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!
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!)
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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.
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?
- Homemade Whole Grain Mustard
- Nacho Cheese Dipping Sauce
- Beer Cheese Dipping Sauce (this is a topping on an Irish Nachos recipe, but beer cheese pairs great with German 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 OKTOBERFEST RECIPES:
- Sauerbraten: Authentic German Pot Roast (slow cooker method)
- Grilled Sauerkraut Stuffed Brats
- Beer Cheese Soup (serve these pretzels along side in place of bread!)
- German Onion Pie
- Sauerbraten (Instant Pot Method)
More Game Day Recipes to serve!
- 5 Minute Crack Dip (the #1 dip on my site this season!!)
- Bacon Wrapped Blue Cheese Meatballs
- Baked Chicken wings
- Hatch Chili Pub Dip
- Meatball Skillet Dip
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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!
- 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
- Place water in large mixing bowl.
- Add molasses to water and mix well.
- Add yeast to water, stir a little.
- Let yeast bloom for 5-10 minutes. (It will start to activate and look like its bubbly)
- Add 1 cup rye flour, 2 1/2 cups AP flour, and salt to bowl with yeast mixture.
- Mix well.
- 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.)
- Begin to knead dough adding up to the rest of 1 cup flour remaining.
- Push dough with the palms of your hand, then fold back over the top.
- Kneed for about 12-15 minutes.
- 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.
- Once your done kneading roll into a ball and set on parchment paper.
Brush all sides of a large mixing bowl with the butter.
- Then place dough ball in the mixing bowl and cover with a towel.
- Place bowl in warm area. see note**
- Let dough rise about 1 1/2 hours until ball has doubled in size.
- Once dough has doubled in size, remove from bowl and cut into 12 pieces for large pretzels or 20 for smaller pretzels.
- Roll each piece into long strands, about 16 inches long.
- Twist into pretzel shape and place onto a parchment lined baking sheet.
- Allow to rise for another 15-20 minutes.
- The recipe can be made ahead to this point and freeze them for later use if you'd like. (see note**)
- Preheat oven to 450 degrees.
- Bring a large pot of water to a boil.
- A little bit at a time to avoid the water overflowing add the baking soda.
- -4 at time, add pretzels to water for 30 secs on each side.
Remove from water and place on baking sheet.
- Sprinkle pretzel salt onto pretzels.
- 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.
- Best if served while still warm.
- Goes well with mustard 😉
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.
Christine says
September 17, 2018 at 8:14 pmI 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.
Steve says
September 15, 2018 at 6:36 pmI 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!
Michele says
September 16, 2018 at 11:31 amHi 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!
Colleen says
July 2, 2017 at 7:14 pmJust 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!
Michele says
July 4, 2017 at 4:51 pmColleen! 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
Eva /Kid Minds says
March 9, 2016 at 4:44 pmOh 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.
Michele says
March 15, 2016 at 11:14 am🙂 Thanks for stopping by!
Ashleigh says
March 9, 2016 at 1:24 pmThese are one of my favorite pretzels. Will have to try this out some night with the kids!
Michele says
March 9, 2016 at 3:41 pmI 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
Fatima says
March 8, 2016 at 9:47 pmHomemade 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.
Michele says
March 8, 2016 at 11:24 pmI agree Fatima… when my niece wants them tossed in cinnamon and sugar I seriously cringe! LOL ~m
Eileen says
March 8, 2016 at 7:28 pmI 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!
Michele says
March 8, 2016 at 11:25 pmThanks Eileen~ 🙂
Teresa @ Crafty Wife says
March 8, 2016 at 6:28 pmI’ve never heard of rye flower! My husband and I love pretzels (we may actually be obsessed with them! ha!) and these sound and look amazing!
Michele says
March 8, 2016 at 11:26 pmRye flour lends itself to the natural pretzels color and gives the pretzels a nutty flavor! Hope you enjoy them! `m
CourtneyLynne says
March 8, 2016 at 6:09 pmOmg!!!! These look amazing!!!! I might actually try making these and I’m sooooo not a baker!!!
Amber Nelson says
March 8, 2016 at 5:13 pmOh my goodness. Those look so good! Would love to try these with the kids.
Michele says
March 8, 2016 at 11:26 pmI promise, they are completely doable. They are time consuming, but most of that is letting the dough rise! Good Luck! ~m
stacey says
March 8, 2016 at 4:39 pmOk, these look divine! I have never tried making pretzels before. I need to try these especially for Oktoberfest!
Brittany says
March 8, 2016 at 12:30 pmThese look amazing! I can’t wait to try out the recipe!
Michele says
March 9, 2016 at 3:46 pm😉
Michele says
March 9, 2016 at 3:50 pmI hope you enjoy them as much as we do! ~m
Shannon Graham says
March 8, 2016 at 10:15 amThese look delicious! My husband and I like to get these at the mall every time we go but these look way more satisfying!
Michele says
March 9, 2016 at 3:47 pm🙂 Trust me, they are worth the effort! They are delicious!! ~m
Koninika says
March 8, 2016 at 9:40 amAbsolutely 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!
Michele says
March 9, 2016 at 3:48 pmThanks for stopping by Koninika! ~m
Cristina says
March 8, 2016 at 9:38 amthat 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.
Michele says
March 9, 2016 at 3:49 pmI 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
tp keane says
March 8, 2016 at 7:12 amMy kids love pretzels but I’ve never tried to bake them myself. I think I might try this recipe and see if I can impress them. thanks.
Michele says
March 9, 2016 at 3:49 pmLet me know what they think! Im sure they will be a crowdpleaser! ~m
laura londergan says
March 8, 2016 at 6:23 amI 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. 😉
Michele says
March 9, 2016 at 3:53 pmLaura…. I need to work on some dipping sauces… Thanks for that! Thats a great idea!!
