Best Easy Bavarian Pretzel Recipe
User Reviews
5
Best Easy Bavarian Pretzel Recipe
Description
This recipe begins by proofing active dry yeast in warm water with barley malt syrup or molasses to feed the yeast. Butter, flour, and kosher salt are added to form a smooth, elastic dough. After kneading, the dough is divided and rolled into ropes, then shaped into classic pretzel forms. Pretzels are briefly boiled or washed in baking soda solution which creates their signature crust during baking at high heat on a baking stone or sheet pan.
The result is a chewy interior with a dark brown, slightly crisp, and flavorful crust. Sprinkling with coarse pretzel salt adds burst of texture and saltiness. The malt syrup in the dough enhances sweetness and color, characteristic of Bavarian-style pretzels.
Pretzels can be served with melted or warm butter, mustard, honey mustard, or even cinnamon sugar as a variation. Smaller pretzels are possible by dividing the dough into more pieces. They are best enjoyed fresh but can be stored at room temperature, refrigerated, or frozen with proper wrapping and reheated gently to preserve texture. Proofing the dough in a warm oven ensures good rise before baking.
Follow specific temperature instructions carefully, avoid early butter application before salt so the salt stays on the pretzel, and use a sturdy pan if no baking stone is available. Reheating tips include wrapping in foil with a splash of water to preserve softness.
Ingredients
- 1 1/2 tablespoons barley malt syrup or substitute 2 1/2 - 3 teaspoons of molasses
- 1 ½ cups water warm
- 2 1/4 teaspoons active dry yeast 1 (1/4 ounce) package
- 3 tablespoons butter salted or unsalted butter, softened, plus more for serving
- 4 cups all-purpose flour unbleached all-purpose flour (I used organic), plus more for dusting
- 1/4 teaspoon kosher salt
- pretzel salt for sprinkling or coarse kosher salt
Pretzel Wash
- 2 tablespoons baking soda
- 1 cup water boiling
Instructions
- Heat a baking stone on the middle rack of oven 450-500° (230° C). No baking stone? Place a sheet pan in the oven instead, and make sure it's a high-quality pan, if it warps in high temps, best to use for low-temperature cooking.
- In a large batter bowl, stir together barley syrup (or molasses), yeast, and 1½ cups warm water, and let sit until foamy, about 10 minutes.
- Add butter, flour, and kosher salt to the yeast mixture, stirring until dough forms. Can be made by hand with a spoon or as I did in my KitchenAid mixer. If using a mixer; incorporate ingredients on low until smooth and sticky, then attach your "J" hook and "knead" for about 6 minutes on low.
- If not using a mixer, once mixture is combined, transfer to a lightly floured work surface, and knead until smooth and elastic, about 8 minutes.
- Cut the dough in half and working with one piece at a time, roll dough into a 4' rope, about 1" thick. Transfer rope to the bottom edge of a large sheet of parchment paper, and keeping the center of the pretzel rope on the paper, pick up both ends, cross one end over the other, about 2" from the ends, and twist; attach each end to the sides of the pretzel. Repeat with remaining dough, cover with damp paper towels or tea towel and allow to proof/rise in a warm place for 20-30 minutes. (See notes)
- Bring baking soda and 1 cup water to a simmer in a 2-qt. saucepan over medium-high heat, stirring constantly until baking soda dissolves. Careful it can foam over quickly and make a mess!
- Brush each pretzel generously all over with the baking soda solution, sprinkle with coarse pretzel salt, and make a 6" slash, about ¼" deep across the bottom edge of the pretzel using a sharp paring knife.If you want the traditional brown and tan look, make sure you slash AFTER you have brushed with the baking soda solution, the baking soda solution is what "browns" the pretzel.
- Working one at a time, slide pretzel on parchment paper onto the stone; bake at 450-500° F until dark brown, about 15 minutes. Repeat with remaining pretzel. Let cool for about 10 minutes; serve warm with butter.
Notes
- Try serving pretzels warm with melted butter or with mustard or honey mustard for dipping.
- Use the oven's proof setting or warm it to 100°F then turn off to proof dough for proper rising.
- Molasses can substitute barley malt syrup in the dough.
- Smaller pretzels can be made by dividing dough into 8 to 10 pieces and shaping accordingly.
- Store pretzels in a bread box, paper bag, or airtight container; consume within 3-4 days for best quality.
- Refrigerate wrapped pretzels for up to a week; use parchment paper between layers to prevent sticking.
- Freeze pretzels wrapped in plastic or foil up to three months; thaw overnight in refrigerator before reheating.
- Reheat in oven at 325°F wrapped in foil with water for softness, removing foil for last minutes for crunch.
- Microwave with a damp towel in short bursts is also suitable for reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (2 large pretzels)
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 279kcal | 14% |
| Carbohydrates | 51g | 17% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 934mg | 39% |
| Potassium | 131mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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