The pretzel, also known as a bretzel, is a type of German bread shaped like a knot. In fact, its name means “crossed arms”, alluding to its characteristic shape. It’s very popular not only in Germany but also in neighboring countries.
Perhaps you’re also familiar with this bread and those small, crunchy, cookie-like pretzels eaten as a snack. Here, we’re focusing on the former: the soft, fluffy ones that can be enjoyed on their own or with a little mustard. They’re delicious!
A unique feature of this bread is that it is soaked in a caustic soda solution before baking. It is safe to eat because the baking process transforms the caustic soda into sodium bicarbonate, which is harmless.
However, since working with caustic soda requires great caution, including wearing gloves, we’ll use a safer, easier, and more accessible alternative: baking soda. The result will be practically the same as that of German bakeries.
For the topping, we’ve opted for just salt, which is the preferred choice. However, you can also substitute it with sesame seeds or even grated cheese. The process would be the same.
How to make homemade pretzels?
Recipe Details
- Preparation Time: 100 minutes
- Servings: 7 people
- Category: Appetizers and Tapas
Ingredients
| Ingredient | Quantity |
|---|---|
| Coarse salt | As needed |
| Water | 5 cups |
| Yeast | 16 g |
| Salt | 1 teaspoon |
| Sugar | 1 teaspoon |
| Salted butter | 50 g |
| Unsalted butter | 1 tablespoon |
| Baking soda | 2/3 cup |
| All-purpose flour | 3 cups |
Instructions
- The first thing we need to do is heat 1 1/2 cups of water until it’s hot. We can use a water heater or heat it for a few minutes in the microwave.
- Add the water to a large bowl, and add a teaspoon of sugar along with another of salt. Stir with a whisk until dissolved.
- Quickly add the yeast and let it rest for about 5 minutes until it starts to rise. We recommend using active dry yeast rather than chemical yeast.
- Once the yeast has created a film all over the bowl, start adding the flour little by little through a sieve to sift it.
- Next, add a tablespoon of softened unsalted butter (at room temperature). It’s very important that the butter isn’t cold.
- Stir everything together with a wooden spoon until a dough forms. If necessary, lightly grease your hands and knead until you have a smooth dough.
- Put a few drops of oil in the bowl and rub the entire inside.
- Add the dough (formed into a ball), cover it with cling film, and set it aside for at least 1 hour in a warm place.
- After resting, press a finger into the dough. If it has an elastic texture and almost returns to its shape, it’s ready.
- Place the dough on a clean surface and cut it into 4–6 similar pieces depending on the desired size.
- Take one piece and roll it into a 30 cm rope (approx.).
- Cross the ends to form the classic pretzel shape.
- Flatten the ends and place it on a baking sheet lined with parchment paper. Repeat the process for all pieces.
- Preheat the oven to 180ºC.
- In a saucepan, add 4 cups of water and bring it close to boiling. Add baking soda and stir until dissolved.
- Submerge each pretzel for 2 minutes, turning if necessary.
- Remove and place them back on the baking tray.
- Melt the salted butter and brush it over the pretzels.
- Sprinkle with coarse salt.
- Bake for 10–15 minutes or until slightly browned.
- Remove from the oven, let them rest for 5 minutes, and they are ready to enjoy.
It’s time to enjoy these wonderful homemade pretzels!
Video Guide 📺
Nutritional Facts (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 35 g |
| Protein | 6 g |
| Fat | 6 g |
| Sodium | 480 mg |
| Fiber | 1.5 g |
FAQs
1. Can I skip the baking soda step?
No, the baking soda bath is essential. It gives pretzels their signature flavor, texture, and deep brown color.
2. Why is my dough not rising?
This usually happens if the yeast is inactive or the water is too hot or too cold. Always use warm water and check yeast freshness.
3. Can I freeze pretzels?
Yes, you can freeze them after baking. Reheat in the oven to restore their soft texture.
4. What toppings can I use besides salt?
You can use sesame seeds, cheese, or even sweet toppings like sugar and cinnamon.
5. How do I store leftover pretzels?
Store them in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Conclusion
Making homemade pretzels is easier than it seems and incredibly rewarding. With simple ingredients and a few key steps like the baking soda bath, you can achieve that authentic bakery-style texture and flavor at home.
Whether enjoyed plain, with mustard, or topped with your favorite ingredients, these pretzels are perfect for any occasion.
