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Recipes โ€บ Holidays โ€บ Oktoberfest
58 Comments

Easy Bavarian Pretzel Recipe (Laugenbrezel)

Kathleen

by Kathleen Pope Sep 25, 2023

Jump to Recipe

Short pin with hand holding a giant, fluffy Bavarian Pretzel that is soft and chewy.
Long pin with image of two giant bavarian pretzels on a wooden platter.
Pin for authentic German pretzels with pretzel before baking and after baking.
Two giant Bavarian pretzels in a basket and on a table, to pin.

Learn how to make the BEST homemade Bavarian pretzels! These traditional German pretzels have a beautifully browned exterior, chewy texture, and authentic flavor thanks to barley malt syrup. Surprisingly easy to make, with no rise time, and ready in less than an hour—all without using lye. Perfect for any occasion!

For other easy bread recipes, grab our favorites like Homemade Naan, Russian Black Bread or Easy Yeast Rolls and a must try are these simple Skillet Cheddar Bay Biscuits.

Bavarian pretzels, giant-sized on a cutting board.
This post may contain affiliate links. Read my disclosure & privacy policy.

A little Bavarian Pretzel history

A long, long, long time ago I was an Au Pair in West Berlin and fell in love with all things German! Their bread is the best, in my German heritage humble opinion! These Bavarian pretzels are easier to make than you might think and great for Oktoberfest or any fall celebration.

This recipe holds a special place in my heart. In my early 20s, I worked as an au pair in Germany, where I learned to make and love these giant, soft, chewy pretzels. The techniques and secrets I learned during my time there have been refined in my kitchen, and now I’m excited to teach you how easy they are to bake too!

Here are a few secrets to achieving perfect soft laugenbrezels (German pretzels) and why you’ll love this recipe:

No Lye Needed: Authentic Bavarian pretzels use lye to create that classic dark brown crust, but that’s hard to come by in the US and most American cooks are not used to using lye. So I use a strong baking soda wash instead of lye. It’s safer and easier, giving a lighter crust. For extra shine, brush with a quick egg wash (one egg beaten with 1 tablespoon water) or spray with water when hot to create a glaze.

Dough Consistency: Knead your dough until it’s smooth and elastic. This ensures a perfect texture.

Baking Soda Bath: Dip or brush the pretzels in a baking soda solution before baking for that classic chewy texture and deep brown color.

Proper Shaping: Take your time to shape the pretzels correctly for even baking. Watch the video below to see how easy it is.

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

Two large German pretzels golden and ready to eat.

Why you will love this German Pretzel Recipe

  • Bread: Hello, bread is life! To handmake something so delicious is the best.
  • Easy: You might think that working with yeast is hard, but it’s really not and this Bavarian pretzel will become a favorite for you too.
  • Family Fun: Bring the family back to the table with these giant German pretzels, they will come running!

I found this recipe years ago from Saveur, and I am pretty sure it’s from the same Hofbrauhaus beer hall in Munich, where I first had these amazing pretzels! Soft, warm, GIANT pretzels eaten simply with soft butter. A true Bavarian Pretzel!

Hand holding a giant pretzel ready to tear apart for dinner.
Giant Soft, German Pretzel

What is a Bavarian Pretzel or Laugenbrezel?

Glad you asked! I had to look it up too, it has been a few years and mein Deutsch ist nicht gut! Loosely translated, my German sucks now! HA!!

Laugen means lye and brezel or in Bavarian brezn, means, you guessed it, pretzel! I found German quite easy to learn since so many of our words are rooted in Latin.

Close up of two large Bavarian pretzels after baking.

German Pretzel Recipe Ingredients

  • Organic Barley Malt Syrup this is what gives the pretzels their unique flavor and taste. It’s available online via Amazon or at Whole Foods.
  • Active dry yeast Yeast gives these Bavarian pretzels their rise, lift, and deliciousness!
  • Butter the real stuff, please!
  • All-purpose flour: I used organic, unbleached, all-purpose flour in this recipe.
  • Baking Soda & Kosher Salt: We’ll use baking soda in place of lye since American bakers are not used to baking with it.
  • Pretzel Salt or Coarse salt for sprinkling on top of your pretzels
USA Bakeware pans, set.

