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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Spies says
I’ve been making pretzel for years and am always drawn to new recipes. This is similar to a recipe which I have been using and is quite good. The only comment I want to make is that you can’t get “the same” results from baking soda as you do from lye. I’ve done both and the baking soda leaves a slight bitterness. The lye won’t. Lye isn’t as user friendly and more difficult to acquire, but it’s worth the extra effort. Prost!
Amanda Formaro says
Thanks, that’s great information, I appreciate that! :)
Geralda says
I just attempted to make the pretzels and it fell apart when I tried rolling it into the 20” rope. What did I do wrong?
Amanda Formaro says
Hi Geralda. Without know everything you did and how you measured I can’t say for sure. But it sounds like there may have been too much flour. It’s imperative that the flour be measured with the scoop and sweep method.
Patricia Cunniff says
Hello Amanda; Thank you for publishing your recipe. I have been trying different authentic German pretzel recipes with different extremes of difficulty. I am going to try yours ASAP! I do have a question, is there a way I can make the pretzels weeks or so in advance? We are going to Germany in September for my daughters Octoberfest wedding, and having the reception here in Florida in November.. The only way I have found so far is they taste fresh baking them fresh. And that may be impossible.
Amanda Formaro says
I understand what you mean! You can par-bake them, which means to just bake them long enough to create a crust but not long enough to brown them. A really light brown is ok. Then you can freeze them, then toss them in the oven (frozen) for the full amount of time. If refrigerating instead of freezing, knock about 5 minutes off the bake time. This isn’t a perfect way to do them and they won’t taste as fresh baked, like you said. If you are able to, try a batch this way before the event and see if that works the way you want it to. Maybe cut the recipe in half so you don’t have to make so many?
Helen says
Hi Amanda, just found your recipe here and the reviews are great. I note you mentioned you needed to adapt the recipe from metric to imperial. If you do, I’d love to have a go at making these pretzels but would you happen to still have the metric measurements? Many thanks!
Amanda Formaro says
Hi Helen! I got the recipe from this post http://lacerise.blogspot.com/2008/04/pretzels.html it has the original metric measurements. I hope that helps!
Rita says
Could I keep them cool for a few hours or a day?? Until I want to have pretzel
Amanda Formaro says
Yes they should be fine! Wrap in foil :)
Bern Penn says
Do not salt those you wish to keep. I freeze mine and reheat in my counter top oven. Spritz with water and sprinkle with salt before reheating.
Mika says
We love these pretzels – I make them all winter. Fun & easy to make. Sometimes I do 1/2 white wheat flour. You need a little more water, and they are a little heavier. Using just all-purpose gives a more authentic result. I don’t put salt on top, and do use a bit less than the recipe calls for in the dough.
One comment – please don’t risk a boil over by adding baking soda to the hot water. Simply mix together in the and then heat. It may still bubble when stirred, but not nearly as violently.
JJ says
Exactly how much yeast is “two packages”? I have a big bag of yeast that I would just scope out just enough for this recipe.
Thank you
Amanda Formaro says
Hi JJ – one packet of yeast = 2 1/4 teaspoons. So 4 1/2 teaspoons for this recipe :)
Lauren says
How many pretzels does this recipe make?
Amanda Formaro says
12 pretzels :)
Britt Barclay says
Amanda, how long would the pretzels need to be parbaked to stop the rising when making ahead, and then how do I heat them the rest of the way through right before serving?
Amanda Formaro says
Parbaking means to form a crust on the dough without browning it. However, I have NOT tried this yet with this recipe. I did a little research and found that someone else had better luck baking her pretzels completely according to the recipe, allowing them to cool completely then freezing them. To reheat remove the frozen pretzel from the freezer and bake for 5 minutes at 450F. Please let me know if you try it!
DeVon Martell says
I am planning a German lunch for my family. I have made your recipe several times. They are the closest I can come to the real thing. LOVE THEM! I will be doing a lot of cooking on that day. Is there a point where I can refrigerate them and finish the next day. Next I want to try your Pretzel Buns.
Many thanks
Amanda Formaro says
Oh my, I’m so sorry I missed this comment :( If it’s not too late, I would say yes, however please note that even though they are in the refrigerator the yeast in the dough will continue to cause the dough to rise, even if it’s slow. So if possible, it’s probably better to par-bake them first to stop the rising process.
Steph says
My family and I love this recipe. I lived in Germany for over a year when I was in my 20s and I’m always looking for ways to bring a bit of Germany into my life here in the States. These were wonderful, they are a bit of work, but it is fun work in my opinion. The instructions were also very thorough and easy to follow. Thanks for a great German recipe!
Amanda Formaro says
Awesome, thanks Steph! You’ve reminded me to make these again. You’re right, they are a bit of work but it IS fun work! :)
Bill says
I may have just missed something, but I sort of read to bake it on the parchment paper. It stuck like glue, and we had to tear the pretzel or eat paper. Am I crazy? I did the wash exactly how it says. Maybe humidity in Florida makes a difference?
Amanda Formaro says
I have never heard of parchment paper behaving that way. I know it can actually get brown, but the very nature of it keeps things from sticking. Is it possible you used waxed paper instead of parchment?
