Bavarian Soft Pretzels

Method

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1. Spread the bicarbonate of soda on a foil-lined tray and bake at 120°C / 250°F for 1 hour. This converts it to sodium carbonate, which is far more alkaline. Cool and store carefully.

   Mark done Start 1 hr timer

2. Mix the flour, yeast, sugar and salt, add the warm water, and knead for 6 minutes. Add the butter and knead 6 minutes more until smooth and firm.

   Mark done Start 6 min timer

3. Prove, covered, for 1 hour until doubled.

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4. Divide into eight pieces. Roll each into a 60 cm rope, thick in the middle and tapering at the ends.

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5. Form a U, cross the ends over each other twice, then fold them down onto the base of the U and press to seal.

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6. Set the shaped pretzels on lined trays and refrigerate uncovered for 30 minutes — a chilled skin holds its shape in the bath.

   Mark done Start 30 min timer

7. Bring the water to a simmer in a wide pan and carefully whisk in the baked soda. Wear gloves.

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8. Lower each pretzel in for 30 seconds, turning once, then lift out with a slotted spoon and return to the tray.

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9. Brush lightly with egg yolk wash, sprinkle generously with coarse salt, and slash the thick part of the base with a blade.

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10. Bake at 220°C / 430°F for 13 to 16 minutes until deep mahogany. Cool 10 minutes and serve warm.

    Mark done Start 13 min timer

Chef’s Tips

• Baked bicarbonate of soda is a genuine upgrade over the raw kind and gets you most of the way to lye.
• If using food-grade lye, use a 3% solution, wear gloves and eye protection, and never use aluminium.
• Pretzels stale fast by design. Eat them the day they are baked.

Pairing Suggestions

• A cold wheat beer, obviously
• Serve with obatzda, sweet mustard and butter
• Follow with schnitzel

Storage & Reheating

Best within hours. Keeps 1 day in a paper bag; refresh at 180°C / 355°F for 4 minutes. Freezes 1 month.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.