I’ve made several German recipes for my kids’ high school German classes over the last few years. The assignment was to make or bake a German recipe and everyone in the class enjoyed the snacks. My daughter decided she wanted to try real homemade German pretzels when she was a Freshman. So I set out to find an authentic German pretzel recipe.
Homemade German Pretzel Recipe
Previously I had made Bretzel Rolls, so luckily I was already prepared for this. The Bretzel rolls were delicious and reminded me of a restaurant I used to go to. For this same class assignment we also made mini lemon cakes and Partybrot.
I found this pretzel recipe on the blog La Cerise. It’s run by Astrid who lives in Zurich and bakes up some true masterpieces. This German pretzel recipe was originally adapted by Astrid from a German website.
I’ve calculated the adjustments from metric to standard, so I was very pleased that our homemade German pretzels came together so well.
Original photo from the first time I made these in 2009
The first time I made them they were considerably smaller than I expected. Mine looked quite a bit fatter than Astrid’s, so when I made these again, I made sure to roll out my ropes longer.
That was back in February of 2009. Fast forward a few years and I’ve made these homemade German pretzels several times.
Baking Soda Bath
Have you ever wondered why pretzels, which are made essentially from bread dough, have that lovely brown crust when a loaf of bread does not? Pretzels get that wonderful brown crust from something called the “Maillard process”. While I won’t take you back to science class, I can tell you that this process is a het activated reaction between small sugars and amino acids.
“Dipping dough in lye alters the ratio between sugar and protein, because lye breaks proteins present in the dough into smaller bits. Those are the small amino acids that then combine with sugars in the dip to create the flavor compounds at the pretzel’s crust.” [Source: Wisconsin Public Radio Ideas Network]
Since you can’t really find lye at the grocery store, you can use a baking soda bath to get the same results. The chemical reaction takes place in the baking soda bath, and after baking in the hot oven you’ll get that beautiful brown crust that pretzels are so famous for.
Authentic German pretzels are a little smaller and not as fat as the kind you get at the county fair or local food stand. So don’t expect the same pretzel that you buy from the street vendor or food truck.
They are delicious though and you should definitely try them. Besides, the process is actually quite fun. Who knew science could be so delicious?
More Pretzel Recipes
- Ham & Cheese Pretzel Roll Sandwiches
- Bretzel Rolls (Pretzel Sandwich Rolls)
- Homemade Pretzel Dogs – What Megan’s Making
- Rosemary Sea Salt Pretzels – Two Peas and Their Pod
- Air Fryer Pretzel Bites
Homemade German Pretzels
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 cup lukewarm water
- 1 ½ oz active dry yeast 4 1/2 teaspoons (2 packages)
- 3 tablespoons butter
- Coarse salt for sprinkling
Soda Bath
- ½ cup baking soda
- 2 quarts water
Before You Begin
Instructions
- Dissolve yeast in the lukewarm water. Mix flour and salt together in a large mixing bowl. Form a well in the flour mixture then add the sugar to the center of the well. Pour the yeast/water mixture into the well. Let it rest for 15 minutes before mixing.
- Add the softened butter to the mixing bowl and knead everything to a smooth dough. I used the dough hook on my Kitchenaid for about 6 minutes on speed #2, I did have to add about a tablespoon of additional water as it was not quite gathering all the dry ingredients. Remove the dough hook and let the dough rest for 30 minutes.
- Cut the dough into twelve equal parts, then roll each piece on the table (don't flour the surface, you shouldn't need it) to about 20 inches, tapered toward the ends. Don't make it smaller than 20 inches as it's impossible to get a good shape with a short, thick rope of dough. The dough should not get too warm as you roll it out, or it might tear.
- To form the pretzel shape, place dough rope on parchment lined cookie sheet so that it creates the shape of the letter "U". Take both ends of the "U" and cross them over each other twice forming a twist. Bring that twist down and place it over the bottom curve of the "U".
- Place the pretzels without covering them in the fridge for about an hour. This helps build a skin that will absorb the dipping solution better and make a beautiful shiny crust.
- Preheat the oven to 400 F.
- Fill large stock or pasta pot 3/4 full and bring the water to a boil. Carefully and slowly add the baking soda to the boiling water. There will be a reaction when the baking soda hits the water and it will bubble furiously for a moment and then relax. Stand back a bit just to be safe. Using a slotted spoon, gently drop each pretzel into the bath for 10 seconds, then turn over for another 10. Astrid called for a total of 10 seconds only. Place them on a baking sheet lined with parchment paper.
- Score the dough once like for a baguette with a razor blade or sharp knife.
- Sprinkle with coarse salt. Bake the pretzels for about 15 to 20 minutes (mine took 20 minutes for a nice dark crust), depending on how dark you like them.
Nutrition
This post originally published on February 19, 2009
Amanda Davis
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Valerie says
These were amaaazing! Made the recipe exactly as written above with mustard and homemade cheese sauce on the side. Super easy and actually fun to make. I just made sure I had the time to spare and did not rush. I had to watch the pretzels after about twelve minutes just to be sure they did not burn. They were a hit! Definitely making them again. Thanks for sharing this awesome recipe.
Amanda Formaro says
Fabulous! So glad you enjoyed them Valerie, I love when people come back after trying out a recipe and enjoying it! :)
Philip says
Thank you for this recipe! I made them last week and the whole family loved them. I’m making them again today and plan on melting milk chocolate and drizzling it on after they come out of the oven.
