Traditional Soft German Pretzels (Brezeln)
Freshness is key if you’re after soft pretzels and the freshest pretzels are simply the ones you bake at home. This easy-to-follow recipe for soft German pretzels is a firm staple in our house. Served with a generous lashing of butter (aka Butterbrezeln), they make delicious breakfast, quick snack, or filling side for traditional German fares.
Quick and easy soft pretzel recipe
- No lye required: The baking soda bath creates the dark color and chewy texture without the next for lye.
- Easy-to-follow recipe: This is a great easy recipe to do with your kids.
- Oktoberfest must-have: Are you hosting an Oktoberfest party or putting together a beer garden menu for a summer party? Then these easy homemade pretzels are a must-try as well as my pretzel bites as an alternative snack idea.
Traditional German pretzels
In Germany, pretzels are called Brezeln (pronounced “BREH-tseln”). They can be found at every corner, especially in Bavaria and Baden-Württemberg – much like baguette in France. German enjoy buttered pretzels (Butterbrezeln) for breakfast or as a snack throughout the day. You’ll find them in bakeries, cafés, restaurant, beer garden menus, and at events including the world-famous Oktoberfest.
Traditional Brezeln or Brezen are characterized by their unique twisted knot shape and soft, chewy texture. They are typically sprinkled with coarse salt before baking, giving them a savory and slightly salty flavor.
Authentic lye bath
Authentic German pretzels are also known as Laugenbrezeln. Lauge refers to a diluted lye mixture the shaped pretzels are boiled in briefly before being baked which creates the authentic dark brown color and soft, chewy texture.
This recipe uses a baking soda water bath instead as a safer, widely available alternative without compromising on color, taste, or texture.
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- Flour – All-purpose flour or plain flour works well for this recipe. You can also use white spelt flour which has a mild, slightly nutty flavor.
- Milk – Milk gives the pretzels extra richness. You can use leftover whey instead which will give you even chewier pretzels.
- Butter – I recommend using unsalted butter for this recipe but you choose salted as well and simply reduce the additional salt in the dough by 1/2 a teaspoon.
- Yeast – Instant yeast works best for this recipe.
- Salt – I recommend using fine sea salt for the dough and a coarse grind as a topping for half of the pretzels.
- Baking soda – Boiling the pretzels in a baking soda and water mix gives the pretzels not only their unique color but it also helps with the soft and chewy texture.
- Sesame seeds – I love adding white sesame seeds to pretzels because they add great flavor and make them less salty.
Pretzel toppings
While coarse salt is the traditional topping of pretzels, sesame seeds, grated cheese, ham and cheese, diced bacon, and even sweet additions such as cinnamon sugar are also popular choices.Tips
Popular pretzel dips
Obazda, also known as Obatzda or Obatzter, is a traditional Bavarian cheese spread or dip that is popular particularly in Bavaria. It is typically made from camembert or brie cheese, butter, wheat beer, red onions, paprika powder, salt, and pepper.
You can also make a simple cream cheese dip with chives for pretzels or enjoy them with whipped salted butter.
Preztel shapes
Pretzels are known for their distinctive twisted knot shape. However, there are also various other shapes you can find in Germany:
Pretzel Stick / Laugenstange
Instead of a knot, pretzel dough can also be rolled into thin sticks or rods. These are often served as a convenient snack or accompaniment.
Pretzel Roll / Laugenbrötchen
This is a flattened, round shape that resembles a small roll. The dough is shaped into a ball and then flattened slightly.
Pretzel Bites / Brezelhappen
Pretzel dough can be rolled into small bite-sized balls or pieces. These are often served as finger food and can be great for parties.
Pretzel Bagels
Soft and chewy pretzel bagels are the perfect combination of German pretzels and American bagels.
Pretzel Braids / Brezelzopf
Instead of the traditional knot, the dough can be divided into strands and braided together to form a pretzel braid.
Serving
Soft pretzels are best enjoyed straight from the oven with a generous spread of butter. You can also serve them with some obatzda, Weißwurst (white sausage), sweet mustard, and a Maß (large 1 liter jug) of beer. Prost!
Storage tips
While baked pretzels are not suitable for freezing, unbaked ones freeze exceptionally well. Simply prepare the dough, shape them into your preferred shape, and freeze them in a freezer-proof container. Defrost them on a baking tray and give them their second rise before baking. Add any toppings after you have defrosted them.
Pretzels dry out easily due to their soft texture and unique shape. You can store them in an airtight container for up to 2 days at room temperature but you’ll need to toast them briefly. They won’t be as soft but still very tasty.
More traditional German recipes
For more authentic German dishes, check out the following recipes:
If you loved this Soft Pretzel Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Soft German Pretzels (Brezeln)
Ingredients
- 1 1/4 cups milk
- 7 g instant yeast
- 4 cups all-purpose flour
- 2 tsp salt
- 1/4 cup butter unsalted, softened, cubed
Water Bath
- 4 cups water filtered
- 3 tbsp baking soda
Toppings
- 1 tbsp sesame seeds white
- 1 tsp salt coarse
Instructions
- Add all ingredients to a large mixing bowl. Using a stand mixer or a large spoon, combine all ingredients, and knead the dough until you have a homogenous dough ball (3-5 minutes).1 1/4 cups milk, 7 g instant yeast, 4 cups all-purpose flour, 2 tsp salt, 1/4 cup butter
- Place the dough into a large clean bowl and cover it with a damp tea towel, plate, or plastic wrap. Let it rest for 30 minutes at room temperature. It will significantly increase in size.
- Preheat the oven to 400F (200C) and line a baking tray with parchment paper.
- Form 4 large pretzels, 8 medium-sized, or 16 snack-size pretzels. Add them to 1-2 baking tray(s) and rest them for another 20 minutes.
- To make the baking soda water, bring 4 cups waterhe water to a boil in a large pot. Add 3 tbsp baking sodahe baking soda and bring it to a boil again. Reduce to a simmer and add the pretzels to a ladle one by one. Boil them in the baking soda water for 30 seconds each. They will float at the top. Transfer them back to a lined baking tray.3 tbsp baking soda, 4 cups water
- Add your topping of choice. I add sesame seeds to one half and coarse salt to the other. Score the pretzels with a sharp knife on the thickest side.1 tbsp sesame seeds, 1 tsp salt
- Bake the pretzels for 17 minutes until they've reached the dark brown pretzel color. Remove them from the oven and transfer them to a cooling rack if you have one. Serve with a generous lashing of butter while warm!
