Homemade German Pretzels

Contributed by

Polly Forager

Homemade German Pretzels

Beer is one of my favourite beverages to pair with food and these soft malty pretzels and beer are heavenly together. The warm, chewy saltiness of a pretzel calls out for a cold craft beer. These pretzels are classic in taste and the recipe is from my time spent in Germany. For a real decadent twist you can sprinkle yours with truffle salt.
Servings 8
Prep Time 2 hrs
Cook Time 12 mins


  • 3 1/2 cup plain flour
  • 1/4 cup sugar
  • 2 1/4 tsp active dried yeast
  • 1 tsp salt
  • 1 cup warm water
  • 1 tbs vegetable oil

Boiling purposes

  • 1/2 cup baking soda
  • 4 cup water (boling)


  • 1/4 cup Himalayan salt


  • Combine the water, sugar and salt in a mixer and sprinkle yeast and let stand for 5 - 10 minutes until it foams.
  • Add the flour and the oil, and using the hook of the mixer - combine for 15 minutes.
  • Put the dough in a greased container with a lid and allow to rise for 1 hour or until doubled in size.
  • Preheat oven to 230 degrees, line your baking sheets with baking paper and oil a little.
  • Turn the dough on a lightly oiled surface and divide the dough into 8 equal balls.
  • Roll out each dough ball to a 55-60cm rope. Make a U-SHAPE, cross them over each other and press onto the bottom of the U-SHAPE.
  • Place each pretzel into the boiling water with the baking soda for 30 seconds, remove and then place onto baking sheets.
  • Brush egg wash and sprinkle with coarse Himalayan salt.
  • Bake in pre-heated 230 degree oven for 12-14 minutes or until golden caramel in colour.
Course: bread
Cuisine: German

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