These German-Style Soft Pretzels aren’t just for Oktoberfest– enjoy them any time of year with a beer poached brat and some gurkensalat! Or, all on their own– munch them at an outdoor movie or tote them to a party to delight fellow pretzel lovers.
The best part about these pretzels is they’re actually fun to make, feeling a bit like an arts and crafts project when rolling and twisting!
Check out the full Oktoberfest spread too!
German-Style Soft Pretzels Recipe
German-Style Pretzels
Servings: 12 pretzels
Ingredients
- 4 cups all purpose flour
- 2 tsp salt
- 1 tsp brown sugar
- 1 cup lukewarm water
- 4.5 tsp (2 packets) yeast
- 3 tbsp softened butter + 2 tbsp more for baking sheets
- Flake salt or pretzel salt for sprinkling
- 1/2 cup baking soda
- 2 quarts water
- 1 egg yolk beaten with 2 tsp water to form an egg wash
Instructions
- Add the yeast in the lukewarm water, and stir until dissolved completely. Whisk together the flour and salt in a large bowl. Make a well in the mixture and add the sugar to the center, then pour the yeast on top. Rest for 15 minutes, then mix. Add the softened butter and knead into a smooth dough, then cover loosely with cling wrap and rest for 30 minutes.
- Meanwhile, heat the oven to 400F and prepare the baking sheets. Spread 1 tbsp butter all over the surface of both baking sheets (this will keep the parchment in place), then fit each sheet with parchment paper. Spread the remaining tbsp of butter over top of the parchment paper (this is for flavor).
- Divide the rested dough into 12 equal sized pieces, keeping the pieces loosely covered with the cling wrap while working. Roll each piece into a 24 inch rope and slightly taper at the ends. Form pretzel twists, secure each end with a drop of water, and transfer to the prepared baking sheets. Let pretzels rest 30 minutes uncovered to form a skin. (This will help the dough form a nice crust when baked.)
- In a wide, medium saucepan, combine the baking soda and water. Bring the mixture to a simmer. One at a time, add the pretzels to the simmering liquid facing upward for 10 seconds, then flip and simmer 10 seconds more and move back onto the baking sheets. Do not exceed 10 seconds per side-- it’s quick!
- Brush the pretzels with the egg wash, then use a very sharp knife or a razor to score the sides and and base of the pretzels. Sprinkle with salt and bake 20 -25 mins (depending on how dark a crust you like!) Swap and rotate the sheets halfway through cooking for even browning.
- Serve warm with spicy German mustard! Store in the refrigerator (if there are any left!) for up to 2 days or freeze and reheat in the oven.