How to Make Real German Soft Pretzels at Home

Step 1

Gather the ingredients. The Spruce / Cara Cormack Proof the yeast by dissolving it in 1/4 cup warm water and sugar for 5 minutes. The Spruce / Cara Cormack Measure the flour into a mixing bowl, add the salt, the proofed yeast, and 1 cup of warm water. Mix by hand or with a stand mixer with a dough hook attachment until flour mixture comes together into a stiff ball. Add more warm water as needed to form the dough. The Spruce / Cara Cormack Knead for 5 minutes and let rest for a few minutes. The Spruce / Cara Cormack Add the butter and knead for at least 5 more minutes or until butter is fully incorporated. At this time, the dough should be firm and velvety to the touch. The Spruce / Cara Cormack Form into a ball, butter all surfaces, and let rise until double, about 1 hour, in a warm spot. The Spruce / Cara Cormack

Step 2

Place wax paper on a baking sheet. The Spruce / Cara Cormack De-gas (punch down) the dough. The Spruce / Cara Cormack Divide it into 12 (2-ounce) pieces. Form the dough into balls. The Spruce / Cara Cormack Using very little flour, form balls into 1-foot long strands, thicker in the middle and tapering towards the ends. The Spruce / Cara Cormack Take each strand and roll out again to form 2-foot strands. The Spruce / Cara Cormack Twist into a pretzel shape, using a little water to make the ends stick to the loop. Experienced pretzel bakers can flip pretzels into shape in the air, but most people have to coax them. The Spruce / Cara Cormack Place the pretzels on the baking sheet and refrigerate for 1 hour. This dries out the surface and makes them easier to handle. The Spruce / Cara Cormack

Step 3

Make sure that you put on gloves and safety glasses. The Spruce / Cara Cormack Place 1 quart of water in a plastic or glass container, weigh 1 ounce of food grade or reagent grade sodium hydroxide into a bowl, and add slowly to the water, stirring with a plastic spoon or similar object. ALWAYS ADD THE LYE TO THE WATER, not the other way around! For scientists: The lye solution will be approximately 0.75 M NaOH (FW 39.99g/mol) or almost 3 percent w/w. The Spruce / Cara Cormack Remove pretzels from the refrigerator and dip each for 30 seconds in the lye solution. The Spruce / Cara Cormack Remove with a slotted spoon and place on a greased or parchment-paper-lined baking sheet. The Spruce / Cara Cormack Sprinkle pretzel with salt. Make a deep cut through the thick part of the pretzel horizontally with a razor blade or lame. Let pretzels rest for 15 minutes. The Spruce / Cara Cormack Heat oven to 375 F. Bake pretzels for 20 to 25 minutes or until deep golden brown. The Spruce / Cara Cormack