Bavarian Pretzel Recipe

  • It’s football season! One of the ultimate football finger foods at our house these days is the Bavarian pretzel! They can be a bit tricky to make, but we’re breaking it down for you into steps you can follow to make the perfect Bavarian pretzels for your family. Serve these up for your football celebration or all year round. You can make them ahead of time and serve them up with cheese or a warm honey mustard dip. They’re definitely a hit at our house; they go perfectly with beer for the grown-ups, or with apple cider for the kids. This recipe is adapted from AllRecipes.

    Bavarian Pretzel

    What goes better with beer than a salty, chewy Bavarian pretzel? Nothing, obviously!

    Prep Time:
    Cook time:
    Servings: 6


    • flour: 3½ cups
    • sugar: 1 teaspoon
    • active dry yeast: 1 packet or tablespoon
    • butter, softened: 2 tablespoons, plus 1 to 2 tablespoons for topping
    • water: 1⅓ cups
    • coarse salt: for topping
    • water: 4 cups
    • baking soda: 4 tablespoons
    • salt: 1 pinch


    Step 1: In a large mixing bowl combine 1 cup of the flour, sugar, active dry yeast, 2 tablespoons softened butter, and 1⅓ cups water. Mix thoroughly and set aside for 15 minutes in a warm place.

    bavarian pretzel recipe step a

    Step 2: The mixture will get all bubbly while it sits. After 15 minutes slowly add in the other 2½ cups of flour until the dough forms a smooth ball.

    bavarian pretzel recipe step c

    Step 3: Knead the dough for about 6 to 8 minutes until it’s smooth, and add more flour if needed.

    Step 4: Preheat the oven to 400 degrees Fahrenheit.

    Step 5: Place a large pot (I used a skillet since it’s flatter) with the 4 cups of water, baking soda, and a pinch of salt on the stove, and heat it over medium heat to a boil while you’re shaping the pretzels.

    Step 6: Divide the dough into 6 equal pieces.

    Step 7: Roll each piece of dough between your fingers to form a rope about 14 to 16 inches long. Fold the rope over into a bow-pretzel shape. Repeat the process for all 6 pieces.

    Step 8: Drop each pretzel one at a time in the boiling water for about 45 seconds; use a spatula to turn the pretzels after about 20 seconds. Use the spatula to remove the pretzel to a towel or paper towel. Use the towel to blot each pretzel dry.

    Step 9: While the pretzels are still warm, place them on a baking sheet and rub them with a softened stick of butter, and then sprinkle them with coarse salt.

    Step 10: Bake the pretzels at 400 degrees Fahrenheit for about 15 minutes or until the outside of the pretzels start to turn a golden brown. 

    Bavarian Pretzel final 2

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