Homemade Soft Pretzels, Bavarian Pretzels

 

Every now and then, I find myself craving a warm, soft pretzel—the kind with a chewy crust, tender interior, and just the right hit of salt. Over the years, I’ve tried countless recipes in search of that perfect texture and flavor. My latest attempt comes from Local Breads by Daniel Leader, and it might just be the one that finally checks all the boxes.

 

Bavarian Pretzels

Makes 8

• 3 1/4 cups all-purpose flour
• 3 TBS unsalted butter, cold and cut into chunks
• 1 1/4 cups warm water
• 1 tsp instant yeast
• 2 1/4 tsp sea salt
• 1/3 cup baking soda for the boiling
• kosher salt or pretzel salt

• Add the flour to the bowl of a stand mixer. Drop in the chunks of butter and mix on low speed until the mixture resembles cornmeal. About 2 minutes
• Pour in the water and sprinkle in the yeast and salt. Stir to combine.
• Put on the dough hook and knead for 8 to 10 minutes.
• Shape the dough into a smooth ball and place it into an oiled bowl. Cover. Let rise for 45 minutes to an hour until it has slightly expanded and feels light and springy.
• Lightly grease a baking sheet

The Kuchenprofi Pastry Scraper Set I was sent is a great tool set for a baker’s kitchen. It’s a combination bench knife/dough cutter, silicone scraper and a straight edge scraper. They nest together for easy storage. In making the pretzels I used the dough cutter and silicone scraper.

The scraper made it easy to get all of the dough out of the bowl; especially as this was a soft, slightly sticky dough.

• Turn the dough out onto a clean work surface. Cut it into 8 equal pieces. Roll the pieces into small balls and let rest, covered, for 5 minutes.

Shape the Pretzels

• Take a ball of dough and roll into a small, thin log 18″ long.  Form a half circle with the piece of dough and then cross one side over the other.

• Flip the other side over to form a twist. Lift the twisted ends and lay them on top of the pretzel. Remove to the baking sheet.
• Continue with the remaining balls of dough

• Place the baking sheet with the pretzels in the refrigerator for 2 hours and up to 24 hours.
• When you are ready to bake the pretzels preheat the oven to 350

• Then bring a large (4 – 6 quart) pot of water to a boil. Slowly sprinkle in the baking soda – don’t add too much at a time or it will bubble up and bubble over. Reduce the boil to a simmer.
• Take the pretzels from the refrigerator and drop one in the simmering water.  After it rises to the top add another and a third. Let simmer on one side for about 20 seconds and then turn and simmer on the other for 2o seconds.
• Remove to the baking sheet and sprinkle with salt. Repeat with the remaining pretzels.
• Bake in the preheated oven until they are reddish brown, about 30 to 35 minutes.
• Remove the pan to a wire rack and let the pretzels cool on the pan for about 10 minutes

 

• Then remove the pretzels to the rack to finish cooling

How Were the Homemade Soft Pretzels?

I was happy with this recipe. I had made some before using a different recipe that I didn’t like as much so when I wanted to try again I searched for something new. These were a little closer to what I want in a soft pretzel but I am still going to keep looking. I have found excellent recipes for pretzel hamburger buns and pretzel hot dog buns.

Whether you’re baking for game day, a cozy night in, or just because that soft pretzel craving hits, this recipe delivers on both flavor and texture. To take your pretzels to the next level, pair them with a variety of dipping sauces—classic yellow mustard, spicy Dijon, or a grainy beer mustard are always great choices. For something richer, try a warm cheddar cheese sauce, a smoky gouda dip, or even a tangy cream cheese and chive spread. However you serve them, these pretzels are sure to disappear fast!