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Evelyn's German Pretzel Recipe

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“This is an authentic German pretzel recipe for my neighbor who is from Germany. Weigh (on a scale) the flour, butter, and salt. Use a cold lye bath -- 50 g food grade lye and 1250 ml water (can be saved and reused) or boiling baking soda bath (2 tablespoons Baking Soda and 1 litre water, bring to boil) before baking. Prep time includes rise time. AWSOME!!!!”
2hrs 15mins
12 pretzels

Ingredients Nutrition


  1. Mix dry ingredients together. Add liquid ingredients and mix on medium speed in Kitchen Aid Mixer until a ball forms.
  2. Let dough rise until double in size -- about one hour.
  3. Form into pretzel shapes, sticks or rolls.
  4. To shape pretzels, roll dough (about 2 ounces) into an 18 inch rope (leave the middle a little fatter than the ends), form into a circle with about a 2 inch tail on each end, twist the cross over twice, fold in half, and press the end of the tails into the circle.
  5. Refrigerate pretzels for about 10 minutes, let rolls or sticks rise for 10-15 minutes.
  6. Dip in Lye bath for 10 seconds or boiling baking soda mixture for 30 seconds. Place on parchment lined cookie sheets. Slit with a sharp knife or razor blade. Sprinkle with pretzel salt.
  7. Bake at 400 for 10-15 minutes.

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