.
If you actually got this far—thanks for hanging out with me in my slightly messy but always tasty kitchen. Let me know how your pretzels turn out (bonus points for funny shapes!).
Ingredients
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups warm water
- 2 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1/4 cup baking soda (for boiling)
- 1 egg yolk, beaten with 1 tablespoon water
- Coarse salt, for topping
Instructions
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1In a mixing bowl, combine warm water, sugar, and yeast. Let stand for 5 minutes, until foamy.
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2Add melted butter, flour, and salt. Mix and knead until a smooth dough forms, about 7-8 minutes.
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3Cover the dough and let it rise in a warm place until doubled in size, approximately 1 hour.
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4Divide dough into 8 equal pieces. Roll each into a rope and shape into a pretzel.
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5Bring a large pot of water to a boil and add baking soda. Boil each pretzel for 30 seconds, then transfer to a baking sheet.
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6Brush pretzels with egg yolk wash, sprinkle with coarse salt, and bake at 425°F (220°C) for 12-15 minutes, until golden brown.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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