Bavarian Pretzel

Authentic Bavarian Pretzel (Brezel ) recipe made with lye is traditional! A fluff and moist interior with a flavorful brown crust covered with big salt. 

There is nothing like a freshly cooked Bavarian Pretzel, warm and fluffy on the inside and firm and salty on the outside. In Germany, the home of pretzels, those knotted bread are spelled with a “B” (Brezel), while in English, it’s a “pret”zel with a “P” and a “T”.

The Origin of Pretzel

The precise origin of the pretzel isn’t clear, but what is clear is; its history is an extremely old one. From around Early Middle Ages, it made an appearance in paintings. Some say an Italian monk invented the famous pretzel to eat on Lent fasting. Its form reminded him of his arms joining to pray, and the three holes of the bread were the Holy Trinity.

Others say it was a baker prisoner who had to perform a perfect three holes bread to get out of prison. Also, there is a simple story about a priest giving away those funny-looking treats to kids who would pray. There are too many stories out there to know the precise origin of those pretzels… it could also be a simple mama in her kitchen having fun with the dough… who knows?

Bavarian Pretzel: the King of Pretzel

The Brezel is often eaten in Beer Gardens (Biergarten) in South Germany, a popular place to eat and socialize. Those outdoor spots did spread throughout Germany, although their origin is Munich. You can bring your food to share around those long tables in the park or on big outdoor terraces. In each of them, you’ll find a restaurant always selling the famous Brezel. Sometimes as big as 30cm (12 inches) large. The normal-size ones from the bakery and restaurants are about 18cm (7 inches) large.

Serve with

Those delicious bread are like any other one; the fresher, the better. To be devoured within the day otherwise, they lose their moisture and fluff. You’ll often see them paired with traditional side dishes in southern Germany, for example, in the morning with the exquisite Weisswurst (white sausage) or in beer gardens, you’ll often see the Mega Brezel eaten with an orange creamy cheese dip called Obatzda. 

Let’s Talk about Lye

Lye or sodium hydroxide is a strong alkali which dissolves into the water ideally to make it an alkaline solution. Are chemistry classes coming back to you now? This solution is the jacuzzi bath in which the pretzel will get its typical brownish colour and tasty crust. In other words, also called the Maillard reaction. You can easily buy food-grade lye online and pretzel salts also. The problem with this alkaline solution is that it can burn you up quite severely so you’ll need to know those few rules/protection before using it;

The Precautions

• Never add the lye to an aluminum container of any kind; it reacts to it, plastic and glass are fine (to calculate the grams).
• Wear latex gloves and eye protection when manipulating the lye (adding the pretzel gently to the solution not to splash yourself).
• Add the lye once the water quantity is right, add it to the cold water from the pot, otherwise, it will react in hot water.
• Start the ventilation while manipulating the lye before it hits the water.
• In case of an accident; lye on your skin, or eyes, rinse it off immediately in cold water for 15 minutes, if it’s a lot, seek medical attention after the rinse.
• Keep the kids away from the basic solution and lye (This one is a no-brainer) not a recipe suitable for kids, although once cooked it’s their favourite and perfectly comestible.

I hope all those rules didn’t scare you off… The quantity of lye is pretty low; a 10g per litre and you’ll give the pretzel a quick 20 seconds bath in it. Once diluted and heated it’s not only perfectly comestible but gives this unique irresistible colour nothing else can. Let’s say it’s “Dangerously delicious”! You can safely throw the basic solution in the toilet bowl afterwards. Then clean up the pot and utensils with an oil-cutting soap (ex. Dawn) with latex gloves still on. If you drop some solution on the counter and clean it up right away with vinegar, it will neutralize the basic solution.

Alternative to Lye

There is another method, a safer one, to make the brown exterior layer of the pretzel; baking soda. This is another alkali element, but a way-softer one. So if you want to play safe, use the baking soda version. Check this article up for more info. I believe though… the lye gives the best result for an authentic german pretzel.

Storage

As mentioned earlier, pretzels are meant to be eaten fresh (under 24h). If you want to freeze some; form them and bathe them in the lye solution. Afterwards, you can freeze them in a plastic bag on top of a cutting board to keep their form. This way you can store frozen for up to 6 months. When comes the time to cook the frozen pretzel, simply brush a bit of water or butter on top, add the salt and cook.

So let’s make those dangerously yummy treats!

Print Pin

Bavarian Pretzel

5 from 1 vote

Prep Time 20 minutes

Cook Time 15 minutes

1 hour

Total Time 1 hour 35 minutes

Servings 8 pretzels

Calories 259

Authentic Bavarian Pretzel (Brezel ) recipe made with lye is the traditional way! A fluff and moist interior with a flavorful brown crust covered with big salt. 

Ingredients

The dough

• 500 g white flour
• 300 ml warm water
• 18 g dry yeast
• 15 g butter
• 1 tbsp sugar
• salt

The lye solution

• 20 g lye
• 200 ml water

The topping

• big grains of salt

Instructions 

Making the dough

• Add the yeast to the warm water and sugar and let the yeast do its magic for 10 minutes.
• Add the butter and salt to the flour and work the butter with the hands to incorporate into the flour.
• Add the yeast mixture and knead the dough for a good 10 minutes (by hands) (depending on the flour make the dough not stick by add more flour).
• Let raise the dough for an hour, covered with a kitchen towel in a warm place (oven with light on for example).
• When the dough raised, cut it into 7 or 8 balls and cover them in a slightly humid kitchen towel.

The rolling and knot

• Makes rolls with thinner ends and a thicker middle part, then make a twist (node) with the smaller ends and pressure the ends into the sides of the pretzel.
  

The lye bath

• Mix 20g of lye into 200ml of cold water and bring to a boil (with proper equipment (latex gloves, glasses and no aluminium).
• Add the pretzels carefully, one at the time in the simmering bath for 20 seconds then take out and to the baking sheet covered rack.
  

The cooking

• On the parchment paper covered rack, add big salt to the pretzels and make a small cut into the larger end.
• Bake the pretzel at 230°C (450F) for 15 minutes until brown.

Notes

Serve with this GERMAN CHEESE SPREAD.

Author: thefoodolic

Calories: 259kcal

Course: Acompañamiento, Tentempié

Cuisine: Alemana

Keyword: authentic, bavarian, brezel, lye, Pretzel

Nutrition

Calories: 259kcal | Carbohydrates: 51g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 17mg | Potassium: 107mg | Fiber: 2g | Sugar: 3g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 3mg

Nutrition Facts

Bavarian Pretzel

Amount per Serving

Calories

259

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

0.3

g

Monounsaturated Fat

 

1

g

Cholesterol

 

4

mg

1

%

Sodium

 

17

mg

1

%

Potassium

 

107

mg

3

%

Carbohydrates

 

51

g

17

%

Fiber

 

2

g

8

%

Sugar

 

3

g

3

%

Protein

 

7

g

14

%

Vitamin A

 

138

IU

3

%

Vitamin C

 

1

mg

1

%

Calcium

 

13

mg

1

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.