Try this German pretzel recipe for traditional Bavarian pretzels. They're fun to make and go great with a mug of beer!
Ingredients
- 1/2 cups all-purpose flour: 3 piece (divided, or more if needed)
- active dry yeast: 1 Tbsp
- white sugar: 1 tsp
- ⅓ cups water: 1 piece
- butter: 2 Tbsp (softened)
- salt: 0.25 tsp
- baking soda: 3 Tbsp
- butter: 2 Tbsp (melted)
- coarse sea salt: 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Whisk 1 cup flour, yeast, and sugar together in a bowl. Stir in water and softened butter until well combined. Let stand until bubbles begin to form, about 15 minutes. Dotdash Meredith Food Studios
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Stir salt into yeast mixture, then gradually stir in 2 1/2 cups flour until dough can be picked up in a ball. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Knead until smooth and elastic, about 8 minutes, adding more flour if needed. Dotdash Meredith Food Studios
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Divide dough into 6 pieces and let rest for a few minutes. Dotdash Meredith Food Studios
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Roll one piece into a 15-inch rope, then loop and twist rope into a pretzel shape. Place onto a baking sheet and form remaining pretzels. Cover and let rise for 15 minutes. Dotdash Meredith Food Studios
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Preheat the oven to 450 degrees F (220 degrees C). Grease a baking sheet.
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Bring 3 cups water to a boil in a pot. Stir in baking soda and remove from the heat. Dotdash Meredith Food Studios
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Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Dotdash Meredith Food Studios
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Transfer soaked pretzels to the prepared baking sheet; brush with melted butter and sprinkle with salt. Dotdash Meredith Food Studios
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Bake in the preheated oven until golden brown, 8 to 10 minutes. Dotdash Meredith Food Studios
