These authentic German pretzels, known as "Brezel" in German, feature a deep mahogany crust, chewy texture, and signature pretzel flavor that comes from a traditional lye bath. While we'll use a safer baking soda solution, the results are still deliciously authentic.

German Pretzels


History and Tradition

German pretzels originated in medieval European monasteries, where monks would twist dough into a shape resembling arms crossed in prayer. The distinctive brown crust and unique texture come from briefly dipping the shaped dough in an alkaline solution before baking, a technique that has been used for centuries.

Time and Yield

  • Prep Time: 2 hours (including rising)
  • Cook Time: 20-25 minutes
  • Total Time: About 3 hours
  • Yield: 8 large pretzels

Ingredients

For the Dough:

  • 4 cups (500g) bread flour
  • 1 tablespoon (9g) active dry yeast
  • 1 tablespoon (15g) brown sugar
  • 2 teaspoons (12g) salt
  • 1½ cups (350ml) warm water
  • 2 tablespoons (30g) softened butter

For the Bath:

  • 4 cups (960ml) water
  • ½ cup (120g) baking soda

For the Topping:

  • Coarse sea salt or pretzel salt
  • 1 egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. Prepare the Dough: In a large bowl, combine warm water and brown sugar. Sprinkle yeast over the top and let stand for 5 minutes until foamy. Add flour, salt, and softened butter. Mix until a shaggy dough forms.
  2. Knead and Rise:
    • Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
    • Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm place for 1 hour or until doubled in size.
  3. Shape the Pretzels:
    • Divide dough into 8 equal portions.
    • Roll each portion into a 24-inch rope.
    • Form each rope into a U-shape.
    • Cross the ends over each other twice.
    • Fold the crossed ends down onto the U-shape, pressing gently to seal.
    • Place shaped pretzels on parchment-lined baking sheets.
  4. Second Rise: Cover the shaped pretzels loosely with plastic wrap and let rise for 30 minutes.
  5. Prepare the Bath:
    • Preheat oven to 425°F (220°C).
    • In a large pot, bring water to a boil.
    • Carefully add baking soda (it will foam).
    • Reduce to a simmer.
  6. Bath and Bake:
    • Gently lower each pretzel into the simmering solution for 30 seconds.
    • Remove with a slotted spoon and place on prepared baking sheets.
    • Brush with egg wash and sprinkle with coarse salt.
    • Using a sharp knife, score the thickest part of each pretzel.
    • Bake for 20-25 minutes until deep brown.

Tips for Success

  • Make sure your yeast is fresh and active
  • Don't skip the baking soda bath – it's essential for developing that characteristic pretzel crust
  • The dough should be slightly tacky but not sticky
  • Handle the shaped pretzels gently when dipping in the bath
  • For the best texture, eat pretzels the same day they're baked

Storage

  • Store cooled pretzels in an airtight container for up to 2 days
  • FFreeze-bakedpretzels for up to 1 month
  • Reheat frozen pretzels in a 350°F (175°C) oven for 5-10 minutes

Serving Suggestions

Enjoy these pretzels:

  • Warm from the oven with German mustard
  • Alongside your favorite beer
  • With Obatzda (traditional Bavarian cheese spread)
  • As part of an Oktoberfest celebration

These homemade German pretzels bring a taste of authentic German baking right to your kitchen. While they require some time and patience, the result is well worth the effort – beautifully burnished, chewy pretzels that rival those found in any German bakery.

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