Proper Chewy PubStyle Soft Pretzels with Rock Salt

Proper Chewy Pubstyle Soft Pretzels With Rock Sa

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Preparation time:50 Mins

Cooking time:15 Mins

Servings:10 servings

Ingredients:

• 400 ml (1 ¾ cups) Water, warmed to 40°C–45°C (105°F–115°F)
• 7 g (2 ¼ teaspoons) Active Dry Yeast
• 15 g (1 tablespoon) Brown Sugar or Honey
• 600 g (4 ½ cups) Plain (All-Purpose) Flour, plus more for dusting
• 10 g (1 ½ teaspoons) Fine Sea Salt
• 30 g (2 tablespoons) Unsalted Butter, melted and cooled slightly
• 2 Litres (about 8 ½ cups) Water (for the bath)
• 100 g (½ cup) Baking Soda (Bicarbonate of Soda)
• 1 large Egg, beaten (for egg wash)
• 20–30 g (approx. 2 tablespoons) Coarse Pretzel Salt or Kosher Salt

Instructions:

• In the mixing bowl, combine the warm water, yeast, and brown sugar. Let stand for 5–10 minutes until foamy and active.
• Add the flour and fine sea salt to the yeast mixture. Mix on low speed until just combined.
• Pour in the melted butter. Knead with the dough hook for 6–8 minutes on medium-low speed, until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.
• Place the dough ball in a lightly oiled bowl, turning to coat. Cover tightly and let rise in a warm, draft-free spot for 60–90 minutes, or until doubled in size.
• Gently deflate the risen dough. Divide it into 8–10 equal pieces (approx. 110–120g each). Cover and let rest for 10 minutes.
• Roll each dough portion into a long, thin rope, about 60 cm (24 inches) long. Ensure the ends are tapered.
• Create a ‘U’ shape with the rope. Cross the ends over each other twice, then bring the crossed ends down and press firmly onto the bottom curve of the pretzel shape.
• Place the shaped pretzels on parchment-lined baking sheets. Cover lightly and chill in the freezer or refrigerator for 15–20 minutes to firm them up.
• Preheat the oven to 220°C (425°F).
• In the large stock pot, bring the 2 Litres of water to a rolling boil. Carefully and slowly add the baking soda (it will bubble up fiercely). Reduce the heat slightly to maintain a rolling simmer.
• Working one or two at a time, drop the firm pretzels into the simmering bath. Boil for 30–45 seconds per side (total 60–90 seconds). They will puff slightly.
• Remove the pretzels with the slotted spatula, letting excess liquid drain off. Place immediately back onto the parchment-lined sheets. Brush lightly with the beaten egg wash.
• Sprinkle generously with coarse pretzel salt. Bake for 12–15 minutes, rotating the pan halfway through, until deep mahogany brown and glossy.
• Transfer immediately to a wire rack. Serve warm for the best flavor.

Nutrition Facts

Calories:260 kcal

Protein:8 g

Fat:4 g

Carbs:48 g

Fiber:2 g

Sugar:3 g

Sodium:600 mg

Recipe Info

Category:Snack; Bread; Pub Food

Cuisine:German

The Pub Snack We All Deserve

Oh my gosh, tell me you’ve been there. You are watching the telly, perhaps craving a proper pint, and suddenly that specific salty, chewy craving hits.

Not just for any snack, but for that enormous, satisfying goodness you get at a real beer garden. The problem is, supermarket Pretzels are absolute rubbish, aren't they? They taste like dry cardboard.

Today, we fix that. We are making the absolute best, most authentic Soft Pretzels you will ever try.

This isn't just another average Pretzel Recipe . This is an education in glorious, pub-style carbohydrates.

Why Bother Baking Your Own Soft Pretzels?

These specific pretzels are the real deal. They are modelled straight after the classic Bavarian pretzel recipe . Forget those sad, thin versions you find everywhere else.

We are going massive, thick, and deeply browned. We need the right texture—chewy on the outside and airy inside. Honestly, mastering these Homemade Soft Pretzels elevates your kitchen game instantly.

Now, I won't lie; this recipe is medium difficulty. It’s a touch more involved than just baking bread. You have to manage the yeast properly, which can be a bit fiddly, you know? But the results are completely worth the approx.

2 hours 15 minutes total time. You will get 8 to 10 enormous, pub-ready portions.

The Secret Technique: The Bath

The biggest secret to achieving that incredible, deep mahogany crust and true pretzel flavour? It’s all about the alkaline dip before baking.

