Tessa’s Recipe Rundown
Taste: The PERFECT quintessential pretzel flavor.
Texture: Slightly crisp at the edges but chewy throughout.
Ease: Truly easier than you might think. Once you’ve made them a couple times, you can make a full batch in 1 hour from start to finish.
Why You’ll Love This Recipe: Absolutely delicious, authentic German-style chewy pretzels.
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Whether it’s Oktoberfest, the Super Bowl, or you’re just in the mood, these German-inspired pretzels are shockingly easy to make! Once you get your pretzel shaping technique down (tips on that below), they seriously take less than 1 hour to make from start to finish.
That’s because there’s basically no rising time! Which means you could make them Sunday morning for the football game that afternoon… if that’s your thing. To be honest, the only part of football I care about is the snacks.
I can’t take credit for this Soft Pretzel Recipe. It was actually developed by my fiancé, Joe, years before we began dating. He was inspired by a backpacking trip to Germany in his early 20s where he had his first authentic Bavarian pretzel and discovered how different they are from American mall pretzels.
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When he asked how and why their pretzels are so different from American ones, so deeply browned and flavorful, he discovered authentic pretzels are bathed in a lye solution before baking. It makes a huge difference, which I’ve detailed below (including an alternative to the lye)!
We worked together for weeks to test out the pretzel recipe and document it in detail, so Handle the Heat bakers can recreate them in their own home kitchens.
Below you’ll find practically everything you could ever want to know about baking the best pretzels of your life.
Sprinkle of Science
How to Make Soft Pretzels
Ingredients for Homemade Pretzels:
- Active dry yeast – You can use instant yeast instead, but note that your pretzels may just be slightly more fluffy than chewy. Read my blog post on active dry vs. instant yeast.
- Barley malt syrup – This helps give the pretzels that distinct deep yet slightly bittersweet flavor. I ordered online, but have also seen it at some health food stores. If you can’t find this, simply use brown sugar (light or dark – the difference won’t be noticeable as it’s a small amount).
- All-purpose flour – I’ve tested this recipe with bread flour and didn’t find that it made enough difference to recommend using it instead. AP works great here! To be specific, I tested with bleached Gold Medal AP flour. I’ve also very successfully tested this recipe swapping in 2 cups of Rye flour for AP flour which adds a lovely depth of flavor and even darker color!
- Fine sea salt – This is for the dough.
- Pretzel salt – This is for sprinkling on the pretzels before baking. I’d highly recommend ordering the pretzel salt for the most impressive pretzels possible and best flavor. If that’s not an option, use coarse sea salt instead. Just note it’ll dissolve into the dough more.
- Food grade lye – More on this below.
How to Knead Soft Pretzel Dough
I like to use my 6-quart Professional KitchenAid stand mixer with the dough hook attachment. This dough is quite stiff and dense, so if your stand mixer is on the small side or quite old, the motor may not want to knead it. You could always knead the dough by hand, it’ll just take some upper body strength and a few more minutes.
The Key to Perfect Pretzels? Lye!
Take a look at the pretzel comparison below. One was made by dipping the unbaked pretzels in a lye bath, the other by dipping in a boiled baking soda bath:
You can see just how much darker the lye pretzels turn out! What you can’t see is they also have that distinct, slightly alkaline pretzel flavor and a chewier texture.
Lye has a pH of around 13 whereas baking soda has a pH of around 8. This extra alkalinity accelerates the Maillard reaction, allowing that caramelization to develop on the exterior of the pretzels. That ultra-deep color and slightly crispy, crunchy exterior crust is only made possible with lye. Lye is what professional bakers use, and it’s what’s authentic in a traditional Bavarian pretzel!
Do I Have to Use Lye?
No. You can prepare a baking soda bath instead. See more directions below. But if you want the most perfect pretzels possible, give lye a try! It’s not as scary as you may think.
Where to Buy Food-Grade Lye?
I know I just said not to be afraid of lye, but it is sodium hydroxide (also called caustic soda) which is the main ingredient in soap making and products like Draino.
You can purchase food-grade lye most easily online or at some craft and hobby stores in the soap-making section.
How to Use Lye Safely
Lye is a caustic material, meaning if used improperly, it can cause chemical burns. Before you freak out, check out the safety tips below, and also remember that lye in this recipe’s application is diluted and therefore is similar to household bleach. Once lye is baked, it’s totally safe to eat.
- Only use in a well-vented controlled area. You don’t want to do this in a small space without a window open or the fan on (blowing any fumes away).
- Always add lye to water, never water to lye. The idea is to avoid any potential for splashing.
- Use only heat-resistant plastic or glass containers to prepare your lye bath. Never use metal.
- If lye does touch your clothes, remove that clothing item. If it touches your skin, simply run the skin under running water for a few minutes.
- If you’re concerned about safety, use plastic gloves when handling the pretzels in the lye bath. For extra security, feel free to wear goggles and even a face mask (now that we all own one!).
