OMG, making these homemade pretzels was super fun and totally satisfying—you won’t believe they came out of my kitchen instead of a bakery! Honestly, if you’ve got a soft spot for carbs like me, these golden-brown beauties are totally worth the doughy adventure. 😍🥨
As a lover of hearty snacks, I think making homemade German pretzels is an absolute delight. With the perfect mix of flour, active dry yeast, and warm water, the dough transforms beautifully.
Coarse sea salt adds a savory touch, while the baking soda bath gives that classic pretzel texture. I love how the melted butter adds a rich depth, creating a treat that’s deliciously warm and comforting.
German Pretzels Recipe Ingredients
- All-purpose flour: The base of the pretzels, rich in carbohydrates and vital for texture.
- Active dry yeast: Leavens the dough, making it rise and aiding digestion.
- Warm water: Activates the yeast, facilitating the fermentation process.
- Granulated sugar: Feeds yeast, aiding fermentation and slightly sweetening the dough.
- Salt: Enhances flavor; controls yeast activity for proper dough rising.
- Unsalted butter: Adds richness and tenderness to the dough.
- Baking soda: Essential for the iconic dark brown crust and unique flavor.
- Egg yolk (egg wash): Provides glossiness and a rich golden color when baked.
- Coarse sea salt: Enhances flavor with a satisfying crunch atop each pretzel.
German Pretzels Recipe Ingredient Quantities
- 4 cups all-purpose flour
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1 1/4 cups warm water (110°F/45°C)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 egg yolk, beaten with 1 tablespoon water (egg wash)
- Coarse sea salt, for sprinkling
How to Make this German Pretzels Recipe
1. In a large mixing bowl, dissolve the sugar and salt in 1 1/4 cups of warm water, then sprinkle the yeast on top. Allow the mixture to sit for about 5 minutes or until it becomes foamy.
2. Add the flour and melted butter to the yeast mixture and mix until the dough starts to come together. Knead the dough by hand or using a stand mixer with a dough hook on medium speed for about 5-7 minutes, until the dough is smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm area for 1 hour or until it has doubled in size.
4. Preheat the oven to 450°F (230°C) and line two baking sheets with parchment paper.
5. In a large pot, bring 10 cups of water to a boil. Slowly add the baking soda to the boiling water.
6. While the water is heating up, turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a rope about 24 inches long, then shape it into a pretzel.
7. Carefully place the pretzels one at a time into the boiling water for about 30 seconds. Remove them with a slotted spatula and place them on the prepared baking sheets.
8. Use a pastry brush to coat each pretzel with the egg wash, then sprinkle them with coarse sea salt.
9. Bake the pretzels in the preheated oven for 12-14 minutes, or until they are dark golden brown.
10. Remove the pretzels from the oven and allow them to cool on a wire rack for a few minutes before serving. Enjoy your homemade German pretzels!
German Pretzels Recipe Equipment Needed
1. Large mixing bowl
2. Measuring cups and spoons
3. Stand mixer with dough hook (optional)
4. Plastic wrap
5. Two baking sheets
6. Parchment paper
7. Large pot
8. Slotted spatula
9. Pastry brush
10. Wire cooling rack
11. Knife or dough cutter
12. Surface for kneading
13. Small bowl (for egg wash)
FAQ
- Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can substitute instant yeast for active dry yeast. The rising time may be slightly shorter. - Q: Do I have to use all-purpose flour, or can I substitute with another type?
A: Bread flour can be used for a slightly chewier texture, but all-purpose flour is the traditional choice. - Q: What should the temperature of the warm water be?
A: The water should be around 110°F (45°C) to properly activate the yeast. - Q: Why is baking soda added to the boiling water?
A: The baking soda bath gives the pretzels their classic golden brown color and distinct flavor. - Q: How long should I let the dough rise?
A: Allow the dough to rise in a warm place until doubled in size, which typically takes about 1 hour. - Q: Can I make the pretzels ahead of time?
A: Yes, you can shape the pretzels and refrigerate them overnight. Just bring them to room temperature before boiling and baking. - Q: What is the purpose of the egg wash?
A: The egg wash helps the pretzels develop a shiny, golden crust and allows the coarse salt to stick better.
German Pretzels Recipe Substitutions and Variations
- All-purpose flour: Substitute with an equal amount of bread flour for a slightly chewier texture.
- Granulated sugar: Replace with honey for a hint of different sweetness.
- Unsalted butter: Use an equal amount of margarine or coconut oil for a dairy-free option.
- Coarse sea salt: Swap with pretzel salt or kosher salt if preferred.
Pro Tips
1. Perfect Water Temperature for Yeast Activation: To ensure that the yeast activates properly, use a thermometer to measure the water temperature. It should be between 105°F and 110°F (about 40°C to 45°C). Water that’s too hot can kill the yeast, while water that’s too cool will not activate it effectively.
2. Enhanced Flavor Development: For a deeper flavor, after the dough has initially risen, place it in the refrigerator for an additional slow rise overnight. This gives the yeast more time to develop complex flavors.
3. Uniform Pretzel Shapes: When shaping the dough into pretzels, try to keep each rope evenly thick, which helps maintain a consistent shape and ensures even baking. If you’re struggling with rolling the dough into even ropes, let the dough rest for a minute to allow the gluten to relax.
4. Seamless Baking Soda Addition: To prevent the baking soda from clumping when adding it to the boiling water, sprinkle it in gradually while stirring with a whisk. This will ensure it dissolves evenly without forming lumps.
5. Egg Wash Perfection: For an extra glossy and golden brown finish on your pretzels, brush on the egg wash twice. Give the pretzels a light coating, let it dry for a minute or two, then give them a second brush before sprinkling the salt.
German Pretzels Recipe
My favorite German Pretzels Recipe
Equipment Needed:
1. Large mixing bowl
2. Measuring cups and spoons
3. Stand mixer with dough hook (optional)
4. Plastic wrap
5. Two baking sheets
6. Parchment paper
7. Large pot
8. Slotted spatula
9. Pastry brush
10. Wire cooling rack
11. Knife or dough cutter
12. Surface for kneading
13. Small bowl (for egg wash)
Ingredients:
- 4 cups all-purpose flour
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1 1/4 cups warm water (110°F/45°C)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 egg yolk, beaten with 1 tablespoon water (egg wash)
- Coarse sea salt, for sprinkling
Instructions:
1. In a large mixing bowl, dissolve the sugar and salt in 1 1/4 cups of warm water, then sprinkle the yeast on top. Allow the mixture to sit for about 5 minutes or until it becomes foamy.
2. Add the flour and melted butter to the yeast mixture and mix until the dough starts to come together. Knead the dough by hand or using a stand mixer with a dough hook on medium speed for about 5-7 minutes, until the dough is smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm area for 1 hour or until it has doubled in size.
4. Preheat the oven to 450°F (230°C) and line two baking sheets with parchment paper.
5. In a large pot, bring 10 cups of water to a boil. Slowly add the baking soda to the boiling water.
6. While the water is heating up, turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a rope about 24 inches long, then shape it into a pretzel.
7. Carefully place the pretzels one at a time into the boiling water for about 30 seconds. Remove them with a slotted spatula and place them on the prepared baking sheets.
8. Use a pastry brush to coat each pretzel with the egg wash, then sprinkle them with coarse sea salt.
9. Bake the pretzels in the preheated oven for 12-14 minutes, or until they are dark golden brown.
10. Remove the pretzels from the oven and allow them to cool on a wire rack for a few minutes before serving. Enjoy your homemade German pretzels!
