The Classic Bavarian Soft Pretzels Chewy MahoganyCrusted Perfection

The Classic Bavarian Soft Pretzels Chewy Mahogan

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Preparation time:25 Mins

Cooking time:15 Mins

Servings:8 large pretzels

Ingredients:

• 1 ½ cups Warm Water (105–115°F)
• 2 ¼ teaspoons Active Dry Yeast
• 1 tablespoon Granulated Sugar or Diastatic Malt Powder
• 4 cups All-Purpose Flour (plus extra for dusting)
• 1 teaspoon Fine Sea Salt
• 4 tablespoons Unsalted Butter, softened
• 10 cups Water (for the alkaline bath)
• ½ cup Baking Soda (Sodium Bicarbonate)
• 1 Large Egg
• 1 tablespoon Water or Milk (to thin the egg wash)
• Coarse Salt (Kosher or Maldon), as needed

Instructions:

• In the stand mixer bowl, combine warm water, sugar/malt, and yeast. Let stand for 5–10 minutes until foamy (proof that the yeast is alive).
• Add the flour and fine salt to the yeast mixture. Mix on low speed until combined, then add the softened butter. Increase the speed to medium-low and knead for 6–8 minutes (or 10–12 minutes by hand). The dough should be smooth, elastic, and pass the windowpane test.
• Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp tea towel, and proof in a warm place until doubled in size (60–90 minutes).
• Gently deflate the risen dough and divide it into 8 equal pieces (approx. 110–120 grams each). Roll each piece into a tight ball and let rest for 5 minutes.
• Roll each ball into a long, thin rope (approx. 24–30 inches long). Form the classic pretzel shape: a U, then twist the ends over each other twice, and press the tips onto the bottom curve of the U.
• Place the shaped pretzels on two parchment-lined baking sheets. Freeze the pretzels for 15 minutes or chill in the refrigerator for 30 minutes. (This helps them hold their shape during the hot bath.)
• Preheat oven to 450°F (230°C). Bring 10 cups of water to a rolling boil in the large pot. Carefully stir in the ½ cup of baking soda until fully dissolved. Reduce the heat to a simmer—the water should not be vigorously boiling when dipping.
• Using the spider strainer, carefully submerge one pretzel at a time into the simmering alkaline solution for exactly 30 seconds. Do not exceed 30 seconds, or the texture may become rubbery.
• Remove the pretzel, allowing excess liquid to drain back into the pot, and immediately place it back onto the original parchment-lined baking sheet. Whisk the egg and 1 tablespoon of water/milk to create an egg wash. Brush the surface of the pretzels generously. Immediately sprinkle with coarse salt.
• Bake for 12–15 minutes, rotating the trays halfway through, until the pretzels are a deep, glossy mahogany brown.
• Transfer the hot pretzels to a wire rack to cool slightly before serving.

Nutrition Facts

Calories:300 calories

Protein:8 grams

Fat:5 grams

Carbs:50 grams

Fiber:2 grams

Sodium:400 milligrams

Recipe Info

Category:Appetizer, Snack, Bread

Cuisine:German

My Quest for the Perfect Twist: Homemade Soft Pretzels

Oh my gosh, I have to ask you something: Have you ever been craving that perfect, salty, hot pub snack but couldn't face leaving the house? Honestly, I’ve been there way too many times.

That’s why I finally perfected my recipe for Homemade Soft Pretzels . It’s a total game changer for any weekend gathering.

Ditching the Freezer Bag Failures

For ages, I thought making pretzels was too much hassle. But let me tell you, once you manage that signature mahogany crust, you will never look back.

We are diving into a recipe that guarantees the Best Homemade Pretzels Soft , chewy on the inside, and absolutely begging for a dip.

This isn't just cooking; it’s achieving snack nirvana!

This Soft Pretzel Recipe is based on the classic authentic German soft pretzel , known as the Laugenbrezel . It sounds complicated, but trust me, the steps are totally manageable.

If you have a stand mixer soft pretzel dough recipe, half the battle is already won. It makes kneading the chewy pretzel dough recipe so easy!

The Magic of the Bath

Now, let's talk technique. The true secret to the incredible flavour and colour is the baking soda bath pretzel recipe .

I know, it sounds a bit intense, but it is super fast and non-negotiable. That hot dip is what creates the perfect crust, making these miles better than the stuff you buy at the mall.

I used to be terrified of the dip step, but it only takes 30 seconds per pretzel. That quick dunk is the key to unlocking that deep, traditional pretzel flavour.

