We are really excited about this recipe! Homemade pretzels don’t get much better than this. These homemade pretzels are just plain fun to make and are superbly delicious!
This pretzel recipe is lightly sweetened with honey, brown sugar, or molasses; it is your choice! The flavor comes from our fresh milled hard white or hard red wheat berries, your favorite hefeweizen, and the pretzel’s signature boil. These homemade pretzels are crispy on the outside, yet soft and chewy on this inside. Once they leave the oven, they won’t last long! But no worries, because they are easy to make!
This pretzel recipe yields 8-10 large pretzels. The key to this recipe is to really develop the gluten. After kneading, you should be able to pull and stretch the dough quite a bit before it tears. The gluten is vital for the chewy texture of the pretzel and for oven rise! If you would like for the Pretzels to have even greater rise, you can carefully slash the belly of the pretzel with a sharp knife after you apply the egg wash.
Traditional German pretzels are shaped to have fat centers or “bellies” and taper at the ends. When baked, the thicker bellies are soft and chewy while the ends crisp to be more cracker-like. We love shaping our pretzels this way! To us, it is getting the best of both worlds!
Since these pretzels are already enriched with butter, we love serving these with a stone ground mustard. Or, if you really want a treat, try sliding a cooked sausage link through the holes of the pretzel after boiling and proceed with the recipe as written. Oh, my! So good! This recipe is really wonderful and we hope you give it a try!
Homemade Pretzel & Pretzel Roll Recipe
|Prep Time||15 Minutes|
|Total Time||1 Hour 40 Minutes|
Homemade Pretzel Ingredients
- 1 Tablespoon instant yeast
- ¼ cup, 1 Tablespoon warm water
- 2 Tablespoons honey, brown sugar, or molasses
- 4 Tablespoons butter, melted
- 1/2 teaspoon table salt
- 6 ounces of hefeweizen
- 360 grams milled Hard Red Spring Wheat Berries (3 cups whole wheat flour)*
- 3 Tablespoons baking soda
- 1 egg, lightly beaten
- Course salt or flaked sea salt as needed
How to Make Homemade Pretzels
- Activate yeast in warm water (no more than 100 degrees).
- Add the sweetener and wait 5 minutes until yeast starts to foam.
- To a stand mixer, add the yeast mixture, butter, salt, hefenweizen, and flour.
- With the hook attachment, begin to mix on low until the dough forms one mass. Increase the speed to medium and beat for 5 minutes to develop gluten. Alternatively, knead dough by hand until it forms a strong, firm, smooth dough.
- Let the dough rest for 1 hour in a covered, well oiled bowl or until doubled.
- Remove dough from the bowl and separate into 8 to 10 equal size pieces. If you wish to make pretzel rolls see below.
- Flatten each piece of dough into a rectangle and begin to roll lengthwise into a tight rope.
- Roll each piece of dough until about 18 inches long. Make sure the rope is rolled very tight. We like to taper our pretzels to have fat, chewy bellies and thin, crisp ends.
- Shape pretzels by twisting ends twice and laying ends at the 4 and 8 o’clock positions.
- Preheat oven to 500 degrees and bring 3 cups of water to a boil.
- Add 3 Tablespoons of baking soda to the boiling water.
- Boil each pretzel, one at a time, for 30 seconds each. Make sure pretzel is fully coated by spooning the baking soda water over the tops as well.
- Using a slotted spoon or sieve, carefully scoop out pretzels tapping off as much water as possible. Place on a baking sheet lined with parchment paper.
- Brush the tops of each pretzel with beaten egg and sprinkle with course salt or flaked sea salt
- Reduce oven temperature to 450 degrees and bake for 8-10 minutes.
How to Make Pretzel Rolls
Use this same recipe for creating pretzel rolls. After cutting into equal size pieces, flatten into rectangles as usual. Tuck the ends into the center until you have a tight disk. Flip the ball over and roll in your palm to form a ball. Let the rolls rest for 30 minutes before boiling. After boiling, snip the tops of the rolls with scissors to allow for oven expansion. Brush with beaten egg and proceed as usual.