Contents
Authentic German Bretzel – Soft & Crispy Pretzels
Learn how to make authentic German Bretzels with this easy recipe! Soft inside, golden brown outside, and perfect for Oktoberfest or a snack with mustard or cheese. 🥨🍺
Ingredients
Dough:
- 500 g Flour
- 250 ml Lukewarm water
- 30 g Butter (room temperature)
- 2 tsp Salt
- 1 tsp Sugar
- 25 g Fresh Brewer's Yeast (or 1/3 Dry Yeast)
Alkaline Solution:
- 30 g NaOH tablets in 1 liter of water ⚠️ Option 1 (Traditional Lye)
- 3 tbsp Baking Soda in 1 liter of water 🍞 Option 2 (Safer Alternative)
Topping:
- Coarse Salt
Instructions
Prepare the Dough:
- In a bowl, dissolve yeast in warm water with sugar. Let sit for 15 minutes.
- Add flour, salt, and butter, then knead into a smooth dough.
- Cover with plastic wrap and let rise in a warm place for 40 minutes.
Shape the Pretzels:
- Divide dough into 16 pieces (~50 g each).
- Roll into 50 cm strands, keeping the center thicker.
- Shape into the classic pretzel form and place on a greased or parchment-lined tray.
- Let rest at room temp for 20 minutes, then refrigerate for 1 hour.
Prepare the Alkaline Solution (Use Gloves for NaOH!):
- For Baking Soda: Boil 1 liter of water, add baking soda, stir, and let cool.
- For Lye (NaOH): Use COLD water in a glass or steel bowl, dissolve NaOH tablets slowly while stirring with a steel spoon. ⚠️ Wear gloves & goggles!
Dip & Bake:
- Dip each pretzel into the solution for 10 seconds.
- Remove with a slotted spoon, let excess liquid drain.
- Place on a lined baking sheet, score the thickest part, and sprinkle with salt.
- Bake at 200°C (392°F) for 20-25 minutes until golden brown.
Notes
🥨 Authentic Homemade Bretzel Recipe
⭐ Traditional German Pretzel – Crispy, Golden & Delicious!
The Bretzel (or Pretzel) is an iconic German bread, known for its distinctive twisted shape, chewy texture, and golden-brown crust. This classic snack is a must-have at Oktoberfest 🍻 and is enjoyed across Germany, Austria, and beyond. Perfectly paired with mustard, cheese, or beer, these homemade soft pretzels are a delightful treat! 🤤📜 About This Recipe
To achieve authentic Bavarian-style pretzels, the dough is briefly immersed in an alkaline solution before baking. While sodium hydroxide (NaOH) is traditionally used for the lye bath, it requires caution as it is highly caustic. An alternative, baking soda (bicarbonate), provides a safer way to get similar results at home.❄️ Storing & Freezing
- Storage: Keep in an airtight container at room temp for up to 2 days.
- Freezing: Freeze unbaked pretzels before dipping. Bake straight from frozen, adding 5 extra minutes.