How to Prepare a Lye Bath for Pretzels:
- In a well-vented area, place a plastic or glass container (do not use metal) on top of a few pieces of parchment paper to protect your counter from splashes.
- Carefully sprinkle the lye into the water. Use a heat-safe silicone spatula to carefully stir the lye to dissolve. The lye is dissolved when the water looks clear (the container will feel warm to the touch – this is normal).
- Dip a shaped pretzel into the lye bath for about 30 seconds. Remove and let drip off then place on the prepared greased parchment-lined baking sheets.
If you wind up making pretzels often, you may want to avoid using the same glass container each time. Lye is corrosive and will eventually weaken the glass. Your best bet is a dedicated high-quality plastic container.
How to Prepare a Baking Soda Bath (lye alternative):
If working with lye isn’t an option for you, here are the directions for using baking soda instead. You simply dip the pretzels in boiling water that’s been alkalized with baking soda. Note that the pretzels will be much lighter in color and won’t have the same chewy texture.
For Baking Soda Bath:
- 2/3 cup of baking soda
- 10 cups of water
Directions: In a large pot, bring the baking soda and water to a boil. Boil the pretzels in small batches in the soda solution for about 45 seconds to 1 minute, pressing them down to submerge. Proceed with the recipe as written after the lye bath step.
Making Baking Soda More Alkaline
There are some ‘hacks’ online for baking the baking soda to increase its pH level from 8 to about 11. This is done by spreading the baking soda on a baking sheet and baking at 250°F for 2 hours. I don’t prefer this method because it’s time-consuming and the resulting baking soda is now caustic and corrosive. You may as well use lye, which is easy to order online.
Choose Your Own Pretzel Adventure
As I see it, there are TWO pretzel journeys, aka options for customizing your soft pretzels.
- One is what’s pictured in these photos: A more traditional Bavarian-style pretzel with a deeply browned exterior and chewy texture. The recipe as written will yield this result.
- The other is a more Americanized pretzel that’s lighter in color and fluffier in texture. A pretzel reminiscent of those frozen pretzels many of us grew up eating or even the shopping mall pretzels.
- If you prefer the latter, use a baking soda bath instead of lye. You can also allow the shaped pretzels to rise for about 30 minutes before dipping in baking soda and baking. This will create a fluffier texture (but also less distinct pretzel shapes).
- For a last option on this journey, brush the freshly baked pretzels with melted butter.
How to Shape Pretzels
Shape the log into a letter U. Cross the arms placing one over the other, then twist them around each other once. Bring the ends down to the bottom of the U and gently press to stick. Place on two greased parchment-lined baking sheets.
How to Make Pretzel Buns
After you portion the dough into ten equal pieces, take one piece and begin to grab bits of the dough from the top to bring around to the bottom to create a smooth ball shape. Roll around on a clean counter to smooth out further. Bake as the recipe states.
How to Serve Pretzels
Serve with my Beer Cheese Dip or simply alongside some whole grain mustard or spicy honey mustard.
You can also slice pretzels open, toast them, and smear them with cream cheese for a pretzel-bagel situation.
How to Store Pretzels
Store in an airtight container at room temperature for up to 2 days. Reheat in the toaster oven at 350°F for a few minutes to refresh.
How to Freeze Pretzels (best option!)
Store the baked pretzels in an airtight container in the freezer for up to 2 months. The longer they’re frozen, the more the pretzel salt will dissolve into the pretzels, but they’ll still taste great.
Defrost by letting them sit on the counter for about an hour. Or, simply microwave for about 30 seconds. If desired for a crispier texture, once defrosted, refresh in the toaster oven for about 5 minutes.
More Recipes You’ll Love:
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Ingredients
For the pretzels:
- 1 tablespoon active dry yeast
- 1 tablespoon
barley malt syrup or light brown sugar - 1 1/2 cups (355 grams) warm water (about 110°F), divided
- 5 cups (635 grams) all-purpose flour
- 3/4 teaspoon fine salt
For the lye bath:
- 2 tablespoons
(40 grams) food grade lye, see notes for baking soda alternative - 1 liter (1000 grams) water, room temperature
Pretzel salt or coarse salt
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats. Spray with nonstick cooking spray or grease with butter.
Make the dough:
- In the bowl of a stand mixer fitted with the dough hook, combine the yeast, barley malt syrup/sugar, and 1/4 cup of the water. Whisk to combine. Let stand for 5 minutes or until frothy.
- Add the remaining 1 1/4 cups water, flour, and salt, and stir to combine. Mix on low speed until combined.
- Increase speed to medium and knead for five minutes until the dough is elastic and smooth and doesn’t stick to the sides of the bowl or your hands, adding more flour if needed. This will be a very dense dough, so be careful not to step away from your mixer in case it decides to jump on the counter.
