Bavarian Style Pretzels
OUR AT-HOME QUEST to make the perfect Bavarian Laugenbrezel, or soft pretzel, which took place long before Brauhaus Schmitz opened, stretched out over the course of a year. Every Sunday, we would experiment with different recipes, never quite nailing the unmistakable balance—crusty outside, soft inside, both sweet and salty—that we desired. Finally, after dozens of stutter starts, we nailed it. Combining bread flour and all-purpose flour helped achieve the correct texture, while a traditional lye dip (wear gloves and don’t worry, as it won’t be like when Tyler burned Jack’s hands with the stuff in Fight Club), helped with that elusive pretzel taste. We love them at the restaurant, and it seems others agree—in 2010, this pretzel won Best of Philly in Philadelphia magazine, and we served about fifteen thousand of them a year.
What makes this pretzel so special?
Bavarian Pretzels, and German pretzels in general, are an iconic food originating from Germany. They are famous for their twist shape, chewy texture, and golden crust. These pretzels have gained popularity worldwide among food lovers. This Bavarian style pretzel recipe is the last pretzel recipe you’ll try. There’s a reason why it won Best of Philly!
One important factor that makes these pretzels unique is their traditional flavor, which comes from specific ingredients and a special preparation method. Our goal is to help you recreate this distinctive taste in our recipe guide. From mixing the dough to forming the pretzels, we will explain each step in detail to ensure that you achieve that authentic Bavarian Pretzel flavor in your own kitchen. And don’t forget the lye! It is the key to making these pretzels taste like pretzels. There are many recipes using baking soda, but trust us – it will never be the same!
The History Behind Pretzels in Germany
The story of German Soft Pretzels begins with the Early Middle Ages, where it is believed that monks first crafted these twisted treats. Using scraps of dough as a reward for children who had memorized their prayers, the monks inadvertently baked up a symbol that would endure through the ages. The pretzel’s iconic shape is said to represent hands in prayer, with the three holes reflecting the Holy Trinity. This is one of many stories telling the history of pretzels. To be honest, I’m not sure anyone really knows the true origin, but that doesn’t stop it from being one of the most common snacks throughout Germany, especially in the Southern parts and into Switzerland, France, Austria, and even Northern Italy. Read about the history of the pretzel here. Whatever the history behind it – we love these both at home and when we visit Germany and we’re sure you’ll love them too!
A Cultural Staple in Germany
In Germany, the pretzel is much more than a snack; it’s woven into the cultural fabric, especially in Bavaria, Southern Germany and the neighboring countries. Festivities like Oktoberfest showcase these glossy, salt-sprinkled delights as an integral part of the revelry. Patrons in traditional Lederhosen and Dirndl are often seen enjoying huge Oktoberfest pretzels the size of your head alongside frothy steins of beer. Having a beer and a pretzel in one of the many beer gardens is a can’t miss experience while in Germany!
The Preservation of Tradition in Munich
The city of Munich has long been at the heart of preserving this culinary heritage. The Munich pretzel bakers guild, an institution for several centuries, has staunchly guarded the time-honored techniques that give these pretzels their distinct taste and texture. These skilled artisans combine precision with tradition to ensure that each twist and turn in the dough yields perfection.
Through their dedication, the secrets of authentic German Soft Pretzels have been kept alive, allowing us to savor a piece of history with every bite. Our Bavarian pretzel recipe aims to honor these traditions. Our pretzel honors the tradition of the best pretzels we’ve had in Germany and adds a little of our own touch – making it unique and flavorful and a huge reason why we won “Best of Philly” in a pretzel city like Philadelphia.
Preparation:
- 1. In a stand mixer fitted with the dough hook ,combine the room-temperature water, sugar ,butter, and buttermilk, then crumble in the yeast. Mix on low speed until the yeast has dissolved. The butter will still be chunky. Add the bread flour and all-purpose flour and continue to mix on low speed until the dough starts to come together in a shaggy mass, about 1 minute. Add the salt, increase the mixer speed to medium, and knead the dough until it looks dense and is moist and smooth, 5 to 7 minutes.
