Soft Pretzels
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Végétarien German

Soft Pretzels

Classic German-style soft pretzels with a chewy, glossy crust and tender, lightly buttery centers. A brief baking-soda bath gives them their characteristic deep brown finish without requiring lye.

49 min 8 portions Medium
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Comment préparer

1
Combine the lukewarm water, yeast, and sugar in the bowl of a stand mixer. Let stand for 5 minutes, until the surface looks slightly foamy.
2
Add the flour, fine salt, and melted butter. Mix with the dough hook on low speed until shaggy, then knead on medium-low for 6 to 8 minutes, until smooth and elastic and the dough clears the sides of the bowl.
3
Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise in a warm, draft-free place for 60 to 75 minutes, until nearly doubled.
4
Heat the oven to 220°C and line two baking sheets with parchment. Divide the dough into 8 equal pieces. Roll each piece into a rope about 55 cm long, then form a U, cross the ends twice, and press them onto the bottom of the U to make a pretzel.
5
Bring the 2 liters of water to a steady boil in a wide pot. Carefully and gradually add the baking soda—it can foam vigorously when it hits the boiling water, so add it slowly to prevent a boil-over—then reduce to a lively simmer. Lower the pretzels into the bath one or two at a time for 30 seconds, turning once; lift them out with a slotted spoon and drain briefly.
6
Transfer the drained pretzels to the prepared sheets, sprinkle generously with pretzel salt, and score the thickest part of each pretzel with a shallow slash.
7
Bake one sheet at a time for 12 to 14 minutes, rotating halfway through, until the pretzels are deep brown and sound hollow when tapped on the underside. Cool for 10 minutes before serving.

Pourquoi cette recette fonctionne

A moderately firm yeast dough holds the classic twisted shape, while the alkaline baking-soda bath sets a glossy, mahogany crust and keeps the interior soft.

Conservation et réchauffage

Comment la conserver

Store completely cooled pretzels in an airtight container at room temperature for up to 2 days. Freeze for up to 2 months in a sealed bag.

Comment la réchauffer

Reheat at 180°C for 5 to 7 minutes, or until warm and lightly crisp. Thaw frozen pretzels first for the most even result.

Nutrition / portion

263kcal
6,82 gprotéines
49,36 gglucides
3,73 glipides
P
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Recette préparée pour publication avec des ingrédients complets et des étapes ordonnées.
Publiée le 10 août 2026 · mise à jour le 13 août 2026