German Soft Pretzels

German Soft Pretzels


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These German-inspired treats are twisted together and perfectly seasoned to make a moist, salty snack that's hard to resist. Enjoy a pretzel fresh from the oven to truly savor how delectable it can be.

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Serving Size / Yield

10 servings


  • 1 .25 oz. package Active Dry Yeast
  • 1 tsp. Sea Salt
  • 1 tsp. Granulated Sugar
  • 4 C. All-Purpose Flour, divided, plus additional for surface
  • 2 Large Egg Yolks
  • Kosher Salt

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Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper. In a large mixing bowl, stir the yeast into 1 1/2 cups of warm water until fully dissolved. Beat in the sea salt, sugar, and 2 cups of flour until the mixture is smooth. Stir in the remaining flour in 1/2 cup increments until the dough is easy to handle. Place the dough on a lightly-floured surface and knead until smooth. Divide the dough into 10 equal-sized pieces and roll each piece into a ball. Let dough rest for 10 minutes. Roll dough balls out into strands, then twist each piece of dough in the middle. Pick up one end of one strand in each hand and attach the ends to the dough in a pretzel shape. Repeat for the remaining strands of dough. Place pretzel-shaped dough on baking sheets. Cover each sheet with a damp cloth and let dough rise for 1 hour until doubled. In a small bowl, whisk the eggs yolks. Brush yolks on top of pretzels. Sprinkle pretzels with kosher salt. Bake for 10-12 minutes until pretzels turn golden-brown.

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