German Pretzel
The classic Bavarian pretzel with a glossy brown crust, soft crumb and coarse salt.
The pretzel is a symbol of Bavaria and an essential part of Oktoberfest: a recognizable knot of dough with a dark glossy crust and coarse salt. Legend says a monk invented the shape to depict arms crossed over the chest in prayer. The secret to its signature crust and aroma is a quick dip of the shaped dough in a soda bath before baking. At home this is perfectly safe with ordinary baking soda, and the result is a real soft pretzel that goes beautifully with mustard and cheese.
🧺 Ingredients
🍽 6 servings👩🍳 Method
- 1
The dough
Dissolve the yeast and sugar in warm water and leave for 5 minutes until foamy. Combine the flour with salt, add the yeast water and soft butter, and knead a smooth, elastic dough.
- 2
Let it rise
Cover the bowl and let the dough rise in a warm place for 1 hour until doubled in size.
- 3
Shape the pretzels
Divide the dough into 6 pieces and roll each into a long rope, thick in the middle and thin at the ends. Form the pretzel knot: cross the ends and press them onto the thick part.
- 4
Soda bath
Bring 1 l of water with the soda to a boil. Dip each pretzel for 30 seconds, then place on a parchment-lined tray — the soda bath gives the crust and color.
- 5
Egg wash and salt
Brush the pretzels with beaten egg, slash the thick part and sprinkle with coarse salt.
- 6
Bake
Bake in an oven preheated to 220 °C for 15–18 minutes until deep brown. Cool on a rack.
💡 Tips
- 💡
Make the rope ends thinner than the center — that gives the pretzel its classic plump middle.
- 💡
Don't over-dip in the soda bath: 30 seconds is enough, longer and the dough starts to go soggy.
🔄 Swaps & variations
- 🔄
Sweet pretzel: skip the salt, brush with butter after baking and roll in cinnamon sugar.
- 🔄
Cheese pretzel: top with grated cheese instead of salt before baking.
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❓ Frequently asked questions
Why dip the pretzel in a soda bath?
The alkaline soda bath gives the pretzel its signature dark brown glossy crust and characteristic aroma. Bakeries use food-grade lye, but at home ordinary baking soda works safely and well.
How do I store pretzels?
Pretzels are best on the day they're baked. Keep them in a bag for 1–2 days and refresh in the oven for a couple of minutes, or freeze and reheat.
What to serve with a pretzel?
Classically with sweet Bavarian mustard or a cheese dip. Pretzels go great with beer, soups and as a base for sandwiches.