These German Bavarian-style soft pretzels make a fantastic snack. They include common Bavarian pretzel ingredients and ratios. It’s the technique of shaping and dipping them in an alkaline solution that makes them unique. This blog post covers it all including how to shape the pretzels and their Christian symbolism along with lots of details on the alkaline solution and many fun facts with tips!
The Basics of Soft Pretzels
There are lots of different types of pretzel recipes including those found in different regions in Germany. Known as “Brezel” in German, some are made with butter and milk while the Bavarian version is a simpler recipe made with a little shortening (or lard) and water. Regardless of the region, pretzels are dipped in an alkaline solution prior to baking.
Origins of Soft Pretzels
Soft pretzels date back to the 7th century (610 A.D.). They were originally baked by monks in the Catholic church. The texture at that time is very much like what they are today. Pretzels were a perfect bake during Lent since so many ingredients like meat, dairy, and eggs were prohibited. Monks gave little pretzels to students after reciting their prayers correctly. Pretzels began populating the world during the Middle Ages through Europe. During this time, they were often given to the poor to quince both physical and spiritual hunger. Eventually, pretzels made their way to the United States; some say by way of the Mayflower but certainly by the 1700s via German immigrants.
Christian Symbolism of the Pretzel Shape
For Christians, it’s common to make pretzels around Easter as the pretzel shape can symbolize a praying person. The knot represents clasped hands in prayer. The 3 holes represent the Holy Trinity in the Father, the Son, and the Holy Spirit. The overall shape looks like a loving heart all twisted and interlocking. These would be fun to make with your kiddos in preparation for Easter.
Other Pretzel Fun Facts!
There was a time when pretzels were hidden on Easter morning like eggs. Kids would search for them like dyed Easter eggs. The pretzel represents luck, so finding or receiving a pretzel as a gift should be most welcomed and appreciated. During the 17th century in German speaking countries, pretzels were commonly found at weddings to symbolize love (the heart shape), good luck, and the idea of “tying the knot”. In fact, the wedding couple would have used it like a wishbone where each takes a pretzel side and pull. Pretzels are good luck gifts for anyone, anytime. Why not make a batch for National Pretzel Day on April 26?
Bavarian Soft Pretzels: Ingredients
For the ingredients, you’ll need baking soda or lye for the dipping solution. I use baking soda in this blog post and recipe. However, if you have food-grade lye and want to use it, go right ahead! Regardless of the dipping solution, for the simple dough, you’ll need yeast, brown sugar, bread flour, salt, shortening, and water.
How are Soft Pretzels Different from Regular Bread Recipes?
As you can see, the ingredients for making soft pretzels are the same as making any yeast bread. What makes pretzels taste different from regular bread is that they are dipped in an alkaline solution which gives them that distinctive pretzel taste and shine.
A traditional pretzel alkaline solution is made of lye. Yes, that’s right! It’s virtually the same lye in lye soap, BUT you’ll need a food-grade version for your pretzels. I’m not comfortable working with lye and it’s also difficult to find. So, I choose to use an alkaline baking soda solution that reaches near the pH level of lye. If you have food-grade lye, then use that.
A Little about pH & Alkaline Solution
About pH…
That special taste that differentiates a pretzel from other bread is a result of the alkaline dipping solution. Alkaline is a basic, ionic salt from the alkaline earth metal. When you look at a pH scale and compare acid to base, the lower the number, the more acidic. The higher the number on a pH scale, the more basic or alkaline. What we taste in a pretzel is a very basic, alkaline “flavor”. Check out the chart below for a little perspective.
Prebiotics, Probiotics, & pH?
Do you know why PREBIOTICS and PROBIOTICS are all the rage? It’s because of where your gut pH level sits and taking those pre- and pro- biotics levels it out. A gut’s pH level is based on microbiome (gut bacteria) and how it affects the rest of your body including all of the fluids from head to toe. So those pre- and pro- biotics that we consume are designed to level out our gut pH levels.
pH Scale 0-14
The pH scale goes from 0-14. The pH of baking soda is generally between 8-9. Lye is on the high end between 11-14. Baking the baking soda increases the pH to near 11 which is closer to lye.
| 0-6 | Acidic |
| 4-6 | average human skin |
| 7 | Neutral |
| 8-9 | Baking soda |
| 8-14 | Basic (Alkaline) |
| ~11 | Baked baking soda |
| 11-14 | Lye |
Bake the Baking Soda (Heat is Needed to Raise the pH Level)
For that significant pretzel flavor, you’ll want to use an alkaline solution. If lye isn’t appealing to you, you can use baking soda. Here’s how we make the alkaline baking soda solution.
