Warm Soft House-made Bavarian Pretzel Recipe

Activate yeast

In a small bowl, whisk the warm water and granulated sugar until dissolved. Sprinkle the active dry yeast over the surface and let sit 5–8 minutes until foamy and fragrant.

Mix dough

In the bowl of a stand mixer fitted with a dough hook (or large mixing bowl if kneading by hand), combine the all-purpose flour and kosher salt. Add the melted butter and the activated yeast mixture. Mix on low for 2 minutes, then increase to medium and knead 4–6 minutes until the dough is smooth, slightly tacky but not sticky. If kneading by hand, mix with a wooden spoon then turn out and knead on a lightly floured surface for 8–10 minutes.

First rise

Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil or spray the paper. Turn the risen dough out onto a lightly floured surface and divide into 6 equal pieces (for large pretzels) or 8 for slightly smaller ones. Roll each piece into a 20–24 inch long rope, tapering slightly at the ends. To shape a pretzel: form a U with the rope, cross the ends twice, then fold the crossed ends down to the bottom curve and press gently to adhere.

In a wide, shallow pot, combine 8 cups water and 1/2 cup baking soda. Bring to a gentle boil. Working one or two pretzels at a time, lower each shaped pretzel into the boiling baking soda bath for 20–30 seconds, flipping once so both sides are briefly boiled. Use a slotted spatula to transfer the pretzels back to the prepared baking sheets, spacing them about 2 inches apart.

After all pretzels have been boiled, lightly brush each with the beaten egg wash, taking care to get an even sheen. Sprinkle coarse sea salt evenly over the pretzels to taste (about 1/4 tsp per pretzel if using 6).

Bake in the preheated 450°F (230°C) oven for 12–15 minutes, until the pretzels are deep golden brown. Rotate the pans halfway through baking for even color.

Remove pretzels from the oven and immediately brush with 2 tablespoons melted unsalted butter for a tender, glossy finish. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack. Serve warm with Dijon mustard or beer cheese.