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Bavarian Soft Pretzels, Pretzel Dogs, and Pretzel Buns
Foods With Flavor
I will show you how to make and easy 24 hour Bavarian Soft Pretzel dough you can use for pretzel dogs, and pretzel buns, as well as traditional pretzels.
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Prep Time
1
hour
hr
Cook Time
18
minutes
mins
24 hour ferment in refrigerator
1
day
d
Total Time
1
day
d
1
hour
hr
18
minutes
mins
Course
Appetizer
Cuisine
American
Servings
1
batch
Calories
Equipment
1 mixing bowl
1 scale
1 pot for boiling. I use 4 quart
1 sheet parchment paper
1 large sheet aluminum foil
1 baking tray
Ingredients
Pretzel Dough
200
grams
all-purpose flour
200
grams
bread flour
you could use all all-purpose flour
240
grams
warm water
7
grams
active dry yeast or 1 packet of yeast
2
tsp
unsalted butter
1
tsp
salt
2
tsp
barley malt
2
tsp
brown sugar
Baking Soda Bath
1/3
cup
baked baking soda
or regular baking soda
6
cups
water
Instructions
PRETZEL DOUGH FOR OVERNIGHT FERMENT
add yeast to warm water for 5-10 minutes
240 grams warm water,
7 grams active dry yeast or 1 packet of yeast
add flours and salt to mixing bowl
200 grams all-purpose flour,
200 grams bread flour,
1 tsp salt
add butter, sugar and malt to water and yeast
2 tsp unsalted butter,
2 tsp barley malt,
2 tsp brown sugar
mix and then knead about 5 minutes
place in greased bowl and cover. Let rise for 2 hours at room temperature
place in refrigerator overnight
pull out of refrigerator 4-6 hours before use to allow to come to room temp.
form into pretzels, buns or pretzel dogs. 160g for pretzels, 75-80 grams for pretzel dogs, 100 grams for buns.
Cover and let proof for 30 minutes
preheat oven to 425 degrees
bring baking soda and water to simmer
1/3 cup baked baking soda,
6 cups water
add pretzels to simmering water for 30 seconds
place on grease parchment paper and add course salt if desired
bake at 425 degrees for 18 minutes or more for darker color
remove and enjoy. I would place them on a cooling rack.
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