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Homemade German Pretzels
5 from 6 votes

Homemade German Pretzels

These Homemade German Pretzels are so much easier than you think. Soft pretzels are the perfect thing to go with that delicious Hofbräu bier!

Prep Time
45 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
2 hrs 5 mins
Servings: 12 pretzels
Calories: 188 kcal
Course: Bread
Cuisine: German

Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup milk
  • 1/2 cup water
  • 2 packages active dry yeast
  • 3 tablespoons butter softened
  • coarse kosher salt or sea salt
For Bath
  • 1/2 cup baking soda
  • 2 quarts water

Instructions

    Cup of Yum
  1. Combine milk and water and warm to approximately 110°F.
  2. Dissolve yeast in warm milk.
  3. Measure flour and salt and whisk together. Make well in the center of flour. Sprinkle sugar in well.
  4. Add milk and yeast to the well in the flour. Let bloom for 15 minutes, before proceeding.
  5. Add softened butter. Knead dough with dough hook on mixer, or by hand into a smooth dough.
  6. Divide dough into 12 equal parts. A scale will help make them even. Weigh the entire dough ball and divide by twelve to get measurement for each dough ball.
  7. Roll each dough ball on board with the palm of your hands to form a rope. Start in the center and press dough while rolling back and forth, to create a rope that is at least 20" long, that is tapered at the ends.
  8. Place rope on parchment lined baking sheet in the shape of the letter U.
  9. Cross the two ends of dough and lay flat on sheet. Twist ends one more time.
  10. Fold both ends down to the bottom of where the U was. Press to hold. Continue with remaining dough.
  11. When all of the dough is rolled and shaped, place the tray in the refrigerator to rest for about 1 hour.
  12. After resting, turn oven on to 400°F. Add baking soda to water, in a large pot. Heat water to a low boil.
  13. Score dough with sharp knife on bottom edge. Using a slotted spoon, drop pretzels in water bath for 10 seconds, in small batches. Turn to other side.
  14. Remove from water bath and place on parchment lined baking sheet. Sprinkle with desired amount of salt. Continue until all of the pretzels are done.
  15. Bake for 10-15 minutes until you achieve a dark crust. (It took mine a couple minutes longer)
  16. Best enjoyed warm.

Notes

  • ***NOTES: Refer to process photos above for helpful tips! **
  • Suggested sauces for pretzels
  • Honey Mustard Dipping Sauce Beer Cheese Sauce Spicy Brown Mustard Horseradish Sauce Chocolate Sauce
  • Honey Mustard Dipping Sauce
  • Beer Cheese Sauce
  • Spicy Brown Mustard
  • Horseradish Sauce
  • Chocolate Sauce

Nutrition Information

Serving 1pretzel Calories 188kcal (9%) Carbohydrates 33g (11%) Protein 5g (10%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 9mg (3%) Sodium 1795mg (75%) Potassium 69mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 105IU (2%) Calcium 23mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 pretzels

Amount Per Serving

Calories 188

% Daily Value*

Serving 1pretzel
Calories 188kcal 9%
Carbohydrates 33g 11%
Protein 5g 10%
Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 1795mg 75%
Potassium 69mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 105IU 2%
Calcium 23mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.