Bavarian Soft Pretzels

September 14, 2017 By Cathy — 34 Comments
Nothing goes better with beer than a pretzel. So let’s kick off Oktoberfest with giant Bavarian soft pretzels. I’ll bring the pretzels, you bring the beer!

Bavarian Soft Pretzels

Are you Oktoberfest ready? Well you have two days to prepare yourself and I’m here to get you started. I’m kicking off the festivities with a little giant snack that goes with a mug of beer like Laurel goes with Hardy, Will goes with Grace, and a glass of red wine goes with me on a Friday night.


Bavarian Soft Pretzels


Bavarian Soft Pretzels

And not just any pretzels….Bavarian soft pretzels that have a toasty, salty, deep brown crust and a soft, chewy center. These are the stuff that carb-filled dreams are made of. They are definitely not the stale pretzels that you can buy from a cart in Central Park or at the movies served with a cup of sticky orange cheese. Nope, these are crafted from a wonderful yeasty dough fed with a little brown sugar and best served alongside a dish of tangy brown mustard and a frosty beer.

Bavarian Soft Pretzels

Oh, and like I mentioned these pretzels are just the start of the fun. I’ve joined forces with a bunch of talented bloggers for an Oktoberfest party hosted by the all-beer-knowing Milena and Chris of Craft Beering for a food-fueled, beer-inspired, tasty soirée that you can replicate from your very own kitchen. We’re talking meats to treats to sweets. Everything pairs perfectly with beer and is well-suited for this German “holiday”.

So fill your stein and strap on your feed bag because we are getting after it today. Happy Oktoberfest to all and to all a good night!

Bavarian Soft Pretzels

Craft Beering – Schweinshaxe (Bavarian Roasted Pork Knuckle)
Itsy-Bitsy Kitchen – Bee Sting Cake
Girl Heart Food – Traditional Pork Schnitzel
Tasty Ever After – Kartoffelsuppe (German Potato Soup)
Beer Girl Cooks – Beer Mustard Crusted Pork Loin
Sugar Love Spices – Porchetta Panini
Seasons & Suppers – German Beef Rouladen
The Bearded Hiker – Sauerbraten
Kelly Lynn’s Sweets & Treats – German Chocolate Cake Cookies
Leeks and High Heels – Beef with Beet Puree & Purple Cauliflower
The Home Cook’s Kitchen – Cheese and Cherry Strudel
What Should I Make For… – Bavarian Soft Pretzels

5.0 from 4 reviews
Bavarian Soft Pretzels
Prep time
Cook time
Total time
Nothing goes better with beer than a pretzel. So let's kick off Oktoberfest with giant Bavarian soft pretzels. I'll bring the pretzels, you bring the beer!
Recipe type: Snack
Serves: 6 pretzels
  • 1¼ cup warm water (100 degrees)
  • 1 - ¼ oz pkg active dry yeast
  • 1½ Tbsp light brown sugar
  • 4¼ cups all purpose flour
  • 2 tsp kosher salt
  • 4 Tbsp unsalted butter, divided, melted and cooled slightly
  • Canola or vegetable oil for coating the bowl
  • 2 quarts water
  • ½ cup baking soda
  • sea salt
  • Mustard for serving
  1. Combine water, yeast and brown sugar in a small bowl. Whisk to combine and let stand until the yeast begins to activate and foam slightly.
  2. Combine the flour and salt in a large bowl fitted with a dough hook and mix for a minute. Add the yeast mixture and 2 Tbsp melted butter and mix with the dough hook on medium/low speed until the dough is smooth and elastic, about 5 mins. (Alternatively knead by hand for 5-10 mins).
  3. Form the dough into a large ball and turn into a large bowl coated with oil. Turn to coat. Cover bowl tightly with plastic wrap and let the bowl sit at room temperature until the dough has doubled in size, about an hour.
  4. Preheat the oven to 425 degrees. Line two baking sheets with parchment and spray well with cooking spray.
  5. Divide the dough into six equal portions and use your hands to roll each into a 24 inch rope, allowing the dough to rest if if springs back to quickly.
  6. Form into a U-shape and then cross the ends to form into a pretzel.
  7. Bring 2 its of water to a boil over high heat. Add the baking soda and using a perforated spautula, lower one pretzel at a time into the water. Boil about 30-45 seconds and remove to a paper towel for a minute to drain. Place three pretzels on each baking sheet and brush well with melted butter and sprinkle generously with salt.
  8. Bake for 12 minutes until dark golden brown, rotating the trays midway through baking.
  9. Serve warm with mustard on the side.