Ericka Powell says
I had the same problem. A delicious recipe but for me using the paper was a mistake.
Leanne says
Well these are good minus the salt. They’re crazy salty! Leaving the salt entirely out of the dough next time and just sprinkling on top. Will try that.
Amanda Formaro says
I can’t recommend leaving out the salt entirely as salt plays a scientific part in the making of the dough. If you decide to do that, please stop back by and let us know how it went!
Steph says
How much salt did you sprinkle on top? I found the amount of salt in the dough to be right on (and we do try to keep things low sodium in our house in general). I’d say it’d probably work better to just sprinkle less salt on top. I do a pinch of salt per pretzel maximum. It really is just a few granules here and there, and in my experience that’s how the Germans do it too. But to be fair it is a salty snack, I feel like that’s kind of the point, so I did expect it to be a little salty.
Katherine says
Do you think I can leave in frig overnight at step #5? You call for an hour… will they be ok if they go much longer?
Amanda Formaro says
The refrigerator should significantly slow the rising process, however leaving them overnight could be a bit too long. While cold dough will still rise, even though it’s very slow.
Lisa Lane says
We just tried the recipe for my son’s school “cook the continents” project and I think we followed everything but they didn’t brown up as dark as your photos. And the dough definitely seemed drier – even after adding two tablespoons of water to the mixer (used the kitchenaid with dough hook). Any other suggestions for perfecting this recipe? We lived in Luxembourg for a year and my son fell in love with the pretzels there and we were trying to recreate!
Amanda Formaro says
Hi Lisa. It’s hard to determine what the cause was without knowing your specific circumstances. However, some things come to mind. Make sure that the dough goes into the soda bath for the correct amount of time as this can affect the browning of the dough. You also might want to check your oven temperature with an inexpensive oven thermometer. Every oven is different and often times people are surprised to find that their oven temp is actually off by 5-10 degrees. Also, geographical location can make a difference. I’m in the midwest between Chicago and Milwaukee and we are only 500 ft above sea level. If you live at a higher or lower elevation that can affect the final result as well. As for the dough being dry, mine was thick and pliable and just slightly dry. If yours was really dry, you may want to weigh your flour when measuring it as too much flour can dry out your dough. When using the scoop and sweep method when measuring flour you should end up with approximately 4.5 ounces of flour per cup. I hope this helps!
Tricia Heldmann says
I think you have left out a step, “How and at what point to form the pretzels”, most likely between steps 3 and 4 above.
Amanda Formaro says
Wow I can’t believe that step has been missing all this time and no one has said anything until now! Thanks for pointing it out, I have made the correction :)
Shippymolkfred says
Your Brezels look fantastic!
I have to bake my own as well, as they are not easy to get here. And when you get them, they are far away from what they should taste.
Greetings from a German girl living in Scotland
Shippy
Amanda Formaro says
Hello from across the pond! :)
Ann says
Amanda- can these pretzels be frozen after baking but before salting?
Amanda Formaro says
As long as you par-bake the pretzels before freezing. Then when you take them out of the freezer to bake, you should be able to lightly mist them with water in a spray bottle and add salt.
Heather says
Tried this twice today and the dough was sooo stiff and I couldn’t make it silky or smooth. I think the water measurement must be off. This is a terrible recipe, I measured everything perfect and followed the directions to a T. I will unpin. Sooo not cool!
Amanda Formaro says
Sorry you had trouble Heather. Without being there I can’t tell you where the trouble may have started, but my guess is that when measuring your flour you didn’t use the scoop and sweep method? if you did, again not sure what may have happened. I have made this recipe several times, and as you can see from the comments so have tons of other people. The water measurement is correct in the recipe, but I suppose the environment in your kitchen could be a factor, depending on how humid it is. Sorry it didn’t work out for you!
Katherine says
Adjust your flour… can vary up to a cup or more depending on location and environment. Slowly add in a reserved (1cup) portion of flour once you start mixing. This will correct the stiffness.
Mara says
Have you ever split the labor? I’m trying to prep for the holiday feast and a valentine’s day party the same day. Would you freeze the dough after forming the pretzels then thaw before continuing, or after the baking soda boil? Thank you for a well written authentic recipe that fits the bill for the classroom!
Amanda Formaro says
So sorry I didn’t answer this in time for Valentine’s Day. I have never frozen this dough but I do know that freezing dough requires parbaking. So since you wouldn’t be using the soda bath I am not sure how that would come out as the method is completely different.
Robert Bruchmann says
Excellent-lonte,(sic) really easy receipt to follow, if using a stand mixer you will need to add water a tbs, probably several to incorporate all the flour, just do it one tbs at a time other than that an 8 years old could follow. I LOVE THEM!
NOTE:
Can you email the nutritional values?
Amanda Formaro says
Thanks Robert! I don’t have the nutritional values right now, but as I revamp the site I may be adding them. :)
steven says
(continued)I need to make approx. 125 large ones-Thank you-Steven
Amanda Formaro says
Hi Steven. The recipe as is makes 12 pretzels. They are about half the size of the hot pretzels you get at the mall or movie theater :) So this recipe would probably make 6 large pretzels (see step #3 in the printable instructions), so you would have to make this recipe about 21 times! Hope that helps and wow, good luck!