This step is crucial for how to make chewy pub-style pretzels . Traditionally, chefs use lye, which is seriously dangerous—and not for the casual baker!

We use the safer, high-concentration baking soda bath pretzels technique instead. Trust me, learning the difference between Lye vs baking soda pretzels was a huge eye-opener for me years ago.

My first attempt at the bath was really messy, but now I’ve cracked it, and you will too!

The Ultimate Pairing Opportunity

Why else should you bother making these Homemade Pretzels Soft ? Well, they aren't deep-fried, so we can totally pretend they are healthy, right? More importantly, they are the absolute perfect snack for any Saturday match day, or when you’re hosting friends.

These pretzels beg for dipping. They are designed to stand up to heavy sauces. That’s why we absolutely must discuss the Best pretzel dipping sauces later on.

Seriously, warm, gooey cheese sauce is a mandatory requirement here. These incredible, fluffy Soft Pretzel Recipe snacks are ready for action.

Let's get cracking on the dough!

What You Need for Proper Chewy Pub-Style Soft Pretzels

Honestly, making great Homemade Soft Pretzels starts with getting the ingredients right. It’s not complex, but precision counts, especially with the water temperature.

If the water is too hot, kiss your yeast goodbye! We’re aiming for that deeply satisfying Bavarian pretzel recipe crust, which means we need quality, simple stuff.

Essential Bits for the Dough

You don't need fancy flour for this Pretzel Recipe . Standard plain (all-purpose) flour works brilliantly. We need 600 g (4 ½ cups) .

Make sure your yeast, 7 g (2 ¼ teaspoons) , is active. Use warm water, around 40° C– 45° C ( 105° F– 115° F) .

That’s just slightly warmer than bath water. If it feels scorching, it’s too hot!

We also use a touch of butter, 30 g (2 tablespoons) , to keep the crumb tender. Oh, and use proper fine sea salt for the dough mixture, 10 g (1 ½ teaspoons) .

Don't cheap out. The difference between chewy, proper Soft Pretzels and just bread sticks is all in the technique and that crucial bath.

The Secret Ingredient: Baking Soda Bath Pretzels

This is the non-negotiable step. This is how to get that deep brown colour and that specific alkaline flavour. We are swapping the highly caustic lye (for experienced bakers only—that’s the whole Lye vs baking soda pretzels debate!) for a super-concentrated baking soda bath .

You’ll need a huge pot and 2 Litres of water. And here is the shocker: we dump in 100 g (½ cup) of baking soda.

Seriously, add it slowly once the water is boiling. I didn't the first time, and it bubbled up all over my hob.

Lesson learned: use a large pot! This is the core instruction for How to make chewy pub-style pretzels .

Finishing Touches and Kit Checklist

For the topping, ditch the table salt. You need coarse rock salt, or proper pretzel salt, 20–30 g (2 tablespoons) .

That satisfying crunch is everything when you dip these into one of the Best pretzel dipping sauces .

Now, the gear. A stand mixer is a godsend for kneading. It takes about 8 minutes to get that dough super smooth.

If you don't have one? Get kneading, mate! You’ll get a serious arm workout.

The two things you absolutely must have are a huge stock pot (4L minimum) for the bath and a sturdy slotted metal spatula.

You need to handle those boiled, delicate Homemade Pretzels Soft gently before they go into the screaming hot oven at 220° C ( 425° F) .

Honestly, once you nail this Soft Pretzel Recipe , you'll never buy a dry one again. Bob's your uncle!

Prepping the Magic: The Secret to Homemade Pretzels Soft

I remember my first attempt at a proper Soft Pretzel Recipe . They were pale, frankly. They tasted fine, but they looked like bread that forgot its purpose.

Honestly, they were a flop. If you want that deep mahogany colour and that amazing, satisfying chew, the prep work is key.

We are going beyond simple baking here.

Setting the Stage for Proper Pretzels

Before you touch the dough, get your station sorted. This is called mise en place . We are focusing on the boiling bath first.

This step is non-negotiable for proper pub-style Soft Pretzels .

Go grab your largest pot now. Seriously, the biggest one you own. When you add the soda to the boiling water, it foams up fast.

It erupts like some bizarre non-human vertebrae! It wants to boil over and make a huge mess. Safety first, my friend.

Use extreme caution when adding the soda . Have your slotted metal spatula ready. You need to retrieve those gorgeous shapes quickly.

