Bavarian Pretzels {Authentic German Pretzel Recipe} (2024)

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These Bavarian pretzels are a very popular snack in Germany and perfect for your next Oktoberfest party! They taste delicious dipped incheese sauce and are easy to make at home with simple ingredients. This authentic German Pretzel Recipe makes enough for a crowd as an appetizer.

Pretzels are probably one of the most famous German baked goods! Making them at home is much easier than it seems if you follow my tips and tricks. They make a great snack with a layer of butter but also taste great the American-way dipped incheese sauce or mustard!

German soft pretzels, called Brezeln or Brezen in Germany, are soft inside with a bread-like chewy texture and have a deep brown outside that comes from bathing in a lye or baking soda solution before baking. Bakeries use lye but using it at home can be dangerous because it burns skin and eyes so baking soda is a much safer way to achieve nearly the same results without the risk.

How to make German Pretzels

Homemade pretzels are so easy to make from scratch and taste like from your favorite German bakery. The dough is a simple yeast dough, that is shaped into pretzels, dipped into lye or baking soda, sprinkled with salt and baked to a golden brown.

How do you twist a pretzel

German pretzels are shaped a little bit different than American soft pretzels. The middle part is thicker and the ends thin out so that you have a really defined pretzel shape with three holes that doesn’t bake up into a big shapeless bun.

Start with a piece of dough and use your hands to roll it into a 16-inch long rope. The middle part should bulge to a diameter of about 1.2 inches (3 cm) and the ends should be thinned out to about 0.3 inches (0.75 cm) to get the perfect pretzel shape.

Next step is to bring the ends together to form a circle and then twist them.

Twist them again.

And then fold them over and secure the ends on the bottom curve. Just press them into the dough. Transfer the shaped pretzels to a sheet of parchment paper and readjust the shape so they look like in the photo below.

Let them rise for about 30 minutes in a warm place but don’t cover them! You want the surface of the dough to dry out to get the perfect texture and prevent it from soaking up the baking soda (or lye) wash. When the pretzelshave risen place them next to an opened window or outside for a few minutes so the surface dries out even more because of the breeze. You can also use a fan to achieve the same result.

Now comes the step which gives the pretzels their famous brown look. Bakeries use a lye solution for this but working with lye is a bit dangerous. You would need gloves, protective goggles, and try not to get the powder anywhere. Because of that I much prefer to use baking soda.

It doesn’t work as effectively as lye and the pretzels will be a bit paler and not as shiny but in my opinion, they taste close enough to the original without the added risk. Following all the steps in my recipe will get you the same special texture authentic Bavarian pretzels have. That is also why my recipe uses part milk, part water. The milk helps to develop a browner surface.

After dipping the pretzels into the water bath put them back on the parchment paper and sprinkle them with salt. I have to admit I hate salt on my pretzels so I only use it very sparingly or not at all.

Before they go into the oven slash each pretzel with a sharp knife in the chunky middle part. This gives them the real-deal bavarian pretzel look!

Best ways to eat pretzels

In Germany, pretzels are often eaten as a quick snack. You can get them at every bakery and even at many service stations. Germans also love to eat their pretzels cut in half with a thick layer of butter and chopped chives on top. You have to try this combination!

Pretzels are also served with a Weißwurstfrühstück. That’s a special breakfast that’s popular in Bavaria but especially in Munich. It consists of a kind of white sausage that is served with pretzels and sweet coarse mustard. Sounds a little bit gross but tastes so delicious!

Looking for more German Recipes?

German Cucumber Salad Recipe
Bavarian Beer Cheese Spread (Obatzda)– Tastes especially great with pretzels!
Easy German Spaetzle Recipe
Authentic German Potato Salad
German Apple Cake (Versunkener Apfelkuchen)
Kaiserschmarrn

Tools used for making this Pretzel recipe:

Malt Extract:Malt extract adds sweetness and flavor. If you don’t have any on hand you can also use brown sugar to achieve a similar taste.
Lye:This food-grade lye (Sodium Hydroxide) is traditionally used to make pretzels, but you have to be very careful when using it because it is dangerous (you can also use it as a drain cleaner). I prefer using baking soda even so the result is not as great (not as deeply colored) but the pretzels taste like the real deal without the danger.

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4.74 from 23 votes

Bavarian Pretzels Recipe

By: Julia Foerster

Prep Time: 2 hours hours

Cook Time: 20 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 8

Ingredients

For the pretzels:

▢ 3/4 cup milk, lukewarm
▢ 1/2 cup water, lukewarm
▢ 1 1/2 tsp brown sugar, or malt extract
▢ 2 1/2 tsp instant yeast, or active dry yeast
▢ 3 Tbsp unsalted butter, melted
▢ 4 cups all-purpose flour
▢ 2 tsp table salt

For the bath:

▢ 4 cups water
▢ 3 Tbsp baking soda

Topping:

