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Homemade German Pretzels: Soft Pretzel Recipe

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Served Fresh and warm from the oven with a soft flavorful inside and a slightly crisp bite, these authentic Bavarian Homemade German Pretzels  are perfect for when you want something a little more than just chips and dip!

 

Served Fresh and warm from the oven with a soft flavorful inside and a slightly crisp bite, these Homemade German Pretzels are perfect for when you want something a little more than just chips and dip!

 

Oktoberfest is just around the corner and todays German Pretzel Recipe is a fun and delicious idea to serve for Oktoberfest Food!  They also work as a fun snack for any football watching parties!

I’ve always loved pretzels. In Germany some restaurants have a basket of pretzels for  you when you sit down.

The first time we were in Germany, starved after a long fight we found a restaurant right next to our hotel. Being from America we were used to getting bread while you waited for your food. Imagine my delight when we were given fresh hot baked pretzels. I think we each ate 3 before our food came.

The funniest part of this story is that unlike in America where the bread is complimentary, in Germany you are charged by the piece. Did I mention we all had at least 3 of them??

I know we spent more on pretzels than we did on the rest of the meal but it was worth it. It put me on the path to making the perfect pretzel at home.

 

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History of Pretzels

Interestingly enough pretzels aren’t from Germany originally.  It’s thought that pretzels were invented by an Italian Monk in 610 AD.  The story goes that he made them in the shape of crossed arms of praying children as a reward to the children for learning and saying their prayers!

German Pretzels

But say what you want German pretzels are very prominent everywhere in Germany, especially in Bavaria.  The “Laufenbrezel” the German word for an authentic German pretzel is commonly found in restaurants like bread baskets upscale restaurants or tortilla chips and salsa are in Mexican restaurants in America.

My favorite place/way to have a pretzel is along side an ice cold beer in a frosty mug in bars like they do at the Hofbräuhaus (brewery) in Munich Germany.

A soft pretzel recipe that is crunchy on the outside, moist on the inside. A slight crunch when you bite into them, perfectly seasoned with pretzel salt. You can dip them in mustard, but honestly they are perfect on their own.

I found that a mix of rye flour with regular flour gave them the nuttier taste that I was looking for and I really like the color they turned out with rye flour.  (I have a flour alternative below if you don’t have rye flour!)

 

LIKE THIS PIN IT FOR WHEN YOU NEED IT!

Served Fresh and warm from the oven with a soft flavorful inside and a slightly crisp bite, these Homemade German Pretzels are perfect for when you want something a little more than just chips and dip!

Rolled and shaped soft pretzels sitting on a tray rising.

 

How to make the perfect shaped soft pretzels:

  • After making the dough the trick is to make them in an assembly line doing everything in similar measurements and ways
  • Roll the pretzels out to about 16″ in length for a long pretzel (complete for all pretzels them move to the next step
  • Make a loop, twist then fold that loop back over the tails that you spread wide
  • adjust to look like a pretzel as above photo
  • Press the ends a little so they stay attached after boiling in water.

 

close up of soft hot fresh German pretzel after baking

Common Questions/Tips with this Soft Pretzel Recipe

Can I use a different flour if I don’t have rye flour?  Yes you can.  Use Bread flour and adjust the quantity to 6 cups of flour in its place.

Are homemade pretzels freezable?  Absolutely they are.  You’ll make them up until the step to boil them before baking.  When you are ready to make them, pull them out of the freezer at least an hour before you want to bake them and let them rise and come to room temperature.

 

PRO TIP:  To avoid having them stick together when you freeze them, flash freeze them. To flash freeze them, place on a baking sheet and place in freezer for 15-20 minutes. Then slide them into a zip lock bag. This way they won’t stick together.

 

Are these hard to make?  These are labor intensive to make and well worth the effort but they aren’t hard at all.  Don’t be intimidated by having to use yeast either, its really pretty easy to do.

To save yourself half the time, make a double batch and freeze half to have on a day when you don’t have a lot of time and you get to rear the rewards of the time it takes!

 

Good Dipping sauces for Soft Pretzels?

 

If you make this recipe tag it on social media with the #westviamidwest or tag me on IG at @michele_westviamidwest!  I’ll regram or repost your creations! If you love it please pop back over and leave me a comment/rating it’s much appreciated!!

 

 

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More Game Day Recipes to serve!

