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German pretzels
5 from 1 vote

German Pretzels

You will love the distinct flavor and color of authentic German pretzels
Print Recipe
Prep Time:15 mins
Cook Time:15 mins
Resting time:1 hr 30 mins


  • 3.5 cups or 500 g flour
  • 1 1/6 cups or 300 g lukewarm milk
  • 2 tsp dry yeast
  • 1 TBSP malted barley flour or sugar
  • 2 tsp or 10 g salt
  • 3 TBSP or 40 g of soft butter
  • food-grade lye
  • coarse pretzel salt


  • Add flour to large mixing bowl, make a deep well in the middle, add yeast and malted barley flour/sugar, then pour warm milk over it.  Let stand for about 10 mins.
  • Add remaining ingredients and work into a smooth dough. Cover the bowl and let the dough rise in a warm spot for about 1 hour or until double in size.
  • Measure out dough of about 3 oz/85 g each and roll into long shapes.  Then form into pretzels: roll out into long strands of about 18 inches with a thick part in the middle.  Form strand into a U.  Fold the ends over once and once more.  Bring ends back and press into pretzel body.  Repeat until all the dough balls are shaped into pretzels.
  • Add 1 liter/quart of water to a pot, THEN add 1 oz of food grade lye or 1/4 cup of baking soda.  Heat over medium heat until hot but not boiling.  Preheat the oven to 435˚F.
  • Freeze the pretzels on a baking tray for about 15 mins or place in the refrigerator for about 1 hour until firm.
  • Take pretzels out of freezer or refrigerator. With a slotted spoon and one by one dip the pretzels into the hot lye/baking soda bath for up to 30 sec.  Place back onto baking sheet.
  • Cut each pretzel horizontally at the thickest part.  Sprinkle each pretzel with coarse pretzel salt.
  • Bake at 435˚F for 13-17 mins or until nice and brown.  Let them cool on a cooling rack.
  • Enjoy with butter and/or with (white) sausage or your favorite sides!
    German pretzels
Course: Breakfast
Cuisine: German
Servings: 14 pretzels
Calories: 190kcal
Author: Our Gabled Home
Cost: $9