Bavarian Pretzel Knots Recipe | Yummly

Bavarian Pretzel Knots

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  • 3/4 cup warm water (110 - 115°F)
  • 1/2 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 1/8 teaspoons active dry yeast (1/2 packet)
  • 2 1/4 cups all purpose flour
  • 2 tablespoons unsalted butter (melted)
  • 10 cups water
  • 2/3 cup baking soda
  • 28 grams egg yolk (beaten)
  • 1 tablespoon water
  • 1 tablespoon sea salt
  • 1 1/2 cups American pale wheat beer (or German-style lager)
  • 2 cups shredded gouda cheese
  • 1 cup shredded cheddar cheese
  • 3 tablespoons corn starch
  • 2 tablespoons heavy cream
  • 2 tablespoons dijon (or German-style mustard)
  • 1 tablespoon whole grain mustard
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    1. Combine ¾ cup warm water, sugar and kosher salt in bowl of KitchenAid® Artisan Mini Stand Mixer then sprinkle with yeast. Let stand 5 minutes or until mixture begins to foam.Add flour and butter. Attach bowl and Dough Hook to mixer.Turn to Speed 2 and mix until well combined. Turn to Speed 4 and knead 4 to 5 minutes or until dough is smooth and pulls away from side of bowl; remove dough from bowl. Clean mixer bowl then coat it well with vegetable oil. Return dough to bowl, cover with plastic wrap and let rise in a warm place about 1 hour or until doubled in size.
    2. Preheat convection oven to 400°F(or 425°F for standard oven). Line baking sheet with parchment paper and lightly brush with vegetable oil.
    3. Bring 10 cups water and baking soda to a boil in 8-quart saucepan or roasting pan.
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