Recommended Equipment

  • Kitchenaid Mixer or other sturdy stand mixer.
  • USA Baking Sheet with Parchment paper.
  • Barley Malt Syrup and Pretzel Salt
  • Pizza Stone
Shop our amazon shop Now ->
Bavarian pretzels ready to serve.
You know you want one!

Heat a baking stone in an oven to 450-500° F (230° C).

No baking stone?

  • You can place a sheet pan in the oven instead, and make sure it’s a high-quality pan; if it warps at high temps, then it’s best to used it for low-temperature cooking. Investing in a baking stone is worth it; besides pizza, you can make crostatas, pastries, rolls, homemade calzones and so much more!
Giant soft pretzels in basket for serving.

How to Make Bavarian Pretzels

Step 1 | Activate your yeast

In a large batter bowl, stir barley malt syrup, yeast, and 1½ cups warm water, and let sit until foamy, about 10 minutes. If it doesn’t foam, either your water was too hot (you killed the yeast) or your yeast has lost it’s oomph. Start over!

Jar of barley malt syrup and package of yeast with butter ingredients for brezels.
Barley malt syrup, yeast and butter
Add barley malt syrup to bowl with warm water.
Add the barley malt syrup (or molasses) to bowl.
Yeast, water and barley malt syrup mixed in small bowl.
Stir syrup, yeast and water together.
Yeast foamy and ready to use in pretzel recipe.
When foamy begin pretzels

Step 2 | Make pretzel dough

Add butter, flour, and kosher salt to the yeast mixture, stirring until dough forms. Can be made by hand with a spoon or as I did in my KitchenAid mixer.

Adding yeast mixture to mixing bowl.
Add yeast mixture to mixing bowl
Add butter to yeast mixture and mix.
Add butter to yeast mixture and mix.
Slow add in flour on low.
Slowly add flour to the bowl

If using a mixer; incorporate ingredients on low until smooth and sticky, then attach your “J” hook and “knead” for about 6 minutes on low.

Fresh Tips

  • If too dry, add a teaspoon of warm water a time, if too sticky, add a tablespoon of flour at a time.

If not using a mixer, once mixture is combined, transfer to a lightly floured work surface, and knead until smooth and elastic, about 8 minutes.

Pretzel dough on marble counter on j hook.
Dough should be tacky, but not overly sticky.
Dividing the dough in half.
Divide the dough in half.

Barley Malt Substitution

A unique part of the Bavarian soft pretzel is the barley malt syrup. But, I have had numerous people say they cannot find barley malt syrup (available on Amazon or Whole Foods). You can try substituting with 2 ½ -3 teaspoons of molasses instead.

Step 3 | How To Shape Bavarian Soft Pretzels

Cut the dough in half and working with one piece at a time, roll dough into a 4′ rope, about 1″ thick.

Transfer rope to the bottom edge of a large sheet of parchment paper, and keeping the center of the pretzel rope on the paper, pick up both ends, cross one end over the other, about 2″ from the ends, and twist; attach each end to the sides of the pretzel.

Repeat with remaining dough, cover with damp paper towels or tea towel and set aside to rest and rise for 20-30 minutes.

Step 1 to shaping a pretzel, Cross rope over near top.
Cross the pretzel rope over itself at the top.
Twist rope again to shape traditional pretzel.
Twist the rope over again to form the traditional twist.
Shaped Bavarian pretzel on marble counter.
Press ends into sides of pretzel to form traditional pretzel shape.

Step 4 | Baking Soda Wash for Pretzels

While the soft pretzel rises, combine the baking soda and water in a small saucepan and bring to a simmer over low heat.

Once the pretzels have risen, brush them with baking soda wash and using a sharp knife slash the bottom for an authentic traditional Bavarian pretzel look. About 6 inches horizontally.

Do this after brushing the wash for the classic brown and tan look as the baking soda wash will dark wherever it was brushed.

Combine baking soda and water and simmer.
Combine soda and water and simmer.
Brushing baking soda water onto risen pretzel.
Brush baking soda water over risen pretzel.
Slash the lower portion of the pretzel with a sharp knife.
Make a 6 inch slice in the lower portion of the pretzel.
Risen German pretzel brushed with baking soda water and sprinkled with pretzel salt.
Add sprinkles of pretzel salt on top.

Tip for the perfect Bavarian Pretzel

  • If desired, just before serving brush with melted butter. If you brush with butter too soon, it will melt the pretzel salt and make the pretzels look all wrinkly, don’t ask me how I know! Haha!
Close up of two large German pretzels.

