Bavarian Pretzel Recipe

Activate yeast and combine

In a large mixing bowl, combine lukewarm water (about 100–110°F / 38–43°C) and granulated sugar. Stir in the instant dry yeast and let rest 5 minutes until foamy. If using a stand mixer, attach dough hook; otherwise prepare to knead by hand.

Mix dry ingredients

Whisk together the all-purpose flour, whole wheat flour, and fine salt in a separate bowl. Add the flour mixture to the yeast mixture in two additions, mixing after each addition until a shaggy dough forms.

Add butter and knead

Add the melted unsalted butter and knead the dough 6–8 minutes by stand mixer on medium speed, or 8–10 minutes by hand on a lightly floured surface, until smooth, elastic, and slightly tacky but not sticky. Add a teaspoon of water or flour as needed to reach the right consistency.

First rise

Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside.

Turn the risen dough out onto a lightly floured surface and divide into 8 equal pieces (for large pretzels) or 10–12 for smaller ones. Roll each piece into a 18–20 inch (45–50 cm) rope, holding thicker in the middle and tapering slightly toward the ends. To shape a traditional pretzel: form a U with the rope, cross the ends over each other twice, then fold the crossed ends down and press into the base of the U to form the pretzel shape. Place shaped pretzels on the prepared baking sheets, spacing at least 2 inches apart.

Cover shaped pretzels loosely with a clean kitchen towel and let rest 15–20 minutes while you prepare the baking soda bath. They should puff slightly but not double.

In a wide, shallow pan large enough to fit a pretzel, bring 8 cups of water to a gentle simmer and carefully stir in 2 tablespoons of baking soda until dissolved. (If you prefer a true lye bath for a darker brown crust, use food-grade lye following strict safety instructions; this recipe uses baking soda for safety.) Turn heat to low to keep warm but not boiling.

Using a slotted spatula or spoon, gently lower each pretzel into the warm baking soda solution for 20–30 seconds, flipping once so both sides are briefly submerged. Drain briefly on the slotted utensil and transfer back to the parchment-lined baking sheet. Repeat with remaining pretzels.

Brush each pretzel lightly with the beaten egg (egg wash) to encourage browning and help the salt stick. Sprinkle coarse sea salt evenly over the pretzels.

Bake in the preheated 450°F (230°C) oven for 10–12 minutes, rotating the pan halfway through, until pretzels are deep golden brown. For larger pretzels, baking may take 12–14 minutes.

Remove pretzels from the oven. Immediately brush with 1 tablespoon melted unsalted butter for shine and softer crust. Allow to cool 5 minutes on a rack before serving.

While pretzels bake, make the mustard: in a small bowl combine whole grain mustard, honey, apple cider vinegar, olive oil, coarse salt, and freshly ground black pepper. Whisk until smooth and taste — adjust honey for sweetness or vinegar for brightness as desired.

Transfer mustard to a small serving bowl and serve warm or at room temperature alongside freshly baked pretzels.