Bavarian - Style Pretzilla Twists Recipe

Mix and Knead

In a large mixing bowl or stand mixer fitted with a dough hook, combine the bread flour, instant yeast, granulated sugar, and kosher salt. Whisk briefly to distribute. Add warm water (about 105–115°F / 40–46°C), melted butter, and milk. Mix on low until a shaggy dough forms, then increase speed and knead 6–8 minutes until smooth, elastic, and slightly tacky. If kneading by hand, knead on a lightly floured surface for 8–10 minutes.

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

Divide and Roll

Punch the risen dough down gently and turn out onto a lightly floured surface. Divide the dough into 6 equal pieces (for 3 twists if each finished serving contains 2 twists, or adjust as needed). Roll each piece into a long rope about 18–20 inches long. For a Pretzilla-style twist, take two ropes and twist them together: pinch one end together, rotate the pair around each other to create a tight spiral, then fold into a twist or pretzel-like shape. Pinch the ends to seal. Repeat to make a total of 6 twists.

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper and set aside.

Prepare the Bath

In a wide, shallow pot, bring 8 cups of water to a gentle boil. Carefully add 3 tablespoons of baking soda (the water will bubble). Reduce heat to maintain a simmer.

Carefully lower 2–3 shaped twists into the simmering baking soda bath for 20–30 seconds, turning once with a slotted spatula so both sides get exposure. Remove and drain briefly on a rack or clean towel. Repeat for remaining twists.

Egg Wash & Salt

Place the drained twists on the prepared baking sheets. Brush each twist with the egg wash (beat 1 egg with 1 tablespoon water). Sprinkle coarse sea salt lightly over the tops.

Bake in the preheated oven for 12–15 minutes, rotating the pans halfway through, until deep golden brown and an internal temperature registers about 200°F (93°C). Remove from oven and transfer to a cooling rack for 5 minutes before serving.

While the twists are baking, make the brown mustard sauce: in a small bowl combine the coarse brown mustard, apple cider vinegar, honey, and black pepper. Stir until smooth and taste; adjust sweetness or acidity as desired. Keep at room temperature and serve alongside warm twists.

Serve the Pretzilla-style twists warm with the brown mustard on the side. Offer optional house cheese sauce for dipping (heat gently until warm) and, if requested, present a small soft pretzel as an extra add-on.

Store any leftover twists in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. Reheat in a 350°F (175°C) oven for 6–8 minutes from room temperature or 10–12 minutes from frozen.