Soft Bavarian Pretzel Recipe

Activate yeast

In a small bowl, combine the warm water (about 100–110°F / 37–43°C), granulated sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy and fragrant.

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if mixing by hand), combine the bread flour and fine sea salt. Start the mixer on low and slowly pour in the foamy yeast mixture and the melted butter.

Mix on low for 2–3 minutes until the dough comes together, then increase speed to medium and knead 5–7 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If dough is too sticky, add up to 2 tablespoons additional flour; if too dry, add 1 teaspoon water at a time.

Form the dough into a ball. Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60 minutes.

Preheat the oven to 450°F (232°C). Line two baking sheets with parchment paper and set aside. Bring 8 cups water to a gentle simmer in a wide, shallow pot and carefully stir in the baking soda (the mixture will bubble). Reduce heat to maintain a gentle simmer—do not boil vigorously.

Turn the risen dough out onto a lightly floured surface and divide into 8 equal pieces (for large soft pretzels) or 12 for smaller ones. Roll each piece into a long rope about 20–24 inches long for large pretzels (or 14–16 inches for smaller).

Form each rope into a classic pretzel shape: make a U, cross the ends twice, fold the twisted ends down onto the curve and press to adhere. Place shaped pretzels on prepared baking sheets, leaving 2–3 inches between them.

Working with 2–3 pretzels at a time, gently lower each pretzel into the hot baking-soda bath for 20–25 seconds using a slotted spatula or skimmer, turning once so both sides get coated. Remove and return to the baking sheet to drain briefly.

Lightly brush each pretzel with the beaten egg wash (1 large egg + 1 tbsp water). Immediately sprinkle coarse pretzel salt or flaky sea salt over the top.

Bake in the preheated 450°F (232°C) oven for 10–12 minutes, rotating the sheets halfway through, until deep golden-brown (edges will be darker, centers deep mahogany). Remove from oven and transfer to a cooling rack. Serve warm.

While pretzels rise or bake, prepare the aioli. In a small bowl, combine the mayonnaise, Augustijn ale, grated garlic, Dijon mustard, lemon juice, and extra-virgin olive oil.

Whisk vigorously until smooth and emulsified. Taste and season with 1/4 tsp fine sea salt and a pinch (about 1/8 tsp) freshly ground black pepper. Adjust ale, lemon, or salt to taste; if sauce seems too thick, whisk in up to 1 teaspoon more ale or water to reach desired consistency.

Cover and refrigerate until ready to serve. Serve aioli alongside warm pretzels for dipping.