Aunt Mildreds Foolproof Soft Pretzels Bavarian Bliss in Your Own Kitchen

Recipe Introduction

Quick Hook

Ever had a craving that only a warm, chewy pretzel could fix? Honestly, soft pretzels are my weakness. These taste like a little bit of Bavarian heaven.

Brief Overview

These German soft pretzels , or Brez'n as they say in Bavaria, have been around for centuries. This Bavarian pretzels recipe is a simple version.

This recipe is medium difficulty. It takes about an hour and 45 minutes from start to finish. This recipe will give you 8 delicious pretzels.

Main Benefits

They're also surprisingly satisfying. Think about the moment of sharing with your family on the football season. They also make a tasty afternoon treat.

Plus, making them at home means you know exactly what's going in them.

Okay, Let's Get These Pretzels Sorted!

Ready to dive in? Let's talk ingredients.

Main Soft Pretzel Ingredients

You will need water, sugar, yeast, salt, flour, and butter. Don’t forget the baking soda bath for pretzels ! Also, you'll need egg and pretzel salt for the topping.

These soft pretzel ingredients are easy to find in any grocery store.

Easy peasy lemon squeezy Recipe

I have made these so many times that It's super Easy pretzel recipe , but you will need patience. Activating the yeast is important.

The dough should be elastic and smooth. Shaping How to shape pretzels takes a bit of practice. Don’t be discouraged if your first pretzel looks a bit wonky.

All That Boiling Soda And Yummy Variations

The baking soda bath for pretzels is key! It gives that distinctive pretzel flavor. Wanna get creative? Try some Soft pretzel variations ! How about cinnamon sugar? Or everything bagel seasoning?

Pretzels Dipping Sauce

Serve them warm with your favourite Pretzel dipping sauce . Think mustard or cheese dip. Trust me; they won't last long!

Ingredients & Equipment for the Best Soft Pretzels Ever!

Okay, let's get these soft pretzels ingredients sorted! We're making Aunt Mildred's Foolproof Bavarian pretzels recipe . I remember the first time I tried making pretzels.

Honestly, it was a disaster! But don't worry, this recipe is easier. It's all about quality ingredients and a bit of patience.

This easy pretzel recipe gives you the chance to create those authentic German soft pretzels in your own kitchen, so let's go!

Main Ingredients - The Pretzel Dream Team

• Warm water: 1 ½ cups (355 ml). Aim for 105- 115° F (40- 46° C) . Too hot, and you'll kill the yeast. Too cold, and it won't activate. That's the sweet spot!
• Granulated sugar: 1 tablespoon (10g). It feeds the yeast, helping your dough rise nice and tall.
• Active dry yeast: 2 ¼ teaspoons (7g) one packet. Make sure it's not expired! That foam is how you know you can bake your homemade soft pretzels .
• Kosher salt: 1 ½ teaspoons (9g). Salt balances the sweetness and enhances the flavor.
• All-purpose flour: 4 ¼ cups (530g), plus extra for dusting. Good quality flour makes all the difference.
• Unsalted butter: 2 tablespoons (28g), melted. Adds richness and tenderness.

Quality indicator for flour: Use a brand you trust! Flour can make or break the recipe.

Seasoning Notes - Salt Your Heart Out

Essential Spice Combinations : Coarse pretzel salt is essential. Flaky sea salt also works in a pinch. Flavor enhancers and aromatics : Some like to add a pinch of garlic powder to the dough for extra savory goodness.

Quick substitution options : If you do not have coarse pretzel salt on hand, use sea salt.

Equipment Needed - Keep it Simple

• Large mixing bowl.
• Stand mixer with dough hook (optional). It makes kneading easier, but you can also do it by hand.
• Baking sheet(s).
• Parchment paper. Prevents sticking!
• Large pot. For the all-important baking soda bath for pretzels !
• Slotted spoon. To get those pretzels out of the boiling water safely.
• Small bowl for egg wash.
• Pastry brush.

Common household alternatives : No pastry brush? Use a spoon to drizzle the egg wash!

Aunt Mildred's Foolproof Soft Pretzels : Bavarian Bliss in Your Own Kitchen

Okay, let's get these soft pretzels sorted! I honestly reckon my Aunt Mildred's Bavarian pretzels recipe is the best this side of Munich.

These aren't your run-of-the-mill snacks. Think chewy crust, soft, pillowy interior, and that proper pretzel tang. Perfect for game night or a lazy Sunday brunch.

They are easier to conjure up then you think, and totally addictive! Let's dive into how to make these wicked homemade soft pretzels .

Prep Steps

Essential Mise en Place: Make sure you've got everything measured out. Trust me, it saves a ton of faff later.

Preheat your oven to 450° F ( 232° C) . Line your baking sheets with parchment paper.

Time Saving Organization Tips: Get that baking soda bath ready to rock. It's crucial!

step-by-step Process

1. Wake Up the Yeast: Combine 1 ½ cups of warm water ( 105- 115° F / 40- 46° C ), 1 tablespoon of sugar, and 2 ¼ teaspoons of yeast. Let it stand for 5- 10 minutes until frothy.
2. Make the Dough: Mix in 1 ½ teaspoons of salt and 2 tablespoons of melted butter. Gradually add 4 ¼ cups of flour until a shaggy dough forms.
3. Knead, Knead, Knead: Knead for 6- 8 minutes until smooth. It should bounce back when poked. Honestly, this is key!
4. First Rise: Let the dough rise in a lightly oiled bowl for 1 hour , or until doubled.
5. Shape Those Pretzels: Divide the dough into 8 pieces. Roll each into a 24 inch rope and shape into a pretzel. Check a video if needed!
6. Baking Soda Bath: Boil 8 cups of water with ½ cup of baking soda. Dip each pretzel for 30 seconds per side.
7. Egg Wash and Salt: Brush with egg wash. Sprinkle with coarse pretzel salt.
8. Bake: Bake for 15- 20 minutes , until golden brown.

