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My review
Papa Drexler's Bavarian Pretzels
Tim Drexler
"Fun to make, traditional pretzels are great with a nice mug of beer!"
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Ingredients
35 m servings 304 calsOriginal recipe yields 6 servings (6 big pretzels)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- 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.
- Bake in the preheated oven until golden brown, 8 to 10 minutes.
Footnotes
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Per Serving: 304 calories; 8.4 g fat; 49.2 g carbohydrates; 7.3 g protein; 20 mg cholesterol; 2801 mg sodium. Full nutrition
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Reviews
Read all reviews 177220 Ratings
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Most helpful positive review
5/26/2008
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...
Most helpful critical review
10/2/2011
I was super excited about making these because it sounded so simple with great reviews - but ended up disappointed. Fairly easy to make, I used parchment paper on my baking sheet to prevent sti...
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5/26/2008
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...
9/23/2010
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 t...
7/1/2011
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 y...
12/31/2008
Great recipe!! I used my kitchenaid for about 3/4 of the kneading and the rest was done by hand - they turned out fabulous - soft in the middle and chewy on the outside. We also made about 20 l...
4/29/2009
The pretels were really good - I made them for an Oktoberfest party and got a lot of compliments. I had to add a lot of extra flour to the dough - it was too sticky to work with after adding ju...
1/23/2009
These were insanely good!!! I portioned the dough into 8 pretzels, and they were still a good size. They were gone a few hours after I made them...my husband ate 4 in less than 10 minutes. I'm s...
3/30/2009
Oh my goodness! These were delish! I almost made the "Mall pretzles" but i'm really glad I stuck to this recipe. Nobody in the house gave it lower than a 9 on a scale from 1 to 10. The only thin...
1/3/2010
This recipe is fabulous! We love soft pretzels at our house and these were a huge hit! We tried half of the batch with mustard and the other half with cinnamon & sugar! Either way they were a...
3/22/2011
SUPER Awesome and easy (i'm eating one as I type). It took in total about 50 minutes for me to make and I did add quite a bit more flour during the kneading process (I used my mixer w hook for k...