What is it?

Bavarian soft pretzel.

How is it called in German?

Bayerische Brezel “Brezn”

“Brezn” is the Bavarian word for “Pretzel”.

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to learn how to pronounce "Brezn"

Cultural Background Story

Since the people in Munich like their pretzel so much, they vehemently claim, they invented it.

According to a legend the first pretzel, as we know it today, was supposedly eaten in 1839. Baked goods, in the shape of of a pretzel, already existed at the time. But they were made with sugar and counted as a sweet treat.

The baker Anton Nepomuk Pfannenbrenner accidently covered a batch of pretzels with a sodium hydroxide solution – which was meant for cleaning the pans – rather than with sugar. When they came out of the oven, they looked crispy brown and smelled, as well as tasted wonderfully.

That is how the pretzel was invented, as we know it today, and is as legend tells us, apparently a Bavarian invention.

However, this does not apply to the form of the pretzel. That developed over the centuries.

Bayerische Brezel “Brezn”

Bavarian Pretzel

Bavarian Pretzels are crunchy on the outside, soft on the inside and sprinkled with coarse salt.


Step-by-Step Video


Bavarian Pretzel Recipe

Bavarian Pretzels

Prep Time: 15 minutes
Cook Time: 10 minutes
Resting Time: 1 hour
Total Time: 10 minutes
Course: Bread
Cuisine: Bavarian, German
Servings: 8 pretzels
Author: Angela Schofield


  • 4 cups all-purpose flour
  • 2 tbsp. yeast
  • 1 tbsp. sugar
  • 1/2 cup warm milk
  • 1 1/2 cups water
  • 2 tbsp. butter
  • 1 tbsp. salt
  • 8 cups water
  • 1/2 cup baking soda


  • Dissolve yeast and sugar in warm milk.
  • In a large bowl add flour, warm milk mixture and knead to a smooth dough.
  • Cover and let rise in warm place for 20 minutes.
  • Add salt, water, soft butter and knead for about 10 minutes. (you can do this by hand or in a stand mixer with a dough hook)
  • Cover and let rest in cool place for 20 minutes.
  • Divide dough in 8 pieces and shape to a pretzel. Visit www.alltastesgerman.com to see an instructional video.
  • Allow pretzels to rest in the fridge for about 20 minutes.
  • Preheat oven to 425 F.
  • Fill a large pot 2/3 with water and heat water.
  • Once the water boils, add the baking soda slowly to the water.
  • Place pretzel on a slotted spoon and immerse in the water mixture for about 10 seconds.
  • Remove, place the pretzel on an oiled baking sheet, and repeat with the rest of the pretzels.
  • Sprinkle with coarse salt.
  • Bake pretzels for about 10 to 15 minutes or until nicely browned.


Tried this recipe?Mention @AllTastesGerman or tag #alltastesgerman!

Serving Tip:

Pretzels taste wonderful just as it is, amazing with some butter and make a great base for a German sandwich.

If you have stale pretzel leftover you can make pretzel dumplings. Use the same recipe like for “Semmelknödel” (bread dumplings) and just use the pretzels instead of rolls.