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Best Easy Bavarian Pretzel Recipe

This Bavarian pretzel is the perfect German Pretzel recipe. With a crispy outside, a soft, chewy and fluffy inside. An authentic Laugenbrezel recipe that will become a favorite for Oktoberfest and beyond.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
20 mins
Total Time
50 mins
Servings: 8 servings (2 large pretzels)
Calories: 279 kcal
Course: Bread
Cuisine: German

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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)
  6. 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!
  7. 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.
  8. 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

  • Delicious with melted butter, warm butter, try sprinkling on cinnamon sugar instead of salt. Dip in mustard, honey mustard or cheese sauce.
  • Rising Spot: Set your oven to proof (usually between 75-80° F), if you don't have a proof setting on your oven, while making the pretzel dough, turn the oven to 100° F let it get to temperature, then TURN OFF before placing your dough in the oven to proof (rise).
  • No barley syrup? Try substituting 2 1/2- 3 teaspoons of molasses instead of the barley syrup.
  • Make Smaller Pretzels!Divide the dough into 8 or 10 equal portions, roll your dough ropes about 12-15 inches long, shape into pretzels, brush with baking soda water, sprinkle with pretzel salt; allow to rise 15-20 minutes; bake on stone or pan the same temp and amount of time as large pretzels.
  • Storage Tips
  • parchment paper
  • Reheating Frozen Pretzels:
  • If desired, just before serving brush with melted butter. If you brush with butter too soon, it will melt the pretzel salt and make the pretzels look all wrinkly, don't ask me how I know! Haha!
  • Room Temperature: If you're keeping them out, a bread box is great for allowing just enough air circulation so they stay fresh without drying out. No bread box? A paper bag or storage container works too! Just eat them within 3-4 days for the best taste.
  • Refrigerator: Once cooled, pop those pretzels in a resealable bag, wrap in foil, plastic wrap, or a container, and stack them with parchment paper in between. They'll stay good for about a week. When you're ready to enjoy them, just reheat them following the tips below! Note that if they are salted, the salt might “melt” into the tops of them, making them look a little funny but still taste yummy. 
  • Freezing Leftover Pretzels: Once they’re cooled, wrap them in plastic or foil and toss them in a labeled storage bag. They’ll last up to three months.
  • Thawing: Let them sit in the fridge overnight, or skip this step if you're in a hurry.
  • Oven Method: Sprinkle with water, wrap in foil, and heat at 325°F for about 5 minutes. Remove the foil for the last minute or two for a little extra crunch.
  • Microwave: Put the pretzels on a plate, sprinkle with water or cover with a damp paper towel, and microwave in 15-second bursts until warm.

Nutrition Information

Serving 1serving Calories 279kcal (14%) Carbohydrates 51g (17%) Protein 7g (14%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.4g Monounsaturated Fat 1g Trans Fat 0.2g Cholesterol 11mg (4%) Sodium 934mg (39%) Potassium 131mg (4%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 131IU (3%) Vitamin C 0.003mg (0%) Calcium 21mg (2%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings (2 large pretzels)

Amount Per Serving

Calories 279

% 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.