▢ 2 Tbsp coarse salt

Cups - Metric

Instructions

In the bowl of a stand mixer fitted with the dough hook attachment combine lukewarm milk, water, and brown sugar. Stir together with a fork then sprinkle instant (or active dry) yeast on top. Give it a swirl with the fork and let sit for about 5 minutes until foamy.
In the meantime melt the butter over low heat, then let cool for a few minutes.
Add flour, melted butter, and salt to the bowl with the yeast and knead for 5 minutes until the dough is smooth and elastic. Cover bowl with plastic wrap put it in a warm place and let the dough rise until doubled (about 1 hour).
Punch down the dough and divide it into 8 equally sized pieces. Roll each piece into a 16-inch (40cm) long rope, the middle part (about 2 inches or 5 cm) should be bulged to a diameter of about 1.2 inches and the ends should be thinned out to about 0.3 inches (0.75 cm).
Bring the ends together so the dough forms a circle. Twist the ends together twice then fold them down onto the bottom curve. Press ends into the dough and shape into a perfect pretzel shape.
Let the pretzels rise uncovered for 30 minutes in a warm place.
In the meantime preheat the oven to 390°F (200°C) with a baking sheet inside in the lower third.
Once the pretzels have risen, put them next to an opened window so the surface dries out and the pretzels develop a skin. This step is important for the texture.
Bring 4 cups water in a medium pot to a boil then add the baking soda. With a slotted spoon dip the pretzels one at a time carefully into the simmering water.
Take them out after about 5 seconds and place on a sheet of parchment paper.
Sprinkle with a little bit of salt and cut the dough with a sharp knife about 0.2 inches deep in the thick middle part at the top-back.
Transfer the parchment paper with the pretzels onto the hot baking sheet in the oven and bake for 18-20 minutes until nicely browned. You want them to be really brown and not golden.
Remove pretzels from the oven and let cool on a wire rack. If you want them to be shiny brush them with a little bit of melted butter.

Notes

Recipe updated 05/19/2020 (Amount of milk increased after reader feedback)

Nutrition

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Categorized as:
, German Recipes

About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

FAQs

What is the difference between German and Bavarian pretzels? ›

The major difference between pretzels in different regions is their thickness. For example, the Swabian pretzels have thin “arms” and a fat “belly." They are quite rich in fat content. Whereas, in the Bavarian region the “arms” are thick and they have thin “bellies” to avoid the extra fat.

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What is the secret ingredient which makes a pretzel taste like a pretzel? ›

Lye. The dough is simple; take a basic yeast-risen dough that can be readied in an afternoon. But the trick to great pretzels is dipping the pretzels in a liquid wash before baking — and not just any wash, but a combination of water and lye. That's what gives pretzels their terrific color, texture and flavor.

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What are the ingredients in Deutsche Kuche Bavarian soft pretzels? ›

Wheat flour, water, salt, yeast, palm fat, malted wheat flour, dextrose, emulsifiers (mono- and diglycerides of fatty acids, soy lecithin), guar gum, acetic acid.

What are the ingredients in Brauhaus Bavarian pretzels? ›

ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, MALTED BARLEY FLOUR, CANOLA OIL, WHITE RYE FLOUR, YEAST, SALT, BARLEY MALT (WHEAT FLOUR, DEXTROSE, MALTED BARLEY), DOUGH CONDITIONER (CALCIUM SULFATE, WHEAT STARCH, WHEAT FLOUR ENZYMES, ...

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What is the best flour for pretzels? ›

Bread flour provides more structure

Gluten helps provide structure, allowing a baked good to have more body and sturdiness. As a result, bread flour will make it easier for a pretzel to hold its shape. This can be an advantage to beginner bakers, especially since the shape of a pretzel is so important.

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What is a German pretzel called? ›

This ultimately led to the proper German name, "Brezel" (singular) or “Brezeln” (plural). Depending on the dialect, pretzels are called Brezel (High German), Brezn (in Bavaria and Austria), Bretzel (in Switzerland) or one of many similar names, based on the region.

What kind of mustard is good for soft pretzels? ›

Dijon mustard or a spicy brown mustard are the typical go-tos, as they add an extra kick to your pretzel snack. However, you can also get the best of both worlds by choosing a cheesy mustard dip. All you need is spicy brown mustard, a cheese spread, and Worcestershire sauce.

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Is there a difference between Bavarian and German? ›

Bavarian differs sufficiently from Standard German to make it difficult for native speakers to adopt standard pronunciation. Educated Bavarians and Austrians can almost always read, write and understand Standard German, but they may have very little opportunity to speak it, especially in rural areas.

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What is the difference between Standard German and Bavarian? ›

As you can see, the Bavarian alphabet includes additional vowel sounds that you don't hear in standard German. These extra vowels give the Bavarian dialect the signature sound that differentiates it from standard German pronunciation.

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Are Bavarian pretzels unhealthy? ›

Pretzels don't have many downsides as an occasional snack. Soft pretzels and flavored pretzels are usually higher in calories, salt, sugar, and fat than hard pretzels, so you may want to limit your intake of those varieties.