Bavarian Soft Pretzels (Poolish Method)

Deep-brown, glossy soft pretzels made with a preferment for better flavor and chew. Finished with a baked–baking-soda dip for a true pretzel crust without lye.

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Make the Poolish (Day Before or Same Day)

Whisk together:

• ½ cup + 1 Tbsp high-protein all-purpose flour (or bread flour)

• ¼ tsp instant yeast

Mix in:

• ⅓ cup room-temperature water

Cover tightly and let sit at warm room temperature until bubbly and expanded by about half, 3–4 hours. Refrigerate 8–24 hours.

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Make the Dough

Stir into poolish:

• ⅓ cup + 2 tsp warm water (about 90°F)

• 1 Tbsp unsalted butter, melted and slightly cooled

Whisk together:

• 1¾ cups high-protein all-purpose flour (or bread flour)

• 1 heaping tsp Diamond Crystal kosher salt (use ½ tsp if table salt)

Mix & rest:
Add flour mixture to poolish. Knead by hand just until shaggy. Cover and rest 30 minutes.

Brief knead:
With slightly damp hands, knead 15–30 seconds until uniform. Cover and let rise until puffy and expanded by about half, 60–90 minutes.

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Shape the Pretzels

Prep pan:
Line a rimmed baking sheet with parchment or a silicone mat; lightly spray.

Divide & pre-shape:
Divide dough into 6 pieces (about 3 oz each). Roll each into a short log, sealing the seam but leaving ends open. Cover and rest.

Roll ropes:
On an unfloured counter, roll each log into a 24-inch rope, tapering the last 6 inches at each end. Let rest briefly if dough springs back.

Form pretzels:
Shape into a U, cross ends twice, fold back over the curve, adjust to form three even openings, and seal tips. Transfer to pan.

Cover loosely and refrigerate at least 2 hours or up to 24 hours.

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Baked Baking Soda Dip & Bake

Bake the baking soda (do ahead):

• Spread ½ cup baking soda on a parchment-lined baking sheet

• Bake at 300–350°F for 1 hour

• Cool completely and store airtight

Heat oven:
400°F.

Prepare dip:

• 8 cups water

• ¼ cup baked baking soda

Bring water to a gentle boil, add baked baking soda, and reduce to a simmer.

Dip:
Submerge each pretzel bottom-side up 30–40 seconds. Drain well and return to baking sheet face up.

Top & bake:
Sprinkle with pretzel salt. Bake 12–14 minutes until deep brown.

Finish:
Mist lightly with water and return to oven 30 seconds for shine. Cool 5 minutes before serving.

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Notes

• High-protein flour matters. King Arthur AP works; standard grocery AP usually doesn’t.

• Baking the baking soda increases alkalinity and is critical for proper color and flavor.

• Pretzel salt is ideal, but coarse kosher salt works.