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German Pretzels

Delicious homemade German pretzels with a golden-brown, slightly chewy texture, perfect for snacking or serving at gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 pretzels
Course: Appetizer, Snack
Cuisine: German
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 4 cups bread flour Use high-protein bread flour for best results.
  • 1.5 cups warm water Temperature should be around 110°F (43°C).
  • 1 packet active dry yeast (2 1/4 tsp)
  • 2 tablespoons unsalted butter, melted Can reduce amount for a lighter version.
  • 1 tablespoon granulated sugar Helps to feed the yeast.
  • 1 teaspoon salt For flavor.
Boiling Solution
  • 10 cups water For boiling pretzels.
  • 2/3 cup baking soda Creates the characteristic pretzel crust.
Topping
  • coarse salt For sprinkling on top before baking.

Method
 

Preparation
  1. In a large mixing bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
  2. Add the melted butter, flour, and salt. Mix until a dough forms.
  3. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
  4. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
Baking
  1. Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper.
  2. Divide the dough into 8 equal pieces. Roll each piece into a long rope and shape into a pretzel.
  3. In a large pot, bring 10 cups of water and the baking soda to a boil.
  4. Boil each pretzel for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheets.
  5. Brush each pretzel with melted butter and sprinkle with coarse salt.
  6. Bake for 12-15 minutes until golden brown.
  7. Let the pretzels cool slightly before serving. Enjoy warm with your favorite dip.

Notes

For a healthier version, replace half of the bread flour with whole wheat flour. Store in an airtight container for up to three days or freeze for up to two months.