Description

This Best Easy Bavarian Pretzel Recipe delivers soft, chewy pretzels with a beautiful deep brown crust and a traditional tan contrast. Made with simple pantry ingredients like barley malt syrup, yeast, and baking soda wash, these pretzels are perfect for a homemade snack or party treat. The recipe includes detailed instructions for shaping, proofing, baking, and tips for storage and reheating, ensuring you get authentic and delicious pretzels every time.

Ingredients

Scale

Dough Ingredients

1 1/2 tablespoons barley malt syrup (or 2 1/2 – 3 teaspoons molasses as substitute)
1 ½ cups warm water
2 1/4 teaspoons active dry yeast (1 package, 1/4 ounce)
3 tablespoons butter, softened (salted or unsalted), plus more for serving
4 cups unbleached all-purpose flour (organic recommended), plus more for dusting
1/4 teaspoon kosher salt
pretzel salt or coarse kosher salt for sprinkling

Pretzel Wash

2 tablespoons baking soda
1 cup boiling water

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Instructions

Prepare the oven and baking surface: Place a baking stone on the middle oven rack and preheat the oven to 450-500°F (230°C). If you do not have a baking stone, use a heavy-duty sheet pan that won’t warp under high heat.
Activate yeast mixture: In a large bowl, combine barley malt syrup (or molasses), yeast, and 1 ½ cups warm water. Stir and let sit until foamy, about 10 minutes, indicating the yeast is active.
Make the dough: Add softened butter, flour, and kosher salt to the yeast mixture. Stir until dough forms. If using a mixer, mix on low until smooth and sticky, then switch to dough hook and knead for about 6 minutes. If kneading by hand, turn dough onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Shape the pretzels: Cut the dough in half. Working with one piece at a time, roll into a 4-foot rope about 1 inch thick. Place the rope on a large parchment paper sheet, twist ends in the classic pretzel shape, crossing about 2 inches from ends and attaching ends to the pretzel sides. Repeat with remaining dough.
Proof the dough: Cover shaped pretzels with damp paper towels or a clean tea towel, and let rise in a warm spot for 20-30 minutes until slightly puffed.
Prepare pretzel wash: Bring baking soda and 1 cup water to a simmer in a 2-quart saucepan over medium-high heat, stirring until baking soda dissolves. Be careful as it can foam up quickly.
Apply wash and salt: Generously brush each pretzel with the hot baking soda solution, sprinkle with coarse pretzel salt, and make a 6-inch long, ¼-inch deep slash along the bottom edge of each pretzel with a sharp knife—for traditional browning and appearance.
Bake the pretzels: Slide pretzels on the parchment paper onto the hot baking stone or sheet pan. Bake at 450-500°F until deep dark brown, about 15 minutes. Bake pretzels one at a time or in batches if space allows.
Cool and serve: Let pretzels cool on a wire rack for about 10 minutes. Serve warm with additional melted butter if desired.

Notes

Serve pretzels with melted butter, cinnamon sugar for a sweet twist, or dips such as mustard, honey mustard, or cheese sauce.
To proof dough, use your oven’s proof setting (usually 75-80°F) or set your oven to 100°F, let it heat, then turn it off and place dough inside to rise.
If you don’t have barley malt syrup, substitute with 2 1/2 to 3 teaspoons molasses.
For smaller pretzels, divide dough into 8-10 portions, roll into 12-15 inch ropes, shape, proof for 15-20 minutes, then bake the same temperature and time.
Storage tips: Keep pretzels at room temperature up to 3-4 days in a bread box or paper bag; refrigerate wrapped with parchment paper for up to 1 week; freeze wrapped tightly for up to 3 months.
To reheat frozen pretzels, thaw in fridge overnight, sprinkle water, wrap in foil, and heat at 325°F for about 5 minutes. Microwave in 15-second bursts with damp paper towel if in a hurry.
Brush melted butter on reheated pretzels just before serving to keep the salt intact and prevent wrinkling.

Nutrition

Serving Size: 1 serving (2 large pretzels)
Calories: 320
Sugar: 5g
Sodium: 620mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 8g
Cholesterol: 20mg