Description

This Best Easy Bavarian Pretzel recipe guides you through creating classic, soft pretzels with a perfect golden-brown crust and chewy interior. Featuring a traditional baking soda wash for authentic coloration and flavor, these pretzels are ideal for snacking with melted butter or dipping sauces. Whether you’re shaping large, hearty pretzels or smaller bite-sized versions, this recipe is straightforward and delivers bakery-worthy results at home.

Ingredients

Scale

Dough Ingredients

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 package, 1/4 ounce)
3 tablespoons butter, salted or unsalted, softened
4 cups all-purpose flour, unbleached (organic recommended), plus more for dusting
1/4 teaspoon kosher salt

Finishing Ingredients

Pretzel salt for sprinkling or coarse kosher salt

Pretzel Wash

2 tablespoons baking soda
1 cup boiling water

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Instructions

Preheat Oven and Prepare Baking Surface: Heat a baking stone in the middle rack of the oven to 450-500° F (230° C). If you do not have a baking stone, use a high-quality sheet pan, ensuring it can withstand high temperatures without warping.
Activate Yeast: In a large bowl, stir together barley malt syrup (or molasses), active dry yeast, and 1 ½ cups of warm water. Let this mixture sit for about 10 minutes until it becomes foamy, indicating the yeast is active.
Make Dough: Add softened butter, flour, and kosher salt to the yeast mixture. Stir until the dough forms. If using a stand mixer, begin on low to combine, then attach the dough hook and knead for about 6 minutes until smooth and sticky. If kneading by hand, transfer dough to a floured surface and knead until smooth and elastic, about 8 minutes.
Shape Pretzels: Divide dough in half. Working with one half at a time, roll it into a 4-foot rope approximately 1 inch thick. Lay the rope on a large parchment sheet, then form a pretzel shape by crossing the ends and twisting, attaching each end down to the sides of the loop. Repeat with the other half of dough.
Proof Dough: Cover shaped pretzels with damp paper towels or a tea towel and let rise in a warm spot for 20-30 minutes until puffed. For best results, proof in an oven set to about 75-80° F or use the method of heating oven to 100° F then turning off before placing dough inside.
Prepare Baking Soda Wash: In a 2-quart saucepan, bring 2 tablespoons baking soda and 1 cup water to a simmer over medium-high heat, stirring until dissolved. Be careful as it can foam quickly.
Apply Wash and Salt: Brush each pretzel generously with the hot baking soda wash. Then sprinkle pretzel salt evenly over the surface. Make a 6-inch slash about 1/4-inch deep across the bottom edge of each pretzel with a sharp knife. This step enhances the traditional color after baking.
Bake Pretzels: One at a time, transfer pretzels on parchment paper onto the preheated baking stone and bake at 450-500° F for about 15 minutes, or until dark golden brown. Repeat with remaining pretzels.
Cool and Serve: Remove pretzels from oven and let cool for about 10 minutes. Serve warm with butter if desired.

Notes

For extra flavor, serve pretzels with melted butter or sprinkle cinnamon sugar instead of salt.
Rising Tip: Use your oven’s proof setting if available or warm the oven to 100° F, turn it off, then place dough inside to rise.
If you don’t have barley malt syrup, substitute 2 1/2 to 3 teaspoons of molasses.
To make smaller pretzels, divide dough into 8 to 10 equal pieces, roll into 12-15 inch ropes, shape, brush with baking soda wash, salt, and bake as directed.
Storage: Keep pretzels fresh in a bread box, paper bag, or container for 3-4 days. Refrigerate wrapped pretzels for up to one week and freeze wrapped pretzels for up to three months.
Reheat frozen pretzels by thawing overnight in the fridge, then warming in a 325°F oven wrapped in foil for about 5 minutes or microwaving in short bursts with a damp towel.
Brush with melted butter just before serving to avoid melting the salt prematurely.

Nutrition

Serving Size: 1 large pretzel (approx. 100g)
Calories: 280
Sugar: 3g
Sodium: 540mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 8g
Cholesterol: 20mg