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4.5 from 22 votes
Bavarian Soft Pretzels
Bavarian Soft Pretzels
Prep Time
1 hr 30 mins
Cook Time
12 mins
Resting Time
1 hr
Total Time
1 hr 42 mins
 
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!
Course: Snack
Cuisine: German
Keyword: soft pretzel
Servings: 6 servings
Calories: 405 kcal
Ingredients
  • 1 1/4 cup warm water (100 degrees)
  • 1/4 oz active dry yeast (1 pkg)
  • 1 1/2 Tbsp light brown sugar, packed
  • 4 1/4 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
  • 1/2 cup baking soda
  • sea salt
  • Mustard for serving
Instructions
  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 quarts 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 the remaining 2 Tbsp 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.
Recipe Notes

Yields 6 pretzels.

Nutrition Facts
Bavarian Soft Pretzels
Amount Per Serving
Calories 405 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 20mg7%
Sodium 797mg35%
Potassium 106mg3%
Carbohydrates 71g24%
Fiber 2g8%
Sugar 3g3%
Protein 9g18%
Vitamin A 235IU5%
Calcium 28mg3%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.