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Homemade Pretzels

I LOVE German pretzels – there is nothing quite like a fresh warm pretzel, no matter the time of day or whether it’s eaten plain or buttered. When I lived in Germany I had them ALL the time, but here in Sweden they can’t be found around every corner like in Germany, so what to do?

Well, you make some yourself of course!

I know, it sounds like a hassle, but to tell you the truth pretzels are actually not very difficult to make. The ingredients are few, and all in all they only need to bake for 8 minutes (+30 seconds in boiling water). Mine are quite light in color, but for a darker shade just bake them for another 5 minutes.

Homemade Pretzels

Homemade Pretzels
Yields 16
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  1. Dough
  2. 25g yeast
  3. 1 1/2 cup lukewarm water
  4. 2 tbsp brown sugar
  5. 1 tsp salt
  6. 1 cup pastry flour
  7. 2 1/2 cup white flour (+1/2 cup for kneading)
  8. Cooking
  9. 4 cups water
  10. 3 tbsp baking soda
  11. 2 tbsp non-dairy butter, melted
  12. 1-2 tbsp granulated salt/pretzel salt
  1. Add yeast in a bowl, pour water on top, add brown sugar and stir. Let the yeast dissolve.
  2. Add salt and flour and knead into a smooth dough that doesn't stick to the sides of the bowl. Cover with plastic wrap and let proof for about 1 hour.
  3. Transfer the dough to a floured surfance and divide into 16 balls. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
  4. Bring water to a boil and add baking soda. Melt the butter in a saucepan and preheat the oven to 225°/437F.
  5. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with melted butter and sprinkle with the pretzel salt.
  6. Bake until dark golden brown in color, approximately 8-10 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Sofia von Porat https://sofiavonporat.com/

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