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Papa Drexler's Bavarian Pretzels

Tim Drexler

"Fun to make, traditional pretzels are great with a nice mug of beer!"
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35 m servings 304 cals
Original recipe yields 6 servings (6 big pretzels)


  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 49.2g
  • 16%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 2801 mg
  • 112%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
  2. Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.
  3. Preheat the oven to 450 degrees F (220 degrees C). Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt.
  4. Bake in the preheated oven until golden brown, 8 to 10 minutes.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Read all reviews 176
  1. 218 Ratings

Most helpful positive review

Out of the oven, the first bite gives a crisp crunch and wonderful pretzel flavor with the softest dough in the middle. Absolutely delightful! Once the boys heard the crunch, it was all hands on...

Most helpful critical review

I was super excited about making these because it sounded so simple with great reviews - but ended up disappointed. Fairly easy to make, I used parchment paper on my baking sheet to prevent sti...

Most helpful
Most positive
Least positive

Out of the oven, the first bite gives a crisp crunch and wonderful pretzel flavor with the softest dough in the middle. Absolutely delightful! Once the boys heard the crunch, it was all hands on...

Awesome! You probably saved me from going to jail!!! Having grown up in Bavaria, I miss pretzels terribly and always play with the idea of trying to break the law and smuggle them back with me t...

This was a good basic recipe and made a delicious pretzel. The only complaints that i had with this recipe were one; the directions were somewhat lacking and two The dough is much better when y...

Great recipe!! I used my kitchenaid for about 3/4 of the kneading and the rest was done by hand - they turned out fabulous - soft in the middle and chewy on the outside. We also made about 20 l...

The pretels were really good - I made them for an Oktoberfest party and got a lot of compliments. I had to add a lot of extra flour to the dough - it was too sticky to work with after adding ju...

These were insanely good!!! I portioned the dough into 8 pretzels, and they were still a good size. They were gone a few hours after I made husband ate 4 in less than 10 minutes. I'm s...

Oh my goodness! These were delish! I almost made the "Mall pretzles" but i'm really glad I stuck to this recipe. Nobody in the house gave it lower than a 9 on a scale from 1 to 10. The only thin...

This recipe is fabulous! We love soft pretzels at our house and these were a huge hit! We tried half of the batch with mustard and the other half with cinnamon & sugar! Either way they were a...

SUPER Awesome and easy (i'm eating one as I type). It took in total about 50 minutes for me to make and I did add quite a bit more flour during the kneading process (I used my mixer w hook for k...