Preheat the oven to 300˚F (150˚C). Line a small baking sheet with parchment paper. Spread 45 grams (¼ cup) of baking soda evenly over the liner. While many recipes call for using baking soda in boiling water for the alkaline dipping solution, the Bavarian style ONLY uses cold water. This is why we need to bake the baking soda first (to raise the pH) and then use COLD water for mixing when we make the solution.
Bake the baking soda for 1 hour. Remove it from the oven and set it aside until needed in the recipe. You can bake and store the baking soda in a sealed container or plastic bag for weeks if you don’t need it immediately.
Activate the Yeast
Measure out the total water amount which is 295 milliliters (1¼ cups). Heat it in the microwave to reach a temperature of 100˚F-110˚F (38˚C-43˚C).
In a small bowl, add 7 grams (1 package) of yeast. Then, add 5 grams (1 teaspoon) of brown sugar. Mix until the brown sugar is broken down and mixed with the yeast. Add ~59 milliliters (¼ cup) of water taken from the total water measured. Stir the mixture until the yeast is dissolved. Set it aside for about 10 minutes to become bubbly and frothy.
TIP: There is very little sugar in the Bavarian pretzel. The molasses in brown sugar, while not detectable, adds (very mildly) to the pretzel flavor and coloring. You can sub with honey or barley malt syrup in the same amount.
Make the Bavarian Soft Pretzel Dough
Combine Dry Ingredients & Shortening
To the bowl of a stand mixer, sift in 480 grams (4 cups) of bread flour. I like to use bread flour in this recipe as the higher gluten content will produce a chewier bread. Add 9 grams (1½ teaspoons) of salt. Use the paddle attachment and turn it on low speed to combine the flour and salt.
Dice 30 grams (2½ tablespoons) of shortening and add it to the flour mixture. Run the machine on low to medium to break up the shortening and mix it into the flour and salt.
TIP: If you’re not using a stand mixer, use a large bowl, mix with a spoon, and knead by hand when the dough is too stiff to stir.
Add Yeast & Water to Dry Ingredients
Switch out the paddle attachment with the dough hook. With the machine on low, add the activated yeast mixture. Slowly pour in the remaining 236 milliliters (1 cup) of water.
Knead 10 Minutes
Knead for 8-10 minutes occasionally scraping down the bowl edges. The dough should be tacky but not sticky. It should pull away from the bowl and there shouldn’t be any flour bits left in the bottom of the bowl. Add additional water or flour, 1 tablespoon at a time, as needed to reach a tacky consistency.
Cover & Rest 5 Minutes
Mound the dough into a ball at the bottom of the bowl. Cover the bowl with plastic wrap or a towel and allow the dough to sit 5 minutes.
Make-ahead Option
While not traditional of Bavarian pretzel dough (as there is no rising time), you can make the dough a day ahead and store it covered in the fridge. The dough will rise as it sits so store it in a bowl about twice the size of the dough.
Divide & Shape Soft Pretzel Dough
Scoop the dough out onto an unfloured work surface. An unfloured work surface provides friction making it easier to roll out and shape the dough. Divide the dough into 10 “equal” pieces by weighing or eyeballing the portions. The total weight should be around 820 grams (give or take a couple of grams). When dividing the dough by 10 pieces, each piece should weigh around 82 grams. The overall weight of the dough varies depending on how much additional flour or water was added during the kneading process.
Roll Each Dough Ball into Sausage Sizes
Roll each dough piece into logs about the length of a sausage (bratwurst). Rolling the dough pieces into short logs first allows them to adjust to that size before rolling them much thinner. Place each log on a plate (side by side) and cover with a towel. Covering the dough prevents a crust from forming as they sit.
Prepare Baking Sheets
Prepare 2 baking sheets by lining each with parchment paper or silicone mats. Set them aside.
Roll Logs into Long 20- to 22- inch Ropes
Remove one dough log (sausage) and cover the remaining with the towel. Roll the log on the unfloured work surface into a long 20- to 22- inch rope tapering the ends. For a true German pretzel, leave the middle of the rope much thicker than the ends.
