A holiday story of jealousy, snacks, and mild chemical risk.

Friends, the holidays are practically HERE. The neighbors have fully committed — the giant inflatable Santa is waving ominously at passing cars, someone down the street has already synchronized their lights to the Trans-Siberian Orchestra, and the whole neighborhood smells faintly like cinnamon brooms and impending burnout.

And the Denver Christkindl Market? Oh, it’s happening. And this year, it’s being hosted right on Ivy and her brother’s college campus (Auraria Campus). I am thrilled for them… and also wildly jealous in that supportive-parent-who-also-wants-steaming-hot-snacks kind of way.

Because listen. After any class —calculus, accounting, FAA ground school, underwater basket weaving, whatever kids take these days — they can just stroll over and grab warm candied almonds, fresh fudge, or a Bavarian soft pretzel the size of their torso. Meanwhile, I’m over here still trying to remember where I stored the extension cords from last year.

Now, candied almonds and fudge will have their moment (trust me, I’ve already plotted the pan sizes), but today? Today I needed pretzels. Real pretzels. Chewy, dark, shiny, deeply bronzed Bavarian pretzels. The kind that makes you feel like you should be holding a stein and singing with strangers.

And in the spirit of authenticity — and mild recklessness — I decided to go full German grandma and use a lye dip. Yes, lye. The real stuff. The caustic “don’t put this near your eyeballs or any part of your body you’re fond of” stuff.

Before you panic on my behalf:

I did my research, wore the gloves, donned the glasses, and did not swallow it.

(If you attempt this: look it up, gear up, don’t do anything wild. YouTube is your friend. Your tap water is your friend. Your bare hands are NOT your friend.)

But you guys… it was SO worth it. Those pretzels came out glossy, chewy, golden, and more beautiful than the inflatable Santa riding the inflatable polar bear next door. And the beer cheese soup that I used as a dip…swoon city. I’ll be sharing that recipe with you next.

Will I still be buying a pretzel bigger than my head when we go to the Christkindl Market?

Absolutely. You can’t stop me. I will also be inspecting this year’s commemorative mug like it’s a limited-edition artifact. (Don’t worry — I’ll take photos for you.)

In the meantime — feed your festive little self with a warm soft pretzel. And if the lye scares you? Totally fine. Swap in a baking soda dip. I won’t judge. But I might still whisper “lye is better” under my breath like a pretzel-obsessed gremlin.

Alright. Let’s bake.

Sourdough Bavarian Pretzels (Lye or Baking Soda Dip)

Ingredients

Pretzel Dough

1 cup (240 g) active sourdough starter (100% hydration)
1 cup (240 g) warm water
3 tbsp (40 g) unsalted butter, melted
1 tbsp brown sugar
1 tbsp coarse sea salt
3 ½–4 cups (420–480 g) bread flour
2 tsp instant yeast (yes, even with the starter — it helps with that tight pretzel crumb!)

Lye Dip (Authentic Option — Handle Carefully!)

1 liter of cool water
20 g food-grade lye pellets

(Wear gloves, wear glasses, add lye to water — not the other way around.)

Baking Soda Dip (Friendly Option)

8 cups water
½ cup baking soda

Topping

Coarse pretzel salt
4 tbsp melted butter (optional but… why would you skip it?)

Instructions

1. Make the Dough

In the bowl of your mixer (or a big bowl if you’re feeling swole), combine:

starter, warm water, melted butter, brown sugar, salt, and yeast.

Add 3 ½ cups of the flour and mix until a dough begins to form.

Knead 5–7 minutes until smooth and elastic.

Add more flour only if the dough is sticky-sticky, not tacky.

Cover and let rise 1–2 hours until puffy but not necessarily doubled. Sourdough is a free-spirited creature.

2. Shape the Pretzels

Divide the dough into 8–10 pieces.

Roll each into a long rope — about 20–24 inches.

Make a U-shape → twist the ends twice → flip the twist down.

Pretzel shape achieved!

Feel free to retrace your steps repeatedly until satisfied or until your family wanders in asking if you’re okay.

Let the shaped pretzels rest on parchment while you prepare your dip.

3. Prepare Your Dip

If using lye:

Put on gloves and glasses.

Add lye to cold water (never the opposite). Stir with a stainless or silicone utensil.

It will go from “hmm” to “chemistry class flashback” extremely fast.

If using baking soda:

Bring water + baking soda to a simmer.

This method is safe and lovely and will not make you feel like you’re committing alchemy.

4. Dip the Pretzels

One at a time, lower the pretzels into the lye or baking soda solution for 10–15 seconds.

