Papa Drexler's Bavarian Pretzels

Papa Drexler's Bavarian Pretzels

135 Reviews 28 Pics
  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    35 m
Tim Drexler
Recipe by  Tim Drexler

“Fun to make, traditional pretzels are great with a nice mug of beer!”

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Ingredients

Adjust Servings

Original recipe yields 6 big pretzels

Directions

  1. In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
  2. Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.
  3. Preheat the oven to 450 degrees F (220 degrees C). Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt.
  4. Bake in the preheated oven until golden brown, 8 to 10 minutes.

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Reviews (135)

Rate This Recipe
LIDDAH
72

LIDDAH

Out of the oven, the first bite gives a crisp crunch and wonderful pretzel flavor with the softest dough in the middle. Absolutely delightful! Once the boys heard the crunch, it was all hands on the cooling rack and nothing left in minutes. The flavor is good enough not to need extra butter (as my husband is wont to do at times) but also goes well with a goood coarse ground mustard and yes! a nice beer. It was so easy I made multiple batches to play with. I reccomend not changing a thing in this recipe. I split the batch into 12 moderate sized pretzels rather than big ones. so that they would last longer (they didn't :) One thing I did try that showed interesting results: Kneading by hand made the inside very soft like frsh white bread. Kneading by Kitchenaid made the center more tough for a heartier chew. Also tried wrapping around already simmered turkey brats after dipping pretzels in baking soda solution and made fantastic pretzel brats. This recipe is a definite keeper. My thanks to the Drexlers for passing this on!

SophiesMommy
54

SophiesMommy

Awesome! You probably saved me from going to jail!!! Having grown up in Bavaria, I miss pretzels terribly and always play with the idea of trying to break the law and smuggle them back with me to the U.S., not a good idea if you don't want to get to know customs and who-knows-what agencies from up close. I knew that usually the pretzels get washed with lye in Germany and that always stopped me from even trying to make them over here. Then I saw your recipe and the baking soda wash and went to work right away. They were absolutely delicious, the best thing you can make without lye. I followed the recipe exactly and found the dough to be just the right consistency but I also didn't overknead the dough. I made my baking soda wash a little stronger by using only 2 1/2 cups of water. If you use a smaller pot the fluid is deep enough that you don't have to flip the pretzels over, the will simply swim in the solution and be coated all around. A large slotted spoon is just the tool for the task and works perfectly. To get the pretzels off the baking sheet, be patient and let them cool a bit on the sheet before going to remove them. Then a turner will slide them off easily enough.

beth
39

beth

This was a good basic recipe and made a delicious pretzel. The only complaints that i had with this recipe were one; the directions were somewhat lacking and two The dough is much better when you let it rise right after kneading, then separate the dough into portions, let it rise again then make one ball into a pretzel and dip immediately into the soda bath, then make the next and so on. one additional tip that helped to give the pretzels a lovely brown color was to give it an egg wash instead of brushing them with butter. A really good recipe on the whole though.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 304 cal
  • 15%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 49.2 g
  • 16%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 2801 mg
  • 112%

Based on a 2,000 calorie diet

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