Soft pretzels

Prepared 0 of 6 steps

1. 01

   Mix the dough

   Mix the flour, yeast, sugar, and fine salt. Add 280 ml of warm water and soft butter. Knead for 8-10 minutes until a smooth elastic dough forms, then cover and let rise for about 60 minutes until noticeably larger in volume.

2. 02

   Divide and roll

   Gently knead the dough, divide into 8 equal parts, and let rest for 15 minutes. Roll each piece into a rope about 55 cm long with a thicker middle and thinner ends without breaking the surface.

3. 03

   Shape pretzels

   Arrange the rope in a bow. Cross the thin ends, make an additional twist and lower them to the bottom curve, pressing slightly. Place the shaped pieces on parchment paper, leaving space for expansion.

4. 04

   Prepare the soda bath

   Preheat the oven to 220 °C. In a large deep pot, bring 1500 ml of water to a boil, reduce heat and gradually add baking soda: the mixture may foam. Only use food-grade baking soda, not caustic lye.

5. 05

   Treat the pieces

   Using a wide slotted spoon, lower each pretzel individually into gently simmering baking-soda water for 20–30 seconds. Drain thoroughly and return to the parchment. Sprinkle with coarse salt and slash the thick curve shallowly lengthways.

6. 06

   Bake and cool

   Bake for 18-25 minutes until a rich golden-brown surface. Transfer to a wire rack and let cool slightly so the crust does not get soggy from the bottom. Serve without additional oil, cheese sauce, or mustard dish.