These homemade German pretzels are boiled in water + baking soda to get the perfect tangy flavor, dark brown exterior, and soft interior without any lye. Say hello to traditional German Brezeln with a simplified "twist"!
The Best Soft Pretzels are German Pretzels
Growing up in Germany, I fell head-over-heels in love with gigantic, soft German pretzels, called Brezeln. Their exterior is chewy, while the interior is pillowy soft. My sister and I would often split a huge pretzel from one of the many food carts scattered on the streets, especially during weekend markets and Oktoberfest.
And listen, German pretzels are not like what you'll find at Aunt Annie's at the mall. They're rich in yeast flavor, and usually pretty large. Traditionally Laugenbrezel are dipped in a lye solution to create a dark brown, chewy exterior. But after multiple recipe tests, I found that boiling them in water + baking soda achieves the same texture & flavor. All without the risks of a bitter flavor or uneven browning.
Authentic German Pretzels + Fun Varieties
I don't know about you, but I love that pretzels are so versatile! You can enjoy them plain, with butter for Butterbrezeln, or torn and dipped into mustard. And for more *twists* (get it??) on classic pretzel flavor try my sweet cinnamon pretzels or a whole loaf of pretzel bread!
And throughout southern Germany, you can find different shaped pretzels based on where the pretzels were made. Pretzels with a thicker belly on the bottom with a slash cut into the belly are from Swabia. This creates some crunchier parts and some softer parts. And to the east, Bavarian pretzels are more uniformly shaped, so they are soft and chewy throughout. In fact, a traditional Bavarian breakfast might consist of a fresh pretzel, Weisswurst (sausage), and sweet mustard. Doesn't that sound wunderbar?!
Of course, once you perfect your pretzel dough, the possibilities are truly endless. Want to make something extra-special for your next picnic? How about pretzel hot dog buns with bratwurst? Planning an Oktoberfest party? Serve up homemade pretzel slider buns!
Time to Gather the Ingredients!
- Unsalted butter - Adds a rich flavor and makes the interior of the pretzels soft and pillowy.
- Instant yeast - Provides a rich yeast flavor and helps the dough rise faster than active dry yeast.
- All purpose flour - Provides a light base structure to form elastic dough. I've also tested this recipe with bread flour and it works great to make even chewier pretzels.
- Brown sugar - Either dark brown or light brown sugar work, but I prefer dark brown sugar for a richer caramel flavor, especially since traditional barley malt syrup can be difficult to find in stores.
- Table salt - I recommend using either non-iodized table salt or fine sea salt to distribute properly into the dough.
- Warm water - Water from the tap around 105°F to 115°F is the ideal temperature to help activate the yeast's activity so the bread rises properly.
- Water - Boiling the pretzels before baking them "sets" the crust so it stays thin and chewy.
- Baking soda - Baking soda is (in my opinion) a safer alternative to traditional lye to create a dark, glossy color and chewy texture on the crust.
- Coarse salt - I recommend using either coarse salt or pretzel salt to add that classic crunchy texture and little bursts of salty flavor.
Let's Make Homemade Soft German Pretzels!
For the full ingredient measurements and step-by-step directions, scroll down to the recipe card at the bottom of this post.
1. Melt the butter in a bowl. Set side.
3. Add the water & melted butter. Mix it with a spoon until it forms a “shaggy” dough.
5. Form the dough into a ball and place it an oiled mixing bowl.
7. Boil the water and baking soda.
9. Roll out one dough ball to about 24 inches in length.
11. Cross the two ends & bring them down towards the curve of the U-shape.
13. Repeat shaping the remaining dough.
15. Sprinkle the coarse salt evenly on top.
2. Whisk the flour, yeast, sugar & salt.
4. Continue kneading the dough on the counter until it forms a smooth, elastic dough.
6. Cover & let it rise until it doubles in size, after about 2 hours.
8. Divide the dough in 8 balls.
10. Hold the two ends in each hand and form a U-shape.
12. Gently press the two ends into the dough, about 4 inches apart.
14. Boil for 30 seconds on each side.
16. Bake for 15 to 20 minutes. Enjoy!
Mega-Gigantic Pretzels!
Some of the German pretzels I ate as a kid were bigger than my head! To make larger pretzels, you can double the recipe but still create eight pretzels. Or make the same amount of dough, and shape four really big pretzels.
