Bavarian Soft Pretzel

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These classic Bavarian soft pretzels feature a chewy interior and a deep mahogany crust achieved through a traditional alkaline baking soda bath. Generously sprinkled with coarse salt, they are the quintessential Oktoberfest snack, traditionally served warm with sweet mustard or Obatzda cheese dip.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 6 gFat
• 3.5 gSaturated Fat
• 51 gCarbs
• 2 gFiber
• 3 gSugar
• 8 gProtein
• 1820 mgSodium
• 80 mgPotassium
• 18 mgCalcium
• 3 mgIron
• 0 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the Dough

• 4 cups (520 g) bread flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup (240 ml) warm water, around 110°F
• 1/4 cup (55 g) unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons fine salt

For the Alkaline Bath

• 1/2 cup (120 g) baking soda
• 4 cups (960 ml) water

For Topping and Finishing

• 1/3 cup coarse pretzel salt
• 2 tablespoons unsalted butter, melted

Directions

1. In a large bowl, dissolve the yeast and sugar in the warm water and let stand for 5 to 10 minutes until foamy. Stir in the melted butter.
2. Add the bread flour and salt to the yeast mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
3. Shape the dough into a ball, place in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
4. Preheat the oven to 450°F (230°C) and line two baking sheets with parchment paper. Bring the 4 cups of water to a boil in a wide pot, then carefully add the baking soda (it will bubble vigorously).
5. Divide the dough into 8 equal pieces. Roll each piece into a rope about 22 inches long, taper the ends, and form into a pretzel shape by crossing the ends twice and pressing them onto the bottom curve of the dough.
6. Working one at a time, gently lower each pretzel into the simmering alkaline bath for 30 seconds, then flip and soak for another 30 seconds. Lift out with a slotted spatula and place on the prepared baking sheets.
7. Sprinkle each pretzel generously with coarse pretzel salt while still wet. Bake for 12 to 14 minutes until deep mahogany brown.
8. Remove from the oven and immediately brush with melted butter for a soft, glossy finish. Serve warm with sweet Bavarian mustard, Obatzda cheese spread, or butter.

Cook’s Notes

• For the most authentic flavor and dark crust, use food-grade lye (sodium hydroxide) instead of baking soda, but handle it with extreme care and use gloves.
• Keep the dough chilled for 15 minutes before shaping if it feels too soft or sticky to work with easily.
• Do not skip the alkaline bath as it is what gives Bavarian pretzels their signature color, chew, and tangy flavor.
• Brush pretzels with butter immediately after baking for that classic glossy bakery appearance and soft crust.
• Leftover pretzels can be sliced and toasted for breakfast or sliced horizontally and used as sandwich rolls.

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