Remember that 99% of people under-bake their pretzels; we are aiming for a beautiful, deep chestnut brown colour!

Why Make This Buttery Soft Pretzel Recipe?

Why put in the effort for a Homemade Pretzels Recipe ? Because the reward is pure comfort food that tastes like a hug from Bavaria.

This is a wonderfully rich and Buttery Soft Pretzel Recipe that takes about two hours total, though most of that time is just waiting for the dough to rise.

It yields eight massive, shareable twists—perfect for Sunday football.

Plus, let’s be real: these pretzels are the ultimate vehicle for a thick, salty dip. They are designed to be paired with a decadent, creamy homemade beer cheese dip recipe .

Skip the bland chips and serve up these warm beauties instead. Ready to turn some flour and water into pure golden joy? Let’s grab our gear!

What You Need: Ingredients and Gear for the Best Homemade Pretzels Soft

Honestly, when you look at the ingredient list for this Buttery Soft Pretzel Recipe , you might laugh. It’s so simple! Basic pantry stuff is all you need.

That’s the beauty of making an authentic German soft pretzel —it’s humble food done right. We are creating that classic chewy pretzel dough recipe texture.

The Lineup: Making That Dough Perfect

For the dough itself, we are keeping it minimal. The secret to great flavor here is timing and temperature, not fancy add-ins.

• Warm Water: 1 ½ cups (355 ml) . Don't eyeball this. It needs to be between 105– 115° F . If it’s too hot, you kill the yeast. I learned that the hard way; my first batch looked flatter than a pancake.
• Yeast: 2 ¼ teaspoons (7 grams) of active dry yeast. Make sure it's fresh!
• Flour: 4 cups (480 grams) of all-purpose flour. Bread flour works too for extra chew, but standard AP is fine for these incredible Homemade Soft Pretzels .
• Butter: 4 tablespoons (56 grams) , softened. This gives us that beautiful, slightly rich texture.
• Sugar or Malt Powder: Use 1 tablespoon. If you can find Diastatic Malt Powder, grab it. It gives the crust a much deeper, traditional flavor and color. It's a game-changer, I promise.

The Magic Dip and Finish

This is the part that transforms simple dough into a real soft pretzel. It's all about the bath.

• Baking Soda Bath: You need 10 cups (2.4 liters) of water and a full ½ cup (115 grams) of baking soda. This is the heart of the baking soda bath pretzel recipe . Don't skip this step!
• Salt: Forget the tiny table salt. You must use coarse salt, like Kosher or Maldon, for that iconic crunch. It really elevates the look and taste of any Homemade Pretzels Recipe .
• Finish: A simple egg wash (one egg mixed with 1 tablespoon of water) helps the salt stick and gives the pretzel a magnificent shine.

Tools of the Trade (And How to Cheat)

You don't need a professional kitchen, but a few tools make this Soft Pretzel Recipe much easier.

1. Stand Mixer with Dough Hook: This is essential for the stand mixer soft pretzel dough . Kneading by hand for 10 minutes? No thanks! If you don't have one, just know your arms will get a workout.
2. Large Pot: Minimum 4 quart for the baking soda bath . Safety note: The mixture bubbles up when you add the soda, so use a big pot!
3. Parchment Paper: Non-negotiable. The soaked, soft dough will weld itself to any unlined baking sheet.
4. Spider Strainer or Slotted Spoon: You need this to safely dip the pretzel into the hot bath and drain it quickly.

Once they are baked, you’re ready for the best part—dipping them into your favorite sauce, maybe a warm homemade beer cheese dip recipe . Heaven!

Time to Get Chewy: Mastering the Baking Soda Bath

You’ve kneaded that beautiful chewy pretzel dough recipe perfectly. If you used a stand mixer soft pretzel dough method, you know the feeling of that elastic, buttery ball.

Now for the secret sauce—literally. This next part is what transforms your cute little dough ropes into proper, glossy, pub-worthy Homemade Soft Pretzels .

Honestly, this step is why my Best Homemade Pretzels Soft ever turn out so good.

Mise en Place for the Mahogany Crust

Before you even touch that stove, set yourself up. This step happens fast! Line two baking sheets with parchment paper.

Parchment is your best friend here, seriously. Don’t use foil or silicone mats yet; the sticky, alkaline bath solution needs that paper.

Also, get your coarse salt ready. Having everything set before you start boiling is the best time-saving organization tip ever.

Safety Reminder: We are boiling an alkaline solution. This is not dangerous, but if it splashes on your skin, it can sting. Keep kids and pets away, and use a deep pot!

