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Easy Homemade Bavarian Pretzels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 53 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings (2 large pretzels per serving)
  • Category: Snack
  • Method: Baking
  • Cuisine: German

Description

This Best Easy Bavarian Pretzel Recipe delivers soft, chewy pretzels with a perfectly golden brown crust thanks to a baking soda wash. Bursting with classic flavors made from simple pantry ingredients like barley malt syrup, yeast, flour, and butter, these homemade pretzels are wonderful for a cozy snack or party treat. With clear step-by-step instructions for shaping, proofing, and baking right on a baking stone or sheet pan, you’ll enjoy authentic Bavarian-style pretzels fresh from your oven in under an hour.

Ingredients

Scale

For the Dough

  • 1 1/2 tablespoons barley malt syrup or substitute 2 1/2 – 3 teaspoons molasses
  • 1 ½ cups warm water
  • 2 1/4 teaspoons active dry yeast (1 1/4-ounce package)
  • 3 tablespoons butter (salted or unsalted), softened, plus more for serving
  • 4 cups all-purpose flour (unbleached), plus more for dusting
  • 1/4 teaspoon kosher salt
  • Pretzel salt or coarse kosher salt for sprinkling

Pretzel Wash

  • 2 tablespoons baking soda
  • 1 cup boiling water

Instructions

  1. Prepare the Oven and Baking Stone: Preheat your oven to 450-500°F (230°C) and place a baking stone on the middle rack to heat. If you do not have a baking stone, use a sturdy sheet pan that can withstand high temperatures.
  2. Activate the Yeast: In a large mixing bowl, combine the barley malt syrup or molasses, yeast, and warm water. Stir gently and let sit until foamy, about 10 minutes. This signals the yeast is active and ready to use.
  3. Make the Dough: Add softened butter, all-purpose flour, and kosher salt to the yeast mixture. Stir until the dough begins to form. You can mix by hand or use a stand mixer with a paddle attachment on low speed until smooth and sticky. Then switch to the dough hook and knead for about 6 minutes on low until the dough is elastic and smooth.
  4. Knead by Hand (Optional): If not using a mixer, transfer dough to a lightly floured surface and knead for about 8 minutes, until smooth and elastic.
  5. Shape the Pretzels: Divide the dough in half. Working with one piece at a time, roll into a 4-foot long rope about 1 inch thick. Place the rope on the bottom edge of a large sheet of parchment paper. Form the pretzel shape by crossing and twisting the ends, then folding them onto the sides of the pretzel’s body.
  6. Proof the Dough: Repeat shaping with the second half of dough, cover pretzels with damp paper towels or a clean kitchen towel, and let rise in a warm spot for 20-30 minutes until slightly puffy.
  7. Prepare Pretzel Wash: In a 2-quart saucepan, bring the baking soda and water to a simmer over medium-high heat, stirring constantly until the baking soda dissolves. Be careful to avoid foam overflow.
  8. Brush Pretzels with Baking Soda Solution: Generously brush each pretzel with the baking soda wash. Sprinkle pretzel salt over the surface. Using a sharp paring knife, make a 6-inch slash about 1/4 inch deep along the bottom edge of each pretzel. This enhances the classic brown and tan coloration.
  9. Bake the Pretzels: One at a time, slide pretzels on the parchment paper onto the preheated baking stone or sheet pan. Bake at 450-500°F for about 15 minutes, or until deep golden brown. Repeat for remaining pretzels.
  10. Cool and Serve: Let pretzels cool on a wire rack for about 10 minutes. Serve warm with softened or melted butter if desired.

Notes

  • Enjoy pretzels with melted butter or sprinkled with cinnamon sugar instead of salt for a sweet twist. They also pair excellently with mustard, honey mustard, or cheese sauce dips.
  • For proofing, if your oven has a proof setting (typically 75-80°F), use it. Otherwise, preheat the oven to 100°F, then turn it off and place the dough inside to rise.
  • If barley malt syrup is unavailable, substitute with 2 1/2 – 3 teaspoons molasses.
  • To make smaller pretzels, divide dough into 8-10 portions, roll ropes 12-15 inches long, shape, brush with baking soda water, sprinkle salt, let rise 15-20 minutes, then bake as directed.
  • Storage tips: Store at room temperature in a bread box or paper bag for 3-4 days. Refrigerate wrapped with parchment paper for up to one week. For long-term storage, freeze wrapped pretzels up to 3 months.
  • Reheat frozen pretzels by thawing overnight in the fridge or heating in the oven at 325°F wrapped in foil for 5 minutes, removing foil at the end for crispness. Microwave in 15-second bursts with a damp towel if short on time.
  • Brush with melted butter just before serving to avoid salt dissolving and wrinkling pretzel tops.

Nutrition

  • Serving Size: 1 serving (2 large pretzels)
  • Calories: 310
  • Sugar: 3 g
  • Sodium: 470 mg
  • Fat: 7 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 2.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 54 g
  • Fiber: 2 g
  • Protein: 8 g
  • Cholesterol: 20 mg

Find it online: https://jessicasrecipes.com/easy-homemade-bavarian-pretzels-recipe/