Pretzels

The ultimate guide to chewy German-style soft pretzels, this Pretzels recipe is made with basic ingredients - no lye required!

Course Bread, Snack

Cuisine American, Bread, European, German

Keyword Pretzels, Soft Pretzels

Prep Time 15

Cook Time 10

Resting/Freezing Time 50

Total Time 1 15

Servings pretzels

Calories 181kcal

Author Chrissie

Equipment

Stand Mixer
mixing bowls
Bench Scraper
Slotted Skimmer a large slotted spoon also works
large baking sheet
Parchment Paper
Large Pot

Ingredients

1 1/4 cup warm water
3 teaspoons brown sugar
3 tablespoons unsalted butter melted and cooled
1 teaspoon active dry yeast
4 cups all purpose flour
1 1/2 teaspoons salt

For the baking soda bath:

1/3 cup baking soda
10 cups water

To garnish

2 tablespoons coarse sea salt

US Customary - Metric

Instructions

In the bowl of your stand mixer (or in a mixing bowl if you're making by hand) mix the warm water, brown sugar, melted butter, and yeast. Be sure the melted butter isn't hot, as it will kill the yeast. Let rest for 3-5 minutes until it starts to bubble.
Add the flour and the salt. Knead for about 5 minutes on medium speed until the dough forms a ball and comes off the walls of the bowl. You may need to add 1-3 tablespoons of extra flour if the dough appears too wet. It should be tacky and a bit sticky, but not wet.
Split the dough into 10-12 equal pieces using a bench scraper (if you want to weigh them, they should be between 75 and 80 grams). Cover the balls lightly with plastic wrap to prevent the dough from drying out and forming a skin. If you need to, use some oil on your bench when shaping the dough, you don't need much, a little goes a long way.
Roll and stretch each ball into 70-75 cm (35-30 inch) long strands. Create an upside down "U" shape by bringing the ends closer together. Cross the ends once and flip them towards the curve of the "U". Press the ends into the "belly" of the pretzel. Flip the entire pretzel and place on a tray lined with parchment paper.
Form all the pretzels and lay them on the tray, spacing them well so they don't touch.
Let them rest for about 20 minutes to let them rise just a little bit.
Add the baking tray to the freezer and freeze them on the tray for 20 minutes. This step is optional, but helps the pretzels keep their shape through the baking soda bath.
While your pretzels rest and chill in the freezer, mix the 10 cups of water with the baking soda and bring to a simmer.
Remove the pretzels from the freezer and bathe them one by one for 20-30 seconds.
Remove them from the baking soda bath with a slotted skimmer or large slotted spoon and return them to the baking tray and sprinkle with coarse salt.
Bake your pretzels at 350 degrees Fahrenheit (175 degrees Celsius) for 10-12 minutes until golden brown.

Video

Notes

Make Ahead Instructions & Storage Instructions

These pretzels are best served the day they're made, but they can be stored in an airtight container or bag at room temperature for up to 3 days. Reheat them in the microwave for a few seconds before serving, if desired.

Nutrition