This Bavarian-style soft pretzel recipe is as straightforward as this kind of recipe gets, yielding six crisp, chewy tender pretzels.
The use of a poolish—a pre-fermented mixture of flour, water, and yeast—along with minimal kneading creates a flavorful dough that is easy to roll out into long ropes.
Unlike their softer American counterparts, German pretzels usually contain a modest amount of fat that’s just enough to tenderize them, but not so much that the resulting pretzel would be considered soft. Heike said Bavarian pretzels usually don’t contain more than 3% fat. Pretzels in Germany are extremely quick to stale; they are meant to be eaten on your way home from the bakery and aren’t meant to be kept for more than a few hours. For my own formula, I landed on 5% butter.
most professional pretzel makers use to shape the twists, but shaping pretzels on the counter is relatively easy, and the result is identical. Here’s the gist of it: You’ll roll out the divided dough into a log, then into a rope that’s eventually 24-inches long before shaping it into an upside down U and twisting the arms around themselves twice.
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