Imagine sinking your teeth into a warm, golden-brown pretzel with a crispy exterior and soft, pillowy inside that transports you straight to the streets of Germany. These aren't just any pretzels – these are the ultimate homemade pretzels that will make your kitchen smell like a traditional German bakery and have your family begging for more. Whether you're a baking novice or a seasoned pro, this foolproof recipe will transform you into a pretzel-making maestro in just 45 minutes!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: German
Serves: 12 pretzels
Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 ½ cups warm water
- ¼ cup granulated sugar
- 2 tsp salt
- ½ cup baking soda
- 1 egg (for egg wash)
- Coarse sea salt (for topping)
Instructions
- In a large mixing bowl, dissolve the active dry yeast in warm water (around 110°F) and let it sit for 5 minutes until it becomes foamy and activated.
- Add granulated sugar and 2 teaspoons of salt to the yeast mixture, stirring until completely dissolved.
- Gradually add the all-purpose flour to the liquid mixture, stirring with a wooden spoon or using a stand mixer with a dough hook until a smooth, elastic dough forms.
- Knead the dough on a lightly floured surface for about 7-8 minutes until it becomes smooth and elastic. The dough should spring back when gently pressed.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 1 hour or until the dough doubles in size.
- After rising, punch down the dough and divide it into 12 equal portions.
- Roll each portion into a long rope, about 18-20 inches long, tapering the ends slightly.
- Shape each rope into a traditional pretzel shape by forming a U-shape, then crossing the ends and pressing them onto the bottom of the U.
- Preheat the oven to 450°F (230°C) and prepare a baking sheet with parchment paper or a silicone mat.
- In a large pot, bring 8 cups of water and ½ cup of baking soda to a rolling boil.
- Carefully drop each pretzel into the boiling baking soda water for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
- Beat the egg and brush each pretzel generously with the egg wash.
- Sprinkle coarse sea salt over the pretzels to your taste preference.
- Bake in the preheated oven for 12-15 minutes, or until the pretzels are golden brown and have a deep amber color.
- Remove from the oven and let cool on a wire rack for 5-10 minutes before serving.
- Serve warm with mustard, cheese sauce, or your favorite dipping sauce.
Tips
- Water Temperature is Key: Ensure your water is precisely around 110°F when activating the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Kneading Matters: Take your time kneading the dough – a full 7-8 minutes develops the gluten, giving your pretzels that signature chewy texture.
- Baking Soda Bath Magic: The boiling baking soda water is crucial! This step gives pretzels their distinctive dark, glossy crust and unique flavor.
- Egg Wash Shine: Don't skip the egg wash – it creates that beautiful golden-brown color and adds a delightful sheen.
- Salt Selection: Use coarse sea salt for the most authentic pretzel experience. Sprinkle generously but evenly.
- Serving Suggestion: These pretzels are best enjoyed warm. Pair with mustard, cheese sauce, or your favorite dipping condiment for the ultimate experience.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 42g
Protein: 5g
Fat: 2g
Saturated Fat: g
Cholesterol: 15mg
