Traditional Bavarian Soft Pretzels (Brez'n) with Coarse Sea Salt
Authentic German Oktoberfest pretzels: deep golden-brown, shiny, chewy crust sprinkled with coarse salt, wrapped around an airy, soft interior. Irresistible warm with butter or Bavarian sweet mustard.
Ingredients
Yeast Dough
- 500g bread flour or unbleached all-purpose flour
- 1 packet (7g) active dry yeast
- 1.25 cups lukewarm water & 1 tsp sugar
- 40g unsalted butter, softened
- 1.5 tsp fine sea salt
Lye Dip Alternative & Garnish
- 6 cups water & 1/3 cup baking soda (food-grade lye alternative)
- 2 tbsp coarse pretzel salt (Hagelsalz)
Serving
- Sweet Bavarian mustard (Süßer Senf) & fresh butter
Instructions
Knead the Yeast Dough
Dissolve yeast and sugar in lukewarm water. In a stand mixer, combine flour, salt, softened butter, and yeast water. Knead for 7-8 minutes into a smooth, elastic dough. Cover and let rise for 45 minutes.
Shape the Pretzels
Divide dough into 8 equal pieces. Roll each piece into a 24-inch rope tapered at the ends with a thicker belly in the center. Form into a U-shape, cross the ends twice, and flip them down onto the bottom curve to form the classic pretzel knot.
Baking Soda Dip
Bring water and baking soda to a gentle boil. Dip each pretzel for 20-30 seconds, then place onto parchment-lined baking sheets.
Score & Salt
Using a razor blade, slash a deep horizontal cut across the thick belly of each pretzel. Generously sprinkle with coarse pretzel salt.
Bake to Deep Mahogany
Bake at 220°C (425°F) for 15-18 minutes until deeply browned and glossy. Cool slightly on a wire rack and serve warm.
Nutrition Facts
* Based on a 2,000 calorie diet.