Traditional German Pretzels Recipe

Giant pretzels, soft, tender, chewy! Great Oktoberfest recipe

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Ingredients

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ACTIVATE THE YEAST

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Mix In the INGREDIENTS

Shape the Bavarian Soft Pretzels

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Baking Soda Water gives the Golden Brown Color!

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More Salt, Please!

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Traditional German Pretzels Recipe

Traditional German Pretzel aka Laugenbrezel

Giant pretzels, soft, tender, chewy! Great Oktoberfest recipe

Ingredients

Organic Barley Malt Warm Water Active Dry Yeast Butter Unbleached All-purpose Flour Kosher Salt Baking Soda Pretzel Salt

ACTIVATE THE YEAST

In a large batter bowl, stir together syrup, yeast, and 1½ cups warm water, and let sit until foamy, about 10 minutes.

Mix In the INGREDIENTS

Add butter, flour, and sea salt to the yeast mixture, stirring until dough forms.

Shape the Bavarian Soft Pretzels

After they are shaped, cover with damp paper towels or tea towel and set aside to rest and rise for 20 minutes.

Baking Soda Water gives the Golden Brown Color!

More Salt, Please!

The flaky salt sitting proudly on top could be the best part of eating a fresh pretzel!

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