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1
Mix and Knead the Dough
15 Mins
Warm place, about 25°C (77°F)
Stir the yeast and sugar into the 300 ml of warm water and leave for 5 minutes until foamy. Add the 500 g of flour and 10 g of fine salt, mix to a shaggy dough, then knead on a clean surface for about 8 minutes until smooth and firm.
Knead until the dough springs back when poked — under-kneaded dough tears when you roll the ropes.
Done when: The dough is smooth, firm and springs back slowly when pressed.
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2
Let the Dough Rise
60 Mins
Warm place, about 25°C (77°F)
Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth and leave in a warm place for about 60 minutes until doubled in size.
A turned-off oven with the light on is a reliable warm spot.
Done when: The dough has doubled and a poked dent stays instead of springing back.
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3
Shape the Pretzels
15 Mins
Room temperature, about 22°C (72°F)
Turn the dough out and divide it into 8 equal pieces of about 105 g each. Roll each piece into a rope about 60 cm long, thicker in the middle and tapering to thin ends. Form a U, cross the ends twice, then fold them down and press onto the belly to make the classic knot.
Roll with flat palms from the centre outwards, and keep the belly thick — it is the soft part people love.
Done when: Eight even knots with a thick belly, thin crossed arms and pressed-down ends.
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4
Dip in the Baking-Soda Bath
5 Mins
Simmering bath, about 95°C (200°F)
Bring 1 litre of water with the 60 g of baking soda to a gentle simmer — never a rolling boil, or the pretzels fall apart. Lower each pretzel in for 30 seconds, lift out with a slotted spoon and set on a lined baking tray. Sprinkle each with about 1 g of coarse salt.
Thirty seconds is enough: longer in the bath makes the crust bitter.
Done when: The pretzels look slightly puffed and glossy, with salt crystals sitting on top.
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5
Score and Bake
15 Mins
Oven at 220°C (425°F)
Slash the belly of each pretzel with a sharp knife, about 1 cm deep, then bake at 220°C (425°F) for 13–15 minutes until deep mahogany brown and glossy. The cut opens into the pale belly as they bake.
Bake one tray at a time on the middle shelf so the colour is even.
Done when: Deep brown and glossy on top, with a pale split belly and a hollow sound when tapped underneath.
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6
Butter and Serve
2 Mins
Serve warm, about 60°C (140°F)
Brush the hot pretzels lightly with the 20 g of melted butter and serve warm, within 30 minutes of baking, with sweet mustard.
Eat them the same day — soft pretzels stale fast.
Done when: The butter melts into the crust and the pretzels are soft inside, crisp outside.
auto_awesome Finishing Touches & Plating
Serve the German soft pretzels warm from the oven, brushed with butter and with sweet mustard on the side — they are at their best within half an hour of baking.
Germany
3h 30m
