Bavarian Soft Pretzels with Mustard Dip

A classic Oktoberfest appetizer — warm, chewy and unforgettable.

These traditional German Laugenbrezeln (lye pretzels) are soft inside, golden outside, and iconic in any Bavarian feast. Perfect as a snack or starter, they’re often served with spicy mustard dip or a creamy Obatzda cheese spread. We simplify the method so you can get authentic results without fear.

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⏱️ Recipe Overview

• Servings: 6 pretzels

• Prep Time: 20 min

• Rest Time: 1 hour

• Cook Time: 15 min

• Total Time: ~1h 35 min

• Difficulty: Medium

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🛒 Ingredients

For the dough:

• 3 ½ cups all-purpose flour

• 1 packet (7g) instant yeast

• 1 tsp salt

• 1 tbsp brown sugar

• 1 cup warm water

• 2 tbsp melted butter

For the baking soda bath:

• 4 cups water

• ¼ cup baking soda

Topping:

• Coarse sea salt (for sprinkling)

For the dip:

• 3 tbsp whole grain mustard

• 2 tbsp sour cream or Greek yogurt

• 1 tsp honey

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👨‍🍳 Instructions

1. Make the dough:
   Mix flour, yeast, sugar, and salt. Add warm water and melted butter. Knead until smooth (8–10 minutes). Let rise covered for 1 hour.

2. Shape the pretzels:
   Divide dough into 6 pieces. Roll into ropes and twist into classic pretzel shape.

3. Prepare baking soda bath:
   Boil water and dissolve baking soda. Dip each pretzel for 30 seconds, then place on baking tray.

4. Bake:
   Sprinkle with coarse salt. Bake at 220°C (425°F) for 12–15 minutes, until golden brown.

5. Make the dip:
   Mix mustard, sour cream, and honey. Chill until serving.

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🎯 Gourmet Tip

Serve the pretzels warm. For the authentic beer garden feel, add Obatzda cheese spread or pair with a cold German lager 🍺.