Cakes & Bread
Soft, Crispy Bavarian-Style German Pretzels (Brezel)
Prep
80 min
Cook
15 min
Servings
8
Level
Medium
German pretzels, or Brezel, are a traditional Bavarian bread with a glossy brown crust, savory-salty flavor, and a soft, chewy interior. The secret to their signature look lies in the \"soda bath\" process before baking, which gives them that beautiful color and distinctive aroma. Perfect as an afternoon snack served with mustard or melted cheese, just like at a German beer hall.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams high-protein bread flour
- 300 ml warm water
- 7 grams instant yeast
- 1 tbsp granulated sugar
- 2 tsp fine salt
- 40 grams unsalted butter, melted
- 60 grams baking soda
- 1.5 liters water for boiling
- 1 egg yolk, lightly beaten
- to taste coarse salt (pretzel salt/sea salt)
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👩🍳 Instructions
- 1 Dissolve the instant yeast and sugar in the warm water, then let it sit for 5-10 minutes until foamy to make sure the yeast is active.
- 2 Mix the flour and salt in a large bowl, make a well in the center, then pour in the yeast mixture and melted butter.
- 3 Knead the dough for 10-12 minutes until smooth, elastic, and no longer sticky to the touch.
- 4 Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth, and let it rest for 45-60 minutes until doubled in size.
- 5 Punch down the dough, divide it into 8 equal portions, and shape each into a ball.
- 6 Roll each portion out into a rope about 50-55 cm (20-22 inches) long, with the center thicker than the ends.
- 7 Shape into a U shape, cross the two ends over each other twice (twist), then press the ends onto the bottom of the curve to form the classic pretzel shape.
- 8 Let the shaped pretzels rest for 10 minutes while you prepare the soda boiling water.
- 9 Bring water to a boil, then slowly add the baking soda (careful, it will foam up), and stir well.
- 10 Boil each pretzel in the boiling soda water for 30 seconds per side, then remove and drain with a strainer.
- 11 Place the pretzels on a baking sheet lined with parchment paper, brush the surface with the beaten egg yolk, and sprinkle with coarse salt to taste.
- 12 Make a small slash in the thick center part with a sharp knife for a perfectly opened-up result.
- 13 Bake in an oven preheated to 220°C (425°F) for 12-15 minutes until the surface is a shiny golden brown.
- 14 Remove from the oven and let cool briefly on a wire rack before serving warm.
💡 Tips
• Don't skip the soda-boiling step — this is the secret to that glossy brown color and the distinctive aroma of authentic pretzels.
• Wear gloves when mixing the baking soda into the boiling water, since the solution is alkaline and can feel slippery on your skin.
• Slashing the thick center of the pretzel before baking helps it cook evenly and gives it a more authentic look.
• Serve warm with a honey mustard spread or melted cheese for an authentic Bavarian beer-hall experience.
📊 Nutrition Facts / serving
220
Calories (kcal)
6 g
Protein
5 g
Fat
38 g
Carbs
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