Bavarian Pretzels Recipe
Make Bavarian Pretzels Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Baking Soda Bath
Topping & Finish
Method
Dough
- 1
Activate yeast
In a small bowl combine lukewarm water (about 105–115°F / 40–46°C), the granulated sugar, and instant yeast. Stir gently and let sit 5–8 minutes until foamy. If it doesn't foam, yeast may be inactive — start again with fresh yeast.
- 2
Mix dry ingredients
In the bowl of a stand mixer fitted with a dough hook (or a large bowl if mixing by hand), combine bread flour and fine sea salt. Whisk briefly to distribute the salt evenly.
- 3
Form dough
With the mixer on low, pour the activated yeast mixture and the melted butter into the dry ingredients. Mix until combined, then increase speed to medium-low and knead 5–7 minutes until a smooth, slightly tacky, elastic dough forms. If mixing by hand, stir to combine then knead on a lightly floured surface 8–10 minutes.
- 4
First rise
Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 60–75 minutes.
Shaping & Bathing
- 5
Prepare baking soda bath
Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil them. In a large, wide saucepan bring 8 cups of water to a simmer, then carefully add 3/4 cup baking soda (soda will bubble). Reduce heat to maintain a gentle simmer.
- 6
Divide dough
Turn the risen dough out onto a lightly floured surface and divide into 8 equal pieces (about 5.5–6 oz / 155–170 g each). Roll each piece into a uniform rope about 20–24 inches (50–60 cm) long, tapering slightly at the ends. Shape each rope into a classic pretzel by forming a U, crossing the ends twice and pressing them onto the bottom curve. Alternatively, twist ends together and press.
- 7
Boil in baking soda bath
Working 2–3 at a time, gently lower each shaped pretzel into the simmering baking soda bath for 30 seconds per side (about 60 seconds total). Use a slotted spatula to flip once halfway through. Remove and place on prepared baking sheets, spacing about 2 inches apart.
Topping & Baking
- 8
- 9
Bake
Bake in the preheated 450°F (230°C) oven for 12–15 minutes, rotating the pans once halfway, until the pretzels are deep golden brown. Baking time may vary slightly depending on oven; watch for even color.
- 10
Finish
Remove pretzels from oven and immediately brush with 2 tablespoons melted unsalted butter for a glossy, rich finish. Transfer to a wire rack to cool slightly. Serve warm.