Easy Bavarian-Style Soft Pretzels

Soft, chewy pretzels are a frequent sight in German biergartens and the perfect salty companion to beer and (yum!) beer cheese. Up your Oktoberfest game this year and bake up a batch of these chewy munchables that are perfect for dipping. Learn how to make this fun, easy dish in just a few steps using readymade dough.

August 24, 2021

Photo by: Heather Baird SprinkleBakes.com

Heather Baird SprinkleBakes.com

Oktoberfest is the time of year to raise a pint and chow down on chewy soft pretzels. Crisp on the outside and soft in the middle, these puffed pretzels are quick to make using canned pizza dough. Look for it in the refrigerated section in the grocery store with the canned biscuits.

Ingredients

  • 4 (13.8 oz.) cans refrigerated thin crust pizza dough (tested with Pillsbury)
  • 2/3 cup baking soda
  • 1 egg, beaten
  • coarse salt, as desired
  • hot sweet mustard and/or beer cheese, for serving

Yield: 8 large pretzels

Instructions

Heat oven to 450°F. Line a large baking sheet with parchment paper.

Unwrap and turn out 1 roll of pizza dough (Image 1). Leaving the dough rolled, pick it up at each end and stretch slightly; cut in half (Image 2). Squeeze one piece of dough from its center with your hands and repeat, travelling outward to the ends of the rope until the dough is flattened. Roll the dough into a long rope, stretching carefully to about 24 inches. Repeat with the second piece of dough.

Form one piece of dough into a U shape. Lift both ends, twist them around each other once (Image 1), then bring ends back and press them firmly on either side of the dough at about 4 o'clock and 8 o'clock (Image 2). Then gently spread out the top loops of the pretzel. Repeat the process with the other cans of dough until you have formed eight large pretzels.

Add baking soda to a large pot of boiling water. Carefully transfer a pretzel to a large spatula and lower it into the water. Boil for 5-7 seconds total, or until slightly puffed. Remove to a wire rack to drain. Repeat with remaining pretzels.

Photo by: Heather Baird SprinkleBakes.com

Heather Baird SprinkleBakes.com

Transfer pretzels to a parchment-lined baking sheet, brush with egg (Image 1), and sprinkle with salt (Image 2). Bake for 10-12 minutes or until deep golden brown (Image 3).

Serve pretzels warm with mustard or beer cheese on the side (Image 1). If you're hosting an Oktoberfest party, make these chewy snacks part of the spread (Image 2).

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