Ready for the oven in less than an hour, this Bavarian pretzel is the perfect German pretzel recipe with a crispy outside and a soft, chewy, and fluffy inside. This is an authentic Laugenbrezel recipe that will become a favorite for Oktoberfest.
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.
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.
The people, the history, architecture, the landscape, but the food, oh the food! Strudels, savory soups, schnitzels, Rote Grütze, and the bread, oh the bread spoke to my heart. I am pretty easy to please!
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, you can Jump to Recipe to head straight there!
Why You Will Love This German Pretzel
- 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!
Authentic German Pretzels aka Laugenbrezel
They are so easy to make too, with just a few simple ingredients and a little elbow grease, you’ll have GIANT, warm and soft, chewy pretzels in no time! It actually took me longer to write this post than it did to make the pretzels.
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.
Do I Need Lye to Make Pretzels?
So what is a Lye Pretzel!? 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!
Simple Ingredients for Bavarian Pretzels
- Organic Barley Malt Syrup (or sub with molasses)
- 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
- kosher salt & Baking Soda
- Coarse salt, for sprinkling or go a step better and buy some pretzel salt.
Recommended Equipment
- Kitchenaid Mixer or other sturdy stand mixer.
- USA Baking Sheet with Parchment paper.
- Barley Malt Syrup and Pretzel Salt
- Pizza Stone
How to Make Bavarian Pretzels
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!
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.
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.
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.
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, 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 minutes.
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.
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.
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.
Fresh Tips
- 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!
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.
Frequently Asked Questions
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.
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.
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.
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.
Bread and Butter Pot Roast
A slow-cooked wonder. This pot roast is so simple; fork-tender, flavorful beef, soft and creamy carrots, caramelized onions and rich potatoes, the perfect Sunday dinner…or for any weeknight.
Authentic German Goulash Soup Recipe (Gulaschsuppe)
This Authentic German Goulash Soup recipe is so stinking good! It's comforting and has complex flavors that balance out one another, like sweet, savory, sour, and subtle optional spices. Warm and meaty, it's perfect for the chilly months when you need a bowl of comfort.
Best Beer and Cheese Soup (with Sharp Cheddar Cheese)
Beer Cheese Soup is the best comforting, fall soup to make. This recipe does take a little time, as you develop the flavors by reducing your stock, beer and mirepoix (onion, celery, carrot mixture), but it's not hard and the end results are spectacular!
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!
Best Easy Bavarian Pretzel Recipe
Click stars to rate now!
Print Pin Save RateIngredients
- 1 ½ tablespoons barley malt syrup or substitute 2 ½ – 3 teaspoons of molasses
- 1 ½ cups water warm
- 2 ¼ teaspoons active dry yeast 1 (¼ ounce) package
- 3 tablespoons butter salted or unsalted butter, softened, plus more for serving
- 4 cups flour unbleached all-purpose flour (I used organic), plus more for dusting
- ¼ teaspoon kosher salt
- pretzel salt for sprinkling or coarse kosher salt
Pretzel Wash
- 2 tablespoons baking soda
- 1 cup water boiling
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.
- Add butter, flour, and sea 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.
- 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 set aside to rest and rise in a warm place for 20 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!
- Brush each pretzel generously 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.
- Working one at a time, slide pretzel on parchment paper onto the stone; bake at 450-500° until dark brown, about 15 minutes. Repeat with remaining pretzel. Let cool for about 10 minutes; serve warm with butter.
Video
Notes
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. 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
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
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 don’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.
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!
Thanks so much, so glad you all loved it.
Obsessed with how big these are! So awesome.
Thank you!
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!
Yes, bread can be pretty!!
These pretzels look incredible!!! I can’t wait to make these!
Thank you, Ali!
Made these pretzels today and they are INCREDIBLE. I can’t stop eating them, seriously. So good, thank you!
Yay!! Thank you so much for your kind words.
Looking forward to trying these at our upcoming Oktoberfest? Due to the number needed is it possible to freeze ahead of time? If so how?
Yes! For sure, you can freeze them! Ensure they are cooled completely, don’t salt them, and put them in an airtight baggie and get out as much air as possible. They should freeze great for 2-3 months. Thaw overnight or on the counter, or rewarm in a 325° F for 3-5 minutes if desired.
Made these several times. Awesome recipe and spot on directions.
Thank you so much, Ellen!
YUMMY! 10/10!
Thank you!
SO good!!
Thank you!
These German pretzels tasted so authentic – very fresh and tasty! Just the perfect amount of each flavor.
So glad you enjoyed them!
We love pretzels but never tried making them at home. SO delicious this is. Thanks for sharing. Pinned to make this soon.
I think you will love them!
These extra large pretzels are truly impressive. I’m so looking forward to baking these pretzels.
They are so fun and easy!
Wow! Great recipe! So easy to follow and the result was stunning! Such a lovely chewy texture and beautiful cracked tops. Delicious with salted butter!
Absolutely the best with salted butter!
Amazing! Thank you for sharing. Made these last night with my daughter and she loved them.
So glad she loved them!
Tasted just like the ones I made on vacation in Germany a few years ago. So fresh and yummy!!!
So glad you loved them!
These were gone so fast next time I need a double batch amazing recipe big thumbs up!
So very true!
The crust on these pretzels is amazing! I feel like I’m back in Germany at Ocktoberfest!
Thank you so much!
i love pretzels! Thanks for sharing traditional recipe!
You are welcome.
Tasty German pretzels. Never knew it was so easy to make. Thanks for the thorough instructions
You are welcome Nancy, glad you liked them!
My goodness, these look super delicious! I want one of these giant pretzels. I can’t wait to give this recipe a try!!
I have to say the hardest part was getting my knots to look as good as yours! The recipe is easy, I am just not coordinated LOL. I’m surprised I can tie my shoes at this point!! Even though they were ugly because I can’t tie, they were so delicious!
I didn’t think I could pull off making my own pretzels, but they were perfect!! Thank you so much for guiding me through it!
Mine didn’t look as pretty but they were so good!
I love making homemade pretzels! I am for sure going to try your recipe next time, it looks amazing!
Thanks Madi, I hope you love them!
We are celebrating Octoberfest at home this year and my granddaughter helped me do an experimental run of this recipe. We had so much fun and they were delicious!
I made these for game day and they were gone in a flash. I should have made a double batch.
I hear you Debi! Glad you loved them!
We were in Munich 5 years ago and enjoyed many a pretzel! Adding this to the long list of Fresh Cooky recipes I NEED to make! Thanks friend
Haha! Love Munich, these pretzels remind me very much of the ones we enjoyed at Haufbrauhaus!