German pretzels

These authentic German soft pretzels are made using food grade lye. You can make them in under 2 hours! Complete with cheddar beer sauce for dipping.

Bavarian Soft Pretzels from Cosmopolitan Cornbread

These supple sourdough pretzels are not just a breeze to prepare, but they encompass everything you desire in an authentic German pretzel. Whether you're on the hunt for a stellar sourdough pretzel recipe or aiming to switch up your soft pretzels, get ready for a delightful experience!

Baking this German Pretzels are easier than you think. You can make this authentic German recipe in less than two hours.

Buttery soft homemade pretzels taste fresher and more delicious than any mall pretzel you have ever eaten. These traditional, German-style pretzels are dippable, shareable and perfect to serve as an appetizer paired with a creamy dip. It is an easy recipe to make with ingredients already in your pantry and a fun baking project to complete with friends and family.

There's nothing quite like a traditional Bavarian pretzel with a golden-brown, salt-studded crust and a chewy, perfect texture. My recipe for homemade pretzels with step-by-step instructions and photos is simple to make at home.

Making pretzels the way German bakers do combines science and arts and crafts with a frisson of (manageable) risk. The process is fun; the payoff is spectacular. For pretzels that were sturdy and chewy, we started with bread flour, which contains more gluten-forming proteins than all-purpose flour, and we added just enough water to make a malleable dough that would stick to itself when knotted. Rolling out each portion of dough with a rolling pin removed most air bubbles, ensuring that the…

These golden, chewy soft pretzels are easy to make at home with these step-by-step tips and a can't-miss Food & Wine pretzel recipe. #bakingideas#breadideas#breadrecipes#bakingrecipes

Pretzels have become a popular snack around the globe and can be found in a variety of forms. But their deepest roots can be found in Germany, where they have been a key part of traditional German baking for centuries. If you want to recreate the authentic taste at home, try out this German pretzel recipe!

Making pretzels the way German bakers do combines science and arts and crafts with a frisson of (manageable) risk. The process is fun; the payoff is spectacular. For pretzels that were sturdy and chewy, we started with bread flour, which contains more gluten-forming proteins than all-purpose flour, and we added just enough water to make a malleable dough that would stick to itself when knotted. Rolling out each portion of dough with a rolling pin removed most air bubbles, ensuring that the…