Easy Homemade German Pretzel
Warm, soft, and perfectly chewy—these homemade German pretzels are easy to make and bring a taste of Bavaria straight to your kitchen.
Ingredients
- 3 cups bread flour
- 1 cup water
- 2 tsp dry yeast
- 3 tsp sea salt
- 3 tbsp unsalted butter softened
- 1 tsp sugar
- 1/4 cup baking soda
Instructions
Make the dough
- In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5–10 minutes until foamy.
- In a larger bowl, combine flour and salt, then pour in the yeast mixture. Knead until a rough dough forms. Gradually add the butter, kneading until smooth, soft, and elastic.
Shape the dough
- Shape dough into a ball, cover with a damp towel or cling film, and let rest 20–25 minutes. This relaxes the gluten and makes the dough easier to handle.
- Turn the dough onto a lightly floured surface and divide into 6 equal portions (around 120 g). Roll each portion into a short log, gently smoothing the surface. Place them on a greased tray, cover, and let rest for 20 minutes.
- Roll each log into a rope, keeping the center slightly thicker than the ends. Form a pretzel shape by crossing the ends, twisting once, and pressing them onto the center. Take your time—perfecting the shape comes with practice.
- Place shaped pretzels on a parchment-lined tray, cover, and let rest for 45 minutes at room temperature. For deeper flavor, refrigerate up to 24 hours.
Boil pretzels
- In a pot, bring 4 cups of water to a boil. Stir in baking soda until dissolved. This bath gives pretzels their signature chewy crust and dark color.
- Carefully lower one pretzel at a time into the boiling bath. Cook for ~20 seconds on the first side and 15 seconds on the second. Remove with a slotted spoon and transfer to a lined baking tray.
- Sprinkle flaky salt generously. Optionally, use a sharp knife or razor to lightly score the thick part of the pretzel to control expansion in the oven.
Bake the pretzels
- Preheat the oven to 220°C (425°F). Bake pretzels for 15–20 minutes until golden brown and beautifully caramelized.
- Transfer pretzels to a cooling rack to keep the crust crisp while the interior remains soft and chewy. Enjoy warm or at room temperature.
Notes
- Boiling is Key: The baking soda bath is essential for that deep brown color and chewy pretzel crust. Don’t skip this step—it’s what makes them taste authentically German.
- Even Ropes: Roll each dough rope as evenly as possible, with a slightly thicker center. This ensures the pretzels bake consistently and look beautiful.
- Fresh is Best: Pretzels are at their peak when eaten the same day. If they have gone slightly stale, reheat them briefly in a warm oven to restore softness and flavor.
- Toppings: Coarse salt is classic, but you can get creative with sesame seeds, poppy seeds, or a sprinkle of cheese. Add toppings just before baking so they stick nicely.
- Practice Makes Perfect: Don’t worry if your first pretzels don’t look perfect. Shaping improves quickly with practice, and even imperfect pretzels taste amazing!
- Fun in the Kitchen: Pretzel-making is a great activity to do with family or friends. Take your time, enjoy the process, and have fun with it.