Bavarian Pretzels



Serve pretzels with a variety of condiments: spicy or Dijon mustard, Comté or gruyere cheese, or even nibbles of chocolate. Pretzel salt is available from King Arthur Flour. Eat these treates the same day they are made.

The perfect Oktoberfest pairing: pretzels and beer. While the Germans are busy pouring steins of Hefeweizen and Kölsch, Americans prefer their pale ales and luckily, they all taste even better when accompanied by a perfectly textured salted home made pretzel. Tying the pretzels into the traditional form of a child crossing his or her arms in prayer (pretzels were, after all, invented by a Monk in 610 A.D.), is one of the many ways to enjoy this savory snack. A simple braided pretzel stick is also worthy of a gathering treat heralded as a sign of good luck, spiritual wholeness, and a sign of marriage prosperity.


1 1/2 cups warm (110 to 115 degrees F) water

1 tablespoon sugar

2 teaspoons kosher salt

1 package active dry yeast

22 ounces all-purpose flour, approximately 4 1/2 cups

2 ounces unsalted butter, melted

Vegetable oil, for pan

10 cups water

2/3 cup baking soda

1 large egg yolk beaten with 1 tablespoon water

Pretzel salt (see kitchen notes)




1. Combine the water, sugar, and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.

2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

3. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

4. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

5. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

6. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

makes 8 pretzels


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