Traditional German Brezel
Chewy soft pretzels with a distinctive twisted shape and crispy crust, boiled in baking soda then baked until golden. A classic German bakery favorite perfect for snacking or serving with mustard and cheese.
- Total time
- 45 min
- Servings
- 8
- Calories
- 285
- Protein
- 8g
Ingredients
- 3.5 cups all-purpose flour
- 1.25 cups warm water
- 2.25 teaspoons active dry yeast
- 1 tablespoon sugar
- 1.5 teaspoons salt
- ¼ cup baking soda
- 2 tablespoons coarse salt for topping
- 1 tablespoon vegetable oil for greasing
Instructions
- 1
Mix warm water, yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy.
- 2
Add flour and salt to yeast mixture. Stir until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.
- 3
Oil a bowl and place dough inside, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour until doubled in size.
- 4
Preheat oven to 425°F. Line a baking sheet with parchment paper.
- 5
Divide dough into 8 equal pieces. Roll each piece into a 24-inch rope, then form into a pretzel shape by crossing the ends and folding them over the loop.
- 6
Bring 2 quarts of water to a boil in a large pot. Stir in baking soda until dissolved. Working in batches, boil pretzels for 30 seconds per side, then transfer to baking sheet.
- 7
Sprinkle coarse salt generously over each pretzel.
- 8
Bake for 12-15 minutes until deep golden brown. Cool on a wire rack for 5 minutes before serving.
Tools you’ll need
- large mixing bowl
- measuring cups and spoons
- wooden spoon
- work surface
- large pot
- baking sheet
- parchment paper
- wire cooling rack
- plastic wrap
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