Pro Tips

Want that extra edge? Here's how to nail it.

• Don't skip the baking soda bath! Honestly, this is what makes a German soft pretzel truly a pretzel.
• Avoid over proofing. One hour rise is usually enough.
• For a sweet twist, skip the pretzel salt. Brush the baked pretzels with butter and sprinkle with cinnamon sugar.

So there you have it - aunt Mildred's foolproof soft pretzel recipe . Give it a go, have a laugh, and enjoy some seriously tasty pretzels.

They are perfect for making with kids, the process of shaping them is funny and the resulting soft pretzel variations are a family fun time! Remember, cooking is all about having fun.

Give this easy pretzel recipe a whirl, and I promise you'll be chuffed to bits. Happy baking, mates!

Recipe Notes: Getting Your Pretzel On!

Okay, let's get these soft pretzels sorted! Here's the lowdown to make sure your baking sesh goes smoother than a pint of German beer on a Friday night.

Serving Suggestions: Pimp Your Pretzel Plate!

Presentation, innit? Don't just chuck 'em on a plate. Fan those homemade soft pretzels out nicely. I like to serve mine warm, straight from the oven, with a little ramekin of spicy mustard for dipping.

Honestly, sometimes I just drizzle melted cheese over them. Pure comfort food. And a proper German lager? Bang on. It is really the perfect combo.

The kids love it too. Plating ideas are a plus.

Storage Tips: Keeping It Fresh

Right, soft pretzels are best eaten fresh no surprises there! But if you’ve got leftovers (unlikely, tbh), wrap them in cling film and they'll keep in the fridge for a day or two.

Reheat them in a low oven ( 300° F/ 150° C ) for a few minutes to crisp them up again.

They can be frozen too! Just wrap them individually really well. When reheating from frozen, let them thaw out a bit first.

Don't let them sit out.

Variations: Twist It Up!

Fancy a change? You can totally adapt this easy pretzel recipe . For a sweeter treat, skip the coarse salt and sprinkle them with cinnamon sugar after baking.

Oh my gosh, amazing! For a vegan version, use plant based butter and milk. Honestly, get creative! Next time i will try to bake a Bavarian pretzels recipe with a new twist.

I have an amazing idea about this new recipe.

Nutrition Basics: Pretzel Power!

Let's be real, soft pretzels aren't exactly health food, but hey, everything in moderation, right? They're a decent source of carbs for energy.

One pretzel has about 320 calories, 9g of protein, 4g of fat and 60g of carbohydrates. Just remember, it’s all about balance!

So there you have it! My foolproof guide to making soft pretzels at home. They are best enjoyed fresh. The baking soda bath for pretzels is a key step.

Seriously, don't skip it! Trust me, once you get the hang of it, you'll be whipping up batches of these bad boys every weekend.

Now go get baking!

Frequently Asked Questions

Why is my yeast not foaming? Is it dead?

If your yeast isn't foaming after 5-10 minutes, it might be past its prime, a bit like that cheese at the back of the fridge! Make sure your water is between 105-115°F (40-46°C) too hot and you'll kill the yeast; too cold and it won't activate. If it still doesn't foam, grab a fresh packet.

There's nothing more deflating than a dough that won't rise!

What's the deal with the baking soda bath for these soft pretzels? Do I really need it?

Think of the baking soda bath as the secret ingredient that transforms ordinary dough into proper soft pretzels. This quick dip in a highly alkaline solution is what gives pretzels their distinctive chewy crust and characteristic flavour. Don't skip it!

Without it, you'll end up with something closer to a bread roll, and nobody wants that, do they?

My soft pretzel dough is too sticky! What can I do?

Sticky dough can be a real pain, a bit like trying to herd cats! Gradually add a tablespoon or two of flour at a time until the dough pulls away from the sides of the bowl and forms a smooth, elastic ball. Be careful not to add too much, or your pretzels will be tough.

A little stickiness is okay; you can always dust your hands and work surface with flour when shaping the pretzels.

Can I make these soft pretzels ahead of time?

Absolutely! You can prepare the dough through the first rise, then refrigerate it (covered) for up to 24 hours. Let it come to room temperature for about 30 minutes before shaping and continuing with the recipe. Alternatively, you can bake the pretzels and freeze them after they've cooled completely.

Reheat them in a 350°F (175°C) oven for about 10 minutes to restore their warmth and crispness.

What kind of salt should I use for the topping on my soft pretzels?

Coarse pretzel salt is the traditional choice for that classic salty bite, but you can also get creative! Sea salt flakes work beautifully, adding a delicate crunch. If you're feeling adventurous, try flavored salts like smoked salt or garlic salt for a unique twist.

Just avoid using regular table salt, as it's too fine and will dissolve into the dough during baking.

How can I store leftover soft pretzels to keep them soft?

Soft pretzels are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for a day or two. To help retain their softness, consider placing a slice of bread in the container it will absorb moisture and keep the pretzels from drying out too quickly.

For longer storage, freeze them individually wrapped in plastic wrap, then place them in a freezer bag. Reheat in the oven for best results.