Host An Unforgettable Book Club

Book Selection, Ideas, Food for Thought,
and More!

Follow Buttery Books on Facebook
Follow Buttery Books on Twitter
Follow Buttery Books on RSS Feed

Print this post Print this post    Email This Post Email This Post

German Soft Bretzeln (Pretzels) Recipe

If you’ve never had an authentic German soft and chewy pretzel, be sure to give these a try!

Prep time:  1 1/2 hours | Cook time:  30 minutes | Serves:  8-12


Pretzels, Cheese and Wine


  • 1 cup hot water
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 package of active dry yeast
  • 2 1/2 to 3 cups all-purpose flour
  • 2 tablespoons of vegetable oil
  • 2/3 cup baking soda
  • 10 cups water
  • kosher salt


  1. Preheat oven to 425 degrees.
  2. In large bowl of mixer, combine water, sugar and kosher salt. Sprinkle yeast on top. Allow to sit for about 5 minutes until the mixture begins to foam.  Add 1 1/2 cups flour and oil.  Beat for about 3 minutes. Batter should be smooth. Gradually stir in remaining flour until soft dough forms (it’s okay if you don’t use all of the remaining flour.) Turn dough out onto floured surface and knead about 5 minutes until dough is smooth and satiny. Place dough in a greased bowl. Roll dough around to grease all over. Cover with plastic wrap or a damp dish towel and let rise for about an hour in a warm, draft-free place until double in size.
  3. Punch down dough, turn out onto a floured board, and divide into 12 pieces. Shape each into a smooth ball by gently kneading. Then roll each into a smooth rope about 18 inches long. Twist into a pretzel shape by making a u-shape with each rope and crossing ends. Place on a greased or parchment paper-lined baking sheet turning loose ends underneath. Be sure that pretzels are not touching and have room to puff up a bit. Let rise for about 25 minutes, uncovered, in a warm, draft-free place until puffy.
  4. While pretzels are getting puffy, bring 10 cups of water and 2/3 cup baking soda to a full boil in an 8-quart pot. With a large slotted spoon, place a pretzel, one at a time, into the pot. Let each pretzel simmer for 10 seconds on each side. Remove pretzel and shake off excess water and return to baking sheet. Sprinkle kosher salt on boiled pretzel while the next pretzel is boiling. Repeat until all pretzels have been boiled and sprinkled with kosher salt. Bake for 12 to 15 minutes until golden brown.

Copyright © 2019 All Rights Reserved.

Looking for Related Information on this Buttery Books Post?

Try Google Search

Custom Search

Author:   Category: vegetables, sides, bread  Tags: ,  

Feel free to add your ideas, comments or book review below.