Biergarten Pretzel Recipe

Activate yeast

Combine lukewarm water, sugar, and active dry yeast in a small bowl. Let sit 5–7 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add softened butter and the activated yeast mixture. Mix on low for 2 minutes to bring dough together, then medium speed 4–6 minutes until smooth, elastic, and slightly tacky. Dough should pass the windowpane test or feel springy when pinched.

Lightly oil a bowl with vegetable oil, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Turn the risen dough onto a lightly floured surface and divide into 4 equal pieces (each will be about 10 oz / 280–300 g). Loosely roll each piece into a rope about 20–24 inches long and shape into a classic pretzel form. Place shaped pretzels on parchment-lined baking sheets, cover loosely with plastic, and allow a short bench rest for 15 minutes while you prepare the alkaline bath and oven.

Preheat oven to 450°F (230°C). Line two baking sheets with parchment and lightly dust with flour or cornmeal if desired.

In a large wide pot, bring 10 cups of water to a gentle boil. Carefully add 2 cups of baking soda (it will foam — add slowly and stir to dissolve). Reduce to a simmer.

Working 1–2 pretzels at a time, lower each shaped pretzel into the simmering baking-soda bath for 20–30 seconds on each side using a slotted spatula or skimmer. Remove and place back on the prepared baking sheet.

Brush the tops with beaten egg (for deep brown glossy crust) or melted butter (softer crust). Sprinkle coarse pretzel salt evenly over the tops.

Bake in the preheated oven 12–16 minutes, rotating pans halfway, until deep mahogany brown. Internal temperature should be about 200–205°F (93–96°C). Remove from oven and transfer to a rack to cool slightly.

Spicy-Sweet Mustard

Combine 1/2 cup yellow mustard, 1/4 cup Dijon, 1 tbsp brown sugar, 1 tbsp honey, 1 tsp apple cider vinegar, 1/2 tsp paprika, 1/4 tsp hot sauce, and a pinch (about 1/8 tsp) of salt in a small bowl. Whisk until smooth. Adjust sweetness or heat to taste. Chill briefly to let flavors meld.

Coarse Grain Mustard

Mix 1/2 cup yellow mustard with 1/4 cup coarse/grainy mustard, 1 tsp whole grain mustard, 1 tsp minced shallot, 1 tsp chopped chives, and 1/8 tsp black pepper. Stir to combine — this one is textured and hearty.

Creamy Mustard (aioli-style)

Whisk together 1/4 cup yellow mustard and 1/4 cup mayonnaise with 1 tsp apple cider vinegar (if extra tang desired), 1/2 tsp paprika, and a pinch of salt and pepper. Adjust consistency with a little water or more mayo as needed. Refrigerate until serving.

Remove rinds from Camembert/Brie and cut the cheese into pieces. In a bowl, combine the ripe soft cheese with 2 oz softened cream cheese and 1 tbsp softened butter. Mash together with a fork or use a paddle/hand blender to achieve a slightly coarse, spreadable texture — traditional Obatzda is rustic, not completely smooth.

Stir in 1 tsp sweet paprika, 1 tbsp very finely minced onion, 1/2 tsp crushed caraway seeds, and 2 tbsp beer (if needed) to loosen the mixture to a dip-like consistency. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust. Garnish with 1 tsp chopped chives. Chill briefly to let flavors marry, but serve at cool-room temperature for best flavor.

For a classic Biergarten presentation, serve each 10 oz pretzel warm on a wooden board or platter with small ramekins of the three mustards and the Obatzda cheese sauce (or pair as guest prefers).

If offering both condiments, place Obatzda in the center and the mustard trio arranged around it. Garnish pretzel platter with additional chives and extra coarse salt on the side. Serve immediately while pretzels are warm and crusty.