Remove with a slotted spatula and place back on parchment.

They’re slippery little suckers — be gentle.

5. Bake

Sprinkle liberally with pretzel salt.

Bake at 450°F (230°C) for 12–15 minutes or until deep golden brown and shiny like they belong at Oktoberfest.

Immediately brush with melted butter if you want them soft and luxurious.

(You want them soft and luxurious.)

Serve Warm & Feel Very Accomplished

You did it! You made real Bavarian-style sourdough pretzels.

You battled yeast, dough ropes, potential lye anxiety, and the holiday chaos creeping into your neighborhood — and you still came out victorious and properly salted.

Now go enjoy one… or three.

Tell me how it goes!

Sourdough Bavarian Pretzels

These chewy, golden Sourdough Bavarian Pretzels combine active sourdough starter with a little instant yeast for that classic tight pretzel crumb. Choose the traditional lye bath for a deeply browned, shiny crust or use the easy baking soda option. Either way, don’t forget the pretzel salt—and maybe that melted butter. Yield: 8–10 pretzels Prep Time: 30 minutes Rise Time: 1–2 hours Cook Time: 12–15 minutes Category: Bread Method: Baking

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Ingredients Method Notes

Ingredients

Pretzel Dough
1 cup 240 g active sourdough starter, 100% hydration
1 cup 240 g warm water
3 tablespoons 40 g unsalted butter, melted
1 tablespoon brown sugar
1 tablespoon coarse sea salt
3 1/2 –4 cups 420–480 g bread flour
2 teaspoons instant yeast
For the Lye Bath
1 liter cool water
20 g food-grade lye pellets
OR for the Baking Soda Bath
8 cups water
1/2 cup baking soda
For Topping
Coarse pretzel salt as needed
4 tablespoons melted butter optional

Method

Make the pretzel dough. Add the sourdough starter, warm water, melted butter, brown sugar, salt, and instant yeast to the bowl of a stand mixer fitted with the dough hook. Mix briefly to combine.
Add 3 1/2 cups (420 g) of the bread flour and mix until a dough begins to form. Knead on low to medium-low speed for 5–7 minutes, until the dough is smooth and elastic. Add additional flour a little at a time only if the dough is very sticky. The finished dough can be slightly tacky.
Cover the bowl and allow the dough to rise at room temperature for 1–2 hours, until noticeably puffy. It does not need to double in size. Sourdough is a free-spirited creature. We don’t micromanage her.
Shape the pretzels. Divide the dough into 8–10 equal pieces. Roll each piece into a rope approximately 20–24 inches long.
Form each rope into a U shape. Cross the ends over one another twice, then bring the twisted ends down and press them gently onto the bottom of the U to create the classic pretzel shape.
Place the shaped pretzels on a parchment-lined baking sheet and allow them to rest while you preheat the oven and prepare your chosen dipping solution.
Preheat the oven to 450°F (230°C).
For the lye bath: Wearing protective gloves and eye protection, carefully add the food-grade lye to the cool water—never add water to lye. Stir carefully using a stainless steel or silicone utensil until dissolved. Do not heat the lye solution.
For the baking soda bath: Add 8 cups of water and 1/2 cup baking soda to a large pot and bring to a gentle simmer.
Dip the pretzels. Working one at a time, carefully lower each pretzel into your chosen solution for 10–15 seconds. Remove with a slotted spatula and return it to the parchment-lined baking sheet.
Sprinkle the dipped pretzels generously with coarse pretzel salt.
Bake for 12–15 minutes, or until the pretzels are deeply golden brown.
Remove from the oven and immediately brush with melted butter, if desired. And by if desired, I obviously mean get the butter.

Notes

Lye safety: Use only food-grade sodium hydroxide (lye) intended for food preparation. Wear protective gloves and eye protection while mixing and handling the solution. Always add the lye to the water, never water to the lye. Use a non-reactive container and stainless steel or silicone utensils, and keep the solution away from children and pets. Follow the manufacturer’s handling and disposal instructions.

Choosing your dip: The lye bath gives Bavarian-style pretzels their characteristic deep brown, glossy crust and distinctive pretzel flavor. The baking soda bath is an easier home-kitchen alternative and still makes a very lovely pretzel.

Flour: Start with 420 g of bread flour and add more only as needed. Pretzel dough should be fairly firm but still smooth and workable.

Sourdough + yeast: Yep, we’re using both. The sourdough brings flavor while the instant yeast gives us a more predictable rise and helps create that tight, chewy pretzel texture.