Bavarian Soft Pretzel
A deep mahogany, chewy-crusted pretzel — the color and flavor come from a quick alkaline bath (traditionally lye, or a baking-soda alternative at home) before baking.
Vegetarian
⚠ Contains: Gluten, Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 cups bread flour
- 1 1/2 tsp salt
- 1 tbsp sugar
- 2 1/4 tsp instant yeast
- 3 tbsp butter, softened
- 1 1/2 cups warm water
- 10 cups water + 2/3 cup baking soda (for the bath)
- Coarse pretzel salt, for topping
- 1 egg yolk + 1 tbsp water (egg wash, optional)
Steps
- Dissolve the yeast and sugar in the warm water and let sit 5 minutes until foamy.
- Combine the flour and salt, add the yeast mixture and softened butter, and knead into a smooth, firm dough, about 8-10 minutes.
- Cover and let rise for 1 hour, until doubled.
- Divide into 8 portions. Roll each into a long rope (about 24 inches), then twist into the classic pretzel shape, pressing the ends onto the belly of the pretzel.
- For the baking-soda bath, first bake the baking soda alone on a tray at 300°F (150°C) for 1 hour to increase its alkalinity, then dissolve it in the 10 cups of water and bring to a gentle simmer.
- Dip each shaped pretzel into the hot soda bath for about 30-60 seconds per side, then place on a parchment-lined baking sheet.
- Sprinkle with coarse salt, brush with egg wash if using, and slash a shallow cut across the thick belly of each pretzel.
- Bake at 425°F (220°C) for 12-15 minutes, until deeply browned. Cool slightly before serving.