Soft and Golden German Pretzels
Is there anything better than biting into a warm, golden-brown pretzel with a soft, pillowy interior and a delightfully salty crust?
German Pretzels, or Brezeln, are the ultimate comfort food.
Whether you’re enjoying them at Oktoberfest, paired with your favorite mustard, or simply snacking on them fresh out of the oven, these iconic treats are surprisingly easy to make at home.
Let’s dive into the joy of baking this Bavarian classic!
How to Make It
Note: This is an overview. See the recipe card below this post for ingredient quantities and full instructions.
Make the Dough
In a large mixing bowl, combine bread flour, yeast, sugar, and salt. Slowly pour in warm water and melted butter while stirring until the mixture forms a sticky dough. Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic. Let it rest in an oiled bowl covered with a damp cloth for 1 hour, or until doubled in size.
Shape the Pretzels
Once the dough has risen, punch it down gently and divide it into 8 equal portions. Roll each portion into a long, even rope (about 20 inches), ensuring consistent thickness. To shape, create a “U,” cross the ends, and fold them down to the base of the loop, pressing lightly to seal.
Prepare the Baking Soda Bath
In a large pot, boil 10 cups of water. Stir in the baking soda until fully dissolved. Gently lower each pretzel into the bubbling bath using a slotted spoon, one at a time, and leave for 30 seconds. This process helps create the shiny, chewy crust.
Arrange and Add Toppings
Remove the boiled pretzels and place them on a parchment-lined baking sheet. Immediately sprinkle coarse sea salt evenly over the surface while they’re still damp. Arrange the pretzels with enough space to allow for even baking.
Bake to Golden Perfection
Preheat your oven to 425°F (220°C). Place the baking sheet in the oven and bake for 12–15 minutes until the pretzels are deep golden brown and slightly puffed. Remove from the oven and cool slightly on a wire rack before serving.
Pro Tips
- Use bread flour for the best texture—its higher protein content gives the pretzels a chewy bite.
- Shape the pretzels tightly to ensure they hold their form during boiling and baking.
- Sprinkle the salt generously—it’s what makes a pretzel a pretzel!
- Serve with mustard, cheese dip, or even a sweet glaze for a unique twist.
Storage
- Room Temperature: Store in an airtight container for up to 2 days. Warm in the oven before serving for the best texture.
- Freezer: Freeze baked pretzels in a resealable bag for up to 1 month. Reheat directly in the oven at 350°F (175°C) for 10-15 minutes.
Soft and Golden German Pretzels: A Taste of Bavaria
Description
These traditional German pretzels are soft, chewy, and perfect for snacking, dipping, or celebrating!
Ingredients
Instructions
Make the Dough:
In a large bowl, combine bread flour, yeast, sugar, and salt. Add warm water and melted butter. Knead for 8-10 minutes until the dough is smooth and elastic. Cover and let rise for 1 hour.
Shape the Pretzels:
Divide dough into 8 pieces. Roll each into a 20-inch rope and twist into a pretzel shape.
Prepare the Baking Soda Bath:
Preheat oven to 425°F (220°C). Boil 10 cups of water and stir in baking soda. Dip each pretzel in the bath for 30 seconds, then place on a lined baking sheet.
Top and Bake:
Sprinkle pretzels with coarse salt. Bake for 12-15 minutes until deep golden brown.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 240kcal
- % Daily Value *
- Total Fat 4g7%
- Sodium 700mg30%
- Total Carbohydrate 45g15%
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a shiny crust, brush with egg wash before baking.
- Experiment with toppings like sesame seeds or cinnamon sugar for variety.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
