German-Style Pretzels

    1 hour 40 minutes

    These are big, soft pretzels rolled in coarse sea salt that you can make at home with basic bread ingredients you probably already have! Instead of the salt try garlic salt or cinnamon sugar for a flavour change.

    1369 people made this

    Serves: 12 

    • 7g dried yeast
    • 1 1/2 tablespoons brown sugar
    • a good pinch salt
    • 1 1/2 cups (375ml) warm water (45 degrees C)
    • 3 1/4 cups (440g) plain flour
    • 1 1/4 cups (150g) bread flour
    • 2 cups (500ml) warm water (45 degrees C)
    • 1 1/2 tablespoons bicarb soda
    • 30g butter, melted
    • 2 tablespoons coarse salt

    Preparation:1hour30min  ›  Cook:10min  ›  Ready in:1hour40min 

    1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 375ml warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes.
    2. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
    3. Combine 2 cups warm water and bicarb soda in an 20 cm square pan.
    4. After dough has risen, cut into 12 pieces. Roll each piece into a 30cm rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the bicarb soda solution.
    5. Place on baking paper covered baking trays, and let rise 15 to 20 minutes.
    6. Bake at 230 C for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

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    Reviews in English (1189)


    Took shortcuts. Used a breadmaker to need and rise dough  -  17 Jan 2011


    I first discovered this recipe about 6 months ago. I might be only 13 years old, but I love cooking! I was looking for a really easy recipe for pretzels, and this came up. I now use this every week, and the instructions are taped up all over the house (contrary to my mothers ideas). I think that this recipe should be known by all. Its the first one that has made me get out to buy ingredients if I don't have them. Usually I don't bother.  -  02 Jul 2012


    these were very yummy!! I recommend making them a bit thicker then a pencil because wen they r too thin they can get a bit chewy. So yum with the garlic salt  -  24 May 2010