The Chewy Crust Secret: The Baking Soda Bath Pretzels

This bath is the magic. It’s why you get that signature crust. It’s what separates a pretzel from a dinner roll.

First, preheat your oven to 220° C ( 425° F) .

1. Bring your 2 Litres of water to a rolling, aggressive boil.
2. Carefully, slowly, pour in the 100g of baking soda. Stand back!
3. Reduce the heat just slightly. Keep it at a steady, happy simmer.
4. The most important part: Take your chilled, firm Homemade Soft Pretzels from the fridge.
5. Drop one or two into the simmering bath. Don't crowd the pot.
6. Boil for exactly 30–45 seconds per side . No longer! They get slimy if they soak.
7. Use your spatula to lift them out. Let the excess liquid drain off completely.
8. Place them onto your prepared baking sheet.

Pro Tips for the Ultimate Bavarian Pretzel Recipe

This is where you make or break the texture. Listen closely!

Do not skip the chilling stage after shaping. That 15–20 minute chill firms up the dough. Warm dough collapses into a sad, sloppy mess when boiled. This step is absolutely crucial.

Brush on the egg wash immediately. Then salt them generously. The wet, slick surface holds the coarse rock salt perfectly. If you wait, the salt won’t stick. Trust me.

If you are aiming for the darkest colour, you might wonder about Lye vs baking soda pretzels . For home baking, the baking soda bath is safe and effective.

It gets you 95% of the way to the perfect shade. This is How to make chewy pub-style pretzels without needing serious safety gear, you know?

Bake those beauties for 12– 15 minutes . When they are a deep, glossy mahogany brown, pull them out! Serve them warm with one of the Best pretzel dipping sauces .

Nothing beats a Pretzel Recipe fresh from the oven. Bob’s your uncle!

The Best Ways to Enjoy Your Chewy Homemade Pretzels

Honestly, after you’ve gone to all the effort of making proper, giant Soft Pretzels , you want them to shine! Nailing that perfect Bavarian pretzel recipe texture means you deserve a proper celebration.

My favourite part of sharing this Pretzel Recipe is seeing what fantastic dipping sauces everyone tries.

Serving Up Your Spectacular Homemade Pretzels Soft

These should be served piping hot, straight out of the oven. We usually just pile them onto a wooden board with a bit of checkered paper—very rustic, very pub garden.

Forget the fancy stuff.

For dipping, you absolutely need sharp mustard. If you want to dive into the world of Best pretzel dipping sauces , a warm cheese sauce is mandatory.

I tried to rush a batch once and it split everywhere. Never again! Now I stick to a simple Gruyère and Cheddar blend, low and slow.

And yes, a nice crisp lager or even a proper cuppa tea goes down a treat with these salty lads.

Keeping Your Delicious Soft Pretzel Recipe Fresh

Okay, real talk: Soft Pretzels start to stiffen up pretty quickly, usually within a few hours. That characteristic chewy exterior becomes hard if left out.

If you absolutely must store them, wrap them tightly in foil once completely cool and keep them in the fridge for up to three days.

Do not microwave them to reheat; they turn into rubbery monsters. The trick is to give them a quick blast in a preheated oven at 180° C ( 350° F) for about five minutes.

They crisp up nicely.

A brilliant hack is freezing the dough before the Baking soda bath pretzels step. Once shaped, freeze them solid on the baking sheet, then transfer to a bag.

When you want a fresh one, thaw, proceed with the alkaline bath, and bake. Genius!

Mix It Up! Fun Pretzels Variations

You've mastered the classic How to make chewy pub-style pretzels , now let's play. I love making cheesy ones sometimes.

Just sprinkle a generous amount of Parmesan or mature Cheddar on top right before the final five minutes of baking.

It melts into those cracks—oh my gosh!

For dietary swaps, you can definitely use a cup-for-cup gluten-free flour blend, though the texture might be slightly less elastic.

Also, if you’re brave (and experienced!), switching from baking soda to the traditional food-grade lye results in the deepest colour and flavour—that’s the whole debate of Lye vs baking soda pretzels right there! Stay safe if you try lye, though; serious gloves only!

Pretzel Perks: Simple Nutrition Info

Don’t stress about counting every calorie here. These are bread, essentially. They offer decent carbs for energy and are relatively low in fat compared to many other baked snacks.

And because you made these Homemade Soft Pretzels , you know exactly what went into them—no weird preservatives. They are comfort food at its best, pure and simple.

Go on, grab another one. You earned it. Bob’s your uncle, you’ve smashed it!