Bavarian Pretzel
Pretzel
Bavaria's defining baked good — a chewy, dark mahogany-crusted soft bread pretzel with a glossy lye-treated surface, coarse salt and a uniquely bready, slightly bitter flavour. Essential at every Oktoberfest with Weisswurst and a Maß of Hefeweizen.
- Total
- 50 min
- Serves
- 8
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Combine flour, yeast, salt, butter, malt and water. Knead 10 minutes until a smooth, somewhat stiff dough forms. Prove 1 hour until doubled.
About 5 min
Divide into 8 equal pieces. Roll each into a 60–70 cm rope, thicker in the centre (belly) and very thin at the ends.
About 11 min
Shape: hold both thin ends. Make a U shape. Cross the ends twice to make a twist. Fold the twisted ends down and press onto the belly of the U to form the classic pretzel shape.
About 11 min
SAFETY: In a wide basin, carefully dissolve lye in cold water (not the reverse). Wear rubber gloves and eye protection. Dip each pretzel for 30 seconds. Drain. Place on a baking tray lined with silicone mat.
About 11 min
Sprinkle generously with coarse pretzel salt. Score the thick belly deeply with a razor or sharp knife — this causes the characteristic split.
About 11 min
Bake at 220°C/430°F for 14–16 minutes until deeply mahogany brown. The lye creates the unique dark, glossy, slightly bitter crust that no other technique replicates. Serve fresh, still warm.
About 3 min
Nutrition per serving (estimate)
- Calories
- 280
- Protein
- 8 g
- Carbs
- 52 g
- Fat
- 5 g
- Fibre
- 2 g
- Sugar
- 2 g
- Sodium
- 680 mg
Contains: gluten, dairy
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Recipe by Boon Tools.