Amanda Formaro says
Oh yum, love the idea of the chocolate!
Tracy Paul says
Hi Amanda, I was planning on writing you after reading most of the other comments. This one sort of is in the line of my question. Many yrs ago when I lived in Pennsylvania, I used to go to a Farmers Market. There were a lot of Amish venders with tables. One of them made Pennsylania Dutch/Amish pretzels, besides their standard ones they also sold chocolate chip. From what I remember, the dough had chocolate chips in it + was slightly sweeter. Would you hazard a guess how I can change your recipe to try to duplicate that different pretzel?
Sara says
I just made these and they were so great! Really fun to make, thanks for the great recipe!
Amanda Formaro says
Thanks Sara, so glad they worked out and you enjoyed them!
Matt says
Hello,
I made these this past weekend and they were delicious…well the tops of them. lol. I used parchment paper and they got stuck to the paper in the baking process. Is the parchment necessary?
Thanks!
Amanda Formaro says
Hmm, the parchment is supposed to keep them from sticking! You’re positive it wasn’t waxed paper? You can make them without the parchment, yes. :)
Alexandra mason says
Hello,
Thank you so much for this recipe. I have one question, can I freeze them
After shaping them into pretzels ? If ‘yes’ then do I freeze them before
Or after the soda bath?? Thank you
Amanda Formaro says
I don’t think that’s possible unfortunately. Yeast doughs only freeze well if they have been par-baked. You wouldn’t be able to par-bake them without doing the soda bath first, so that would kind of defeat the purpose. However, and remember I haven’t tested this, you should be able to do the soda bath and then bake them partially, until the dough just starts to firm up and get a crust, but not brown. Very, very light brown is okay though. Then you would cool and freeze them, then bake at the called for temperature from a frozen state for the full time (give or take a few minutes).
Matt says
We spent ten years in Bavaria, so we are never satisfied when we try to find an authentic pretzel stateside. I am eager to try your recipe. A question – is the baking soda bath supposed to be boiling at the time you dip the pretzels in it? Or do you bring it to a boil, turn it off, then dip the pretzels? If I recall correctly it’s the lye (in this case the baking soda) that yields the dark color, but I could be wrong about that. I remember seeing the clerks in the bakery just brushing it on before baking.
Amanda Formaro says
Hi Matt :) The baking soda bath should be boiling when you drop the pretzels in. Keep it going the whole time, until you are done dropping in and removing pretzels to the baking sheet. I hope you like them!
Jen says
Is this a hard pretzel or a soft pretzels?
Amanda Formaro says
Soft :)
Sue McEndree says
These look so good!!! I love those hot pretzels that we get at the mall. I’ve never made them before but I’m going to try to make these. Thanks for posting the recipe.
Kelly says
I am soooo excited to find this recipe. Being German and the fact that I LOVE soft pretzels makes this a win-win :) Thanks for sharing!
Donalyn says
These look so good Amanda – pretzels or pretzel roll are on my try list for this winter, and you might have inspired me to get to them sooner rather than later!
Roxana | Roxana's Home Baking says
Homemade pretzels are on my bucket list this year. Yours turned out so pretty Amanda
Angie@Angie's Recipes says
They are my favourite! You did a fantastic job in creating these soft pretzels.
Mississippi girl says
Ok silly question, are these soft pretzels?
Amanda Formaro says
Yes they are soft :)
Amanda says
Such a beautiful and fabulous recipe!
Lana @ Never Enough Thyme says
Pretzels are one of those recipes that I’ve never attempted in my own kitchen. I’ve really never had a good step-by-step guide for doing them. Until now! Thanks, Amanda – I can’t wait to give this a shot.
Lubna Karim says
They look so perfect and yum….
Dawn from Ohio says
I visited Germany in 1982 as a class trip. I had my German pretzel experience in Munich. It made an impression on me that lasts til today. Just this week my father and I made our first pretzels. We used barley malt syrup. They were tasty but I wanted to umprove texture so I started searching for more information. I will be making some adjustments to my techniques based on what I have been reading from others like yourself. Thanks for sharing.
Astrid from Boston says
Hi there,
I am of german descent living in the US and my fave food is pretzels, any kind, any way!
But I especially love the hot pretzels served in Germany.
Authentic ones are hard to find in the US. Most are just bagel recipes made into the shape of pretzels. Still yummy but not exactly what I am craving.
Have you been to Germany and had them there? I heard they use some kind of malt flour to get that brown on the outside and that unique flavor. What are your thoughts? Suggestions?
Best,
Astrid
Amanda says
I have not been to Germany, though I wish! I have a niece in Germany, but she’s still in her early twenties and isn’t really a seasoned cook, otherwise I would ask her. Sorry!
Ilona Weiss says
Wow Amanda, thanks! They turned out perfect!
Amanda says
That’s great! :)
Dawn says
Hi Amanda,
I came across your website when I typed German Pretzel Recipes in the search box.
My aunt and I went to Germany to visit my brother and we went every morning to the bakery to eat their pretzels that they split and spread them with Irish butter.
I have been looking for a recipe as the soft pretzels that are made here in America are nothing compared the an authentic German pretzel.
I will be trying your recipe soon when the weather starts to cool down.
Kind regards.
Amanda says
Oh how fun, I hope they turned out great for you!