Authentic Bavarian Pretzel Recipe

Activate Yeast

In a small bowl, combine warm water (100–110°F), sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Make Dough

In the bowl of a stand mixer fitted with a dough hook (or a large bowl if kneading by hand), combine flour and kosher salt. Add the softened butter and the activated yeast mixture. Mix on low for 2 minutes until the flour is incorporated, then increase to medium and knead 5–7 minutes until the dough is smooth, elastic and slightly tacky. If kneading by hand, transfer to a lightly floured surface and knead 8–10 minutes.

First Rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 45–60 minutes.

Portion & Shape

Turn the risen dough onto a lightly floured surface, punch down gently and divide into 2 equal portions (each yields an ~10 oz pretzel). Roll each portion into a 24–28 inch rope, form a classic pretzel shape by making a U, crossing the ends twice and folding them down to the base, pressing to seal. Alternatively, shape as desired.

Prepare Bath

Preheat oven to 425°F (220°C). Line a baking sheet with parchment. In a wide, shallow pot, bring 8 cups (about 2 L) of water to a gentle simmer and add 3/4 cup baking soda. Stir until dissolved and simmer for 2 minutes (careful — it will foam).

Boil Pretzels

Working one pretzel at a time, gently lower shaped dough into the simmering baking soda bath for 20–30 seconds per side using a slotted spatula. Remove and let excess water drip off, then transfer to the prepared baking sheet.

Egg Wash & Salt

Whisk the egg with 1 tsp water. Brush each boiled pretzel evenly with egg wash and sprinkle with coarse pretzel salt.

Bake

Bake in preheated oven for 12–16 minutes, until deep golden brown. If you prefer a darker traditional Bavarian look, bake until a rich mahogany color appears but avoid burning.

Finish

Remove from oven and optionally brush lightly with 1 tsp melted butter for shine and flavor. Let rest 5 minutes before serving.

In a small bowl, whisk together 1/4 cup Dijon, 1/4 cup yellow mustard, 1/4 cup honey, 1 tsp apple cider vinegar and 1/2 tsp Sriracha. Taste and season with 1/4 tsp salt or more to balance. Chill until serving. Adjust heat by increasing or decreasing Sriracha.

In a medium bowl, beat together 4 oz softened cream cheese and 2 tbsp sour cream until smooth. Fold in 1/2 cup shredded sharp cheddar. Add 1 tbsp milk to reach a creamy dipping consistency. Season with 1/4 tsp salt, 1/4 tsp garlic powder and a pinch (1/8 tsp) smoked paprika and black pepper. If desired, warm gently in a small saucepan over low heat until cheese melts and dip is warm (about 3–4 minutes), stirring constantly to avoid scorching. Sprinkle chopped chives on top before serving.

Arrange 4 sweet gherkin pickles on the serving board. Place the warm pretzel on a plate or board with ramekins of hot honey mustard and creamy cheese dip. Serve immediately so pretzel is warm and dips are at serving temperature.