Ingredients
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3 1/2 cups all-purpose flour, divided, or more as needed
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1 tablespoon active dry yeast
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1 teaspoon white sugar
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1 ⅓ cups water
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2 tablespoons butter, softened
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¼ teaspoon salt
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3 tablespoons baking soda
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2 tablespoons butter, melted
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1 tablespoon coarse sea salt, or to taste
Directions
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Gather all ingredients.
![All ingredients gathered to make Bavarian pretzels.]()
Dotdash Meredith Food Studios
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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.
![Flour, sugar, yeast, butter, water and sugar mixed together, letting sit until bubbles begin to form.]()
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Stir salt into yeast mixture, then gradually stir in 2 1/2 cups flour until dough can be picked up in a ball.
![Salt and flour added to yeast mixture.]()
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![Mixture mixed until dough can be picked up.]()
Dotdash Meredith Food Studios
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Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
![Dough kneaded until smooth and elastic.]()
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Divide dough into 6 pieces and let rest for a few minutes.
![Dough divided into 6 pieces, letting rest.]()
Dotdash Meredith Food Studios
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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.
![Pieces rolled out and shaped into pretzels, then placed on a baking sheet.]()
Dotdash Meredith Food Studios
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Preheat the oven to 450 degrees F (220 degrees C). Grease a baking sheet.
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Bring 3 cups water to a boil in a pot. Stir in baking soda and remove from the heat.
![Water coming to a boil and baking soda added.]()
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Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through.
![Pretzels dipped in a hot water bath.]()
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Transfer soaked pretzels to the prepared baking sheet; brush with melted butter and sprinkle with salt.
![Soaked pretzels transferred to a baking sheet, brushed with butter and sprinkled with salt.]()
Dotdash Meredith Food Studios
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Bake in the preheated oven until golden brown, 8 to 10 minutes.
![Pretzels baked until golden-brown.]()
Dotdash Meredith Food Studios
Test Kitchen Tips
This recipe was tested in our test kitchen in April 2023 and our testers found that the recipe benefited from up to 2/3 cup more flour than the original 3 cups in the recipe. We increased the flour to 3 1/2 cups in the recipe, but you may find that you need up to 3 2/3 cups to achieve a workable dough.
Nutrition Facts (per serving)
| 342 | Calories |
| 9g | Fat |
| 57g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 342 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 5g | 25% |
| Cholesterol 20mg | 7% |
| Sodium 3099mg | 135% |
| Total Carbohydrate 57g | 21% |
| Dietary Fiber 3g | 9% |
| Total Sugars 1g | |
| Protein 8g | 17% |
| Vitamin C 0mg | 0% |
| Calcium 16mg | 1% |
| Iron 3mg | 19% |
| Potassium 100mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
