Our Soft Pretzel Recipe Is Fun For Oktoberfest Or As A Game Day Snack
A quick soak in a baking soda bath gives these buttery bites authentic flavor sure to rival any German brewhouse
Think soft pretzels are just for the stadium or movie theater? Think again. With just a few ingredients and a bit of time you can make your own Soft Pretzel recipe right at home. Thought to have originated in Bavaria, Germany, pretzels were created by monks. The twists create 3 holes, representing the father, son and holy ghost—I never knew that! The technique of first boiling the knots before baking gives them their signature color and chewy texture.
When I visited Germany, we stopped in my family’s namesake village. This picturesque town had many local biergartens that offered soft pretzels as a snack. Most often, they are served with a spicy mustard. In Munich, Oktoberfest runs from Sept. 20th – Oct. 5th, but we like to celebrate all month long. So try our Soft Pretzel recipe and let me know what you think!
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Total Time
Prep Time
Cook Time
Ingredients
- 1 cup milk
- 1 Tbs. sugar
- 1 (1/2 oz.) pkg. active dry yeast
- 21/2 cups all-purpose flour
- 1/4 cup butter, melted
- 11/2 tsp. salt
- 1/4 tsp. baking soda
- 1/2 cup spicy brown mustard
- 1 Tbs. honey
- 1/4 tsp. freshly grated, peeled horseradish
Instructions
PrintLightly grease large bowl. In microwave-safe bowl, microwave milk until warm, about 2 min. Add sugar and yeast; let stand 5 min. On medium-low speed, beat milk mixture, flour, half of melted butter and 1 tsp. salt until dough forms, 5 min. Transfer dough to greased bowl; cover. Let rise in warm place 1 hr.
Heat oven to 450°F. Line baking sheets with parchment paper. Punch dough down to deflate. On lightly floured surface, knead dough then divide evenly into 14 pieces. Roll each piece into long rope; form each rope into mini pretzel shape.
In large pot, bring 4 cups water to boil; whisk in baking soda. Dip each pretzel into water mixture; transfer to baking sheets. Brush pretzels with remaining melted butter; sprinkle with remaining 1⁄2 tsp. salt. Bake until golden brown, 5–7 min.
In small bowl, combine mustard, honey and horseradish. Serve pretzels with mustard dip.
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