Recipe: Soft Pretzels (Uwe Rudnick)

Addison octoberfest

The pretzels at Addison’s Oktoberfest can be found this weekend, and can be accompanied by copious amounts of German beer. (Rich Vana)

As Uwe Rudnick, the food and beverage director at Addison’s Hotel Intercontinental, picks up a soft, warm pretzel from the basket he has made just hours before, he tears off a pillowy piece and makes an observation.

“These aren’t those same pretzels you find all over the place,” he says with a twinge of a German accent. “These are the real thing – these are what you’ll find in Munich.”

What you’ll find in Munich during the next two weeks is Oktoberfest, a massive annual celebration that involves all five major Bavarian brewers and a cornucopia of classic Bavarian food – amongst which we find the pretzel. If you find yourself unable to travel to Germany, however, Addison’s annual Oktoberfest Celebration, starting Thursday and running through Sunday, makes for a fitting substitute as the second-largest fest in the world behind Munich. Plus, you’ll find these pretzels there, too.

Rudnick’s recipe is simple, hearty, and delicious – the perfect accompaniment for copious amounts of German beer, or even just a Coke. Whatever the beverage accompanying it might be, a soft, warm pretzel always does the trick.

Soft Pretzels (Uwe Rudnick)

Addison octoberfest

By Entrée Dallas Published: September 19, 2012

  • Yield: 6 large, 12 small Servings

Chef Uwe Rudnick's recipe is simple, hearty, and delicious - the perfect accompaniment for copious amounts of German beer, or even just a Coke.



  1. Add Baking Soda to 1 Cup Warm Water and set aside. Add Yeast to 1 Cup Lukewarm water and let sit for 5 minutes to prove active.
  2. Mix water/yeast, brown sugar and salt in a food processor, or a large mixing bowl. Add flour and mix until dough is smooth. Add more flour if sticky. (If possible let the dough sit overnight in a bowl or plastic container in the refrigerator).
  3. Divide the dough into 6 or 12 pieces. Roll each piece into a rope, very thin, a little bigger than a pencil. Shape into an upside down U shape on you table. Bring the ends together and twist them, leaving a little dough after the twist. Flatten the ends and bring to the top of the pretzel and press in the dough to secure making it look like a pretzel. Place on a greased cookie sheet.
  4. Let the pretzels raised for a 45 minutes or till about double in size. Dip in the water-soda solution. Brush with beaten egg and water solution. Sprinkle with coarse salt, sesame seeds, and/or Parmesan cheese, or cinnamon sugar
  5. Bake in preheated oven 450 degrees F (225 degrees C) for 12 to 15 minutes or until well browned. Brush with melted butter and eat!

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