---
title: Brezel (Bavarian Soft Pretzel)
servings: 8
prep time: 30 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/bayerische-brezel
---

Gather @all-purpose flour{500%g} and @active dry yeast{7%g}.

Dissolve the yeast in 300ml warm water; mix into the flour, fine @salt{10%g} and melted @butter{30%g} to a soft dough, then knead until smooth and elastic. ~{8%minutes}

Cover and let rise until doubled. ~{90%minutes}

Divide into 8 pieces; roll each into a long rope and twist into the classic pretzel knot, pressing the ends onto the belly.

Let the shaped pretzels rest uncovered while you bring a wide pot of water with the @baking soda{100%g} to a simmer. ~{15%minutes}

Dip each pretzel in the simmering soda bath for 20–30 seconds per side, then drain and set on a lined baking sheet.

Slash the thick belly of each pretzel with a sharp blade and scatter with @coarse salt{2%tbsp}.

Bake at 220°C until deeply mahogany. ~{13%minutes}