Papa Drexler's Bavarian Pretzels
Description
Try this German pretzel recipe for homemade Bavarian pretzels that are soft, chewy, and golden brown with crispy specks of sea salt in every bite.
Ingredients
•
3 cups all-purpose flour, divided, or more as needed
•
1 tablespoon active dry yeast
•
1 teaspoon white sugar
•
1 1/3 cups water
•
2 tablespoons butter, softened
•
1/4 teaspoon salt
•
3 tablespoons baking soda
•
2 tablespoons butter, melted
•
1 tablespoon coarse sea salt, or to taste
Directions
1
Gather all ingredients.
2
Whisk 1 cup flour, yeast, and sugar together in a bowl. Stir in water and softened butter until well combined. Let stand until bubbles begin to form, about 15 minutes.
3
Stir salt into yeast mixture, then gradually stir in 2 1/2 cups flour until dough can be picked up in a ball.
4
Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
5
Divide dough into 6 pieces and let rest for a few minutes.
6
Roll one piece into a 15-inch rope, then loop and twist rope into a pretzel shape. Place onto a baking sheet and form remaining pretzels. Cover and let rise for 15 minutes.
7
Preheat the oven to 450 degrees F (220 degrees C). Grease a baking sheet.
8
Bring 3 cups water to a boil in a pot. Stir in baking soda and remove from the heat.
9
Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through.
10
Transfer soaked pretzels to the prepared baking sheet; brush with melted butter and sprinkle with salt.
11
Bake in the preheated oven until golden brown, 8 to 10 minutes.