How to Make the Perfect Authentic German Soft Pretzels
German · Medium · 105 min · 8 servings
These chewy golden-brown soft pretzels are dipped in a baking soda bath before baking to achieve that unmistakable deep mahogany crust. Finished with coarse sea salt, they are perfect alongside cold beer or mustard.
Why this recipe works
This Authentic German Soft Pretzels recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 105 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 1 cup warm water
- 2 tablespoons unsalted butter softened
- 0.25 cup baking soda for the bath
- 2 tablespoons coarse sea salt for topping
Step by step instructions
Step 1: Make and Rest the Dough
Dissolve yeast in warm water and let it bloom for 5 minutes until foamy. Combine flour, a teaspoon of salt, and softened butter, then add the yeast mixture and knead for 8 to 10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour until doubled.
Step 2: Shape the Pretzels
Divide the dough into 8 equal pieces. Roll each piece into a long rope about 60cm long, then shape into a pretzel by forming a U shape, crossing the ends twice, and folding them down onto the base of the U. Press gently to seal the ends.
Step 3: Baking Soda Bath and Salt
Bring 4 cups of water to a boil in a wide pot and add the baking soda carefully as it will foam. Boil each pretzel for 30 seconds per side using a slotted spoon. Place on a lined baking sheet and immediately sprinkle generously with coarse sea salt.
Step 4: Bake Until Deep Golden
Bake the pretzels in a preheated oven at 220 degrees Celsius for 12 to 15 minutes until they are a deep mahogany brown color. Let cool for a few minutes on a wire rack and serve warm with sweet mustard or butter.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- active dry yeast → instant yeast using the same quantity without blooming first
- coarse sea salt → pretzel salt or flaky kosher salt for topping
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the baking soda bath which is essential for achieving the characteristic chewy crust and deep brown color
- Not rolling the dough ropes long enough which results in thick stubby pretzels that do not hold their shape properly
Nutrition facts
Per serving: 290 calories, 8g protein, 52g carbs, 5g fat, 2g fiber.
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