📝 About This Recipe
Transport your kitchen to the heart of Munich with these authentic, mahogany-hued soft pretzels. Boasting a chewy crust and a pillowy interior, these pretzels achieve their signature 'snap' and deep flavor through a traditional alkaline bath. Paired with a sharp, house-made stone-ground mustard, they are the ultimate communal starter for any gathering.
🥗 Ingredients
The Dough
- 1 1/2 cups Warm water (between 110°F and 115°F)
- 1 tablespoon Granulated sugar
- 2 teaspoons Kosher salt
- 1 packet Active dry yeast (approx. 2 1/4 teaspoons)
- 4 1/2 cups All-purpose flour (spooned and leveled)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Vegetable oil (for greasing the bowl)
The Water Bath & Topping
- 10 cups Water
- 2/3 cup Baking soda
- 1 Egg yolk (beaten with 1 tbsp water for egg wash)
- 2 tablespoons Pretzel salt (or coarse sea salt)
Zesty Stone-Ground Mustard
- 1/2 cup Stone-ground mustard (high quality)
- 1 tablespoon Honey
- 1 teaspoon Apple cider vinegar
- 1 pinch Cayenne pepper (optional for heat)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm water, sugar, and kosher salt. Sprinkle the yeast on top and let it sit for 5 minutes until the mixture becomes foamy.
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2
Add the flour and melted butter. Using the dough hook attachment, mix on low speed until well combined. Increase speed to medium and knead for 4-5 minutes until the dough is smooth and pulls away from the side of the bowl.
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3
Remove the dough, lightly oil the bowl with vegetable oil, and return the dough. Cover with a clean damp cloth and let rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
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4
Preheat your oven to 450°F (230°C). Line two large baking sheets with parchment paper and lightly brush with oil to prevent sticking.
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5
Bring the 10 cups of water and the baking soda to a rolling boil in a large pot or Dutch oven.
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6
Turn the dough out onto a slightly oiled work surface. Divide into 8 equal pieces. Roll each piece into a long rope, approximately 20-22 inches long.
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7
To shape, make a 'U' shape with the rope, cross the ends over each other twice, and flip the ends back down toward the bottom of the 'U', pressing them in to form the classic pretzel shape.
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8
Carefully drop the pretzels into the boiling water, one or two at a time, for 30 seconds each. Use a slotted spatula to splash water over the tops. Remove and place on the prepared baking sheets.
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9
Brush the top of each pretzel with the beaten egg yolk mixture and sprinkle generously with the pretzel salt.
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10
Bake in the preheated oven for 12-15 minutes, or until the pretzels are a deep, dark golden brown.
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11
While the pretzels bake, whisk together the stone-ground mustard, honey, vinegar, and cayenne in a small bowl until smooth.
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12
Transfer the hot pretzels to a wire rack to cool for 5 minutes before serving alongside the mustard dip.
💡 Chef's Tips
Ensure your water isn't too hot (over 120°F) or it will kill the yeast; use a kitchen thermometer for accuracy. Don't skip the baking soda bath; this alkaline solution is what creates the dark brown crust and unique pretzel flavor. If the dough keeps shrinking back while rolling into ropes, let it rest for 5 minutes to relax the gluten, then try again. For a softer crust, brush the finished pretzels with a little extra melted butter immediately after they come out of the oven. Store leftovers in an airtight container, but for the best texture, reheat them in a 350°F oven for 5 minutes to restore the crunch.
🍽️ Serving Suggestions
Serve alongside a cold German Lager or a crisp Pilsner to cut through the salt. Pair with a side of warm beer-cheese dip for those who want an alternative to mustard. Add a few slices of bratwurst or knockwurst on the side for a hearty 'Bavarian Platter' feel. For a sweet twist, omit the salt and mustard, and toss the hot pretzels in cinnamon sugar. Serve as a centerpiece appetizer on a wooden board with pickles and radishes.