Bavarian Soft Pretzels


Related Post

Share this recipeShare on FacebookGoogle+Tweet about this on TwitterPin on PinterestShare on Yummly
Filed Under: Appetizers/Snacks, Recipe


34 responses to “Bavarian Soft Pretzels”

  1. […] Kelly Lynn’s Sweets & Treats Cheese and Cherry Strudel from The Home Cook’s Kitchen Bavarian Soft Pretzels from What Should I Make For 14 Beer Pairing Recipes from Leeks and High […]

  2. […] What Should I Make For  Bavarian Soft Pretzels […]

  3. […] Bavarian Soft Pretzel by Cathy at What Should I Make For […]

  4. Pretzels, especially soft, are one of those things that as soon as I see it, I want one! Love that salty touch and definitely perfect with beer 😉 Pinned! Cheers to an awesome weekend, my friend!

  5. Absolutely pretzel perfection! One of my favourite snacks and perfect for Oktoberfest 🙂

  6. […] What Should I Make For / Cathy and her Bavarian Soft Pretzels […]

  7. Running to the kitchen now, to make these!! Someone save me from eating them all myself though. Omg these pretzels look so yummy!!!! Perfect for Oktoberfest and beer 🙂

  8. Those pretzels go so so well with beer! They look amazing and I can almost taste how delicious they are! Beautiful pictures for a beautiful recipe. It was fun to join you and the others in this Oktoberfest bash! 🙂

  9. Cathy, these pretzels are to die for! I can’t wait to try your recipe–they put the pretzels I’ve been making lately to absolute shame.

  10. These are possibly the prettiest soft pretzels I’ve seen! Something to aspire for, but for the time being I am all too happy to enjoy yours. What is Oktoberfest without pretzels, seriously:) Thank you Cathy for joining the party!

    • Cathy says:

      Aw shucks Milena. Thanks for including me in the festivities! What a fabulous round-up and I don’t know which to try first!

  11. Heck yeah to Oktoberfest and beer and soft pretzels!! How did your pretzels turn out so pretty? Mine always look like they’ve been knocked around in a fight. Maybe it’s my dough so I’m trying your recipe and way next time 🙂

    • Cathy says:

      Ha! I’m sure even a slightly roughed up pretzel is still just as tasty. But let me know if you give these a go and have better luck.

  12. Sandra says:

    LOVE the photos, amazing! txs for sharing

  13. Beautiful pretzels! (never thought those words would come out of my mouth) But they are…I’m getting a tickle to make these for my Halloween party..yeah.

  14. there was nothing better than munching on a pretzel, wandering the christmas markets in Germany! pretzels by far one of my favourite snacks from Germany! paired with the mustard, these look amazing!

  15. Oh my! If you bring me these pretzels I will absolutely bring the beer! They look so soft and delicious!

  16. Tim says:

    Do I have to wait til October? Look amazing!

  17. Jessica says:

    Perfect snack for the Giants/Eagles game!!
    Thank you for the recipe.!!

  18. Lindsay says:

    Thanks for sharing the recipe. It looks great. I’m trying it now actually and it seems like I’m missing something? Just added the warm water mixture to the flour and it seems like there’s nowhere near enough water (1.25 cups) to the 4+ cups of flour… Should I add more water?

    • Cathy says:

      I wouldn’t add any additional water, not sure why it doesn’t feel like enough. Hope these came out great for you!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: