German Style Pretzel Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–7 minutes until foamy and fragrant.

Mix dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 4 cups of the flour and the salt. Add the foamy yeast mixture and the melted butter. Mix on low speed until a shaggy dough forms, about 1–2 minutes. If mixing by hand, stir until combined.

Knead

Gradually add remaining 1/2 cup flour as needed while kneading to produce a smooth, elastic, slightly tacky dough. Knead with mixer on medium speed for 5–7 minutes or by hand on a lightly floured surface for 8–10 minutes. Dough should be springy and hold its shape.

First rise

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Preheat and prepare bath

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil them. In a large, wide pot, bring 10 cups of water to a gentle boil and carefully stir in 3/4 cup baking soda (it will fizz). Reduce heat to maintain a gentle simmer.

Divide and roll

Turn the risen dough out onto a lightly floured surface and divide into 8 equal pieces for large pretzels (or 12 for smaller). Roll each piece into a 24–30 inch rope, tapering the ends slightly. To shape classic pretzels: form a U with the rope, cross the ends over twice, press ends onto the bottom of the U to secure.

Boil in baking soda bath

Working 1–2 pretzels at a time, gently lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds per side (about 45–60 seconds total), using a slotted spatula to carefully flip and remove. Allow excess water to drip back into the pot before placing pretzels on prepared baking sheets. Spacing: leave 2–3 inches between pretzels.

Egg wash & salt

Whisk the egg with 1 tablespoon cold water to make an egg wash. Brush each pretzel generously with the egg wash and immediately sprinkle coarse pretzel salt evenly over the tops.

Bake

Bake in the preheated 450°F (230°C) oven for 12–15 minutes, rotating the pans halfway through, until deep golden brown. Baking time may vary slightly by oven and pretzel size—look for a rich mahogany color on the surface.

Brush with butter

Remove pretzels from oven and immediately brush the tops with 2 tablespoons melted unsalted butter for shine and flavor.

Cool and serve

Transfer to a cooling rack for 5 minutes before serving warm. Serve plain or with mustard, cheese dip, or your preferred accompaniment.