- 2. Cut the dough into four to six equal portions.Lightly dust a work surface with all-purpose flour and put one portion of the dough on the floured surface. Using your palms in a back-and-forth motion, roll the dough into a rope about 24 in/61 cm long and 3⁄4 in/2 cm thick. Keeping the center of the rope on the work surface, pick up one end with each hand and cross one end over the other to form a loose loop, then twist the ends around each other once. Now, fold the twisted ends over the opposite end of the loop, then attach one end to each side of the loop. If desired ,using the tip of a paring knife, make a slash about2 in/5 cm long and 1⁄2 in/12 mm deep along the bottom edge of the pretzel, to give it an authentic look. Repeat with the remaining dough portions.
- 3. Preheat the oven to 375°F/190°C. Line a large sheet pan with parchment paper and coat the paper with nonstick cooking spray.
- 4. To make the lye dip, in a medium bowl, combine the lye and cold water and stir to dissolve the lye.
- One at a time, fully submerge the pretzels in the lye solution, then transfer them to the prepared sheet pan. Let the pretzels rise until they are almost doubled in volume, 10 to 15 minutes.
- 5. Sprinkle the pretzels generously with topping(if using); otherwise sprinkle with salt. Bake the pretzels, rotating the pan back to front at th ehalfway point to ensure even baking, until the tops are evenly dark golden brown, 10 to 15 minutes. Let the pretzels cool on the pan for at least10 minutes before serving. The pretzels taste best the day they are baked. Any leftovers can be saved for making croutons.
The BEST Bavarian Pretzel Recipe
Ingredients
- 235 grams water room temperature
- 5 grams sugar
- 35 grams unsalted butter
- 55 grams buttermilk
- 30 grams fresh yeast
- 130 grams bread flour
- 430 grams all purpose flour plus a little more for dustin
- 5 grams kosher salt
- nonstick cooking spray for preparing the pan
Lye Dip
- 15 grams food-grade lye
- 2 cups cold water
Instructions
- In a stand mixer fitted with the dough hook ,combine the room-temperature water, sugar ,butter, and buttermilk, then crumble in the yeast.Mix on low speed until the yeast has dissolved. The butter will still be chunky. Add the bread flour and all-purpose flour and continue to mix on low speed until the dough starts to come together in a shaggy mass, about 1 minute. Add the salt, increase the mixer speed to medium, and knead the dough until it looks dense and is moist and smooth, 5 to 7 minutes.
- Cut the dough into four to six equal portions.Lightly dust a work surface with all-purpose flour and put one portion of the dough on the floured surface. Using your palms in a back-and-forth motion, roll the dough into a rope about 24 in/61 cm long and 3⁄4 in/2 cm thick. Keeping the center of the rope on the work surface, pick up one end with each hand and cross one end over the other to form a loose loop, then twist the ends around each other once. Now, fold the twisted ends over the opposite end of the loop, then attach one end to each side of the loop. If desired ,using the tip of a paring knife, make a slash about2 in/5 cm long and 1⁄2 in/12 mm deep along the bottom edge of the pretzel, to give it an authentic look. Repeat with the remaining dough portions.
- Preheat the oven to 375°F/190°C. Line a large sheet pan with parchment paper and coat the paper with nonstick cooking spray.
- To make the lye dip, in a medium bowl, combine the lye and cold water and stir to dissolve the lye.
- One at a time, fully submerge the pretzels in the lye solution, then transfer them to the prepared sheet pan. Let the pretzels rise until they are almost doubled in volume, 10 to 15 minutes.
- Sprinkle the pretzels generously with topping(if using); otherwise sprinkle with salt. Bake the pretzels, rotating the pan back to front at the halfway point to ensure even baking, until the tops are evenly dark golden brown, 10 to 15 minutes. Let the pretzels cool on the pan for at least10 minutes before serving. The pretzels taste best the day they are baked. Any leftovers can be saved for making croutons.
