Bavarian pretzel recipe

These Bavarian pretzels are done the authentic and traditional way, dipped in food safe lye. They also use a pre-ferment dough and use specific bread making ingredients like diastatic malt and barley malt syrup. The entire project requires sometime to let the pre-ferment develop, as well as the dough to cool and chill in the refrigerator so keep that in mind.The effort is absolutely worth it for authentic tasting Bavarian pretzels that taste like they’re from an actual German pub.

A few weeks back I decided to try making pretzels. You know the ones.... the ones you walk faster in the mall to get past because they really do smell SO GOOD. They are these warm, soft, chewy, salty, knots of goodness that are even more amazing dipped in something gooey, cheesy, salty or sweet.…

Bavarian Soft Pretzels from Cosmopolitan Cornbread

Pretzels have been a key part of traditional German baking for centuries. Create the authentic taste at home with this German pretzel recipe!

Bavarian Pretzels (Laugenbrezel) - The Fresh Cooky

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.

This authentic German pretzels recipe will guide you through the process of creating these delicious salty and soft treats at home.

German Soft Pretzels (Laugenbrezel) - Oktoberfest is here and I'm sure you're looking for a good pretzel recipe to go with all that beer! ;-)

These Bavarian soft pretzels are easy to make and absolutely delicious. They go great with German beer and are perfect for an Oktoberfest-themed party.

To a Bavarian like me who lives a Brezen-less life outside of Bavaria, this is a sight for sore eyes. Actually, I’m quite lucky that I to...