Last Updated on 07/03/2021
Pretzels have become a popular snack around the globe and can be found in a variety of forms. But their deepest roots can be found in Germany, where they have been a key part of traditional German baking for centuries. If you want to recreate the authentic taste at home, try out this German pretzel recipe!
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German Pretzels
Pretzels are a snack many of us are familiar with, and have become so popular that their form has evolved over the years. Pretzels now come in several varieties from sticks to sweet versions. But in this post, I’m recreating the traditional German pretzel recipe.
Pretzels originate from Germany and surrounding German speaking countries such as Austria and parts of Switzerland. Throughout Germany, pretzels are baked and served fresh with butter, cheese and meat, or as a side dish to a main meal.
The iconic pretzel shape is also used to make sweet varieties which are topped with nuts or cinnamon. Around Christmas, you can even find lebkuchen varieties coated in chocolate.
>> Do you want to make your own lebkuchen to complement your pretzels for a true German experience? Check out this lebkuchen recipe here! <<
One of the most popular forms of pretzel is the lye pretzel. In this traditional method, the pretzel, once formed is dipped in lye to create a chemical reaction known as the Maillard reaction.
The Maillard reaction is responsible for the colour and flavour of many foods. It is the reaction between amino acids and reducing sugars that flavours seared steaks, french fries, cookies and many more. The reaction is taking place in almost any food you are looking to turn ‘golden brown’.
While lye pretzels are the most common variety and are perfectly safe to consume, working with lye itself can be intimidating. So in this German pretzel recipe, a baking soda bath is used as an alternative to achieve the same result, without the requirement of working with lye.
Creating The German Pretzel Recipe
When creating the recipe, you will need a bit of patience! German pretzels aren’t complicated to make, but there are a lot of steps in the process that means this isn’t a quick treat to knock up. You will need to set aside a chunk of time but it will definitely be worth it!
This German pretzel recipe uses a baking soda bath to give that distinctive taste and crisp golden colour. This is an alternative to using lye, which is more dangerous to handle. This is a common substitute for household recipes but still achieve the traditional German pretzel taste.
Overall, if you’re looking for an activity for a Sunday afternoon at home and you want to challenge your baking skill, try out this German pretzel recipe. They are easy to make but involve different technique to more common baking recipes.
Oh, and you get a delicious treat to enjoy at the end!
Create Your Own German Pretzels
So if you’re ready to try your hand at making this delicious treat, you can find my German pretzel recipe below. Be sure to bookmark this page or pin it so you can come back when you’re ready to make your own German pretzels!
>> Want to experience an authentic German pretzel first-hand? If pretzels alone isn’t enough to convince you, check out 15 reasons why you need to visit Berlin here! <<
Have you made German pretzels? If you have, I’d love to hear about it! Let’s connect onInstagramand send me a DM and tell me how they turned out!
Until our next adventure,
Yield: 8 Pretzels
German Pretzels
Pretzels have become a popular snack around the globe and can be found in a variety of forms. But their deepest roots can be found in Germany, where they have been a key part of traditional German baking for centuries. If you want to recreate the authentic taste at home, try out this German pretzel recipe!
Prep Time30 minutes
Cook Time20 minutes
Additional Time1 hour 30 minutes
Total Time2 hours 20 minutes
Ingredients
- 1 cup warm water
- 2 tsp active dry yeast
- 3 cups plain flour
- 1.5 tsp salt
- 2 tbsp granulated sugar
- 1 egg
- Coarse salt
- 1 tbsp olive oil
Baking Soda Bath
- 4 tbsp bicarbonate of soda/baking soda
- 2 tbsp dark brown sugar
To Serve
- 1 tbsp mustard or melted butter
Instructions
- Place the warm water in a large bowl and sprinkle in the yeast. Leave to sit for 5 minutes.
- Stir in 2 cups of the flour, plus the sugar and the salt.
- Stir well before adding another 1/2 cup of flour.
- Knead the dough on a floured surface for 5-8 minutes. You can add the remaining flour here if required, to create a smooth and slightly tacky dough.
- Place the dough in a large oiled bowl, turning it to coat it.
- Cover the bowl with a damp tea towel and leave in a warm place to rise for 1 hour. The dough should double in size.
- Divide the dough into 8 pieces and roll into a rope approximately 50cm/20in long.
- Create the pretzel shape by creating a 'U' shape. Then bring the arms of the U down, crossing them over and adding an extra twist. Finally, press the ends over the bottom of the U and pinch to seal.
- Place the pretzels on a baking sheet lined with parchment paper. Cover with a damp tea towel again and let them rise for another 20-30 minutes.
- Pre-heat the oven to 220c/425F/Gas Mark 7.
- In a large pot, combine 2 litres of water, the bicarbonate of soda and the brown sugar. Bring to the boil.
- Reduce to a simmer. Use a slotted spoon to place the pretzels into the water. You might need to do this one and a time depending on the size of your pot. Make sure you avoid overcrowding.
- Cook the pretzels for 2 minutes on each side then remove them and place them onto a baking tray.
- Whisk the egg with 1tbsp warm water and brush onto the pretzels before sprinkling on the coarse salt.
- Bake for approximately 12-15 minutes until golden brown and cool on a wire rack.
Nutrition Information:
Yield:
8Serving Size:
1
Amount Per Serving:Calories: 237Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 711mgCarbohydrates: 43gFiber: 2gSugar: 7gProtein: 6g
Please note, nutritional information is calculated to provide guidance only and will vary depending on which specific brands of ingredients you use. Please check the packaging of your own products to calculate accurate nutritional information.
