Print

Bavarian Pretzels

Bavarian Pretzels
Print Recipe

Make soft, chewy, and golden Bavarian Pretzels at home with this authentic recipe that combines simple ingredients and easy steps. Perfect as a savory snack or party treat, these pretzels offer the classic crust and fluffy interior that will impress everyone.

Ingredients

Scale

Dough Ingredients

  • 4 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 tablespoon light brown sugar
  • 1 1/2 cups warm water (around 110°F / 43°C)
  • 1 teaspoon salt

Boiling Bath

  • 10 cups water
  • 2/3 cup baking soda

Toppings & Finishing

  • Coarse sea salt, for sprinkling
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Prepare the Dough: Combine warm water, light brown sugar, and active dry yeast in a large bowl. Let sit for about 5 minutes until frothy to activate the yeast. Slowly add flour and salt, mixing until a smooth dough forms.
  2. Let the Dough Rise: Cover the dough with a clean towel and place it in a warm spot. Allow it to rise for about 1 hour or until it doubles in size for a soft, airy texture.
  3. Shape the Pretzels: Turn the dough onto a floured surface and divide into equal portions. Roll each into a rope and twist into the classic pretzel shape with a loop at the bottom.
  4. Prepare the Baking Soda Bath: In a large pot, bring 10 cups of water and 2/3 cup baking soda to a rolling boil. Carefully drop each pretzel into the boiling bath for about 30 seconds to create the signature crust.
  5. Bake to Golden Perfection: Place boiled pretzels on a parchment-lined baking sheet, sprinkle with coarse sea salt, and bake at 450°F (230°C) for 12–15 minutes until golden brown.
  6. Finish with Butter: Brush melted unsalted butter over the hot pretzels as soon as they come out of the oven for a rich flavor and shiny finish.

Notes

  • Use lukewarm water around 110°F to properly activate the yeast without killing it.
  • Do not skimp on baking soda in the boiling bath—it is essential for the pretzel crust.
  • Allow the dough to rise fully for lighter, softer pretzels.
  • Use coarse sea salt for a satisfying crunch and flavor burst.
  • Let pretzels cool a few minutes before serving to lock in softness.

Nutrition

Keywords: Bavarian pretzels, soft pretzels, homemade pretzels, German snack, baking soda bath, chewy pretzels, party snack

Find it online: https://marygourmet.com/bavarian-pretzels/