Bavarian Soft Pretzels Recipe

Activate yeast

Pour 1 3/4 cups warm water (about 105–115°F / 40–46°C) into a large mixing bowl. Stir in 1 tablespoon granulated sugar until dissolved. Sprinkle 2 teaspoons active dry yeast over the surface and let sit undisturbed for 5–7 minutes until foamy.

Mix dough

Add 4 1/2 cups all-purpose flour, 2 teaspoons fine sea salt, and 3 tablespoons melted unsalted butter to the bowl with the activated yeast. Mix with a wooden spoon or dough hook on low speed until combined, then knead by hand on a lightly floured surface or continue with the mixer on medium for 4–6 minutes until a smooth, elastic dough forms. Dough should be slightly tacky but not sticky; add up to 2 tablespoons more flour if excessively sticky.

First rise

Shape dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot for 45–60 minutes, or until doubled in size.

Prepare bath

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside. In a wide, shallow pot, bring 8 cups water to a simmer and carefully stir in 3/4 cup baking soda (mixture will fizz). Keep the bath at a gentle simmer — not a rolling boil — while you shape the pretzels.

Shape pretzels

Turn the risen dough out onto a lightly floured surface and divide into 8 equal pieces (for large pretzels) or 12 pieces (for smaller ones). Roll each piece into a long rope about 20–24 inches long for large pretzels (or 12–14 inches for smaller). Form into pretzel shape: make a U, cross the ends twice, and fold the twisted ends down to meet the bottom of the U, pressing to adhere.

Boil pretzels

Using a slotted spatula or large slotted spoon, gently lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds per side (about 40–60 seconds total). Remove and drain briefly on a wire rack or on the edge of the pot to remove excess water, then transfer to the prepared parchment-lined baking sheets, spacing about 2 inches apart.

Egg wash and salt

Whisk 1 egg with 1 tablespoon cold water to make an egg wash. Brush the tops of each pretzel lightly with the egg wash, then sprinkle with coarse sea salt (about 2 teaspoons total) to taste.

Bake

Bake pretzels in the preheated 450°F (230°C) oven for 10–12 minutes for large pretzels (8–10 minutes for smaller), or until deep golden brown. Rotate pans halfway through if necessary for even browning.

Finish

Transfer baked pretzels to a wire rack. Immediately brush each with 2 tablespoons melted unsalted butter while still warm. Let cool for 5 minutes before serving so the interior sets but pretzels remain soft.