German-style pretzels

    50 min

    These are big, soft pretzels rolled in coarse sea salt that you can make at home with basic bread ingredients you probably already have!

    10 people made this

    Serves: 12 

    • 7g active dry yeast
    • 2 tablespoons brown soft sugar
    • 1 1/8 teaspoons salt
    • 350ml warm water (45 degrees C)
    • 375g plain flour
    • 135g strong white bread flour
    • 475ml warm water (45 degrees C)
    • 2 tablespoons bicarbonate of soda
    • 2 tablespoons butter, melted
    • 2 tablespoons coarse salt

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 350ml warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
    2. Combine remaining warm water and bicarbonate of soda in a 20cm square tin.
    3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the bicarb solution. Place on parchment covered baking trays, and let rise 15 to 20 minutes.
    4. Meanwhile, preheat oven to 230 C / Gas 8.
    5. Once risen, bake pretzels for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt.

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    Reviews in English (1154)


    This recipe was the hit! So soft and chewy. They are really quick to make and a big crowd pleaser. Only wish I'd made more!  -  20 Jan 2017


    Really easy to make and very tasty- the only thing to be aware of is that they also need an hour to prove on top of the time given so really 1hour and 50 minutes to make. I will certainly be doing them again though. :-)  -  02 Jan 2016


    I've been baking for many years now and one thing I've learned is~ There is a way to get around any problem. After reading everyone's reviews I made some changes in the actual baking. Not the recipe, that was perfect. For the people that had trouble rolling: It's a must to kneed long enough for a light, smooth dough (I have a Kitchen Aid that is worth it's weight in gold!) and let it rise until double in an oiled bowl. If the dough doesn't rise long enough you end up with a tough, rubbery dough that will not stay put. After I rolled out the dough, made the pretzel and dunked it in the water/soda, I laid it on a paper towel just long enough to turn it back on my hand and then on my cookie sheet. This way they didn't puddle in the excess water and it's easy to reshape them. I use ordinary baking sheets, sprayed with Pam, and I baked them in the middle of my oven. They literally slipped off the baking sheet and were a golden brown top and bottom. I see no need for Parchment paper. Do they taste exactly like Mall Pretzles? Who cares? They are so good I've already eaten two! Oink! I know the remainder will be gone as soon as the rest of the family gets home and then they'll be clamoring for MORE. Thanks Jeannie!  -  09 Jan 2004  (Review from Allrecipes US | Canada)

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