Authentic German Soft Pretzels
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.
Chewy homemade German soft pretzels with a glossy brown crust and coarse salt finish.
Nutrition per serving
Ingredients
Dough
Poaching Bath
Topping
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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