Go Back
Authentic homemade German pretzels recipe featuring chewy texture and golden crust.

German Pretzels

Cozy, salty, and chewy, these homemade German pretzels are perfect for chilly days and pair well with dips like mustard and beer cheese.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 pretzels
Course: Appetizer, Snack
Cuisine: European, German
Calories: 220
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup Warm water Not hot, just comfortably warm
  • 2 teaspoons Active dry yeast
  • 1 tablespoon Brown sugar or malt syrup Either is fine, malt feels extra classic
  • 1 teaspoon Salt
  • 4 cups All purpose flour Bread flour also works if available
  • 2 tablespoons Soft butter Can substitute with neutral oil
  • 1 tablespoon Food grade lye Can substitute with baking soda as backup
  • 2 tablespoons Coarse pretzel salt For topping
For the Lye Dip
  • 1 liter Water Cool water for the dip

Method
 

Dough Preparation
  1. In a bowl, combine warm water and sugar until dissolved. Sprinkle yeast over the top and let sit for about 5 minutes until frothy.
  2. Add salt and melted butter to the yeast mixture.
  3. Gradually mix in the flour to form a dough.
  4. Knead the dough for about 5 minutes until smooth and slightly firm. Let it rise in a warm place until doubled in size, about 1 hour.
Shaping the Pretzels
  1. Preheat the oven to 425°F (220°C).
  2. Divide the dough into 8 equal pieces.
  3. Roll each piece into a rope about 18 to 24 inches long.
  4. Form each rope into a U shape. Cross the ends two times, then fold them down onto the bottom of the U. Press down to seal.
  5. Let the pretzels rest on parchment paper for about 5 minutes.
Dipping and Baking
  1. In a stainless steel or glass bowl, carefully add food grade lye to the cool water. Wear gloves and dip each pretzel into the lye solution for about 10 to 20 seconds.
  2. Place the dipped pretzels back on the parchment paper and sprinkle with coarse pretzel salt.
  3. Bake in the preheated oven for 15 to 20 minutes or until golden brown.
  4. After baking, brush with melted butter while still warm.

Notes

Chill pretzels before dipping for easier handling. For a lighter crust, use a baking soda bath instead of lye. Store in an airtight container for up to 2 days or freeze for longer storage.