How to Make Bavarian Pretzels
Last updated on Jul 14, 2025Kayla NelsonBring the spirit of Oktoberfest to your menu with these easy-to-make Bavarian-style soft pretzels. This recipe is designed for operators wanting to serve authentic-looking and great-tasting German soft pretzels without the complexity or safety concerns of working with lye. Instead, we use a convenient baking soda solution for the signature dark, glossy crust. Whether served with mustard, beer cheese, or as a hearty snack on their own, these pretzels are perfect for seasonal celebrations or as a year-round, high-margin appetizer.
Bavarian Pretzel Recipe
Soft, chewy, and delicious, Bavarian pretzels are easy to make and add to any restaurant menu.
What Special Equipment Do I Need?
To make soft pretzels successfully and with less hassle, a few essential tools can help streamline the process and improve your results.
- Stand mixer with dough hook attachment: A stand mixer with a dough hook attachment makes kneading the dough faster and easier, ensuring a smooth, elastic texture. You can mix and knead by hand, but it will take more time and effort.
- Skimmer: A skimmer allows you to safely lower pretzels into the boiling baking soda solution and lift them out with ease.
- Non-stick baking surface: Use a coated parchment-lined pan or silicone baking mat to prevent pretzels from sticking during baking. Without a non-stick surface, pretzels may tear or break when you try to remove them.
Bavarian-Style Soft Pretzel Recipe
These Bavarian-style soft pretzels are perfectly golden, irresistibly chewy, and made to pair with bold flavors. Whether you're serving them alongside a frosty Das Boot of German beer, dunking them into grainy mustard, or smothering them in rich, melty cheese dip, these pretzels are the ultimate crowd-pleaser. Best of all, they come together with simple, everyday ingredients and are easy to batch, freeze, and reheat on demand.
Yield: 8 pretzels
Total Time: 50-60 minutes
Ingredients
- 10 1/2 cups warm water
- 2 teaspoons kosher salt
- 1 Tablespoon sugar
- 1 packet active dry yeast
- 4 1/2 cups bread flour
- 2 ounces unsalted butter, melted
- 2 teaspoons vegetable oil
- 1/2 cup baking soda
- 1 large egg
- 1 Tablespoon water
- Pretzel salt
Directions
- Combine 1 1/2 cups warm water and sugar in stand mixer bowl. Sprinkle yeast packet on top and allow to sit for 5 minutes or until mixture begins to foam.
- In separate mixing bowl, whisk bread flour and kosher salt together. Add to yeast mix, along with melted butter.
- Using your stand mixer's dough hook attachment, mix on low speed to combine, and then change to medium speed and knead until dough is smooth and pulls away from side of bowl, approximately 4 to 5 minutes. You can mix by hand if you do not have a stand mixer or dough hook attachment.
- Remove dough and place it into vegetable oil coated bowl. Cover with plastic wrap and let it rest in warm place for 1 hour or until it's doubled in size.
- Remove dough from bowl and cut it into 8 sections with bench knife or sharp knife and pre-shape each section.
- Starting in middle and working outwards, roll each dough section until about 24" long.
- To make its signature twisted shape, first make a U-shape, then cross ends over twice and press them into top of pretzel.
- Bring 9 cups of water and baking soda to rolling boil.
- While water is coming to boil, whisk egg and 1 Tablespoon water together to make egg wash.
- One by one, carefully lower pretzels into water using large, slotted spatula or spoon and boil for 20-30 seconds each. This creates pretzels' signature golden-brown crust and iconic flavor.
- Place pretzels on parchment-lined pan, brush each pretzel with egg wash, and then sprinkle with pretzel salt (pinch).
- Bake for 10-15 minutes at 450 degrees Fahrenheit, until golden brown, and transfer to cooling rack for at least 5 minutes before serving.
What to Serve with Bavarian Pretzels
Bavarian-style pretzels are incredibly versatile and pair well with various dips, sides, and beverages. Here are some pairing suggestions that complement their soft, chewy texture and can create upsell opportunities:
- Beer cheese dip: A warm, creamy cheese dip made with sharp cheddar and a splash of beer for rich, savory flavor.
- Whole grain or spicy mustard: Classic German accompaniments that add tangy heat and authenticity.
- German sausages: Serve pretzels alongside sliced bratwurst, knockwurst, or smoked sausage.
- Pickles or sauerkraut: Add a bright, acidic counterpoint that balances the rich, doughy flavor.
- Charcuterie board: Include all of these options to create an Oktoberfest-inspired charcuterie board.
How to Store Bavarian Pretzels
Soft pretzels are extremely easy to store and save for later consumption. They can be stored at room temperature for up to 2 days in an airtight container or the freezer for up to one month. If you freeze the soft pretzels, simply reheat in the oven at 350 degrees Fahrenheit for 8-12 minutes.
With minimal ingredients and straightforward prep, this Bavarian-style pretzel recipe offers an efficient way to add a popular, high-margin item to your menu. Perfect as a seasonal feature or a permanent offering, these pretzels are easy to customize and serve with a variety of dips, proteins, and beverages.
