Description
Freshly baked German-style homemade buttery soft pretzels invite warm nostalgia from Bavarian bakeries. Salt-sprinkled golden twists deliver comforting flavors you’ll savor with each delicious bite.
Ingredients
Scale
- 3 cups (375 g) all-purpose flour
- 1 cup (240 ml) warm water
- 2.25 tsp (7 g) active dry yeast (1 standard packet)
- 1 tbsp unsalted butter, melted
- 1 tsp salt
- 1 tsp sugar
- 2 cups (480 ml) water
- 2 tbsps baking soda
- 6 tbsps salted butter, melted
- 1 tbsp coarse salt
Instructions
- Yeast Activation: Combine yeast, warm water, and sugar in a stand mixer, allowing the mixture to become foamy and bubbly, signaling active yeast.
- Dough Formation: Integrate melted butter and salt into the yeast mixture, then gradually add flour. Knead using the dough hook until the dough becomes smooth and elastic, about 5-7 minutes.
- Resting Period: Cover the dough with a damp towel and let it rest at room temperature for 15-20 minutes to develop flavor and texture.
- Baking Soda Bath Preparation: Create a boiling water bath with baking soda in a shallow dish, allowing it to cool slightly.
- Shaping and Coating: Divide dough into 8 portions, roll into 18-20 inch ropes, and shape into traditional pretzel forms. Dip each pretzel into the baking soda solution for 20-30 seconds to develop the characteristic crust.
- Seasoning and Baking: Arrange pretzels on parchment-lined baking sheets, sprinkle with coarse sea salt. Bake in a preheated oven at 475°F (246°C) for 8-10 minutes until deep golden-brown.
- Finishing Touches: Immediately brush freshly baked pretzels with melted butter for a glossy, rich exterior. Cool for 5 minutes on the baking sheet before transferring to a wire rack.
- Storage and Serving: Keep pretzels in an airtight container at room temperature for up to 2 days. Reheat briefly to restore softness and serve warm for the best experience.
Notes
- Activate Yeast Precisely: Ensure water temperature is exactly 110°F to wake up yeast without killing it, creating perfect pretzel dough rise.
- Knead with Confidence: Develop gluten by kneading 5-7 minutes until dough becomes smooth and elastic, preventing tough pretzels.
- Baking Soda Bath Magic: Submerge pretzels for 20-30 seconds to create authentic golden-brown crust and signature pretzel flavor profile.
- Butter Brush Brilliance: Immediately coat warm pretzels with melted butter for irresistible shine and extra-rich taste that elevates the entire recipe.
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 13
- Calories: 180
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg