Soft Pretzel
Germany's iconic knotted bread: chewy dough twisted into shape, dipped in a baking-soda bath, sprinkled with coarse salt, and baked to a deep brown. Dark and chewy outside, soft within — best warm with mustard.
Ingredients
- Bread flour300 g
- Warm water180 ml
- Dry yeast1 tsp
- Sugar1 tsp
- Salt1 tsp
- Butter · melted20 g
- Bath & topping
- Water6 cups
- Baking soda3 tbsp
- Coarse salt (pretzel salt) · to taste
- Egg wash · for glaze1
Steps
- ⏲ 60 min
Dissolve the yeast and sugar in the warm water, then knead with the flour, salt, and melted butter into a smooth dough. Rise 1 hour in a warm spot, until doubled.
- ⏲ 10 min
Divide into 6, roll each into a long rope (about 50cm), lay in a U, twist the ends and press them down to form the pretzel knot.
- ⏲ 5 min
Heat the oven to 220C/425F. Bring a large pot of water to a boil and add the baking soda (it foams up).
- ⏲ 3 min
Dip each pretzel in the soda bath for 30 seconds and lift out. This gives the color and flavor.
- ⏲ 2 min
Place on a tray, brush with egg wash, and sprinkle with coarse salt. Slash the thick bottom part.
- ⏲ 15 min
Bake at 220C/425F until deep brown, 12-15 minutes. Serve warm with mustard.
Tips & Variations
Variations
- Cheese pretzel: Top with cheese instead of salt.
- Butter pretzel (Laugenbrezel): Split and spread with butter.
- Cinnamon sugar: Sweet version with cinnamon sugar instead of salt.
- Pretzel bites: Cut into small bite-size pieces.
Tips
- The soda bath is essential — it gives the chewy skin and deep brown (traditionally food-grade lye).
- The soda water foams over easily, so use a big pot.
- Roll the dough long and thin for a pretty knot.
- Sprinkle salt right after the bath so it sticks.
- Best fresh — reheat briefly if they cool.
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