Homemade Soft Pretzels, Bavarian Pretzels

homemade soft pretzels, bavarian pretzels

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Every now and then I get a cravy for a soft pretzel. I am a child of Philadelphia and soft pretzels were a big part of my childhood. I have yet to find a recipe that matches my early memories but it is certainly fun trying. This latest attempt is from Local Breads by Daniel Leader. I was able to use a new kitchen tool I was sent at no charge to review – it came in very handy when making these homemade pretzels.

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homemade soft pretzels, bavarian pretzels

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 butter to flour

  • 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

Kuchenprofi Pastry Scraper set

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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.

Kuchenprofi Pastry Scraper set , dough 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.

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cut dough into balls

  • 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

shape the homemade soft 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

homemade soft pretzels

  • 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

boil the pretzels

  • 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


homemade soft pretzels

  • 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.

pretzels with mustard

They were very tasty with yellow mustard – as I think that is the only way to eat a soft pretzel. I was informed by others that cheese sauce is also a good dipping sauce.

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