Bavarian Pretzel

Bavarian pretzels, known as “Brezn” in the local dialect, are a hallmark of German cuisine and culture. They have a distinct dark brown crust, a result of being briefly boiled in an alkaline solution before baking, giving them their unique flavor and texture. These pretzels boast a chewy exterior, a soft interior, and are typically sprinkled with coarse salt just before baking.

Bavarian Pretzel

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• Yield: 3 pretzels 1x

Print Recipe

Ingredients

Units USM Scale 1x2x3x

Dough

• 4 cups all purpose flour
• 3/4 cups warm milk
• 5/8 cup warm water
• 2 1/2 tsp instant yeast
• 1 1/2 tsp brown sugar
• 2 tsp kosher salt
• 3 Tbsp unsalted butter (melted)

Bath

• 4 cups water
• 3 Tbsp baking soda
• Coarse salt to sprinkle over pretzel dough after bath

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Instructions

1. Melt the butter and allow it to cool for a few minutes.
2. In the bowl of a stand mixer fitted with the dough hook attachment, combine milk, water, sugar, and yeast. Let sit for 5 minutes until foamy.
3. Add the flour, butter, and salt to the bowl. Set the stand mixer to medium-low. Once the ingredients are combined, allow it to knead the dough for 5 minutes until smooth and elastic.
4. Cover the bowl and allow it to rise at room temperature for 1 hour (until doubled).
5. Punch down the dough, then divide it into 3 equally sized pieces.
6. Roll each piece into a 22-inch long rope. The middle part should be bulged to 1.2″ diameter, and the ends thinned out to 0.3″ diameter.
7. Bring the ends of each rope together to form a circle, twist the ends together twice, then fold them down onto the bulge in the bottom curve. Press the ends into the dough and shape it into a pretzel.
8. Allow pretzel dough to rise uncovered for 30 minutes at room temperature.
9. Preheat the oven to 390° F.
10. Dry out the surface of the pretzel dough by placing them next to a fan or opened window.
11. Boil 4 cups of water in a pot large enough to fit one pretzel, then add baking soda.
12. Line a baking sheet with parchment paper.
13. Dip the pretzels one at a time into the simmering water with a slotted spoon for 5 seconds each, then place on the baking sheet.
14. Sprinkle each pretzel with coarse salt
15. Score each pretzel with a sharp knife about 1/4″ deep in the thick middle part.
16. Place the baking sheet in the lower-middle rack of the oven and bake for 20 minutes until browned.
17. Remove from the oven and cool on a wire rack.
18. Brush the pretzels with melted butter to make them shiny.

Notes

You can also shape the pretzels into rolls, which are easier to work with, and score each roll on top.

Originating in Southern Germany, the Bavarian pretzel has a rich history with numerous legends surrounding its creation. One such legend suggests that the pretzel’s unique shape represents arms crossed in prayer. Today, these pretzels are not just confined to Bavaria; they are enjoyed worldwide and have become synonymous with Oktoberfest celebrations. Their hearty and robust flavor profile makes them the perfect accompaniment to German beers and sausages.

Over the years, Bavarian pretzels have also been incorporated into various culinary creations. From sandwiches using pretzel buns to the popular pretzel bites, these twists have proven to be versatile and loved by many. Whether enjoyed in their traditional form or as a modern twist, Bavarian pretzels continue to be a cherished global treat.