Recipe for Big Soft German Pretzels

Soft Pretzel Recipe,” compiled by Aileen and Stephen Block, Recipes from a German Grandma, last updated 19 June 2005,

A recipe for German pretzels, which were a hit. Note, remember to grease the pan and the butter. Live and learn, I guess. Or, at any rate, I live. 🙂

It was still a hit… and if it tastes good with an incompetent cook like me, imagine if the chef knows what he’s doing!


(6 large 12 small)
3 ½ C of flour
4 T brown sugar
2 tsp. salt (sea salt preferably)
1 Tblsp yeast, dissolved in the water
1 C water (120°) fairly warm but not hot.

2 t baking soda mixed with 1 Cup hot water (in a small bowl)

1 egg beaten with 1 teasp. water
(in a small bowl)

(plus butter)

Mix water/yeast,brown sugar and salt in a food processor, or a large mixing bowl. Add flour and mix until dough is smooth. Add more flour if sticky. (If possible let the dough sit overnight in a bowl or plastic container in the refridgerator.)

Divide the dough into 6 or 12 pieces. Roll each piece into a rope, very thin, a little bigger than a pencil. Shape into an upside down U shape on your table. Bring the ends together and twist them. Flatten the ends and bring to the top of the pretzel and press in the dough to secure making it look like a pretzel. Place on a greased cookie sheet.
Now let the pretzels raise for a 45 minutes or till about double in size. Dip in the water-soda solution. Brush with beaten egg and water solution. Sprinkle with;

Coarse salt,
sesame seeds, and/or parmesan cheese, or
Cinnamon sugar
Bake in hot oven 450 degrees (225 degrees C) for 12 to 15 minutes or until well browned. Brush with melted butter and eat!

German Pretzel recipe courtesy of Recipes from a German Grandma, a kitchen project.

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