Bavarian Soft Pretzels

Method

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1. Spread the bicarbonate of soda on a foil-lined tray and bake at 120°C / 250°F for 1 hour. This converts it to sodium carbonate, which is far more alkaline. Cool and store carefully.

   Mark done Start 1 hr timer

2. Mix the flour, yeast, sugar and salt, add the warm water, and knead for 6 minutes. Add the butter and knead 6 minutes more until smooth and firm.

   Mark done Start 6 min timer

3. Prove, covered, for 1 hour until doubled.

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4. Divide into eight pieces. Roll each into a 60 cm rope, thick in the middle and tapering at the ends.

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5. Form a U, cross the ends over each other twice, then fold them down onto the base of the U and press to seal.

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6. Set the shaped pretzels on lined trays and refrigerate uncovered for 30 minutes — a chilled skin holds its shape in the bath.

   Mark done Start 30 min timer

7. Bring the water to a simmer in a wide pan and carefully whisk in the baked soda. Wear gloves.

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8. Lower each pretzel in for 30 seconds, turning once, then lift out with a slotted spoon and return to the tray.

   Mark done Start 30 sec timer

9. Brush lightly with egg yolk wash, sprinkle generously with coarse salt, and slash the thick part of the base with a blade.

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10. Bake at 220°C / 430°F for 13 to 16 minutes until deep mahogany. Cool 10 minutes and serve warm.

    Mark done Start 13 min timer

Chef’s Tips

• Baked bicarbonate of soda is a genuine upgrade over the raw kind and gets you most of the way to lye.
• If using food-grade lye, use a 3% solution, wear gloves and eye protection, and never use aluminium.
• Pretzels stale fast by design. Eat them the day they are baked.

Pairing Suggestions

• A cold wheat beer, obviously
• Serve with obatzda, sweet mustard and butter
• Follow with schnitzel

Storage & Reheating

Best within hours. Keeps 1 day in a paper bag; refresh at 180°C / 355°F for 4 minutes. Freezes 1 month.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.