Oktoberfest Dish: Rye Flour Soft Pretzels
Print
🥨 Oktoberfest Dish: Rye Flour Soft Pretzels
Description
No Oktoberfest spread is complete without a basket of warm, soft pretzels. This version uses nutty rye flour alongside traditional wheat flour for a rustic, earthy flavor that pairs beautifully with mustard, cheese dip, or your favorite German beer.
Ingredients
Scale
(Makes 8 Pretzels)
For the Dough:
- 1 ¼ cups warm water (110°F)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tbsp brown sugar
- 2 tbsp unsalted butter, melted
- 1 ½ tsp salt
- 1 ½ cups rye flour
- 2 cups all-purpose flour (plus extra for kneading)
For the Baking Soda Bath:
- 10 cups water
- ⅔ cup baking soda
For Topping:
- 1 egg yolk + 1 tbsp water (egg wash)
- Coarse pretzel salt or flaky sea salt
Instructions
- Activate the Yeast
- In a large mixing bowl, combine warm water, yeast, and brown sugar. Let sit for 5 minutes until foamy.
- Make the Dough
- Stir in melted butter, salt, rye flour, and all-purpose flour. Mix until a shaggy dough forms.
- Turn out onto a floured surface and knead for 6–8 minutes, until smooth and elastic. (Add more flour if sticky.)
- First Rise
- Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled—about 1 hour.
- Shape the Pretzels
- Preheat oven to 450°F (230°C). Line two baking sheets with parchment.
- Punch down the dough and divide into 8 equal pieces. Roll each into a 20-inch rope, then twist into the classic pretzel shape.
- Baking Soda Bath
- In a large pot, bring water and baking soda to a boil. Carefully lower each pretzel into the bath for 30 seconds, then remove with a slotted spatula and place on the prepared baking sheet.
- Bake
- Brush each pretzel with egg wash and sprinkle generously with coarse salt.
- Bake for 12–15 minutes, until deep golden brown.
- Cool & Serve
- Let cool slightly before serving warm with mustard, beer cheese, or alongside bratwurst.
Notes
Tips & Variations
- Cheesy Twist: Sprinkle shredded cheddar or Swiss on top before baking.
- Seeded Version: Use caraway seeds with the salt for a true rye bread flavor.
- Sweet Option: Skip the salt, brush with butter after baking, and toss in cinnamon sugar.