These homemade German pretzels are the perfect snack, any time of the day. Or for a whole meal, make a pretzel loaf! These soft pretzels are boiled in water and baking soda to get a dark brown, glossy exterior. And you can achieve that quintessential tangy pretzel flavor, without the risks of lye.
Growing up in Germany, I fell head-over-heels in love with German pretzels. Their exterior is chewy, while the interior is soft and pillowy. My sister and I would often split a giant pretzel from one of the many food carts scattered on the streets, especially during festivals like Oktoberfest.
And pretzels are so versatile! Enjoy them plain, with butter for Butterbrezeln, or torn and dipped into mustard. And for more *twists* (get it??) on classic pretzel flavor try sweet cinnamon pretzels and pretzel hot dog buns!
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.
To the east, Bavarian pretzels are more uniformly shaped, so they are soft and chewy throughout.
A traditional Bavarian breakfast consists of a fresh pretzel, Weisswurst (sausage), and sweet mustard. Doesn't that sound wunderbar?!
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.
- All purpose flour - Provides a light base structure to form smooth, elastic dough.
- Brown sugar - Either dark brown or light brown sugar work. I prefer dark brown sugar for a richer caramel flavor.
- 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 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 a crunchy texture and little bursts of salty flavor.
How to Make 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 the microwave on 20 second intervals. Set side.
3. Add the warm water and melted butter to the flour mixture. Knead the mixture in the bowl until it forms a “shaggy” dough.
5. Form the dough into a ball. Place the dough ball into an oiled mixing bowl and cover with a kitchen towel.
7. In a large pot, combine the water and baking soda. Bring to a boil on high heat.
9. Roll out one dough ball to about 24 inches in length.
11. Cross the two ends and bring them down towards the curve of the U-shape.
13. Repeat shaping the remaining dough. Keep the dough balls and the shaped pretzels covered with a kitchen towel to prevent them from drying out.
15. While the pretzels are still wet, sprinkle the coarse salt evenly on top.
2. In a large bowl, mix the flour, instant yeast, brown sugar, and salt together.
4. Knead the dough on a lightly floured work surface until it forms a smooth, elastic dough.
6. Leave the dough in a warm draft-free place to rise until it doubles in size, after about 2 hours.
8. Divide the dough in 8 balls. Cover with a towel so they don't dry out.
10. Hold the two ends in each hand, and form a large U-shape with the dough log.
12. Gently press the two ends into the dough, about 4 inches apart.
14. Use a slotted spoon to lower the first two pretzels into the boiling baking soda and water. Boil for 30 seconds on each side, then transfer to the baking sheet.
16. Bake for 15 to 20 minutes at 425°F, until the pretzels are deep brown. Enjoy!
Recipe Tips
- 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.
- 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. - 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.
- 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!
Recipe Variations
- If you can't find coarse salt, you can use kosher salt. Note though that kosher salt granules will dissolve on leftover pretzels after about a day.
- 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.
- Instead of salt, you can sprinkle sesame seeds, pumpkin seeds, or grated parmesan on top.
Storing
- Homemade soft 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.
Frequently Asked Questions
What makes German pretzels different?
German pretzels are not what you'll find at Aunt Annie's. They're rich in yeast flavor, and usually pretty large. Traditionally they're dipped in a lye solution to create a dark brown, chewy exterior.
Why is Germany famous for pretzels?
Go to any fair or festival in Germany, and you'll find an abundance of pretzel carts. And any German Bäckerei will have an assortment of fresh soft pretzels for sale. Germans take a lot of pride in their pretzels, since they've been making them since the 6th century!
What is the German name for pretzels?
Pretzels in German are called Brezlen, pronounced breht-zeln.
More Bread and Bun Recipes
Homemade Soft German Pretzels (Brezeln)
Ingredients
Dough
- 4 tablespoon unsalted butter (¼ cup)
- 4 cups all purpose flour
- 1½ teaspoon instant yeast
- 1 tablespoon dark brown sugar
- 2 teaspoon 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 coarse salt (or pretzel 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
- 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.
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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. - 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.
Lina
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Carissa Erzen
Thank you so much, Lina!
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