Pro Pretzel Baking Tips
- Pretzel Salt: The best salt to use for pretzels is pretzel salt or coarse salt, which is thicker than kosher salt, so it won't melt in the oven or dissolve on the surface of the pretzels. I usually get my pretzel salt online.
- Dry Dough: Keep the dough balls and the shaped pretzels covered with a kitchen towel to prevent them from drying out.
- Dry Pretzels: If your pretzels do dry out before baking them, brush an egg wash on top, then add your sprinkle of salt. This will also ensure a dark, glossy exterior!
- More Toppings: Instead of salt, you can sprinkle sesame seeds, pumpkin seeds, or grated parmesan on top.
More German Bread Recipes
Easy German Pretzel Recipe (Brezeln) Without Lye
Ingredients
Dough
- 4 Tablespoons unsalted butter
- 4 cups all purpose flour
- 1½ teaspoons instant yeast
- 1 Tablespoon dark brown sugar
- 2 teaspoons salt (use table salt or fine sea salt)
- 1¼ cups warm water (between 105°F and 115°F)
Baking Soda Bath
- 10 cups water
- ½ cup baking soda
Topping
- 1 teaspoon pretzel salt or coarse salt
Instructions
- Melt the butter in the microwave on 20 second intervals. Set side.
- In a large bowl, mix the flour, instant yeast, brown sugar, and salt together.
- Add the warm water and melted butter to the flour mixture. Knead the mixture in the bowl until it forms a “shaggy” dough.
- Lightly flour a clean work surface. Knead the dough on the work surface until it forms a smooth dough, after about 8 by hand, or about 6 minutes in a stand mixer with a dough hook attachment.Form the dough into a ball.
- Lightly oil a clean mixing bowl with a little olive oil or butter. Place the dough ball in the oiled bowl and cover with a dishcloth until the dough doubles in size, after about 2 hours.
- Preheat the oven to 425°F. Grease baking sheet with butter or line it with a silicone baking mat. (Don't use parchment paper, which can stick to the pretzels.)In a large pot, combine the water and baking soda. Bring to a boil on high heat.
- Tip the dough out of the oiled bowl back onto a clean work surface. Divide the dough into 8 even balls.
- While keeping the dough balls covered with a kitchen towel so they don’t try out, roll out one to about 24 inches in length. Hold the two ends in each hand, and form a large U-shape with the dough log. Cross the two ends and bring them down towards the curve of the U-shape. Let about an inch of dough hang over the edge of the U-shape.Gently press the two ends into the dough, about 4 inches apart. Repeat with the remaining dough.
- Use a slotted spoon to gently lower the first two pretzels into the boiling baking soda and water. After 30 seconds, use the slotted spoon spoon to turn the pretzels over and boil for another 30 seconds, so both sides are coated in the baking soda solution.Use a slotted spoon to remove the pretzels from the pot and place them on the greased baking sheet. Repeat with the remaining pretzels.
- While the pretzels are still wet, sprinkle the coarse salt evenly on top. Bake for 15 to 20 minutes, until the pretzels are deep brown. Enjoy!!
Notes
- Pretzel Salt: The best salt to use for pretzels is coarse salt or pretzel salt. This salt is thicker than kosher salt, and it won't melt in the oven or dissolve on the surface of the pretzels. If you can't find coarse salt, you can use kosher salt in a pinch, but the salt granules will dissolve on leftover pretzels after about a day.
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Forming Your Pretzels: Make sure the ends of your twisted pretzel are pressed down firmly into the belly of the pretzel. Otherwise, it could unravel in the boiling water.
If it's not sticking, add a little water to help stick the pretzel together. - Salt Topping: Immediately sprinkle coarse salt on the pretzels once they're done boiling. The salt will stick while they're still wet, but it'll just slide right off if they dry out.
- Storing: These homemade pretzels taste best when they're fresh, on the same day they're baked. However, these German pretzels will still be tasty when stored at room temperature in a paper bag or wrapped in a kitchen towel for up to 3 days. I don't recommend storing leftover pretzels in an airtight container, because they'll get damp and the salt topping will dissolve faster.
Lina
Very authentic and tasty, so good!
Carissa Erzen
Thank you so much, Lina!
Ricki Eltzroth
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