These homemade German soft pretzels deliver the perfect balance of a thick, chewy interior and a crisp, deeply caramelized crust. The secret lies in the brief boil in a baking soda solution before baking, which creates that signature glossy, mahogany exterior. Made with simple pantry staples like all-purpose flour, yeast, and a touch of sugar, they rise quickly and bake into golden, pillowy shapes. Sprinkled generously with coarse salt, they are irresistible fresh from the oven. Ideal for pairing with warm mustard, cheese sauce, or beer, these pretzels are a crowd-pleasing addition to game day spreads, Oktoberfest celebrations, or a cozy weekend snack. They freeze beautifully for easy reheating later.
German Soft Pretzels
Description
These homemade German soft pretzels deliver the perfect balance of a thick, chewy interior and a crisp, deeply caramelized crust. The secret lies in the brief boil in a baking soda solution before baking, which creates that signature glossy, mahogany exterior. Made with simple pantry staples like all-purpose flour, yeast, and a touch of sugar, they rise quickly and bake into golden, pillowy shapes. Sprinkled generously with coarse salt, they are irresistible fresh from the oven. Ideal for pairing with warm mustard, cheese sauce, or beer, these pretzels are a crowd-pleasing addition to game day spreads, Oktoberfest celebrations, or a cozy weekend snack. They freeze beautifully for easy reheating later.Ingredients
Directions
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In a large bowl, dissolve the yeast and sugar in warm water. Let stand for 5 minutes until foamy.
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Add 1 1/2 cups of the flour and the oil to the yeast mixture. Beat for about 3 minutes to form a smooth batter.
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Gradually stir in enough of the remaining flour to form a soft, slightly sticky dough.
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Turn the dough out onto a lightly floured board and knead for about 5 minutes until smooth and satiny, adding more flour as needed to prevent sticking.
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Place the dough in a greased bowl and turn over to grease the top. Cover and let rise in a warm place until doubled in size, about 1 hour.
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Punch down the dough, turn out onto a floured board, and divide into 12 equal pieces.
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Shape each piece into a smooth ball by gently kneading, then roll into a rope about 18 inches long.
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Twist each rope into a pretzel shape and place slightly apart on greased baking sheets, tucking the loose ends underneath.
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Let the pretzels rise, uncovered, until puffy, about 25 minutes.
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Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
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In a 3-quart stainless steel or enameled pan (not aluminum), bring 6 cups of water and the baking soda to a boil.
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With a slotted spatula, lower one pretzel at a time into the boiling water.
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Simmer for 10 seconds on each side, then lift from the water, drain briefly on the spatula, and return to the baking sheet.
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Sprinkle each pretzel generously with coarse salt.
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Bake in the preheated oven for 12 to 15 minutes, or until deep golden brown.
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Transfer to wire racks and serve warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1552.0kcal
- % Daily Value *
- Total Fat 35.6g55%
- Saturated Fat 5.5g28%
- Cholesterol 0.0mg0%
- Sodium 534.7mg23%
- Total Carbohydrate 269.4g90%
- Dietary Fiber 12.7g51%
- Sugars 16.2g
- Protein 35.0g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Let pretzels cool completely, wrap airtight, and freeze for up to 3 months.
Reheating: Place frozen pretzels on ungreased baking sheets and bake in a preheated 400 degree F (200 degrees C) oven for about 10 minutes, or until hot.
Safety: Use a stainless steel or enameled pan for boiling. Do not use aluminum, as the baking soda can react with the metal and discolor the pretzels or affect the taste.
Variations: Serve with warm mustard, beer cheese sauce, or cream cheese. For a sweeter variation, brush with butter and sprinkle with cinnamon sugar before baking.
