We’re going to use the classic “two-ingredient dough” that you’ve seen from some of my other recipes like Protein Bagels, Bagel Bombs, and more.īy combining self-rising flour (which is just a combination of flour, baking powder, and salt) with Greek yogurt, you’ll be able to instantly make dough without messing with yeast. This Bavarian Pretzel recipe does not use any yeast at all. How does that stack up against other pretzels?Īs you can see, this Bavarian Pretzel is on-par with other Bavarian Pretzels you might find in terms of calories, but with double the protein! The entire Bavarian Pretzel contains 600 calories and 30g of protein, so you’ll have 300 calories and 15g of protein for half of the Bavarian Pretzel. This recipe makes one very large pretzel, and splitting it as an appetizer and only eating half is plenty filling! The Greek yogurt adds protein to the mix, but it also adds some additional calories as well. We’re using “two-ingredient dough,” which uses Greek yogurt and flour, to make these pretzels without yeast. I’ll be honest with you: these pretzels are not necessarily healthier than traditional pretzels. Check out my Pizza Dough Soft Pretzels to see them made in the oven! For that recipe, I baked the pretzels on a parchment paper lined baking sheet at 450 degrees F to 10-15 minutes. Since the “skin” of the Bavarian Pretzel is not going to be as distinct without the lye, we’re also going to bake this pretzel up in the air fryer! By using the air fryer, we’ll be able to achieve the perfect Bavarian Pretzel texture.īut don’t worry, you can bake these in the oven on a baking sheet if you do not have an air fryer. While the exterior of the pretzel will not become as golden brown as it does when you use lye, dipping the pretzel dough in a mixture of baking soda & water helps to give these pretzels their slightly golden color and signature flavor. Instead of a lye solution, we’re going to use a baking soda bath to achieve a similar result. Lye is a chemical compound that is very dangerous to work with due to very high acidity, so we’re going to avoid it. Traditionally, soft pretzels are made with lye to get that dark exterior and soft, chewy interior. How do you achieve a true soft pretzel texture? Other than the unique shape, there isn’t too much difference between a Bavarian soft pretzel and a classic soft pretzel that you may be used to (other than the fact that one is an authentic German pretzel, of course). So, that’s exactly what we are going to mimic here!
Their signature shape has the bottom of the pretzel nice and thick to achieve a soft & delicate center, with the rest of the German pretzel being thinner and slightly crispier. If you make one recipe from my blog, let these Air Fryer Pretzels be it.īavarian soft pretzels are yeast-risen German soft pretzels that are dark and slightly crispy on the outside with a soft & chewy interior. This recipe couldn’t be any easier with absolutely NO YEAST required!
If you’re in the mood for a soft, buttery pretzel, look no further than this Easy Bavarian Pretzel Recipe.
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