These German Soft Pretzels, or Bayerische Brezen, have a chewy center, golden-brown crust and plenty of coarse salt on top. Brezel is the standard German word for pretzel, while in Bavaria you’ll commonly hear Breze or Brezn.
They’re a fixture in Bavarian bakeries, beer gardens and at Oktoberfest, where you’ll see everything from individual pretzels to enormous versions made for sharing.
Developed and Tested in the Foodie & Wine Kitchen
- I tested these as a two-day recipe and actually preferred it. Make and shape the pretzels the first day and refrigerate them overnight, then dip and bake them the next day. The cold dough is firmer and much easier to handle without stretching the pretzels out of shape.
How To Make German Pretzels Without Lye
Traditional Bavarian pretzels are dipped in a diluted food-grade lye solution before baking. That’s what gives bakery pretzels their especially dark, glossy crust and classic pretzel flavor.
I use a baking soda bath instead. It’s easier to work with at home and doesn’t require the precautions that come with handling lye. The pretzels won’t get quite as dark as traditional lye-dipped Brezen, but they still develop a nicely browned, chewy crust.
How To Shape a Bavarian Pretzel
Start with a short piece of dough and roll it into a long rope, leaving a thicker belly in the center while gradually tapering the ends. Bring the ends toward you, cross them over each other, twist once, then bring the ends back down and press them onto the thicker part of the pretzel.
Don’t make the entire rope the same thickness. The thicker center gives you that soft, chewy middle, while the thinner arms bake up a little crisper. And truth be told, perfectly shaped pretzels have always eluded me. It’s just not one of my talents, so I keep the shaping simple and skip the extra twist.
Recipe Tips
You don’t need a stand mixer. When I moved to Bath, my stand mixer had to stay behind, so I made this dough completely by hand. It worked great. Mix the dough with a wooden spoon until it comes together, then knead it by hand until smooth and elastic.
Don’t flour the counter unless you need to. A little grip on the work surface makes it easier to roll the dough into long ropes. If the dough keeps sliding instead of stretching, wipe away any excess flour.
Dip them cold. Cold pretzels hold their shape much better when you pick them up and lower them into the baking soda bath.
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Don’t skip the baking soda bath. It’s what helps give this version its browned, chewy pretzel crust.
Use coarse salt. Pretzel salt is ideal, but another coarse salt can be substituted if that’s what you have.
What to Serve With German Pretzels
Warm pretzels are hard to beat with German mustard and a cold beer. They’re also perfect with Obatzda, the Bavarian cheese spread I’ll be sharing next. For something less traditional, try them with my White Queso for dipping.
For an Oktoberfest-style meal, serve them alongside my Oktoberfest Half Chicken or Bratwurst in Beer and Onions, with German Potato Salad on the side.
Storing and Reheating
German pretzels are best the day they’re baked. Store leftovers at room temperature for up to 2 days, or freeze them for longer storage.
To bring back some of the fresh-baked texture, warm the pretzels in a 350°F oven for a few minutes. You can also freeze the baked pretzels, then thaw and reheat them in the oven before serving.
More German Recipes
German Soft Pretzels (Bavarian Brezen)
Ingredients
Pretzel Dough
- 1¼ cup warm water, 100–110°F (38–43°C)
- 1 tbsp packed brown sugar
- 1¼ tsp active dry yeast
- 4¼ cups all-purpose flour
- 1¾ tsp fine sea salt
- 2 tbsp unsalted butter, softened
Baking Soda Bath
- 4 cups water
- ¼ cup baking soda
Toppings
- Pretzel salt or coarse kosher salt
Instructions
Make the Pretzel Dough
- In a small mixing bowl, combine the warm water, brown sugar and yeast. Let stand for about 5 minutes, until foamy.
- In a large mixing bowl, combine the flour and salt. Add the softened butter and yeast mixture, then mix with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured work surface and knead by hand for 8 to 10 minutes, until smooth and elastic. If the dough is too sticky, add flour 1 tablespoon at a time as needed. (*Note 1)
- Cover the dough with a clean kitchen towel and let it rest for 5 minutes.
Divide and Shape the Pretzels
- Divide the dough into 8 equal portions. Each portion should be approximately 3.8 ounces, depending on the final weight of your dough. If you don't have a kitchen scale, shape the dough into an even log and cut it into 8 equal pieces.
- Roll and stretch each portion into a rope approximately 30 inches long, keeping the center thicker and tapering the ends. Keep the remaining dough covered while you work so it doesn't dry out.
- Form the rope into a U shape. Cross the ends over each other, twist once, then bring the ends back down and press them onto the thicker center section to form a pretzel.
- Place the shaped pretzels on parchment paper or silicone baking mats.
For the Two-Day Method
- Cover the shaped pretzels and refrigerate overnight. The cold dough will firm up, making the pretzels easier to handle and dip the next day.
- When you're ready to bake, remove the pretzels from the refrigerator and proceed directly with the baking soda bath while they're still cold.
For the Same-Day Method
- Refrigerate or freeze the shaped pretzels for about 30 minutes, or until firm enough to handle easily.
- Proceed with the baking soda bath while the pretzels are still cold.
Prepare the Baking Soda Bath
- In a wide pot, add the water and baking soda and bring to a boil. Once boiling, reduce the heat to maintain a gentle simmer.
- Working one at a time, carefully lower each cold pretzel into the baking soda bath. Dip for 15 seconds, then lift it out with a slotted spoon or skimmer and let the excess water drain.
- Transfer the dipped pretzels to a parchment-lined baking sheet or silicone baking mat.
Finish and Bake
- Preheat the oven to 355°F (180°C).
- Sprinkle the pretzels with pretzel salt or coarse kosher salt.
- Bake for about 12 minutes, rotating the baking sheets halfway through, until deeply golden brown.
- Let the pretzels cool for 5 to 10 minutes, then serve warm with German mustard, Obatzda or your favorite pretzel dip.