TIP: The tapered ends will produce a crispy, crunchy portion to the pretzel. The thick belly will be soft and chewy. A true Bavarian pretzel will have a very thick, chewy pretzel belly/bottom and very thin, crispy arms.
Form the Pretzel Shape
Shaping each rope into a “U” to begin that signature pretzel shape. Then, cross the ends and twist two times. Lift the ends and place them within the bottom “corners” of the “U” and press to seal the arms to the base.
TIP: For a prettier pretzel shape, as you pull down the ends to seal, use your other fingers to push out the top of the pretzel. You should get defined 3 holes. See image below.
Place Soft Pretzels on Baking Sheet
Place each pretzel on the prepared baking sheet. Cover the baking sheet with a towel to prevent a crust from forming on the dough. Continue rolling and making the pretzel shape with remaining dough pieces.
TIP: If you find your dough isn’t sealing, you can lightly dip your fingers in water to encourage the dough to stick.
Once all pretzels are on the baking sheet, if they retracted, stretch them out so the holes are clearly defined. Place the baking sheet in the freezer for 30 minutes or refrigerator for at least 1 hour. I prefer to freeze them, and you can actually freeze them for days if you need a multi-day process.
TIP: Cooling/freezing the pretzels firms them making them easier to lift and place in the alkaline solution prior to baking.
Preheat Oven
Preheat the oven to 450˚F (232˚C).
Prepare the Alkaline Dipping Solution
For the alkaline dipping solution, add the baked baking soda to a large wide-mouth bowl or stock pot. Gradually pour in 4 cups of cold water stirring as you pour. Continue to stir until the baking soda has dissolved and the water is clear. This will take a few minutes. If you are comfortable using lye and have it, prepare the lye solution at this time which is similar to preparing the baking soda solution (no baking, of course).
Alkaline Dipping Time!
1 Minute Dips with 30 Seconds Per Side
Remove one of the baking sheets from the freezer. Lift one or two pretzel(s) and place them in the dipping solution. Allow them to sit in the solution for a total of 1 minute. They should sit for 30 seconds per side. After the initial 30 seconds, use one or two slotted spoon(s) or fork(s) to flip them allowing them to sit in the solution for another 30 seconds.
TIP: Using two slotted spoons or forks is best. The slats or tines allow the pretzels to drip off an excess liquid. The high alkaline solution is quite salty and can irritate the skin. It is advisable not to expose the liquid to any skin. Thus, using two utensils prevents skin contact.
Remove Pretzels & Add Toppings
Use one or two spoons or forks to remove the pretzel(s) from the solution allowing excess liquid to drip. Using two utensils to flip and lift the pretzels eliminates touching the alkaline solution. Return the pretzel(s) to the baking sheet. Continue dipping the remaining pretzels sitting in the solution for 30 seconds per side.
Optional Toppings
Sprinkle salt over the tops of each pretzel. Be sure to add toppings while the pretzels are visually wet, so they adhere. You can use a coarse salt, flake salt, or specific pretzel salt. I prefer flake salt as it adds a pretty texture once they are baked. If you want a sweet version, sprinkle on a mix of cinnamon and sugar. For other toppings prior to baking, you can sprinkle on seeds (like poppy, sesame, Nigella (black cumin), and caraway), seasonings (like onion flakes and everything bagel), or grated cheese like Parmesan. The alkaline solution can leave the exterior of the pretzels salty, so consider limiting the amount of salt on each pretzel.
Baking Time!
Bake the pretzels for 25 minutes or until desired brownness. I prefer to bake one pan at a time to ensure an even bake and browning. As one pan bakes, prepare the next by dipping and topping the remaining pretzels.
Once baked, remove the pretzels and cool for a few minutes. You can eat and enjoy them fairly immediately.
Bavarian Soft Pretzels: Close Ups
Notice how much the pretzels rose during baking. Pretzels will split as they bake when they rise. Some German regions make a cut in the dough prior to baking to accommodate the expansion. Bavarian pretzels are left to split where they choose. If you use a food-grade lye solution, you will likely achieve a darker browning and a slight shine. These pretzels with the baking soda solution, however, did turn brown all around. The salt is clearly visible as would any seeds or nuts. There’s a crispy exterior and chewy interior thanks to the high-gluten bread flour.
Storage Suggestions for Soft Pretzels
Store baked pretzels sealed in a bag or container at room temperature for up to 3 days. For longer storage, place in a sealed bag or container in the freezer for several months. Remove as desired and heat in the microwave until heated through.
