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Bavarian Soft Pretzels

“Family is not an important thing. It is everything.” - Michael J. Fox


I find the most beautiful thing about families is their juxtaposition; each family is unique, but very much the same at their very essence. When I met my husband, I saw this clear as day. We grew up in different places and with very different family structures. Yet, there were many similarities including family traditions and recipes. Among them this recipe for Bavarian Soft Pretzels. Paired with fresh-made Honey Mustard, this is our must-make Christmas Eve treat and a favorite after-school snack for my children O and Pip.

Bavarian Soft Pretzels

Makes 4 large pretzels

INGREDIENTS:

  • 3 tbsp. barley malt syrup
  • 2 (¼-oz.) package active dry yeast
  • 6 tbsp. unsalted butter softened
  • 8 cups flour, plus more for dusting
  • 1/2 tsp. kosher salt
  • 4 tbsp. baking soda
  • Coarse salt, for sprinkling

INSTRUCTIONS:

  1. Heat a baking/pizza stone (a baking sheet works fine too) in an oven set to 500°.
  2. Stir together syrup, yeast, and 1½ cups warm water in a large bowl, and let sit until foamy, about 10 minutes.
  3. Add butter, flour, and salt, and stir until dough forms.
  4. Transfer to a lightly floured work surface, and knead until smooth and elastic, about 8 minutes.
  5. Halve dough, and working with one piece at a time, roll dough into a 4' rope, about 1" thick.
  6. Transfer rope to the bottom edge of a sheet of parchment paper, and keeping the center of the rope on the paper, pick up both ends, cross one end over the other, about 2" from the ends, and twist; attach each end to the sides of the pretzel.
  7. Repeat with remaining dough, and set aside to rest for 20 minutes.
  8. Bring baking soda and 1 cup water to a simmer in a 2-qt. saucepan over medium-high heat, stirring constantly until baking soda dissolves.
  9. Brush each pretzel generously with the baking soda solution, sprinkle with coarse salt.
  10. Working one at a time, slide pretzel on parchment paper onto the stone; bake until dark brown, about 15 minutes.
  11. Let cool for about 10 minutes before serving.

Honey Mustard

INGREDIENTS:

INSTRUCTIONS:

  1. Simply, mix well.

Also, you can dilute with cider vinegar to make an easy vinaigrette.