The Critical Step-by-Step Soft Pretzel Recipe Dip

This is where we achieve that dark, glorious, almost mahogany-coloured crust, making it an authentic German soft pretzel . This technique is the heart of a good Buttery Soft Pretzel Recipe .

Don't skip the chilling step—that cold dough is non-negotiable for holding shape.

1. Heat the Bath: Get your oven cranking to 450° F ( 230° C) . In your large pot, bring 10 cups of water to a rolling boil. Carefully whisk in the ½ cup of baking soda until it dissolves. Reduce the heat immediately to a gentle simmer. This is your essential baking soda bath pretzel recipe .
2. The Quick Dip: Using a slotted spoon or spider, drop one chilled pretzel into the simmering bath. Time this exactly: 30 seconds . Not 25, not 40. Exactly 30 seconds.
3. Drain and Transfer: Lift the pretzel out, let the excess water drip off, and place it back onto your parchment-lined sheet. They will look a little slippery and darker—that’s normal!
4. Get Salty: Brush the whole thing with a simple egg wash (one egg whisked with a splash of milk). Immediately sprinkle generously with coarse salt. This helps the salt stick and gives that perfect flavour profile.
5. Bake Until Perfect: Bake the trays for 12– 15 minutes , rotating them halfway. You are looking for a deep, rich brown. If they look pale, they aren’t done!

Pro Tips for Perfect Homemade Soft Pretzels

I learned this the hard way: that 15-minute chill time? It’s a shortcut, but it’s critical. Chilling the dough ensures the Soft Pretzel Recipe shapes stay tight when they hit the hot water.

If they’re room temp, they tend to turn into sad, floppy shapes.

Also, don’t skimp on the salt. The crunch of that coarse salt against the slightly chewy crust is key.

If you are planning a party, these are great make-ahead options! You can shape them and freeze them (before the bath!) for up to two weeks.

Just let them thaw slightly before giving them the baking soda dip.

And if you want the ultimate pairing for your Homemade Pretzels Recipe , you absolutely have to make a savory homemade beer cheese dip recipe . Trust me, it changes everything.

Notes on Nailing Your Pretzel Game

You made it! Seriously, getting that deep mahogany crust thanks to the baking soda bath pretzel recipe is a huge win.

But baking is only half the battle. Now we talk about eating, storing, and generally making sure these Homemade Soft Pretzels live their best life.

How to Serve the Dreamy Dough

Honestly, the moment these golden brown beauties come out of the oven, they demand attention. Forget fancy plating; just pile them high on a wooden board.

This is an authentic German soft pretzel , so rustic is best!

For dipping, you simply have to try the classic duo: sharp German mustard and a warm dip. Seriously, if you want the ultimate pairing, look up a homemade beer cheese dip recipe .

Nothing beats that creamy, tangy comfort against the crusty, salty dough. That combination elevates this already amazing Buttery Soft Pretzel Recipe straight to pub heaven.

Keeping the Crunch and Chew

Pretzels are best eaten right away. I’m talking within the hour. But hey, life happens. If you have leftovers, store them at room temp in an airtight container for up to two days.

They are a chewy pretzel dough recipe , so they won't dry out immediately.

Storage tip alert: Never, ever microwave a cold pretzel. Trust me, I’ve tried. It turns that gorgeous crust into rubber in about ten seconds flat.

To reheat, wrap them tightly in foil and bake them at 350° F ( 175° C) for about 8 minutes.

This brings back the chew without the bounce!

Simple Swaps and Dietary Tweaks

This Soft Pretzel Recipe is super robust, which is great for adapting.

Need dairy-free? Easy peasy. Swap the butter in the stand mixer soft pretzel dough for a neutral oil like canola.

Skip the egg wash entirely and brush the pretzels with a tablespoon of plant-based milk right before salting. You'll still get a great colour, although maybe not quite as glossy.

For seasonal fun, swap the salt topping for everything bagel seasoning, or try a sweet cinnamon sugar variation. They truly are the Best Homemade Pretzels Soft enough to handle any topping!

Quick Look at the Goodness

I’m not a nutritionist, but I am a baker. What’s great about this Homemade Pretzels Recipe is that it’s made with simple, wholesome ingredients.

They are mostly complex carbohydrates, meaning they are super filling and keep you going for ages. Fun fact: Because these are so big, just one pretzel (without the cheese dip, sigh) clocks in around the same calories as a large slice of bread, but with way more satisfaction!

If you were looking for a sign to start baking, this is it. Go on, enjoy every salty, comforting bite!