Bavarian Soft Pretzels: Final Thoughts
These pretzels are fun to make and a great activity to do with kids particularly around Christian holidays like Easter or other celebrations. They are thick enough that you can slice them like sandwich bread and add your favorite sandwich fillings and eat like a sandwich or open face. Using baking soda instead of lye will not produce the shine like lye but will produce a dark brown coloring and pretzel flavoring. Alkaline is salty, so you will notice that when you bite into the pretzel. They are great with other toppings and dipping sauces.
Bavarian Soft Pretzels: Baker’s Perspective
Who would’ve thought that a pretzel is just a simple bread recipe? The alkaline dipping solution may seem a bit intimidating at the beginning. However, once you have a basic understanding of its importance, it’s simply another step. If you want to make pretzels with your kids, I would prep the dough the day before and store it in the fridge. Then, divide the dough and teach your kids how to shape the pretzel. As you’re shaping the pretzels, tell them about the symbolism. Be sure to include that they represent good luck along with the significance of the heart shape and “tying the knot”. If you’re a praying individual, you could certainly use this opportunity to talk about prayer and even encourage them to say their own in honor of the season.
Try Make-Ahead in Stages
If you’re pressed for time and really want to make these pretzels with your kiddos, here’s quick guideline on making them in stages.
- Day 1: bake the baking soda (or bake it days before),
- Day 2: make the dough and store covered in the fridge,
- Day 3: divide, shape the pretzels, and place them in the freezer,
- Day 4: dip the pretzels in the alkaline solution, bake, and enjoy.
Bavarian Soft Pretzels: Taster’s Perspective
What an interesting bread! The alkaline solution provides an outer salty layer to the entire pretzel. As you salt the pretzels, keep that in mind to prevent oversalting them. There’s a nice balance of crunch and chewiness. As the pretzels sit, they lose that outer crispness. For best results, eat them the day they are made, but they are still very good days later. Consider dipping them in your favorite condiment or sauce like sweet or spicy mustard, cheese, barbecue sauce, or even chocolate! These pretzels make a great snack and are easily transportable. We love them and recommend giving them a try.
Check out my YouTube video on the ins and outs of making these pretzels. “German Bavarian-Style Soft Pretzels (Brezels): Lots of Tips, Symbolism, & Deets on Alkaline Solution.”
German Bavarian-Style Pretzels (Brezels)
Ingredients
Dipping Solution: (If using baking soda instead of lye)
- 45 g (¼ cup) baking soda
- 944 ml (4 cups) cold water
Pretzel Dough:
- 295 ml (1¼ cups) water heated to 100˚F-110˚F (38˚C-43˚C)
- 7 g (1 pkg) active dry yeast
- 5 g (1 tsp) brown sugar honey or barley malt syrup
- 480 g (4 cups) bread flour
- 9 g (1½ tsp) salt
- 30 g (2½ tbsp) shortening diced
Optional Toppings:
- coarse salt pretzel salt or flake salt
- seeds poppy, sesame, Nigella (black cumin), or caraway
- seasonings onion flakes or everything bagel
- cinnamon and sugar for a sweet version
Instructions
Prepare the Dipping Solution: (If using baking soda instead of lye)
- Preheat the oven to 300˚F (150˚C).
- Line a small baking sheet with parchment paper. Spread the baking soda evenly over the liner.
- Bake the baking soda for 1 hour. Remove from oven and set aside to cool. Store in a sealed container until needed in the recipe. Stores well for weeks or longer.TIP: Baking the baking soda increases the alkaline value to resemble the pH of the traditional lye solution used in making German pretzels. If you can find it, you can use lye solution, but baking soda works and is more convenient.
Make the Pretzel Dough:
- To activate the yeast, measure out the total water amount and heat in the microwave to 100˚F-110˚F (38˚C-43˚C).
- In a small bowl, add yeast, brown sugar, and ~59 ml (¼ cup) water taken from the measured 295 ml (1¼ cups) and stir until dissolved. Set aside ~10 minutes to become bubbly and frothy.TIP: If after 10 minutes, the yeast is not bubbly or frothy, the yeast maybe too old or the liquid too hot. Start over with a fresh new batch of yeast and warm water that’s not too hot.
