Boxes Ship FREE in the Contiguous US!

Bavarian Pretzels

Make authentic German pretzels! Fluffy, salty, and perfect with a bit of German mustard.

Prep: 1.5 hours
Cook: 15 mins
Total: 1 hour 45 mins
Yield: 12 pretzels


  • 6 tbsp baking soda
  • ½ cup lukewarm water
  • 1 tsp granulated sugar
  • 1 tbsp active dry yeast
  • ¾ cup lukewarm milk
  • 2 tbsp butter, room temperature
  • 3 + ½ cups all-purpose flour, divided
  • 1 tsp salt
  • 3 cups hot water
  • coarse sea salt to sprinkle


  1. Prepare two baking sheets by lining them with parchment paper and set aside.
  2. Using the stand mixer’s dough hook attachment, combine lukewarm water and sugar. Then mix in the yeast and let stand for 10 minutes until bubbly. Add milk and stir.
  3. Mix the butter, 3 cups of flour, and salt into the yeast mixture. Knead with the dough hook for 5 to 10 minutes, adding more flour as needed until the dough is smooth, elastic and not sticky.
  4. Cover the bowl with plastic wrap and let the dough rise for 45 to 60 minutes in a draft-free, warm place until doubled in size.
  5. Preheat oven to 425°F.
  6. Divide the dough into 12 equal pieces. Create the classic pretzel shape by rolling each piece of dough into an 18-inch long rope, keeping the center thicker than the ends. Form into a U shape. Cross the ends of the rope over each other twice about 3-inches from the end. Fold the ends down and press to the curved part at the 4-and 8-o'clock positions.
  7. Place pretzels onto the parchment-lined baking sheets. Cover with a towel and let rise for about 15 minutes in a warm spot. Remove the towel and rise another 15 minutes, letting the surface dry to form a slight skin.
  8. Prepare the soda bath. Using a large glass bowl (not plastic) gradually whisk baking soda into the 3 cups of hot water until dissolved.
  9. Dip pretzels into the water mixture, one at a time, for about 3 seconds each. Gently shake off excess moisture and return to the baking sheets.
  10. Slit the thick center of the pretzels with a sharp knife. Sprinkle with sea salt.
  11. Bake for 15 minutes until nicely browned. Remove to a wire rack to cool.