Hot Soft Pretzels: Bavarian-Style with Baking Soda Bath and Coarse Salt

Overview

This video guides you through making 8 Bavarian-style hot soft pretzels from scratch. The recipe features a special baking soda bath that gives the pretzels their signature mahogany crust and distinctive flavor. Learn to knead the dough, shape classic pretzels, and bake them to a deep mahogany brown.

Ingredients

• 4 cups bread flour
• 1 1/2 cups warm water
• 2 1/4 teaspoons instant yeast
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 4 tablespoons melted butter
• 1/2 cup baking soda
• 9 cups water
• Coarse pretzel salt

Instructions

1. Combine the warm water, brown sugar, and yeast in a large bowl.
2. Let it bloom for 5 minutes until foamy.
3. Add the melted butter, flour, and salt.
4. Knead for 8 to 10 minutes by hand or 6 minutes in a stand mixer until the dough is smooth, elastic, and pulls cleanly from the bowl.
5. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
6. Turn the dough onto a lightly floured surface and divide it into 8 equal pieces.
7. Roll each piece into a long rope, about 22 inches long, with slightly thicker centers and tapered ends.
8. Form each rope into a U shape.
9. Cross the ends over each other twice to create a twist, then fold the twist down onto the bottom of the U.
10. Press gently to seal.
11. Place the shaped pretzels on a parchment-lined baking sheet.
12. Preheat the oven to 450 degrees.
13. Bring 9 cups of water to a rolling boil in a wide pot.
14. Slowly whisk in 1/2 cup baking soda.
15. One at a time, lower each pretzel into the simmering baking soda bath for 30 seconds.
16. Use a slotted spatula to gently lift it out, letting excess water drip off.
17. Return the bathed pretzel to the parchment-lined baking sheet.
18. Immediately sprinkle each wet pretzel generously with coarse pretzel salt.
19. Score a shallow line across the thickest part of each pretzel with a sharp knife or razor blade.
20. Bake the pretzels at 450 degrees for 12 to 14 minutes until they are a deep mahogany brown.
21. Rotate the pan halfway through for even color.
22. Transfer the hot pretzels to a wire rack and let them cool for just 5 minutes before serving.

Frequently asked questions

How many pretzels does this recipe yield?

This recipe makes 8 Bavarian-style hot soft pretzels.

What is the secret to a pretzel's distinctive crust and flavor?

The signature mahogany crust and distinctive flavor of these Bavarian pretzels come from a baking soda bath used before baking.

What temperature should homemade pretzels be baked at?

Preheat your oven to 450 degrees Fahrenheit. The pretzels should then bake at this temperature for 12 to 14 minutes.

How long should pretzel dough rise?

After kneading, the pretzel dough should be placed in a lightly oiled bowl, covered, and allowed to rise in a warm spot for 1 hour until doubled in size.

What kind of salt is best for pretzels?

For best results and classic appearance, immediately sprinkle each wet pretzel generously with coarse pretzel salt before baking.