A classic German Style Pretzels are easy to make in just 45 minutes (active time). Large, soft and salty, just like they make them in Bavaria! Chewy crust and fluffy center, the are perfect for dipping in mustard and eaten with beer & sausage! Yummylicoius!
These German Style Pretzels seem harder to make than they are. Once you do it twice you will have it down.
Traditional German Pretzels use a lye bath (lye is the stuff they use in soaps) to get the dark glossy finish. In this recipe I used baking soda instead of lye and then rolled the pretzels at the same thickness everywhere, with the ends connected further downwards. The quick baking soda boil gives the pretzels their traditional flavor, and the soft pretzel dough only needs to rest for 10 minutes before shaping.
In Bavaria, these pretzels are typically large, soft, and salty, and they are a perfect accompaniment to the mild, savory sausage and the sweet mustard. They are traditionally eaten for breakfast, usually with a bottle of Hefeweizen in hand. I tried my best to recreate these salty and chewy pretzels to match their authentic German cousins. You can also serve them with cheese spreads and charcuterie boards, or as a snack straight from the tray.
German Style Pretzel Ingredients
- All-purpose flour & bread flour
- Water at room temperature
- Active dry yeast or active sourdough starter (100% hydration) — Use 2 teaspoons of dry yeast or ½ cup of sourdough starter. Do not use sour dough discard.
- Fine sea salt and coarse sea salt
- Unsalted butter, softened
- Coarse sea salt or pretzel salt
- Optional: melted butter for brushing after baking
Kitchen Tools
- Large mixing bowl
- Bench scraper
- Kitchen scale
- Pot for boiling
- Slotted spatula
- Parchment-lined baking sheet
- Stand mixer with dough hook (optional)
How to make German Style pretzels
In a large bowl, mix the flour, water, and active dry yeast (or sourdough starter) until just combined. Cover and let rest for 30 minutes.
Add the salt and softened butter. Knead for 8–10 minutes by hand (or in a mixer) until smooth, stretchy, and slightly tacky.
Cover and let rise at room temperature for 2.5 hours, performing 2–3 stretch and folds during that time. The dough should increase by about 50%.
Cover the dough and freeze for 15 minutes or refrigerate overnight (8–12 hours). This enhances flavor and makes shaping easier. Divide dough into 8–10 equal portions.
Roll each into a rope (about 18–20 inches long). When rolling out the dough ropes, the dough will want to shrink back. Be persistent in the rolling, not pulling too hard. Have fun with the thickness and length of the ropes.
The dough ropes will sometimes form a crack or some lumps. Don’t be afraid to leave them be for a rustic touch.
Then twist into a classic pretzel shape. To do so, make one overlap.
Then finish by connected the ends.
Place on a parchment-lined sheet and let rest while you prep the water bath.
Bring 4 cups of water to a simmer and add the baking soda carefully, it will ‘foam’ up when added. Using a slotted spatula, boil each pretzel for 20–30 seconds, then return to the baking sheet. Make sure each pretzel gets fully submerged, but does not stick to the bottom of the pan.
Sprinkle it with coarse salt and preheat the oven to 450°F (230°C).
Bake for 15–18 minutes until deep golden brown. For extra flavor and shine, brush with melted butter after baking.
Tips & Tricks for Success
- Use bread flour — I recommend trying to use bread flour rather than all-purpose at at least one time for you to see the difference.
- Use rolling pin — Once you made the dough, roll each ball out flat with a rolling pin.
- The water must be REALLY boiling — make sure the water is really boiling and let the pretzels boil a little longer, about 30 seconds. I found that leaving the pretzels in the soda bath considerably longer will result in a puffier pretzel!
- Use steamer basket like a deep fryer basket — When it comes to lifting the pretzels from the bath, they will be completely contained in the basket so there was no battling bubbles in the water in hopes of catching a pretzel without totally destroying it.
- Shape them differently — You can make these pretzels into braided ropes for different shape and style and easier retrieval process from the water bath!
- Divide the dough into 4 pieces if you want to make REALLY massive pretzels.
- Instead of freezing the dough, you can it refrigerate overnight (8–12 hours). This enhances flavor and makes shaping easier.
Frequently Asked Questions
- Can I skip dough rising process and still get good pretzels? German style pretzels will still come out great, but will be much thinner.
- Why use active dry yeast instead of instant yeast? The main difference between active dry yeast and instant yeast lies in how they are used in recipes. Active dry yeast requires rehydration in warm water before being added to other ingredients, while instant yeast can be directly mixed into dry ingredients.
- Can I add sugar? Yes, you can add 1-2 tablespoons of sugar. Adding sugar to the dough will decrease the time it takes for your dough to rise.
- Can I use sourdough discard instead of an active starter? No. Discard won’t provide the lift or flavor needed. Use a bubbly, active starter that’s been recently fed for best results for your German Style Pretzels
- Can I freeze the dough or baked pretzels? Yes. Shape and freeze before boiling, or freeze the fully baked pretzels and reheat in the oven at 350°F for 5–10 minutes.
