German Soft Pretzels (Bavarian Brezen)
These German Soft Pretzels (Bavarian Brezen) have a chewy center and golden-brown crust. A baking soda bath makes them easy to make at home without lye.
Servings 8 pretzels
Cost $3
Ingredients
Pretzel Dough
- 1¼ cup warm water, 100–110°F (38–43°C)
- 1 tbsp packed brown sugar
- 1¼ tsp active dry yeast
- 4¼ cups all-purpose flour
- 1¾ tsp fine sea salt
- 2 tbsp unsalted butter, softened
Baking Soda Bath
- 4 cups water
- ¼ cup baking soda
Toppings
- Pretzel salt or coarse kosher salt
Instructions
Make the Pretzel Dough
- In a small mixing bowl, combine the warm water, brown sugar and yeast. Let stand for about 5 minutes, until foamy.
- In a large mixing bowl, combine the flour and salt. Add the softened butter and yeast mixture, then mix with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured work surface and knead by hand for 8 to 10 minutes, until smooth and elastic. If the dough is too sticky, add flour 1 tablespoon at a time as needed. (*Note 1)
- Cover the dough with a clean kitchen towel and let it rest for 5 minutes.
Divide and Shape the Pretzels
- Divide the dough into 8 equal portions. Each portion should be approximately 3.8 ounces, depending on the final weight of your dough. If you don't have a kitchen scale, shape the dough into an even log and cut it into 8 equal pieces.
- Roll and stretch each portion into a rope approximately 30 inches long, keeping the center thicker and tapering the ends. Keep the remaining dough covered while you work so it doesn't dry out.
- Form the rope into a U shape. Cross the ends over each other, twist once, then bring the ends back down and press them onto the thicker center section to form a pretzel.
- Place the shaped pretzels on parchment paper or silicone baking mats.
For the Two-Day Method
- Cover the shaped pretzels and refrigerate overnight. The cold dough will firm up, making the pretzels easier to handle and dip the next day.
- When you're ready to bake, remove the pretzels from the refrigerator and proceed directly with the baking soda bath while they're still cold.
For the Same-Day Method
- Refrigerate or freeze the shaped pretzels for about 30 minutes, or until firm enough to handle easily.
- Proceed with the baking soda bath while the pretzels are still cold.
Prepare the Baking Soda Bath
- In a wide pot, add the water and baking soda and bring to a boil. Once boiling, reduce the heat to maintain a gentle simmer.
- Working one at a time, carefully lower each cold pretzel into the baking soda bath. Dip for 15 seconds, then lift it out with a slotted spoon or skimmer and let the excess water drain.
- Transfer the dipped pretzels to a parchment-lined baking sheet or silicone baking mat.
Finish and Bake
- Preheat the oven to 355°F (180°C).
- Sprinkle the pretzels with pretzel salt or coarse kosher salt.
- Bake for about 12 minutes, rotating the baking sheets halfway through, until deeply golden brown.
- Let the pretzels cool for 5 to 10 minutes, then serve warm with German mustard, Obatzda or your favorite pretzel dip.
Notes
Stand Mixer: To make the dough in a stand mixer, combine the flour and salt in the mixer bowl. Add the softened butter and yeast mixture, then knead with the dough hook on low speed for 8 to 10 minutes, until smooth and elastic.
