Bavarian Pretzels

Oktoberfest is just around the corner! Why not try your hand at making some traditional Bavarian Pretzels to celebrate?

Traditional Bavarian Pretzels

This recipe makes 16 large pretzels, perfect for celebrating Oktoberfest!

Ingredients

  • 2 lb 12 oz (approx. 1250g) bread flour
  • 2.25 oz (approx. 64g) fresh yeast
  • 22 oz (approx. 624ml) warm water (105°F / 41°C)
  • 2.25 oz (approx. 64g) unsalted butter, softened
  • 1 oz (approx. 28g) honey
  • 1 ½ tbsp kosher salt
  • Pretzel salt or Fleur de Sel, for sprinkling

Lye Solution Bath (Read warnings carefully!)

  • 1 oz (approx. 28g) food-grade sodium hydroxide (lye)
  • 1 qt (approx. 946ml) warm water (100°F / 38°C)

Warning: Lye is caustic and can cause severe burns and blindness. Always wear protective eye gear and gloves when handling it.

Instructions

  1. Make the Dough: In a stand mixer fitted with a dough hook, combine the bread flour, fresh yeast, warm water, butter, honey, and kosher salt. Mix on low speed for two minutes, then increase to medium and knead for about 8 minutes, or until an elastic dough forms.
  2. Bulk Proof: Transfer the dough to a lightly oiled bowl, cover, and let it bulk proof for 50 minutes in a warm place.
  3. Divide and Rest: Gently divide the dough into 4-ounce balls. Let them rest for 10 minutes.
  4. Shape Pretzels: Roll each dough ball into a long rope, approximately 30 inches long. Shape each rope into a traditional pretzel.
  5. Second Proof: Place the shaped pretzels on a lightly floured surface or parchment paper and let them proof for 30 minutes.
  6. Prepare Lye Bath: In a non-reactive bowl (glass or stainless steel), carefully add the 1 oz of food-grade sodium hydroxide (lye). Then, slowly and carefully pour the 1 quart of warm water over the lye, stirring gently until it’s completely dissolved. Never pour lye into water quickly, and never add water to lye, as it can splash and cause burns.
  7. Dip Pretzels: Wearing your protective eye gear and gloves, carefully dip each pretzel into the lye bath for a few seconds. Use a slotted spoon or spider to remove it, letting any excess lye solution drip off. Place the dipped pretzels on a wire rack to drain briefly.
  8. Season: Immediately sprinkle pretzel salt or Fleur de Sel generously over the wet pretzels.
  9. Bake: Preheat your oven to 400°F (200°C). Place the pretzels on a parchment-lined baking sheet. Using a baker’s lame or a sharp knife, make a single slit (about 2 inches long) along the thickest part of the pretzel’s base.
  10. Bake for 10-12 minutes, or until they achieve a deep, dark brown color and a shiny crust.
  11. Serve: Serve warm with classic accompaniments like beer cheese sauce and various German mustards.

Prost!

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