Storage Tips

  • Room Temperature: If you’re keeping them out, a bread box is great for allowing just enough air circulation so they stay fresh without drying out. No bread box? A paper bag or storage container works too! Just eat them within 3-4 days for the best taste.
  • Refrigerator: Once cooled, pop those pretzels in a resealable bag, wrap in foil, plastic wrap, or a container, and stack them with parchment paper in between. They’ll stay good for about a week. When you’re ready to enjoy them, just reheat them following the tips below! Note that if they are salted, the salt might “melt” into the tops of them, making them look a little funny but still taste yummy. 
  • Freezing Leftover Pretzels: Once they’re cooled, wrap them in plastic or foil and toss them in a labeled storage bag. They’ll last up to three months.

Reheating Frozen Pretzels:

  • Thawing: Let them sit in the fridge overnight, or skip this step if you’re in a hurry.
  • Oven Method: Sprinkle with water, wrap in foil, and heat at 325°F for about 5 minutes. Remove the foil for the last minute or two for a little extra crunch.
  • Microwave: Put the pretzels on a plate, sprinkle with water or cover with a damp paper towel, and microwave in 15-second bursts until warm.

Bavarian Pretzel Recipe FAQs

What is a Bavarian pretzel?

A Bavarian pretzel, often referred to as a “bretzel” in Swiss, “brezel” in High German and Brezn in Bavaria and Austria. Bavaria is a region in Southern Germany.

It’s known for its distinctive knot-like shape and slightly chewy texture. Bavarian pretzels are typically larger and softer than traditional pretzels, with a deep brown, crispy crust and a soft, fluffy interior.

What are common toppings or dips for Bavarian pretzels?

Bavarian pretzels are often served with various accompaniments. Common toppings include coarse salt; some may have cheese, seeds, or other flavorings. They are also frequently paired with dips such as spicy mustard, cheese sauce, or Obatzda, a Bavarian cheese spread. These toppings and dips add extra flavor and enhance the pretzel-eating experience.

Can I Make My Pretzels Smaller?

Yes, I recently made about 8-10 smaller but still decent sized soft pretzels using this same recipe, then slathered them with melted butter and pretzel salt.
Simply divide the dough into 8 or 10 equal portions, roll your dough ropes about 12-15 inches long, shape into pretzels, brush with baking soda water, sprinkle with pretzel salt; allow to rise 15-20 minutes; bake on stone or pan the same temp and amount of time as large pretzels.

Do I Need Lye to Make Pretzels?

Traditional German pretzels have used lye to achieve the classic crispy, browned crust and flavor. However; a great home baking alternative is using a baking soda wash! Not quite as alkali as lye, but I am not sure about you, I have not seen lye in the grocery aisles!

How Do Pretzels Get Their Dark Brown Color?

Did you know it is the process of brushing (or dipping) pretzels in baking soda water that gives pretzels their traditional brown and tan look? Do not skip this step! Plus it adds to the chewy, bagel-like texture.

Hand holding giant soft pretzel.

Best Main Dishes to Serve with German Pretzels

Any stew or soup is fabulous with these pretzels, you will love my German Goulash soup and this easy pot roast or these warm and creamy beer cheese soup.

Check out my collection of Oktoberfest Traditional Recipes for ideas to go along with your pretzels, even better, make a batch of these pretzels to accompany this heart-warming, comforting Beer Cheese Soup or to dip in this beer cheese dip.

Two giant Bavarian pretzels in a basket and on a table, to pin.

I hope you loved this Bavarian pretzel — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!

Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Bavarian pretzels, giant-sized on a cutting board.

Best Easy Bavarian Pretzel Recipe

5 from 26 readers
Author: Kathleen Pope
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Rise Time: 20 minutes minutes
Total Time: 50 minutes minutes
Servings: 8 servings (2 large pretzels)
Print Pin SaveSaved!
This Bavarian pretzel is the perfect German Pretzel recipe. With a crispy outside, a soft, chewy and fluffy inside. An authentic Laugenbrezel recipe that will become a favorite for Oktoberfest and beyond.

