German-style Soft Pretzels

These German-style soft pretzels are everything a traditional pretzel should be—deeply golden on the outside, soft and fluffy on the inside, and full of malty, savory flavor. Whether you’re enjoying them warm from the oven or as part of a snack spread, they’re perfect for dipping, pairing with cheese, or devouring on their own.

Why You’ll Love This Recipe

If you’ve ever wanted to bring the taste of a German bakery into your kitchen, this recipe delivers. These soft pretzels are simple to make, with a chewy crust and that signature flavor from the baking soda bath. Ideal for Oktoberfest, game day, or a weekend baking project.

• Authentic chewy crust and fluffy interior

• Delicious on their own or with dips like mustard and cheese

• Kid-friendly and freezer-friendly

• Easily made with either active dry yeast or sourdough starter

• Quick rise time and no fancy equipment needed

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dough:

• 2 cups all-purpose flour

• ½ cup bread flour

• 1 cup water, room temperature

• 2 teaspoons active dry yeast (or ½ cup sourdough starter)

• 1½ teaspoons fine sea salt

• 1 tablespoon unsalted butter, softened

For Boiling:

• 4 cups water

• 3 tablespoons baking soda

For Topping:

• Coarse sea salt or pretzel salt

• Optional: Melted butter for brushing after baking

Directions

1. Make the Dough

• In a large bowl, combine the flours, water, and yeast (or sourdough starter). Mix until just combined. Cover and let rest for 30 minutes.

• Add the salt and softened butter. Knead the dough by hand or mixer for 8–10 minutes until smooth and slightly tacky.

• Cover and let rise at room temperature for 2 to 2.5 hours. During the rise, perform 2–3 stretch-and-folds. Dough should rise by about 50%.

2. Chill the Dough

• Place the dough in the freezer for 15 minutes (or refrigerate overnight) to make shaping easier.

3. Shape the Pretzels

• Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.

• Remove dough from the freezer and divide into 8–10 pieces.

• Roll each piece into a rope (18–20 inches long) and twist into a pretzel shape. Place on the baking sheet.

4. Boil the Pretzels

• In a wide pan, bring 4 cups of water to a simmer. Carefully add baking soda (it will bubble).

• Using a slotted spatula, boil each pretzel for 20–30 seconds. Make sure they’re submerged but not sticking to the pan.

• Transfer back to the baking sheet and sprinkle generously with coarse salt.

5. Bake

• Bake pretzels in the preheated oven for 15–18 minutes or until deep golden brown.

• Brush with melted butter after baking for extra flavor and shine.

Servings and timing

• Servings: 8 medium pretzels

• Prep time: 30 minutes

• Cook time: 15 minutes

• Total time: 45 minutes

Variations

• Cheesy pretzels: Add shredded cheddar or parmesan on top before baking.

• Sweet version: Skip the salt and brush with butter after baking, then sprinkle with cinnamon sugar.

• Herbed pretzels: Add rosemary or garlic powder to the dough for an herby twist.

• Mini pretzels: Make smaller versions for party snacks or lunchboxes.

• Pretzel bites: Cut ropes into 1-inch pieces, boil and bake for bite-sized snacks.

Storage/Reheating

• Room temperature: Store in an airtight container for up to 2 days.

• Freezer: Freeze cooled pretzels in a zip-top bag for up to 2 months. Reheat in oven or toaster oven.

• Reheating: Warm in a 300°F oven for 5–7 minutes or microwave for 15–20 seconds and toast briefly.

FAQs

Can I use only all-purpose flour?

Yes, but bread flour helps add chewiness. If using all-purpose only, your pretzels may be slightly softer.

Can I make the dough ahead of time?

Yes. After kneading, refrigerate the dough overnight. Shape and bake the next day.

Do I need to boil the pretzels?

Yes. The baking soda bath gives the crust its signature texture and flavor.

What if I don’t have pretzel salt?

Use coarse sea salt or kosher salt as a substitute. Avoid table salt, which is too fine.

Can I make these with sourdough starter?

Yes, use ½ cup active sourdough starter instead of yeast. Rising time may be longer depending on your starter’s activity.

Why freeze the dough before shaping?

Chilling the dough slightly makes it easier to handle and shape without sticking.

Can I skip the stretch and folds?

You can, but the stretch and folds help develop structure and elasticity in the dough.

Can kids help with this recipe?

Yes! Shaping pretzels is a fun task for little hands, and they’ll love to help sprinkle the salt.

What’s the best way to reheat pretzels?

Oven reheating is best for restoring their crispy exterior. Microwave works, but won’t crisp the crust.

Are these like soft mall pretzels?

Yes, but with a deeper flavor and more traditional texture thanks to the soda bath and higher bake temp.

Conclusion

German-style soft pretzels are a delicious, nostalgic treat that you can make from scratch in under an hour. With their deep golden crust and soft, fluffy interior, they’re perfect for dipping, snacking, or serving alongside your favorite dips or sausages. Whether you’re baking for a party or just because, these pretzels bring a taste of Germany right to your kitchen.