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Bavarian Pretzels

Bavarian Pretzels
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Enjoy the authentic taste of soft Bavarian Pretzels with this easy-to-follow recipe that yields golden, chewy pretzels with a lightly salty crust. Made from simple pantry ingredients and featuring a signature baking soda bath, these pretzels are perfect as snacks, appetizers, or party treats. Customize with your favorite toppings or try variations like cheese-stuffed or herb-infused dough to suit your taste.

Ingredients

Scale

Dough Ingredients

  • 4 cups all-purpose flour
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 1/2 cups warm water
  • 1 tablespoon sugar
  • 2 teaspoons salt

Baking Soda Bath

  • 10 cups water
  • 2/3 cup baking soda

Finishing

  • Coarse salt, for sprinkling
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Preparing the Dough: Dissolve active dry yeast and sugar in warm water and let it bloom until foamy. In a large bowl, mix all-purpose flour and salt. Gradually add the yeast mixture to the dry ingredients and knead the dough until smooth and elastic, about 8-10 minutes by hand or 5 minutes using a stand mixer with a dough hook.
  2. Letting the Dough Rise: Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Allow it to rise in a warm spot for 1 to 1.5 hours, until it doubles in size and feels airy to the touch.
  3. Shaping the Pretzels: Punch down the risen dough and divide it into equal portions. Roll each piece into approximately 18-inch long ropes, then twist and fold them into the classic pretzel shape ensuring even thickness for consistent baking.
  4. The Baking Soda Bath: Preheat your oven to 450°F (230°C). Bring water and baking soda to a rolling boil in a large pot. Carefully dip each pretzel into the boiling solution for about 30 seconds, flipping halfway through. This step creates the distinctive dark, shiny crust and chewy interior.
  5. Baking the Pretzels: Transfer the boiled pretzels onto a parchment-lined baking sheet. Sprinkle generously with coarse salt. Bake for 12-15 minutes or until the pretzels are deep golden brown. Ovens vary, so monitor closely.
  6. Finishing Touches: Remove pretzels from the oven and brush immediately with melted unsalted butter for extra flavor and sheen. Let cool slightly before serving warm.

Notes

  • Use room-temperature ingredients to activate yeast quickly and ensure even dough consistency.
  • Don’t skip the baking soda bath; it’s key to creating the iconic pretzel crust and flavor.
  • Allow the dough to fully rise for a soft, fluffy interior.
  • Roll dough evenly to promote uniform baking and consistent chewiness.
  • Experiment with toppings like sesame seeds, poppy seeds, cheese, or herbs to elevate flavor.

Nutrition

Keywords: Bavarian Pretzels, Soft Pretzels, German Pretzels, Homemade Pretzels, Snack, Appetizer

Find it online: https://gourmetglazing.com/bavarian-pretzels/