Bavarian Pretzels

In September 1993, I attended my first Octoberfest celebration in German Park, Greenwood, Indiana. The festival was held in a wooded area of the park.

Lights were strung throughout the area, leaving shadows from the trees and the nighttime sky. The festival looked like a movie set with vendors selling trinkets and trash.

Polka music played in a nearby pavilion, and people dressed in lederhosen danced the polka in a large circle, twirling around faster and faster as the music became more intense.

I was there with a friend from work, Jules. She was my boss, but since neither of us knew many people in the area, we decided to hang out and check out the festival.

Jules was a fun person, and she was always looking for an adventure. Because she was not the type of person to observe the Octoberfest festivities, she participated with every ounce of her being.

I, on the other hand, would have been happy just people watching. But, unfortunately, Jules would not have that.
So instead, we took in everything the festival offered. We drank German beer poured from spouts on a beer truck. We ordered bratwurst served by old German women with tiny flowers in their hair.

We ate freshly made Bavarian Pretzels that had enough salt to give a person hypertension. After that, we walked around enjoying the cool autumn weather, but most importantly, we danced!

We grabbed ahold of each other and jumped into the big polka circle. We bounced to the beat that propelled us around the dance floor. The accordions played fast, and we laughed. It was a perfect night. I find myself attending festivals chasing that feeling I had that night. Unfortunately, I am yet to find it.

Now, many years later, Jules has moved on, and I am sure she has had great adventures in her life.
This Bavarian Pretzel recipe is inspired by that night. They are chewy, soft, and delicious. They pair beautifully with German beer poured from a beer truck. Enjoy!

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Bavarian Pretzels

There is nothing better than a fresh from the oven Pretzel. These Bavarian Pretzels are chewy on the outside and soft on the inside. Simply irresistible!

Course Appetizer

Cuisine American

Keyword dougbakes.com, homemade pretzel, pretzel

Prep Time 20 minutes

Cook Time 15 minutes

Servings 8 pretzels

Author Doug Bakes Staff

Ingredients

Pretzel Ingredients

• 1 1/2 cups warm water (360mL) at 110F
• 2 1/4 teaspoons active dry or instant yeast
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 2 tablespoons unsalted butter melted and slightly cool
• 4 cups all-purpose flour, plus more for kneading on your counter (480g)
• pretzel salt for sprinkling  

For the Boiling

• 2/3 cup baking soda
• 10 cups water

Instructions

1. Combine warm water, sugar, and yeast in a large bowl or the bowl of your stand mixer. Mix and set aside for 4 minutes or until it begins to bubble.

2. Add salt, melted butter, and two cups of flour a cup while mixing with a spatula in between.

3. Attach the dough hook to your stand mixer (or electric hand mixer). Add the remaining flour a cup at a time while mixing at a medium speed. Mix for about 3 minutes or until the dough comes together and bounces back when pressed lightly with your clean finger. If your dough is still quite sticky, you can mix in a ¼ cup of flour.

4. Transfer to a lightly floured counter and knead for about 4 minutes or until smooth and bouncy.

5. Transfer dough to a large, lightly oiled bowl, cover with plastic, and place in a warm place to rise for 40 minutes or until roughly doubled in size.

6. Divide dough into eight pieces, then roll into 24-inch ropes. Form a U shape with the dough, then twist the two ends together at the top, leaving about an inch and a half free. Loop the twisted portion down to form a pretzel shape. Repeat for the remaining ropes.

7. Preheat oven to 450F

8. Line two baking sheets with parchment paper or silicone mats. Bring 10 cups of water and the baking soda to a rolling boil, then add the pretzels in one at a time for 30 seconds, remove with a slotted spoon, and place on your lined baking sheet.

9. Line two baking sheets with parchment paper or silicone mats. Bring 10 cups of water and the baking soda to a rolling boil, then add the pretzels in one at a time for 30 seconds, remove with a slotted spoon, and place on your lined baking sheet.

10. Brush with the beaten egg and a teaspoon of water, then sprinkle with coarse salt. Bake for about 12 minutes or until golden brown.