Description
These German-style soft pretzels have a deeply flavorful, chewy crust and a soft, fluffy center. Perfect for serving warm with mustard, cheese spreads, or charcuterie, they’re a classic snack or appetizer that’s fun to make and always a hit.
Ingredients
- 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
Instructions
- Make the Dough: In a large bowl, mix flours, water, and yeast (or sourdough starter) until just combined. Cover and let rest for 30 minutes.
- Add salt and softened butter. Knead the dough for 8–10 minutes by hand or mixer until smooth and slightly tacky.
- Cover and let the dough rise at room temperature for 2–2.5 hours, doing 2–3 stretch and folds during that time. The dough should increase by about 50%.
- Place the dough in the freezer for 15 minutes (or refrigerate overnight) to firm it up for shaping.
- Shape the Pretzels: Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Divide the dough into 8–10 pieces. Roll each into a rope about 18–20 inches long and form into pretzel shapes. Place on the prepared baking sheet.
- Boil: Bring 4 cups of water to a simmer. Carefully add 3 tablespoons baking soda (it will foam).
- Using a slotted spatula, boil each pretzel for 20–30 seconds, making sure it’s fully submerged but not stuck to the bottom. Return to the baking sheet.
- Sprinkle each pretzel with coarse salt.
- Bake: Bake for 15–18 minutes, or until deep golden brown.
- Optional: Brush with melted butter after baking for extra flavor and shine.
- Serve warm or allow to cool before enjoying.
Notes
- Freezing or chilling the dough makes it easier to handle when shaping.
- Boiling in baking soda water is essential for that classic chewy crust—don’t skip it!
- You can experiment with skipping the rise for thinner, quicker pretzels (they’ll still be tasty).
- These pretzels are best fresh but can be reheated in the oven for a few minutes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked, Boiled
- Cuisine: German
Nutrition
- Serving Size: 1 pretzel
- Calories: 220
- Sugar: 1g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg
