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Homemade Pretzels!

These Bavarian style pretzels are so delicous! Golden crispy outside and chewy center, these are perfect!
Prep Time2 hours 15 minutes
Cook Time20 minutes
Total Time2 hours 35 minutes
Course: Bread
Cuisine: American, German
Keyword: baking, banana bread, Bavarian, Bavarian pretzels, bread baking, German pretzels, homemade, made from scratch, pretzels, yum
Servings: 12 servings

Ingredients

  • 4 cups Bread flour Bread flour is a must
  • 2 tsp. salt
  • 1 tsp. sugar
  • 2 pkgs. Active dry yeast 4 1/2 tsp.
  • 1 cup lukewarm water
  • 3 tbsp. butter
  • coarse sea salt for topping
  • 12 cup baking soda
  • 8 cups water

Instructions

  • To start dissolve the yeast in the lukewarm water.
  • In a standing mixing bowl or a large mixing bowl, add the flour and salt.
    Make a well in the center of the flour and pour the yeast mixture into the well.
    Let it rest for 15 minutes.
    Now add the butter.
  • Using the dough hook, mix for about 6-7 minutes or until smooth, You can add some additional water if its not smooth enough.
    If you don't have a mixer turn out onto a work surface and knead for 10 minutes or until smooth.
  • A the dough is smooth, let it rest for 30 minutes.
  • Turn out the dough onto a working surface. Cut the dough into 12 even pieces.
  • Start rolling the dough out into a long worm shape that is about 20 inches long.
    Make sure the ends are bit tapered and not bigger than the center.
  • Now to make the pretzel shape, form the dough into a U shape. Take both ends of the U and cross them over each other twice forming a twist. Now lay it down to the bottom of the U and press down into the U. (SEE PHOTO BELOW FOR GUIDE)
    Continue with the others.
  • Line a baking sheet with parchment paper.
  • Move the shaped pretzels to the baking sheet.
  • Now place the baking sheet in the refrigerator uncovered and let cool for 1 hour.
    They should have doubled in size.
  • Preheat the oven to 400°
  • Now lets get the baking soda bath ready. This is a vital step to creating the PERFECT crust.
  • In a large stock pot add the water and bring the water to a boil. VERY carefully and SLOWLY add the baking soda to the water. There will be a bubble reaction so again take it slow.
  • Now using a frying spatula or spotted spoon, carefully drop the pretzels in the boiling water, I do batches of 3. Boil for 10 seconds, flip and 10 seconds more on the other sides.
    Then move to a baking sheet with parchment paper.
  • Repeat with all the pretzels and sprinkle evenly with the sea salt.
  • Bake for 20 minutes for until beautiful dark brown crust forms.
  • ENJOY!