 

 

Authentic Pretzels on a trat

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4.91 from 11 votes
Print
Homemade German Pretzels
Prep Time
5 hrs 20 mins
Cook Time
24 mins
Total Time
5 hrs 44 mins
 

Served Fresh and warm from the oven with a soft flavorful inside and a slightly crisp bite, these Homemade German Pretzels are perfect for when you want something a little more than just chips and dip!

Course: Appetizer
Cuisine: American
Keyword: homemade german pretzels, authentic german pretzels, Oktoberfest food, soft pretzel recipe
Servings: 12
Calories: 163 kcal
Author: Michele
Ingredients
Pretzels
  • 1 1/2 cup warm water
  • 2 oz butter
  • 1/4 oz active dry yeast
  • 1 tbs molasses
  • 1 cup rye flour
  • 2 1/2 - 3 1/2 cup all purpose flour
  • 1.5 Tbs salt
  • 1/2 cup baking soda
  • Pretzel salt/ or flaked salt
Instructions
  1. Place water in large mixing bowl.
  2. Add molasses to water and mix well.
  3. Add yeast to water, stir a little.
  4. Let yeast bloom for 5-10 minutes. (It will start to activate and look like its bubbly)
  5. Add 1 cup rye flour, 2 1/2 cups AP flour, and salt to bowl with yeast mixture.
  6. Mix well.
  7. Turn dough onto floured parchment papered surface. (You don't have to use parchment paper I just find it makes it easier to clean up afterwards.)
  8. Begin to knead dough adding up to the rest of 1 cup flour remaining.
  9. Push dough with the palms of your hand, then fold back over the top.
  10. Kneed for about 12-15 minutes.
  11. The texture of dough when finished is slightly shiny, but not sticky at all. It stretches easily without ripping apart and is soft and supple.
  12. Once your done kneading roll into a ball and set on parchment paper.

  13. Brush all sides of a large mixing bowl with the butter.

  14. Then place dough ball in the mixing bowl and cover with a towel.
  15. Place bowl in warm area. see note**
  16. Let dough rise about 1 1/2 hours until ball has doubled in size.
  17. Once dough has doubled in size, remove from bowl and cut into 12 pieces for large pretzels or 20 for smaller pretzels.
  18. Roll each piece into long strands, about 16 inches long.
  19. Twist into pretzel shape and place onto a parchment lined baking sheet.
  20. Allow to rise for another 15-20 minutes.
  21. The recipe can be made ahead to this point and freeze them for later use if you'd like. (see note**)
  22. Preheat oven to 450 degrees.
  23. Bring a large pot of water to a boil.
  24. A little bit at a time to avoid the water overflowing add the baking soda.
  25. -4 at time, add pretzels to water for 30 secs on each side.

  26. Remove from water and place on baking sheet.

  27. Sprinkle pretzel salt onto pretzels.
  28. Complete 30 sec/side boil of all pretzels and place in 450 degree oven for 15-20 minutes for the large size or 10-15 for the small size.
  29. Best if served while still warm.
  30. Goes well with mustard 😉
Recipe Notes

If you are making these on a cool day, go ahead and turn your oven on to 300 while you are mixing and kneading the dough. Then once the dough is ready to rise turn the oven off. You can set the bowl on top of the oven and the warmth with help with the rising.

I usually double this batch and freeze half. To avoid having them stick together, flash freeze them. To flash freeze them, place on a baking sheet and place in freezer for 15-20 minutes. Then slide them into a zip lock bag. This way they won't stick together.

When you are ready to make them, remove them from the freezer and allow them to come to room temperature before starting back where you boil them for the 30 sec/side. They turn out just fine as long as they are allowed to completely defrost.

Served Fresh and warm from the oven with a soft flavorful inside and a slightly crisp bite, these Homemade German Pretzels are perfect for when you want something a little more than just chips and dip!

Served Fresh and warm from the oven with a soft flavorful inside and a slightly crisp bite, these Homemade German Pretzels are perfect for when you want something a little more than just chips and dip! http://westviamidwest.com

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Comments

  1. I made these pretzels and they were fabulous! We ate every single crumb! The recipe was easy to follow. I will be making them again for sure.

    Reply

  2. I am looking forward to making these, but have I missed where the butter goes? I don’t see it in the method section. Thanks for posting this!

    Reply

    • Hi Steve. You use the butter inside the bowl it rises in. It keeps the dough from sticking. You can also use cooking spray but I prefer a buttery taste when it transfers although its so slight it really can be either! Hope you enjoy them!