Rose Sahetapy says
March 8, 2016 at 3:45 amA 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.
Megan McCoig says
March 8, 2016 at 12:40 amI 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!
jill conyers says
March 8, 2016 at 12:27 amThis is my kind of snack. I wonder what gluten free flour would work the best.
Debra says
March 7, 2016 at 9:12 pmOh my word. My kids would absolutely devour these. They sound so good!
Siniciliya says
March 7, 2016 at 9:01 pmLove them so much and the recipe is so easy to follow! Would love to have them for the breakfast.
Vicky says
March 7, 2016 at 5:03 pmI’ve made pretzels with the kids before and they make the house smell so good. We need to try this recipe!
krystle cook says
March 7, 2016 at 2:56 pmMy 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.
Michele says
March 9, 2016 at 3:54 pmI used to be intimidated by yeast dough too…. but this recipe is pretty easy!! Let me know what you think! ~M
Heather Lawrence says
March 7, 2016 at 1:55 pmAdd a little hot mustard and a cold bottle of beer and I am in!
These look delicious. I have been craving a pretzel and never thought to make some before.
Michele says
March 7, 2016 at 2:39 pmYou and I think along the same lines…. a perfect way to serve them! ~m
Ana De- Jesus says
March 7, 2016 at 12:49 pmI adore Pretzels and these salted pretzels look like they tick all the right boxes. Now that is what you call a proper pretzel.
Michele says
March 7, 2016 at 2:39 pmIm glad you like the recipe Ana!! ~m
Karen says
March 7, 2016 at 10:30 amI 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
Michele says
March 7, 2016 at 2:38 pmThis 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!
Lisa Diane Tummers says
March 7, 2016 at 10:17 amI 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!!
Michele says
March 7, 2016 at 2:40 pmMaking ahead and freezing is like the gift that keeps on giving! I agree, it’s the best! ~m
Laci says
March 7, 2016 at 10:12 amomg yum!! This would be fun to do with the kids !! Looks amazing definitely gonna try.
Michele says
March 7, 2016 at 2:41 pmIve made them with my 12 year old niece…. she likes to create very creative looking pretzel shapes! ~m
Robin Rue (@massholemommy) says
March 7, 2016 at 9:59 amOh my, those sound ah-mazing! I love, love, love homemade pretzels with spicy mustard! NOM.
Michele says
March 7, 2016 at 2:41 pmYou and me both! Thanks for stopping by! ~m
Heather says
February 8, 2016 at 7:38 pmThese are gorgeous!! And I have never heard of rye flour.. I cannot wait to find out what that is all about .. these look amazing!!!
WESTVIAMIDWEST.COM says
February 8, 2016 at 9:31 pmThanks 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 😉
Manju | Cooking Curries says
February 7, 2016 at 11:33 pmyou have done such a great job on them. they look absolutely perfect!!
WESTVIAMIDWEST.COM says
February 8, 2016 at 9:33 pmThanks Manju! It took a while to get them all the looking “traditional” but Im really happy how they turned out! ~m
nicole @ I am a Honey Bee says
February 5, 2016 at 2:46 pmHomemade pretzels are great. Perfect with spicy mustard!
WESTVIAMIDWEST.COM says
February 5, 2016 at 4:03 pmhmmm, I need to use a spicy mustard. Last time I had a sweet mustard and I agree with you, much better with spicy!! ~m
Alice @ Hip Foodie Mom says
February 5, 2016 at 2:32 pmThese look delicious!!!
WESTVIAMIDWEST.COM says
February 5, 2016 at 4:03 pmThanks Alice!
Ali @ Home & Plate says
February 5, 2016 at 6:21 amI’ve never made pretzels homemade but your recipe looks simple to follow. I will try this. They look delicious.
Tara | Deliciously Declassified says
February 5, 2016 at 4:26 amThese look delicious! My husband lived in Germany for a bit so I bet this would be a nice throwback for him. Love that you can freeze them to boil/bake at a later time.
WESTVIAMIDWEST.COM says
February 5, 2016 at 4:05 pmYep, 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
Brian Jones says
February 5, 2016 at 1:59 amI’ve only tried to make pretzels once and had a massive disaster but this recipe is kinda nagging me to have another go as I love them!
Michelle Stern (What's Cooking with Kids) says
February 4, 2016 at 9:12 amYes, please 🙂
WESTVIAMIDWEST.COM says
February 4, 2016 at 9:57 am🙂
Anne Murphy says
February 1, 2016 at 4:06 pmOh, 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.
WESTVIAMIDWEST.COM says
February 3, 2016 at 11:39 amI’m sure they get many people…. I mean Pretzels are one of everyone’s favorite foods! ~m
Sandi (@sandigtweets) says
January 30, 2016 at 8:49 pmThese are fabulous…I miss those real pretzels we got in Munich.
WESTVIAMIDWEST.COM says
January 31, 2016 at 7:56 pmMe too! Its one of my fondest memories of food in Munich! ~m
Kristen says
January 30, 2016 at 6:13 pmI better not make these. I would eat the whole basket. seriously, I would
WESTVIAMIDWEST.COM says
January 31, 2016 at 7:56 pmI like the way you think…. 😉 (But make them, they are so good! ~m
Valentina says
January 30, 2016 at 3:48 pmI would so love to sit down to a basket of these pretzels instead of bread. Love that they do that in Germany. These sound and look fabulous!
WESTVIAMIDWEST.COM says
January 31, 2016 at 7:57 pmThanks Valentina! 🙂
Kaitie says
January 30, 2016 at 2:38 pmThese look absolutely amazing! I love pretzels and these are a definate must try here 🙂