- To the bowl of a stand mixer, sift in flour. Add salt. Use the paddle attachment and turn on low speed to combine the flour and salt. Dice shortening and add it to the flour mixture. Run the machine on low to medium to break up the shortening and mix into the flour.TIP: If not using a stand mixer, use a large bowl, mix with a spoon until stiff and knead by hand.
- Switch out the paddle attachment with the dough hook. With the machine on low add the activated yeast mixture.
- Slowly pour in the remaining 236 ml (1 cup) of water. Knead for 8-10 minutes and scrape down bowl edges as needed. The dough should be tacky but not sticky and should pull away from the bowl edges. Add additional water or flour, 1 tablespoon at a time, as needed to reach a tacky consistency.
- Mound the dough into a ball at the bottom of the bowl. Cover the bowl with plastic wrap or a towel and allow the dough to sit 5 minutes.TIP: You can make the dough a day ahead and store it covered in the fridge. The dough will rise as it sits so store it in a bowl about twice the size of the dough.
Divide & Shape Pretzels:
- Scoop the dough out onto an unfloured work surface. Divide the dough into 10 “equal” pieces by weighing or eyeballing the portions. The total weight should be around 820 g divided by 10 = 82 g per dough portion.TIP: An unfloured work surface provides friction making it easier to roll out and shape the dough.
- Roll each dough piece into logs about the length of a sausage. Place each log on a plate (side by side) and cover with a towel.TIPS: Rolling the dough pieces into short logs first allows them to adjust to that size before rolling them much thinner. Covering the dough prevents a crust from forming as they sit.
- Prepare 2 baking sheets by lining each with parchment paper or silicone mats. Set aside.
- Remove one dough log and cover the remaining with the towel. Roll the log on the unfloured work surface into a long 20- to 22- inch rope tapering the ends.TIP: For a true German pretzel, leave the middle (belly) of the rope thicker than the ends resulting in a chewy center. The tapered ends (arms) will be crunchy.
- Form the pretzel shape by shaping the rope into a “U”. Then, cross the ends to twist. Twist two times. Lift the ends and place each at the bottom “corners” of the “U” and press to seal the ends to the "U" base. Place the pretzel on the prepared baking sheet and cover with a towel to prevent a crust from forming on top. Continue rolling and making the pretzel shape with remaining dough pieces.TIP: Dip fingers in water if the dough sticks or to encourage it to stick when sealing the ends and edges as needed.
- Once all pretzels are on the baking sheet, if they retracted, stretch them out so the holes are clearly defined. Place the baking sheet in the freezer for 30 minutes. You can also place them in the refrigerator for at least an hour, but the freezer is best.TIP: Freezing the pretzels firms them making them easier to lift and place in the alkaline solution prior to baking.
Dip, Top, & Bake Pretzels:
- Preheat the oven to 450˚F (232˚C).
- For the dipping solution, add the baked baking soda to a large wide-mouth bowl or stock pot. Gradually add 4 cups cold water and stir. Stir until the baking soda has dissolved and the water is clear. This will take a few minutes.
- Remove one of the baking sheets from the fridge.
- Lift one or two pretzel(s) and place in the dipping solution. Allow to sit in the solution for 30 seconds, use 1 or 2 slotted spoon(s) or fork(s) to flip and sit in the solution for another 30 seconds. Use the utensils to remove the pretzel(s) from the solution allowing excess liquid to drip. Return pretzel(s) to the baking sheet. Continue dipping the remaining pretzels sitting in the solution for 30 seconds per side.TIP: Using two utensils to flip and lift the pretzels eliminates touching the alkaline solution which is salty and can irritate the skin.
- Sprinkle salt over the tops of each pretzel. If you want a sweet version, sprinkle a mix of cinnamon and sugar.TIP: For other toppings, you can sprinkle on seeds (poppy, pumpkin, sesame, Nigella, caraway, etc.), seasonings (onion flakes, everything bagel, etc.), or grated cheese (like Parmesan).
- Bake the pretzels for 25 minutes or until desired brownness. Remove and cool for a few minutes. Eat and enjoy!TIP: I prefer to bake one pan at a time to ensure an even bake and browning. As one pan bakes, you can prepare the next by dipping and topping the remaining pretzels.
Video
Notes
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- Day 1: bake the baking soda (or bake days before),
-
- Day 2: make the dough and store overnight covered in the fridge,
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- Day 3: divide, shape the pretzels, and place them in the freezer,
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- Day 4: dip the pretzels in the alkaline solution, bake, and enjoy.
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