Authentic German Pretzel Recipe (2024)

FAQs

What makes German pretzels different? ›

These authentic Bavarian pretzels are different than their American counterpart soft pretzels because they are dipped in a more traditional lye mixture. In fact, the German name for these pretzels laugenbrezel literally translates to “lye pretzels.”

Unlike their American counterpart, Bavarian pretzels pack a denser, chewier inside and a darker, crispier outside. And there's a certain "tang" to the Bavarian-style pretzel that sets it apart from other soft pretzels. But best of all, it doesn't need to be dipped in cheese or drenched in butter to taste delicious!

Dipping the dough in a lye solution gives traditional German pretzels their characteristic salinity; chew; and smooth mahogany exterior, but the strong alkali (sodium hydroxide) is corrosive and can burn your skin, so it must be handled with caution.

On the one hand, lye gives pretzels their distinctive flavor, kind of a sharp flatness, if that makes sense. It's what keeps a pretzel from tasting like pretzel-shaped bread. On the other hand, lye is ridiculously dangerous. It will burn you if it gets on your skin and blind you if it gets in your eyes.

Pretzels in Germany

The major difference between pretzels in different regions is their thickness. For example, the Swabian pretzels have thin “arms” and a fat “belly." They are quite rich in fat content. Whereas, in the Bavarian region the “arms” are thick and they have thin “bellies” to avoid the extra fat.

The main difference to note between the more “American-style” pretzels and German pretzels is an ingredient called lye. Put simply, it's a “bath” pretzels soak in before the cooking is completed. Baking soda can be a substitute, however lye is the more “traditional” method.

The pretzel, known as "Brezel" in German, is a type of baked bread product that is typically twisted into a distinctive knot-like shape. Its origin is often attributed to Germany, specifically to the region of Bavaria, although its precise beginnings are somewhat debated.

One of Germany's best known dishes is arguably Bavaria's much-loved second breakfast: a soft pretzel accompanied by weißwurst (a white pork and veal sausage flecked with parsley and flavored with lemon, onion, and spices), sweet mustard, and a tall glass of wheat beer.

The Butter Pretzel is a southern German favorite. This is a pretzel sliced in half. Both halfves are smeared with butter, then put back together to form a "butter sandwich."

Lye has a pH of around 13 whereas baking soda has a pH of around 8. This extra alkalinity accelerates the Maillard reaction, allowing that caramelization to develop on the exterior of the pretzels. That ultra-deep color and slightly crispy, crunchy exterior crust is only made possible with lye.

Is it safe to eat pretzels dipped in lye? ›

Lye is primarily used to make pretzels, and it's the reason for their unmistakable shiny, mahogany color. To prepare, shaped pretzels are dipped in a lye bath, then baked in the oven. This method can also be used with rolls or buns. Once lye-dipped pretzels are baked, they're totally safe (and delicious!) to eat.

In the centuries following, the pretzel made its way into history books and European culture. By 1440 the pretzel's form was a symbol of good luck, long life and prosperity. By 1450, Germans ate pretzels and hard-boiled eggs for dinner on Good Friday – the day of fasting.

Furthermore, we've introduced the baking soda bath. While it sounds strange, this step is what gives pretzels that iconic flavor, chewy texture, helps deepen their golden color in the oven, and locks in the super soft interior.

Products sold at Auntie Anne's franchise locations are baked fresh in-store. In order to provide you with a great Auntie Anne's experience at home, we use the same proprietary blend of flour used in our stores.

Soft pretzels can usually be baked in 15 minutes; hard pretzels, meanwhile, must be baked for up to an hour. The longer baking time further dries out the pretzel. And, as we have discussed, the lack of moisture is what gives the hard pretzel its brittle texture.

In any case, the pretzel has very early roots in Southern Germany, as well, where it is typically credited as the birthplace of soft pretzels. As early as the 12th century, German pretzel bakers used the pretzel shape in the emblem for their guild (kind of like a union), and also for their own coat of arms.

Classic soft German pretzels are traditionally made with wheat flour, malt, salt, baker's yeast, water, and varying quantities of fat (usually vegetable fat) but occasionally butter or even lard.

The origin of pretzels is in Germany, in particular around Stuttgart, although the Bavarians claim having invented the pretzels, and they are sold with crumbles of salt. Salt is the standard. You can also get them with butter additionally, or with lunch meat, ham, cheese, spread cheese.

The German name "Brezel" may derive also from Latin bracellus (a medieval term for 'bracelet'), or bracchiola ('little arms'). The pretzel has been in use as an emblem of bakers and formerly their guilds in southern German areas since at least the 12th century.