German Soft Pretzels

German Soft Pretzels

Ready in 45 minutes
29 review(s) averaging 4.6. 93% would make again

Top-ranked recipe named "German Soft Pretzels"

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Try this German Soft Pretzels recipe, or contribute your own. "Grains" and "Breads" are two tags used to describe German Soft Pretzels.

"I've been making homemade pizzas for almost a year now. The recipe is almost the same, minus the baking soda bath...
These turned out excellent. *** my small variations***
I used warm water to activate the yeast in the beginning. Then I only gave them 30 minutes to double size of the dough instead of an hour. and only gave them 5 minutes to puff up instead of 25 minutes. This shortened the delivery time to my family and they still turned out awesome! I will make these more often for family and over the holidays."

- Austinuhri


Are you making this? 
1 pk Active dry yeast
1 c Warm water
2 1/2 cups all purpose flour; (up to 3)
2 tb Salad oil
1 tb Sugar
6 tb Baking soda; in 6 cups water
Coarse salt

Original recipe makes 12 Servings



In a bowl , dissolve yeast in water. Add 1 1/2 cups of the flour,the oil,and sugar. Beat for about 3 minutes to make a smooth batter. Gradually stir in enough of the remaining flour to form a soft dough. Turn out onto a floured board and knead until smooth and satiny(about 5 minutes) adding flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until double(about 1 hour). Punch down dough, turn out onto a floured board,and divide into 12 pieces. Shape each into a smooth ball by gently kneading. Then roll each into a smooth rope about 18 inches long, and twist into a pretzel shape. Place slightly apart on a greased baking sheet turning loose ends underneath. Let rise, uncovered,until puffy(about 25 minutes) Meanwhile, in a 3-quart stainless steel or enameled pan(not aluminum) bring soda water to a boil; adjust water to keep water boiling gently. With a slotted spatula, lower 1 pretzel at a time into pan. Let simmer for 10 seconds on each side,then lift from water,drain briefly on spatula, and return to baking sheet. Let dry briefly, then sprinkle with coarse salt and let stand,uncovered, until all have simmered. Bake in a preheated 425 degree oven for 12 to 15 minutes or until golden brown. Transfer to racks; serve warm with butter, mustard or even cream cheese. Or let cool completely,wrap airtight,and freeze. To reheat, place frozen on ungreased baking sheets and bake in a preheated 400 degree oven for about 10 minutes or until hot. Makes 1 dozen pretzels.

Verified by stevemur



Calories Per Serving: 106 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for German Soft Pretzels All 29 reviews

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These are great. Easy to make comfort food.
dakotarussell 1 year ago

These came out great, but didn't care for the flavor. My son likes them, so could just be my taste buds . Not sure if it was the soda bath or if its because a used regular table salt instead of coarse salt.
Coolcatkimmie 1 year ago

Not at all what I was expecting. They weren't soft although I followed the instructions and were really bland.
stormifeltenz 1 year ago

Very good
eamerine 1 year ago

wow, good
darly39 2 years ago

kevincarpino 2 years ago

Ok I made this with my granme and sis they loved it:) so did I !(:
Cap13 2 years ago

Why so many calories ;(.
Cap13 2 years ago

Tastes good and easy to make once u know hoe,but mine stuck to my nonstick cookie sheet.I will use parchment paper next time or silicone mat.they were stuck like glue.
jessrv 2 years ago

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