If you tried this recipe I would love to see it!Tag me on Instagram @whatsinthepanblog
German-style Soft Pretzels
A classic German Style soft pretzel is filled with deep flavor, chewy crust, and fluffy center, perfect for dipping in mustard, serving with cheese spreads and charcuterie boards, or as a snack straight from the tray.
Servings: 8 medium pretzels
medium pretzels
Equipment
- large mixing bowl
- Bench scraper
- Kitchen scale
- Pot for boiling
- Slotted spatula
- baking sheet
- Stand mixer with dough hook optional
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.
Nutrition Facts
German-style Soft Pretzels
Amount per Serving
Calories
252
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.5
g
Cholesterol
4
mg
1
%
Sodium
1862
mg
81
%
Potassium
67
mg
2
%
Carbohydrates
50
g
17
%
Fiber
2
g
8
%
Sugar
0.2
g
0
%
Protein
7
g
14
%
Vitamin A
47
IU
1
%
Calcium
15
mg
2
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