      Reply

  3. Just made these today and they are pretty good. We have several bags of rye flour lying around with nothing to make! The rye flour gives it a unique taste. However, a little more dense than an all white flour pretzel. I’ve always wanted to try stuffed pretzels! I had a bite of one of these with some pepperoni and they were great. My 3 year old even likes them! Thank you for the recipe!

    Reply

    • Colleen! Im so glad you liked them! Im working on a stuffed pretzel bite now…. I was putting cheese in it, but now I may also add pepperoni! I’ll shoot you an email when its ready…. and I’ll be sure and give you credit in the post for the idea! Thanks for stopping by! ~m

      Reply

  4. Oh German bakeries…. They were my downfall. On a train from Germany I would always have a bag full of goodies from the bakery. I love that your pretzels are easy to freeze.

    Reply

    • I hope you enjoy it! It might be a long night, it has a lot of resting time. When I make it I start early in the day! ~m

      Reply

  6. Homemade deliciousness! I can’t believe there are people out there who make different varieties to pretzel. Regular pretzel is delicious! Thanks for sharing this recipe. I’ll have to try it.

    Reply

  7. I just made pretzels over the weekend. A favorite to make. I love your recipe and I am going to pin to make for my family. your photography is beautiful!

    Reply

    • Rye flour lends itself to the natural pretzels color and gives the pretzels a nutty flavor! Hope you enjoy them! `m

      Reply

    • I promise, they are completely doable. They are time consuming, but most of that is letting the dough rise! Good Luck! ~m

      Reply

  11. Ok, these look divine! I have never tried making pretzels before. I need to try these especially for Oktoberfest!

    Reply

  14. Absolutely yum!! I like how you posted the recipe with vivid images and description! Really is mouth watering just by reading it. I love pretzels! and enjoyed the story behind the recipe. I always wonder about what motivates people to cook something and that’s why enjoy the personal story that inspires them to make a certain dish!

    Reply

  15. that sounds delicious. i am a pretzel fan, there’s just something about them that I devour. I never knew they were relatively easy to make at home.

    Reply

    • I think the trick is the boiling in the baking soda… it makes them crispy on the outside yet they remain chewy and soft inside!! ~m

      Reply

  17. I love pretzels and have them quite often. I will have to try this recipe as i love trying different ones and then experiencing then with different toppings and dipping sauces. 😉

    Reply

  18. A good alternative rahter than bread. Sometimes I just want something similiar to bread, but not necessarily the bread. This recipe, I guess answer my wish. Thanks for sharing this recipe.

    Reply

  19. I miss Germany just for its pretzels! They’re honestly so yummy aren’t they. Would love to try and make these for myself, would probably demolish them all to myself!

    Reply

  24. My kids would love these. They always make me stop at pretzel places at the mall. I’ve just been scared to make them at home being I’m not all that great with dough.

    Reply

    • I used to be intimidated by yeast dough too…. but this recipe is pretty easy!! Let me know what you think! ~M

      Reply

  27. I am so trying out this recipe. I LOVE big pretzels and would really enjoy making authentic ones at home. What a cool activity I can do over the weekend. Looks like it takes time, but also looks yummy worth it!
    Karen

    Reply

    • This is one of those recipes that is really worth the extra time to create them! I hope you enjoy them as much as we do!

      Reply

  28. I love, love, love soft pretzels, and the fact that you can freeze these mid-process makes them glorious! I love stocking my freezer almost as much as I love homemade pretzels lol. This recipes is a definite will-make. Thanks so much for sharing it!!

    Reply

    • Ive made them with my 12 year old niece…. she likes to create very creative looking pretzel shapes! ~m

      Reply

  30. Oh my, those sound ah-mazing! I love, love, love homemade pretzels with spicy mustard! NOM.

    Reply

    • Thanks Heather… you can find rye flour at any whole foods, sprouts or even at Amazon! It makes the pretzels taste so much better!(In my opinion ~m 😉

      Reply

    • Thanks Manju! It took a while to get them all the looking “traditional” but Im really happy how they turned out! ~m

      Reply

    • hmmm, I need to use a spicy mustard. Last time I had a sweet mustard and I agree with you, much better with spicy!! ~m

      Reply

    • Yep, in fact today I made them for the Super Bowl on Sunday. They are ready except for the boil/bake step. That way I can really watch the game instead of cooking! ~m

      Reply

  39. Oh, my, I got “caught” by a breadbasket that way in Germany, too… LOL (And of *course* we’d been on our feet all day and were hungry!) I’d forgotten that…

    I love the make ahead, finish when you want them fresh approach. Perfect.

    Reply

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