Oktoberfest Pretzels from Scratch 🥨 | Soft, Chewy & Perfect

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber while bread flour enhances chewiness.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and a distinct flavor.

coarse sea salt

🥗Healthier: kosher salt

💰Cheaper: table salt

Kosher salt is more accessible and dissolves well.

Pour 3 cups of warm water into a bowl.

Add 5 teaspoons of active dry yeast and 2 tablespoons of brown sugar to the water.

Stir the mixture to dissolve and let it sit for a few minutes until it bubbles.

Add 9 cups of all-purpose flour to the yeast mixture, counting each cup as you add it.

Add 4 teaspoons of kosher salt and 1/2 cup of melted butter to the flour mixture.

Use a dough hook to mix the dough until combined.

Oil a bowl and place the dough in it, covering it to let it rise for about an hour.

In a separate pot, heat 2 quarts of water and add 2/3 cup of baking soda, bringing it to a boil.

Turn the risen dough out onto a floured surface and cut it into 16 equal pieces for a double batch.

Roll each piece into a rope about 2 feet long and twist it into a pretzel shape, pinching the ends together.

Preheat the oven to 450°F.

Once the baking soda solution is boiling, dip each pretzel into the solution for 30 seconds using a slotted spatula.

Prepare an egg wash by whisking together 1 egg yolk and 1 tablespoon of water.

Brush the tops of the pretzels with the egg wash and sprinkle with kosher salt.

Place the pretzels on a baking sheet lined with parchment paper and bake for 12 to 14 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens