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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Muffin says
These pretzels were amazing! They taste very similar to the ones I ate in Germany. Thank you for the recipe! :)
Amanda Formaro says
Awesome, thank you so much!
Sarah says
These were great! I halved the recipe, and used fresh yeast because it’s all I had, but otherwise followed the recipe exactly and was so happy with the results! (I lived in Germany for a year and confirm they are darn close to the real thing!) Thanks in particular for the recommendation to roll quite thin, the shape looked great in the end. Question for you- if you were to freeze these, would you do it before or after the baking soda bath? Thanks!
Amanda Formaro says
Hooray, so glad you loved them! I personally have not tried freezing these. But as with any bread, it’s best to partially bake them before freezing. So after the soda bath, follow the instructions for baking but shorten them time. You’ll want to watch them carefully. To par-bake something means that the dough should just develop a crust on the outside but not start to brown.
Asana says
Made these today turned out great. Dough was very hard to work with and I was determined never to make again until everyone who had one said how great they were! I want to make another batch tomorrow. Can I reuse the water from the baking soda bath?
Amanda Formaro says
I would use a new batch of water for the baking soda bath. The dough is very stiff, but I’m glad you powered through and enjoyed them!
Dänah says
Twelve smaller Bretzel than I am used to in Deutschland. The baking soda bath did not darken much, but texture was similar and these were tasty too. Lecker schmecker!
Amanda Formaro says
Thank you so much, truly appreciate the comment!
Kirsty says
I’ve made these a couple of times now. I made it vegan (I made them for my daughter who is vegan) by using Nuttelex instead of butter. The second time she wanted them garlic flavoured, so I did a half batch and added around a teaspoon of garlic powder.
Both times they turned out perfect, and she is one happy little girl.
They are hard to roll. I found it easiest to pick them up of the bench and just roll them in my hands (like you would if you were rubbing sticks together to light a fire),
Also I found the tip about adding extra water super helpful. I’d never made them before, so knowing to watch out for a too dry dough and just add enough water for it to all come together was great. Thanks for adding that bit!!!
Amanda Formaro says
Yes about rubbing together like sticks! I do that as well, I’ll update the tips to include that. Thank you!
Kerstin says
Hi, I’m eager to try some isolation baking but I’d like to make these as rolls vs the pretzel shape. Have you ever tried this recipe in the roll shape? I looked at your pretzel roll recipe but wanted something with the hard outside. If you had any tips on this, I’d be very appreciative! Happy baking! K
Jimmy says
Decent recipe. Instead of saying “I had to add about a tbs of water…”. Just tell us how much water the recipe actually requires to make good dough.
I cut the recipe in half because I didn’t want 12 pretzels. However, the half recipe only made 3 normal sized pretzels so I have no idea how the full recipe makes 12. They must be very small pretzels. Mine turned out great otherwise.
Amanda Formaro says
Hi Jimmy. Baking is a science and your kitchen, barometric pressure, altitude etc, all plays a part. So while an additional tablespoon might work in my kitchen, it might not be ideal for yours. As for the size of the pretzels, they are small. They can fit in the palm of your hand, unlike traditional American soft pretzels which are oversized.
Jay says
I had to add almost an entire cup more of water to get it to form a dough. They turned out okay but not really authentic german.
Amanda Formaro says
That’s likely because you added too much water. The dough should be very stiff, almost difficult to work with, but not crumbly.
Hannah says
Delicious pretzels and pretty easy recipe!! This was my first attempt at making homemade pretzels and they turned out great! My husband, who is a pretzel enthusiast who used to live in Germany, said that they really do taste like they do in Germany! Will definitely be making these again!
Amanda Formaro says
That’s awesome, thank you so much!
Marty says
Excellent! Turned out greT first Tim!
Amanda Formaro says
Wonderful, thanks so much Marty!
Jovana says
Hi, I was having a hard time rolling the dough at step 3. I wet my fingers and palms a bit and was finally able to generate traction to roll the strips. Am I the only one?
Currently waiting for pretzels to chill and almost bath time. Can’t wait for finished product.
Amanda Formaro says
It is definitely a stiffer dough than most recipes. How did they turn out?
Riaan says
This was a great recipe ! Had some fun at home making them in lock down South Africa ! Thanks !!!
Amanda Formaro says
Yay, so glad you loved it Riaan, thank you!
Carolyn says
Hi! These sound so good. My question: l have food grade lye, and am wondering if you know if the ratio for the lye bath is the same as for the soda bath?
Amanda Formaro says
Hi Carolyn. I’m afraid I can’t answer that. I’ve actually never done a lye bath myself.
Lucy says
no its definitely not!! I would use maybe 2 tablespoons of lye for that amount of water because its much stronger. Be careful, its more dangerous to use lye but better if you do :)
Tom K. says
I do not usually review recipes but this one was spot on. Made beautiful and delicious pretzels! Amanda, your tips are very helpful and the end result was excellent!
Amanda Formaro says
Awesome, so glad you enjoyed the pretzels Tom, thanks!
Sheila says
Great recipe, thank you. I had to use maybe 60ml more water as the dough was extremely stiff. They taste delicious.
Patrick says
Awesome recipe I had to put extra water dough got shaggy but after that everything else came out undaba thank you it took me back to my visits with my family in the home country
Savanah says
Very good recipe – We had to add a little more water to the dough as it was getting turned with the hook – maybe 4 more tbsps. Everything came out wonderful and took us back to when we lived in Germany.
Thank you!!
Amanda Formaro says
Hooray, that’s wonderful, thank you Savanah!
Karen says
I made the recipe and also added just a bit more water. They came out great. Thanks for the recipe
Amanda Formaro says
So glad you enjoyed them! Thank you!
Janice DLR says
Thanks for sharing. Really clear instructions. I made just half of the recipe and the proportions still did work. Like some of the reviews, i did add some more water to keep the dough together. I like the crispy outside and the chewy inside effect.
Amanda Formaro says
Wonderful! So glad you enjoyed them!
Taylor Vaughn says
Instead of baking soda, you can make “baked” baking soda. Spread baking soda on a sheet pan and bake in a 275 degree fahrenheit oven for 1 hour. The baking soda should be 2/3 its original weight. This creates sodium carbonate (regular baking soda is sodium bicarbonate), which is a much stronger alkaline salt than regular baking soda, although it’s still not as strong as lye.
Bill says
The boiling water should convert the baking soda into sodium carbonate already. The bubbling you see when putting baking soda in hot water is CO2 being liberated from the baking soda- converting sodium bicarbonate into sodium carbonate. Just wait for the bubbling to finish and you should have a near 100% yield of sodium carbonate
Laura says
This was a great recipe. Lots of steps, but clear directions that I had an easy time understanding. Great finished product. Thank you!
Frederic cote says
Can you freeze them, before putting them in the backing soda solution. So you can just take them out of the freezer and do the last 2 steps.
Amanda Formaro says
No I’m afraid you can’t do it that way. You would need to do the solution and then par-bake (partially bake) them. This means to bake them long enough to just barely form a crust, but not brown them at all.