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.
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.
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!
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.
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
Recommended Equipment
- Kitchenaid Mixer or other sturdy stand mixer.
- USA Baking Sheet with Parchment paper.
- Barley Malt Syrup and Pretzel Salt
- Pizza Stone
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!
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!
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 (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 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.
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!
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
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.
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.
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!
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.
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.
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!
More Recipes to Try
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Video
Ingredients
- 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 all-purpose 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.1 ½ tablespoons barley malt syrup, 1 ½ cups water, 2 ¼ 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, ¼ 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.
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. 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.
- 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.
Nutrition
Bobby feeley
I just made them…not sure what happen but they look like a roll meaning no shine not sure what I did …
Did they darken tho Bobbie? As you can see from my pics they are not shiny pretzels.
Susan Smith
Made these for a neighborhood Oktoberfest gathering and everyone raved about them! I followed the recipe exactly but made smaller pretzels and baked 6 at a time on a large baking sheet lined with parchment and they turned out perfect. Such a great texture; nice brown exterior and soft on the inside. Now a new fall tradition. Thanks for another winner Kathleen!!
Thanks so much Susan! Love that you customized them!
Christine
I’m about to make these for a party and I am SO excited about them! I just have one question… In the notes it mentions about a proofing setting, which I have, but I didn’t notice anything abo it that part in the directions. Did I miss it? Thank you!
Are you speaking about using your bread machine to proof it?
Stephanie Liebl
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
Oh that makes me so warm inside! Love it, thank you for your sweet comment!
Stephanie Timmons
So good! It was easier than I thought it would be, and they were delicious! Especially dipped in cheese sauce.
YAY! So glad they were easier and delicious! Win-Win!
Carmen
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.
Gianne
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.
Jess
Obsessed with how big these are! So awesome.
Thank you!
Beth
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!!