Video

Equipment

  • Saf-Instant Yeast
  • Boise Salt Co. Pretzel Salt – 4 Ounce
  • Barley Malt Syrup
  • Pizza stone

Ingredients 
US Customary – Metric

  • 1 ยฝ tablespoons barley malt syrup or substitute 2 ยฝ – 3 teaspoons of molasses
  • 1 ½ cups water warm
  • 2 ยผ teaspoons active dry yeast 1 (ยผ ounce) package
  • 3 tablespoons butter salted or unsalted butter, softened, plus more for serving
  • 4 cups all-purpose flour unbleached all-purpose flour (I used organic), plus more for dusting
  • ยผ teaspoon kosher salt
  • pretzel salt for sprinkling or coarse kosher salt

Pretzel Wash

  • 2 tablespoons baking soda
  • 1 cup water boiling
Get Recipe Ingredients

Instructions

  • Heat a baking stone on the middle rack of oven 450-500° (230° C). No baking stone? Place a sheet pan in the oven instead, and make sure it's a high-quality pan, if it warps in high temps, best to use for low-temperature cooking.
  • In a large batter bowl, stir together barley syrup (or molasses), yeast, and 1½ cups warm water, and let sit until foamy, about 10 minutes.
    1 ยฝ tablespoons barley malt syrup, 1 ½ cups water, 2 ยผ teaspoons active dry yeast
  • Add butter, flour, and kosher salt to the yeast mixture, stirring until dough forms. Can be made by hand with a spoon or as I did in my KitchenAid mixer. If using a mixer; incorporate ingredients on low until smooth and sticky, then attach your "J" hook and "knead" for about 6 minutes on low.
    3 tablespoons butter, 4 cups all-purpose flour, ยผ teaspoon kosher salt
  • If not using a mixer, once mixture is combined, transfer to a lightly floured work surface, and knead until smooth and elastic, about 8 minutes.
  • Cut the dough in half and working with one piece at a time, roll dough into a 4' rope, about 1" thick.
    Transfer rope to the bottom edge of a large sheet of parchment paper, and keeping the center of the pretzel rope on the paper, pick up both ends, cross one end over the other, about 2" from the ends, and twist; attach each end to the sides of the pretzel.
    Repeat with remaining dough, cover with damp paper towels or tea towel and allow to proof/rise in a warm place for 20-30 minutes. (See notes)
  • Bring baking soda and 1 cup water to a simmer in a 2-qt. saucepan over medium-high heat, stirring constantly until baking soda dissolves. Careful it can foam over quickly and make a mess!
    2 tablespoons baking soda, 1 cup water
  • Brush each pretzel generously all over with the baking soda solution, sprinkle with coarse pretzel salt, and make a 6" slash, about ¼" deep across the bottom edge of the pretzel using a sharp paring knife.
    If you want the traditional brown and tan look, make sure you slash AFTER you have brushed with the baking soda solution, the baking soda solution is what "browns" the pretzel.
    pretzel salt
  • Working one at a time, slide pretzel on parchment paper onto the stone; bake at 450-500° F until dark brown, about 15 minutes. Repeat with remaining pretzel. Let cool for about 10 minutes; serve warm with butter.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

Delicious with melted butter, warm butter, try sprinkling on cinnamon sugar instead of salt. Dip in mustard, honey mustard or cheese sauce.
Rising Spot: Set your oven to proof (usually between 75-80° F), if you don’t have a proof setting on your oven, while making the pretzel dough, turn the oven to 100° F let it get to temperature, then TURN OFF before placing your dough in the oven to proof (rise).
No barley syrup? Try substituting 2 ยฝ- 3 teaspoons of molasses instead of the barley syrup.
Make Smaller Pretzels!
Divide the dough into 8 or 10 equal portions, roll your dough ropes about 12-15 inches long, shape into pretzels, brush with baking soda water, sprinkle with pretzel salt; allow to rise 15-20 minutes; bake on stone or pan the same temp and amount of time as large pretzels.
Storage Tips
  • Room Temperature: If you’re keeping them out, a bread box is great for allowing just enough air circulation so they stay fresh without drying out. No bread box? A paper bag or storage container works too! Just eat them within 3-4 days for the best taste.
  • Refrigerator: Once cooled, pop those pretzels in a resealable bag, wrap in foil, plastic wrap, or a container, and stack them with parchment paper in between. They’ll stay good for about a week. When you’re ready to enjoy them, just reheat them following the tips below! Note that if they are salted, the salt might “melt” into the tops of them, making them look a little funny but still taste yummy. 
  • Freezing Leftover Pretzels: Once they’re cooled, wrap them in plastic or foil and toss them in a labeled storage bag. They’ll last up to three months.
Reheating Frozen Pretzels:
  • Thawing: Let them sit in the fridge overnight, or skip this step if you’re in a hurry.
  • Oven Method: Sprinkle with water, wrap in foil, and heat at 325°F for about 5 minutes. Remove the foil for the last minute or two for a little extra crunch.
  • Microwave: Put the pretzels on a plate, sprinkle with water or cover with a damp paper towel, and microwave in 15-second bursts until warm.
If desired, just before serving brush with melted butter. If you brush with butter too soon, it will melt the pretzel salt and make the pretzels look all wrinkly, don’t ask me how I know! Haha!

