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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Jacky says
I’ve never tried to make pretzels before, but wanted to try. I followed all the steps of this recipe, and they turned out great! I served them with a beer cheese dip and they were delicious! I’ll definitely be making these again. Thank you for sharing!
b says
would bread flour /all wheat 100% works =well ? and baking powders instead of lmk ty
Karina Franzner says
This recipe is very good! It really felt like I was eating a pretzel in Germany.
I made a testing batch before my “homemade” Oktoberfest party and I notice that the instructions, line 3 specifically, did not adjust to the pretzel’s portion.
I chose to do 6 pretzels as a testing batch but as the recipe instruct “cut into 12 pieces”, so I did it and it came out too thin.
So if you could please correct the instructions to follow the number of chosen pretzels that would be great.
After all, I’m glad I did a test drive on this recipe before my homemade Oktoberfest party, the taste was amazing, but how it looks was a little disappointing.
Assunta Trischka says
If I wanted to do these a week or so ahead of time, should I freeze the dough and before shaping, etc? Or, shape and freeze? Or bake entirely, freeze and reheat?
Misty Qvale says
Did they freeze well?
Laurie says
Can these be frozen after baking and warmed up at a later date (like just a few days after freezing)?
Valerie says
I keep trying pretzel recipes to find the one I’m looking for, this one is good. Though following the recipes to the letter, step by step, I still can’t get that outside sheen and mahogany color. I’ve tried soda and lye solutions. Still can’t figure out what’s going wrong.
Sonja says
Unfortunately my dough split and I wasn’t able to form a bretzel so I threw it out. I went by the recipe to a T. Could it be the flour? I use White Wings plain flour (Australia).
CeeCee says
super easy and super del8c8ous. the soda water ba5h is essential!
Andrew S. says
Fresh outta the oven, they look and smell absolutely delicious. I had them in the oven for 20 mins, and each has its own unique coloring from light tan to darker brown. I rested them on a cooling rack for 15 mins after. They’re delicious. Its brezel amd Oktoberfest all year now, Prost!
Andrea says
How far in advance can I make these and how long will they last ?
Amanda Formaro says
it’s best to make these right away. Yeast will continue to grow, even in the refrigerator, and will change the consistency of the pretzels if left for too long.
Jackie says
Great pretzels!! I changed nothing in this recipe and it came out great! I also left a couple in the oven with the oven off (in their own heat) for about 10 minutes and they also were great, nicely darkened.
Maria says
I have lye water, can I use it to brown the pretzel? If so how do I use it?
Amanda Formaro says
I’m so sorry, but I don’t know the answer to that. I have never used lye. My apologies!
Chris says
Put 1 quart room temp water in a glass bowl and add 1 oz food grade lye. Available on line everywhere. Let it dissolve fully always adding the lye to the water, not the other way around. Submerse each pretzel for 30 seconds. Dispose of lye solution somewhere in your yard you don’t have any plants.
Lye is the traditional method and is perfectly safe if handled correctly. If any spills on your skin, use vinegar to neutralize.
Also recommend, for baking soda, letting water get down to steeping temp instead of submersing at full boil.
CeeCee says
This is fantastic! Thank you!
Is it possible to bake half and freeze the remaining dough or refrigerate for a few days in between batches?
Amanda Formaro says
Bread dough doesn’t last long in the fridge because the yeast will cause it to slowly rise. It’s best to par-bake the second half, but I find that it just doesn’t produce the same result.
Victoria says
Great recipe! I’m a very forgetful person, so I left the dough out overnight, but the result is still delicious. Turned out crunchy and lovely.
Simone says
Great recipe!
I used 2 cups of all purpose flour and 2 cups of bread flour.
I also increased the sugar to 2 teaspoons.
My batch made 7 medium sized delicious pretzels.
Amanda says
First time making these. Was really easy. I did have to add more water but not sure how much as I just added until the dough formed. I lighly sprayed my parchment paper as they were in the bath and did not have any issues with sticking.
I kind of want to try this with beer. Like beer bread but a beer pretzel. Would 1 cup of beer be a substitute for the 1 cup water with yeast?
Emily kane says
One recipe I saw for beer pretzels called for 1/2 cup beer, 1/2 cup water
Darlene says
Is this unsalted or salted butter? Thank you
Amanda Formaro says
Unsalted
Leslie says
How do I store these if I make them the day before serving?
Last time I made a pretzel recipe the day before, I wrapped them in tin foil and plastic bags, I think, and when I pulled them out to serve later, they were soggy from all the moisture.
Amanda Formaro says
Put in a closed paper bag and store at room temp :)
Rita says
The salt is hygroscopic, it will dissolve just from the humidity in your house. Leave off the coarse salt when baking, then freeze them over night. The coarse salt will adhere if you spritz the prezl with water, sprinkle salt on them, warm them from frozen for 4-5min at 350F.
Christina says
One additional thought, my pretzels also stuck to my parchment paper. I use brown, unbleached parchment. I sprayed the paper on the second batch and they came off easier. As a tip, if yours do stick, turn the pretzels upside down so paper faces up. Spray liberally with a fine mist of water, wait a few minutes, then the paper will mostly pull off.
Christina says
So far so good! My pretzels are in the oven. The recipe is easy. I agree to adding additional water. I had to add almost 1/2 cup more to bring the dough together. I live at 6400′ above sea levelv in high desert (very dry area). I doubled the recipe and kept half the bulk dough in the refrigerator while I worked in the first dozen. Rolling and knotting them took a little practice but I got the hang of it after a couple practice tries. Overall a good recipe even if you’re a beginner.