This recipe for Homemade Soft Pretzels was originally shot for the 2020 Fall Cottage Life Show. Fun to make as a snack or as a gift when visiting friends. The dough can be made ahead and frozen.

Bavarian Pretzels

Prep: 25 mins
Cook: 10 mins
Yield: 6 big pretzels

Ingredients

3 cups all-purpose flour, divided
1 tablespoon active dry yeast
1 teaspoon white sugar
2 tablespoons butter, softened
1 ⅓ cups water
¼ teaspoon salt
3 tablespoons baking soda
3 cups water
2 tablespoons butter, melted
1 tablespoon coarse sea salt, or to taste

Directions

In a large bowl, stir together:

1 cup of flour
1 tablespoon active dry yeast
1 teaspoon white sugar
2 tablespoons of butter
1 1/3 cup water

Let this mixture stand until bubble begin to form, about 15 minutes.

Stir in:

¼ teaspoon salt
and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter.

Knead until smooth and elastic, about 8 minutes, adding more flour if needed. The dough can rest at this point for 8-24 hours. The longer it rests – the more ‘sour’ the pretzel will taste.

Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.