Shape the pretzels:
- There is no need to allow this dough to rise. Remove the dough to a clean work surface (do not flour). Divide into 10 equal pieces (each should be about 100 grams). Roll each piece against the counter or between your palms into about a 24-inch long log. The thinner the log, the crispier the pretzels. The thicker, the softer the pretzels.
- Shape the log into a letter U. Cross the arms placing one over the other, then twist them around each other once. Bring the ends down to the bottom of the U and gently press to stick. Place on two greased parchment-lined baking sheets.
- If you prefer softer spongier pretzels, allow the shaped pretzels to rise for 30 minutes before bathing in the lye.
Prepare the lye bath:
- Refer to the safety disclaimer in the blog post before using lye. If lye isn’t an option, see the baking soda bath directions below. Place safety gloves and goggles on, and a face mask too if you prefer. In a well-vented area, place a plastic or glass container (do not use metal) on top of a few pieces of parchment paper to protect your counter from splashes. Carefully sprinkle the lye into the water. Use a silicone spatula to carefully stir the lye to dissolve. The lye is dissolved when the water looks clear.
- Dip a shaped pretzel into the lye bath for about 30 seconds. Remove to the prepared greased parchment-lined baking sheets. Use a paring knife to score two slices into the thickest part of each pretzel. Sprinkle with pretzel salt as desired. Repeat until all pretzels have been lye dipped, scored, and salted.
Bake the pretzels:
- Bake both trays at 400°F for about 16 minutes, alternating the trays halfway through the baking time for even baking, until deeply golden brown. Bake for less time for softer pretzels and more time for crispier pretzels.
- Let cool for 5 minutes before peeling away from the parchment paper. Serve warm or at room temperature the same day you bake the pretzels. To store, freeze the pretzels in an airtight container for up to 1 month.
Recipe Notes
Baking Soda Bath Alternative
If working with lye isn’t an option for you, here are the directions for using baking soda instead. Note that the pretzels will be much lighter in color and won’t have the same chewy texture. Ingredients for baking soda bath:- 2/3 cup of baking soda
- 10 cups of water
This recipe was published in 2021 and has been updated with additional baking tips. Photos by Joanie Simon.
Very clear instructions. Can’t wait to bake these!
These are AMAZING! I’ve made many pretzels in my life. This recipe is exactly like the pretzels you buy at a roller rink or the bowling alley when they are fresh!! So delicious, and so happy I found it! Don’t use the baking soda bath. Go one Amazon, it’s worth the money for the sodium hydroxide!!!! Get the barley malt too!!!!
Oh man. I’ve missed good german pretzels and these don’t disappoint.
Next time I’ll roll to 24″…I did a little shorter. They’re delicious! Thanks for the recipe!
So happy you loved them, Gigi!
I’ve made pretzels before, but these were a step above the rest! The lye bath really does make a big difference. One question I have: the lye that was left over on the pretzels went through the parchment paper and corroded my baking sheet. What can I do to avoid this next time?
Thanks for a great recipe!
Question! I’m wondering why these don’t need to rise. Is it the amount of yeast? Or what exactly is the reason behind not needing to rise? Thanks!
Very good recipe even using the alternative baking soda bath (since it’s what I have on hand).
These are great… I think! I realized after is made them that I’ve never actually eaten a legit soft pretzel (they’re not much of a thing in New Zealand), so I don’t know how authentic they are. But they’re delicious, with an interesting texture and a great colour.
I used brown sugar and added some malt powder, and using baked baking soda (sodium carbonate) instead of baking soda or lye.
Great recipe! Needed about 1 T more water, but I didn’t weigh the flour so it could have been an error in my measuring. The dough was super thick. Rolling it out was an arm workout! Used the baking soda bath method, topped with coarse salt and baked. So chewy and delish! I’m anxious to try the lye method next time!
So happy they still turned out great for you, Lisa. Try using a digital scale next time (or even the spoon-and-level method if you don’t have a scale) to help measure the flour, I bet your experience will be much easier 🙂 Excited to hear what you think with the lye bath!
The dough was incredibly dry. 5 cups of flour to 1.5 cups of water made a very dry dough.
I didn’t even bother moving forward with the recipe. Disappointed that I wasted 5 cups of flour.
I am going to try making these. How do you dispose of the lye bath??
Hi Cathy! Proper disposal of a lye bath depends on your plumbing and local regulations. If you have modern plumbing connected to city water, you can safely pour the diluted lye solution down the sink while running plenty of water to flush it through. However, if you have old pipes, a septic system, or well water, it’s best to check with your local waste disposal services for proper disposal instructions. Typically, disposing of it in a small sealed plastic container works just fine, but it’s best to double check for sure. I hope that helps! Let us know what you think of these pretzels once you have given them a try 🙂 Happy Baking!
I’ve made these several times and they’re always a hit. Today, I’m wanting to try using the recipe for pretzel-wrapped pig in a blanket. Dont know how to do it other than to wrap the sausage and then do the lye bath so I’m wondering if the lye is okay to come in contact with the sausage. Any thoughts?