German-Style Soft Pretzels Recipe | Yummly

German-Style Soft Pretzels

Hennessy Hemler: "Perfect! Next time will make smaller pretzels so…" Read More
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German-Style Soft Pretzels

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With a thin, chewy, brown crust and nice soft center, these really taste like soft pretzels from the bakery! Keep them in mind for an Oktoberfest celebration to pair with a dunkel beer, or for a football watching party. (They’d also make a great project to do with kids.) For perfect results, first boil the pretzels in fizzy baking soda water so they puff and develop a chewy texture. Then bake them in a hot oven to create a gorgeous golden brown crust. Serve them with your favorite mustard for dunking. The recipe is a Yummly original created by Ashley Strickland Freeman.


  • 1 1/2 cups warm water (105° to 115°F)
  • 3 Tbsp. light brown sugar (packed, divided)
  • 1 pkg. active dry yeast (2 1/4 teaspoons)
  • 4 cups flour (plus a few tablespoons for kneading and shaping)
  • 1 tsp. kosher salt
  • 3 Tbsp. unsalted butter (melted)
  • vegetable oil (for greasing bowl)
  • 8 cups water (plus 2 teaspoons)
  • 1/2 cup baking soda
  • 2 large egg yolks
  • coarse salt (about 1 1/2 teaspoons)
  • mustard (your favorite, such as coarse, whole-grain, or regular yellow)
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    1. In a small bowl, whisk together 1 ½ cups warm water, 1 tablespoon brown sugar, and the yeast. Let stand until foamy, about 5 minutes.
    2. Combine 4 cups flour, the kosher salt, and melted butter in a stand mixer bowl. (If you’re making the dough by hand, see step 3.) Add yeast mixture and beat with a dough hook on medium speed until dough is smooth and pulls away from the inside of the bowl, 4-5 minutes. (The dough will still be a little sticky.) Turn dough out onto a lightly floured surface and knead until the dough is smooth and springs back when pressed, 4-5 minutes longer, adding flour as required to prevent sticking.
    3. To make the dough by hand, combine flour mixture in a large mixing bowl. Gradually stir in yeast mixture, then transfer dough to a work surface and knead until smooth and elastic, 8-10 minutes, adding flour as required to prevent sticking.
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    NutritionView More

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    Calories330Calories from Fat80
    Total Fat9g14%
    Saturated Fat3.5g18%
    Trans Fat0g
    Calories from Fat80
    Total Carbohydrate53g18%
    Dietary Fiber2g8%
    Vitamin A4%
    Vitamin C0%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Hennessy Hemler a month ago
    Perfect! Next time will make smaller pretzels so we can share with more people.
    Reviewer Profile Image
    ShrewdFoodie 2 months ago
    Easy recipe taste great
    Reviewer Profile Image
    Paislee 6 months ago
    Pretzel itself wasn’t awful but not my favorite. Whatever you do, DO NOT USE PARCHMENT PAPER!!! This recipe calls for it to be baked at 450 and parchment paper isn’t supposed to be used over 400 degrees. Ended up with actual paper melted into the bottom of my pretzels and couldn’t find out why the pretzel was sour. I now have a bellyache.
    Reviewer Profile Image
    Sandy Fox 6 months ago
    even as a first timer, turned out well. Might need closer to 45sec per side.
    Reviewer Profile Image
    Jennifer C. a year ago
    Followed the directions to the letter. They turned out really well
    Reviewer Profile Image
    Loren a year ago
    I am not a baking fan; i followed the The recipe to a T. The pretzels look great they taste perfect and look just as shown in the photos This recipe makes exactly 8 pretzels. All of my kids loved them. We will be making them again next month