Best Easy Bavarian Pretzel Recipe (2024)

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• 1 ½ tablespoons barley malt syrup or substitute 2 ½ - 3 teaspoons of molasses
• 1 ½ cups water warm
• 2 ¼ teaspoons active dry yeast 1 (¼ ounce) package
• 3 tablespoons butter salted or unsalted butter, softened, plus more for serving
• 4 cups flour unbleached all-purpose flour (I used organic), plus more for dusting
• ¼ teaspoon kosher salt
• pretzel salt for sprinkling or coarse kosher salt

Pretzel Wash

• 2 tablespoons baking soda
• 1 cup water boiling

US Customary - Metric

• Heat a baking stone on the middle rack of oven 450-500° (230° C). No baking stone? Place a sheet pan in the oven instead, and make sure it's a high-quality pan, if it warps in high temps, best to use for low-temperature cooking.

• In a large batter bowl, stir together barley syrup (or molasses), yeast, and 1½ cups warm water, and let sit until foamy, about 10 minutes.

• Add butter, flour, and sea salt to the yeast mixture, stirring until dough forms. Can be made by hand with a spoon or as I did in my KitchenAid mixer. If using a mixer; incorporate ingredients on low until smooth and sticky, then attach your "J" hook and "knead" for about 6 minutes on low.

• If not using a mixer, once mixture is combined, transfer to a lightly floured work surface, and knead until smooth and elastic, about 8 minutes.

• Cut the dough in half and working with one piece at a time, roll dough into a 4' rope, about 1" thick.

  Transfer rope to the bottom edge of a large sheet of parchment paper, and keeping the center of the pretzel rope on the paper, pick up both ends, cross one end over the other, about 2" from the ends, and twist; attach each end to the sides of the pretzel.

  Repeat with remaining dough, cover with damp paper towels or tea towel and set aside to rest and rise in a warm place for 20 minutes. (See notes)

• Bring baking soda and 1 cup water to a simmer in a 2-qt. saucepan over medium-high heat, stirring constantly until baking soda dissolves. Careful it can foam over quickly and make a mess!

• Brush each pretzel generously with the baking soda solution, sprinkle with coarse pretzel salt, and make a 6" slash, about ¼" deep across the bottom edge of the pretzel using a sharp paring knife.

  If you want the traditional brown and tan look, make sure you slash AFTER you have brushed with the baking soda solution, the baking soda solution is what "browns" the pretzel.

• Working one at a time, slide pretzel on parchment paper onto the stone; bake at 450-500° until dark brown, about 15 minutes. Repeat with remaining pretzel. Let cool for about 10 minutes; serve warm with butter.

Delicious with melted butter, warm butter, try sprinkling on cinnamon sugar instead of salt. Dip in mustard, honey mustard or cheese sauce.

Rising Spot: If you don't have a proof setting on your oven, while making the pretzel dough, turn the oven to 100° F let it get to temperature, then TURN OFF before placing your dough in the oven to proof.

No barley syrup? Try substituting 2 ½- 3 teaspoons of molasses instead of the barley syrup.

Make Smaller Pretzels!
Divide the dough into 8 or 10 equal portions, roll your dough ropes about 12-15 inches long, shape into pretzels, brush with baking soda water, sprinkle with pretzel salt; allow to rise 15-20 minutes; bake on stone or pan the same temp and amount of time as large pretzels.

If desired, just before serving brush with melted butter. If you brush with butter too soon, it will melt the pretzel salt and make the pretzels look all wrinkly, don't ask me how I know! Haha!