Nutrition

Serving: 1serving | Calories: 279kcal | Carbohydrates: 51g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 934mg | Potassium: 131mg | Fiber: 2g | Sugar: 3g | Vitamin A: 131IU | Vitamin C: 0.003mg | Calcium: 21mg | Iron: 3mg
Bavarian pretzels, giant-sized on a cutting board.
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Kathleen Pope

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Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. Christine

    Thu, Sep 26, 2024 at 10:08 am

    5 stars
    Iโ€™m about to make these for a party and I am SO excited about them! I just have one questionโ€ฆ In the notes it mentions about a proofing setting, which I have, but I didnโ€™t notice anything abo it that part in the directions. Did I miss it? Thank you!

    Reply
    • KathleenKathleen Pope

      Thu, Sep 26, 2024 at 10:12 am

      Are you speaking about using your bread machine to proof it?

      Reply
  2. Stephanie Liebl

    Tue, Sep 10, 2024 at 3:21 pm

    5 stars
    I made these for a neighborhood Oktoberfest party and they were a huge hit!! I made a few really big ones and a bunch of smaller ones, froze them and defrosted day of the party. Used our Ooni pizza oven to warm them and then added toppings. Every single pretzel was gone and I’ve been asked to make them again for an upcoming party lol

    Reply
    • KathleenKathleen Pope

      Tue, Sep 10, 2024 at 3:29 pm

      Oh that makes me so warm inside! Love it, thank you for your sweet comment!

      Reply
  3. Stephanie Timmons

    Mon, Mar 4, 2024 at 3:33 pm

    5 stars
    So good! It was easier than I thought it would be, and they were delicious! Especially dipped in cheese sauce.

    Reply
    • KathleenKathleen Pope

      Tue, Mar 5, 2024 at 2:30 pm

      YAY! So glad they were easier and delicious! Win-Win!

      Reply
  4. Carmen

    Fri, Oct 20, 2023 at 7:33 pm

    5 stars
    So I tried it today. I used unbleached organic flour and molasses since that was all I had in the house. They tasted great, but the crust was not at all like a brezen. Not glossy and thin but matte brown. The inside was also not white ( the molasses maybe?) What did I do wrong? The taste was amazing though

    Reply
    • KathleenKathleen Pope

      Fri, Oct 20, 2023 at 9:08 pm

      Yes the barley malt syrup is much more authentic and will give you the typical white inside you are used too. And if you are truly comparing to Bremen from Bavaria since we donโ€™t use lye (you can certainly if you choose) they are going to be slightly different. So glad they tasted amazing. If you want it more authentic I would spring for the barley malt syrup.

      Reply
  5. Gianne

    Fri, Sep 15, 2023 at 6:44 pm

    5 stars
    I thought this would be hard to make but still decided to give it a try because my kids want it. Turns out really good and easy. The instructions were clear and easy to follow. Thank you!

    Reply
    • KathleenKathleen Pope

      Fri, Sep 15, 2023 at 6:45 pm

      Thanks so much, so glad you all loved it.

      Reply
  6. Jess

    Fri, Sep 15, 2023 at 6:15 pm

    5 stars
    Obsessed with how big these are! So awesome.

    Reply
    • KathleenKathleen Pope

      Fri, Sep 15, 2023 at 6:46 pm

      Thank you!

      Reply
  7. Beth

    Fri, Sep 15, 2023 at 5:07 pm

    5 stars
    This post was so interesting and this pretzel recipe is so pretty – can bread be pretty? I enjoyed learning about the history of this recipe and will definitely enjoy making this often!

    Reply
    • KathleenKathleen Pope

      Fri, Sep 15, 2023 at 6:47 pm

      Yes, bread can be pretty!!

      Reply
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Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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