Recipe By Tim Drexler
Rating
Published Jun 19th
Papa Drexler’s Bavarian Pretzels
Prep 25m Cook 10m Additional - Ready In 35m
Servings 6 big pretzels Calories 304

Fun to make, traditional pretzels are great with a nice mug of beer!

Recipe Ingredients

  • 3 cups all-purpose flour, divided
  • 1 tablespoon active dry yeast
  • 1 teaspoon white sugar
  • 2 tablespoons butter, softened
  • 1 ⅓ cups water
  • ¼ teaspoon salt
  • 3 tablespoons baking soda
  • 3 cups water
  • 2 tablespoons butter, melted
  • 1 tablespoon coarse sea salt, or to taste

Cooking Directions

  1. 1 In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
  2. 2 Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.
  3. 3 Preheat the oven to 450 degrees F (220 degrees C). Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt.
  4. 4 Bake in the preheated oven until golden brown, 8 to 10 minutes.

Nutrition Facts

  • Calories 304
  • Carbohydrate 49.2 g
  • Cholesterol 20.4 mg
  • Fat 8.4 g
  • Fiber 2.1 g
  • Protein 7.3 g
  • Saturated Fat 5 g
  • Sodium 2800.8 mg
  • Sugar 0.9 g

Reviews

  1. I was super excited about making these because it sounded so simple with great reviews - but ended up disappointed. Fairly easy to make I used parchment paper on my baking sheet to prevent sticking and also stretched the dough by lifting off the counter and pulling after I had rolled it out to 15". - Read more ...
  2. This was a good basic recipe and made a delicious pretzel. The only complaints that i had with this recipe were one; the directions were somewhat lacking and two The dough is much better when you let it rise right after kneading, then separate the dough into portions, let it rise again then make one - Read more ...
  3. SUPER Awesome and easy (i'm eating one as I type). It took in total about 50 minutes for me to make and I did add quite a bit more flour during the kneading process (I used my mixer w hook for kneading). They are SO soft and good. I am going to make my kids - Read more ...
  4. Awesome! You probably saved me from going to jail!!! Having grown up in Bavaria, I miss pretzels terribly and always play with the idea of trying to break the law and smuggle them back with me to the U.S., not a good idea if you don't want to get to know customs and who-knows-what agencies - Read more ...
  5. This recipe is fabulous! We love soft pretzels at our house and these were a huge hit! We tried half of the batch with mustard and the other half with cinnamon & sugar! Either way they were amazing! The only note I have is probably a no brainer for most people but I didn't think - Read more ...
  6. The pretels were really good - I made them for an Oktoberfest party and got a lot of compliments. I had to add a lot of extra flour to the dough - it was too sticky to work with after adding just the stated amount in the recipe. I worked the dough by hand. I - Read more ...
  7. Oh my goodness! These were delish! I almost made the "Mall pretzles" but i'm really glad I stuck to this recipe. Nobody in the house gave it lower than a 9 on a scale from 1 to 10. The only thing I changed about this recipe was that I used more yeast than the recipe - Read more ...
  8. These were insanely good!!! I portioned the dough into 8 pretzels, and they were still a good size. They were gone a few hours after I made them...my husband ate 4 in less than 10 minutes. I'm so glad I found this recipe!
  9. Great recipe!! I used my kitchenaid for about 3/4 of the kneading and the rest was done by hand - they turned out fabulous - soft in the middle and chewy on the outside. We also made about 20 little ones as opposed to the large ones and they were delicious! Thanks for the recipe!
  10. Out of the oven, the first bite gives a crisp crunch and wonderful pretzel flavor with the softest dough in the middle. Absolutely delightful! Once the boys heard the crunch, it was all hands on the cooling rack and nothing left in minutes. The flavor is good enough not to need extra butter (as my - Read more ...