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    Home » Recipes » German Recipes

    How to Make Pretzels - Authentic Bavarian Pretzel Recipe

    Published: Aug 6, 2018 · Modified: Mar 8, 2022 by Angela Schofield ·

    Jump to Recipe Print Recipe

    Learn how to make authentic Bavarian pretzels from scratch with this homemade twist.

    Bavarian Pretzels

    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.

    Bakers in a Bakery

    The baker Anton Nepomuk Pfannenbrenner accidentally 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.

    Bavarian Pretzels

    How are Pretzels called in German?

    Soft pretzels are called "Brezeln" or "Brezen" in the Bavarian dialect of German.

    How to pronounce "Brezen"?

    Listen to this audio file to hear how to say "Brezen" in Bavarian German.

    click play button to listen

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

    How to make German Bavarian Pretzels Video Tutorial

    Authentic Homemade Bavarian Pretzels Recipe

    Bavarian Pretzel Recipe

    Bavarian Pretzels

    Angela Schofield
    4.67 from 12 votes
    Print Recipe Share on Facebook Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Resting Time 1 hr
    Total Time 1 hr 25 mins
    Course Bread
    Cuisine Bavarian
    Servings 8 pretzels
    Calories 305 kcal

    Ingredients
      

    Pretzel Dough

    • 1 tbsp. yeast
    • 1 tbsp. sugar
    • 2 cups warm milk
    • 4 cups all-purpose flour
    • 1 tsp. barley malt
    • 1 tbsp. coarse Kosher salt
    • 2 tbsp. lard

    Baking Soda Bath

    • 8 cups water
    • ½ cup baking soda

    Instructions
     

    • In a stand mixer bowl dissolve yeast and sugar in about 2 tbsp. of warm milk.
    • Cover with clean kitchen towel and allow to sit for about 10 min.
    • In the meantime, blend flour, barley malt, and salt.
    • Add the flour mixture, the lard, and the remaining warm milk to the stand mixer bowl.
    • Knead for about 10 min. or until your dough is smooth and elastic.
    • Cover and let rise in warm place for 30-60 minutes.
    • Place dough onto a lightly floured working space. Divide it in 8 pieces and shape them into pretzels. View the video tutorial to learn how to shape the pretzels.
    • Allow pretzels to rest in the fridge uncovered for about 20 minutes.
    • Fill a large pot ⅔ with water and heat water.
    • Once the water boils, add the baking soda slowly to the water.
    • Place pretzel on a slotted spoon and allow to float in the water mixture for about 10-30 seconds on each side.
    • Remove, place the pretzel on a with parchment paper lined or greased baking sheet. Sprinkle immediatley with coarse salt.
    • Repeat with the rest of the pretzels.
    • Place the pretzels into the cold oven and set the temperature to 425F.
    • Bake pretzels for about 18 minutes or until nicely browned.

    Nutrition

    Yield: 1gramsCalories: 305kcalCarbohydrates: 54gProtein: 9gFat: 6gFiber: 2gSugar: 5g
    Tried this recipe?Let us know how it was!

    Tips

    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.

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    Angela framed by German landscape

    Guten Tag, I'm Angela,
    Herzlich willkommen! I'm glad you've stopped by.

    It is a joy to share with you some of my all-time favorite authentic German recipes and tell you a little bit about the cultural background of my home country, Germany.

    More about me →

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