- What’s the difference between boiling in baking soda and using lye? Lye is traditional in German pretzels and gives a deeper brown, glossier crust. Baking soda is safer and more accessible, producing a very similar result.
- Can I add toppings like cheese or seeds? Yes! Sprinkle shredded cheese, sesame seeds, or everything bagel seasoning after boiling and before baking for variety.
- My pretzels aren’t chewy enough, what went wrong? Ensure your baking soda bath is hot (simmering, not boiling) and your pretzels are boiled for at least 20–30 seconds. Under-proofing can also lead to dense, underdeveloped texture.
Serving Suggestions for German Style Pretzels
- What goes really well with these pretzels? Cheese if you’re savory or Chocolate and Ice Cream if you’re sweet, but in all seriousness serve them warm with whole-grain mustard or beer & cheese.
- I personally like to eat German style pretzels plain with just that thick kosher salt that makes you super thirsty so I also always need to get a coca cola or lemonade to go with them.
- You can also add protein to them by wrapping the pretzel dough around Hot Dogs, boiling them, draining them, and then baking them just like the recipe says for pretzels.
- Slice and use for mini sandwiches, and cover them with cream cheese icing. The best!
- Pair with pickles and cured meats for a rustic snack board.
- I also want to mention that German Style Pretzels go really well with peanut butter, honey mustard, salt and beer!
Storage
For flexible timing, once the pretzels are shaped, they can be refrigerated before boiling/baking.
Room Temperature: If you’re keeping them out, a paper bag works great for allowing just enough air circulation so they stay fresh without drying out. No paper bag? Just eat them within 3-4 days for the best taste.
Refrigerator: Once cooled, pop those pretzels in a resealable bag, wrap in foil, plastic wrap, or a container, and stack them with parchment paper in between. They’ll stay good for about a week.
Freezing Leftover Pretzels: Once they’re cooled, wrap them in plastic or foil and toss them in a storage bag. They’ll last up to three months in the freezer.
Reheating instructions
When you’re ready to enjoy them, just reheat them following these tips below!
Thawing — Let them sit in the fridge overnight, or skip this step if you’re in a hurry.
Oven Method — Sprinkle with water, wrap in foil, and heat at 325°F for about 5 minutes. Remove the foil for the last minute or two for a little extra crunch.
Microwave — Put the pretzels on a microwave safe plate, sprinkle with water or cover with a damp paper towel, and microwave in 15-second bursts until warm!
Note that since the pretzels are salted, the salt will melt into the surface, making them look a little odd but still taste yummy.
German-style Soft Pretzels
Ingredients
- 2 cups all-purpose flour
- ½ cup bread flour
- 1 cup water, (room temperature)
- 2 teaspoon active dry yeast, ((or ½ cup sourdough starter)
- 1 ½ teaspoon fine sea salt
- 1 tablespoon unsalted butter, softened
For Boiling
- 4 cups water
- 3 tablespoon baking soda
For Topping
- coarse sea salt or pretzel salt
- Optional: melted butter for brushing after baking
Instructions
Make the dough
- In a large bowl, mix the flour, water, and active dry yeast (or sourdough starter) until just combined. Cover and let rest for 30 minutes.
- Add the salt and softened butter. Knead for 8–10 minutes by hand (or in a mixer) until smooth, stretchy, and slightly tacky.
- Cover and let rise at room temperature for 2 – 2.5 hours, performing 2–3 stretch and folds during that time. The dough should increase by about 50%.You can skin rising the dough for flatter, thinner (still tasty) pretzels – experiment. Just don't skip the soda bath!!!
Freeze the dough
- Put the dough in the freezer for approximately 15 minutes (or refrigerate overnight). You don't want it to freeze them, but you want the dough to be stiff enough to make it less sticky and easier to form pretzels.
Make pretzels
- Preheat the oven to 450°F (230°C) and prepare a baking sheet covered with parchment paper.
- Take your dough out of the freezer.
- Divide it into 8–10 equal portions. Roll each into a rope (about 18–20 inches long), then twist into a classic pretzel shape. Place them on the baking sheet.
Boil pretzels
- Bring water to a simmer and add the baking soda carefully, it will ‘foam’ up when added.
- Using a slotted spatula, boil each pretzel for 20–30 seconds, then return them onto the baking sheet.
- Make sure each pretzel gets fully submerged, but does not stick to the bottom of the pan.
- Sprinkle each pretzel with coarse salt and place them on the baking sheet again.
Bake
- Bake for 15–18 minutes until deep golden brown.
- For extra flavor and shine, brush with melted butter after baking. Best warm, but also good cooled.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
I was wondering if I could use instant yeast instead of active dry yeast? Ty ta what I usually use . Thanks!
Yes you can add it directly to dry ingredients without prior proofing (dissolving in warm water). But i find that the proofing process brings out more flavor. But certainly can be done with the instant yeast.