Papa Drexler's Bavarian Pretzels

Recipe View Gather all ingredients and ensure your water is at the correct temperature. (5 minutes)

Recipe View In a large bowl, whisk together 1 cup of flour, yeast, and sugar. Add warm water and softened butter; stir until well combined. Let stand until bubbly and frothy, about 15 minutes. This activates the yeast.

Recipe View Stir in salt, then gradually add the remaining 2 cups of flour, mixing until the dough comes together in a shaggy mass. (5 minutes)

Recipe View Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes. Add more flour, 1 tablespoon at a time, if the dough is too sticky.

Recipe View Divide the dough into 6 equal pieces. Cover and let rest for 5 minutes to relax the gluten.

Recipe View Roll each piece into a 15-inch rope. Shape each rope into a pretzel by forming a loop, twisting the ends, and pressing them onto the bottom of the loop. (15 minutes)

Recipe View Place pretzels onto a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise in a warm place for 15 minutes.

Recipe View Preheat oven to 450°F (232°C). Grease or line a baking sheet with parchment paper.

Recipe View Bring 3 cups of water to a rolling boil in a large pot. Carefully stir in the baking soda. Be cautious, as it will bubble vigorously. Reduce heat to a simmer.

Recipe View One at a time, gently lower each pretzel into the simmering water for 30-45 seconds, flipping halfway through. (5 minutes)

Recipe View Remove pretzels with a slotted spoon and place them back onto the prepared baking sheet. Brush immediately with melted butter and sprinkle generously with coarse sea salt or pretzel salt.

Recipe View Bake in the preheated oven for 12-15 minutes, or until the pretzels are a deep golden brown. (15 minutes)

Recipe View Let cool slightly on the baking sheet before serving. Best enjoyed warm!