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Bavarian Pretzels
Bavarian Pretzels
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
710 minutes
Chef John's Bavarian pretzels are soft inside, crunchy outside, and sprinkled with salt crystals.
Ingredients:
  • 1 tablespoon brown sugar
  • 0.5 cup warm water
  • 0.5 teaspoon active dry yeast
  • 2 tablespoons butter, melted
  • 0.5 cup lager-style beer
  • 3.3333332538605 cups bread flour
  • 2 teaspoons kosher salt
  • 1 teaspoon butter, softened
  • 1 pinch flaked sea salt, or to taste
  • 0.33333334326744 cup baking soda
  • 2.5 cups hot water
Instructions:
  • Assemble all ingredients.
  • Combine brown sugar and warm water, stirring until sugar is fully dissolved. Sprinkle yeast over the mixture and allow it to rest for 10 minutes.
  • Combine the melted butter and beer with the yeast mixture, whisk until well mixed. Mix in the bread flour and salt, then knead using your hands or an electric mixer until a smooth dough ball forms.
  • Coat a bowl with 1 teaspoon of butter. Transfer the dough to the bowl, cover, and allow it to rise until doubled in size, for about 8 hours or overnight.
  • Flatten the dough gently and knead for about 1 minute until it forms a smooth ball. Return it to the bowl, cover, and allow it to rise until almost doubled in size, which will take 2 to 3 hours.
  • Preheat the oven to 300°F (150°C) while placing baking soda in an oven-safe dish. Bake the baking soda for 1 hour, then let it cool. Whisk the cooled baking soda into 2 1/2 cups of hot water in a shallow bowl until fully dissolved. You can strain the mixture to remove any dissolved pieces before reserving it for later use.
  • Flatten and shape the dough into 8 equal balls, then allow them to rest for 5 minutes.
  • Shape the dough ball into a sausage, then flatten into a small rectangle. Fold the outer third into the center, press flat, and repeat with the closest edge.
  • Shape the dough into a rope that is 15 to 18 inches long, making sure the center is twice as thick as the ends. Cross the ends once or twice and fold them back over the pretzel so that the ends slightly overlap the center. Repeat to make more pretzels.
  • Wearing thin, food-safe gloves, dip a pretzel into the baking soda bath for 20 to 30 seconds, lightly splashing liquid over the top to coat. Place on a parchment-lined baking sheet greased with cooking spray and sprinkle with large-grain sea salt while still damp. Repeat with remaining pretzels and allow to rise for 30 minutes.
  • Preheat the oven to 475 degrees F (245 degrees C) and use a sharp knife to make a slash across the "belly" of each pretzel. Additional cuts can be made on other sides as desired.
  • Bake in the preheated oven until golden brown, approximately 12 minutes. Remove from oven and allow to cool on a rack for 5 to 10 minutes before enjoying.
  • Savor and relish your meal!

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