Authentic German Brezel Recipe: A Step-by-Step Guide

Ingredients

500g Strong White Flour
2 teaspoons of Salt
1 tablespoon of Softened Unsalted Butter
1 sachet of Dried Yeast (7g)
300ml Tepid Water
1.5 liters of boiling Water for the baking soda bath
75g Baking Soda for the baking soda bath
Coarse Salt or Pretzel Salt for sprinkling

Steps and instructions

Sift the flour into a large mixing bowl and stir in the salt.
Make a well in the center of the flour mixture and add the softened butter and yeast.
Gradually add the tepid water, mixing continuously to form a soft dough.
Place the dough on a lightly floured surface and knead for about 10 minutes until it is smooth and elastic.
Put the dough in a clean bowl, cover with a damp cloth and leave in a warm place for about 1 hour or until it has doubled in size.
Preheat your oven to 200°C (392°F) and prepare a baking soda bath by bringing 1.5 liters of water to a boil and carefully stirring in the baking soda.
Divide the dough into 12 equal pieces and roll each piece into a long rope. Shape each rope into a traditional pretzel shape.
Dip each pretzel into the baking soda bath for 20-30 seconds, then place on a baking tray lined with parchment paper.
Sprinkle the pretzels with coarse salt or pretzel salt and bake for 15-20 minutes or until golden brown.
Allow the pretzels to cool on a wire rack before serving.

Tools for making

Mixing Bowl - A large bowl for combining the ingredients and kneading the dough.
Sieve - Used to sift the flour and remove any lumps.
Measuring Spoons - For accurately measuring the salt and yeast.
Measuring Jug - Used to measure the tepid water.
Kitchen Scale - To measure the precise amount of flour and other ingredients.
Baking Tray - A flat tray for baking the pretzels in the oven.
Parchment Paper - To line the baking tray and prevent sticking.
Wire Rack - For cooling the pretzels after baking.
Rolling Pin - Used to roll out the dough into ropes.
Large Pot - To boil the water for the baking soda bath.
Slotted Spoon - For dipping the pretzels into the baking soda bath.

Recipe variations

Whole Wheat Flour instead of Strong White Flour
Adding different seasonings or herbs to the dough, such as garlic powder, onion powder, or dried herbs
Using melted butter for brushing the pretzels instead of dipping in the baking soda bath
Making sweet pretzels by sprinkling them with cinnamon sugar before baking
Adding cheese or jalapenos to the dough for a savory twist
Creating stuffed pretzels by adding fillings like cheese, ham, or spinach before shaping
Using alternative flours like spelt flour or gluten-free flour for a different dietary preference
Making mini pretzels instead of regular-sized ones
Experimenting with different toppings such as sesame seeds, poppy seeds, or everything bagel seasoning
Using a vegan butter substitute and omitting the egg wash for a vegan option

Recipe overview

Get ready to recreate the magic of German bakeries at home with this traditional Brezel (pretzel) recipe! This recipe will guide you through the process of making these iconic twisted bread treats from scratch. With a golden brown crust, a soft and chewy interior, and a special sprinkle of coarse salt, the end result is a delicious snack that's perfect for any time of day. The making of Brezel involves a unique step of dipping the pretzels in a baking soda bath, which gives them their distinctive flavor and color. Although it may seem a bit challenging, the process is actually quite straightforward and fun. So, roll up your sleeves and let's get started on this baking adventure. Enjoy the taste of Germany right from your kitchen!

Common questions

How do I shape the pretzels? - To shape the pretzels, simply roll each piece of dough into a long rope and then form it into a traditional pretzel shape by crossing the ends over each other and folding them back onto the looped section.
Can I use instant yeast instead of dried yeast? - Yes, you can. Use the same amount of instant yeast as specified in the recipe, but you can skip the step of activating the yeast in water. Simply mix it directly into the flour.
How do I know when the dough has doubled in size? - You can check if the dough has doubled in size by pressing your finger gently into the dough. If the indentation remains, it is ready.
Can I use regular table salt instead of coarse salt for sprinkling? - Yes, you can use regular table salt if you don't have coarse salt or pretzel salt. However, coarse salt or pretzel salt will give the pretzels their traditional taste and appearance.
Can I freeze the pretzels? - Yes, you can freeze the pretzels. After baking and cooling, place them in an airtight container or freezer bag and store in the freezer for up to 3 months. To reheat, thaw them at room temperature and then warm them in the oven for a few minutes.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the dough ingredients together.
Baking Tray - A flat tray for baking the pretzels in the oven.
Parchment Paper - Non-stick paper used to line the baking tray and prevent the pretzels from sticking.
Wire Rack - A rack used for cooling the baked pretzels.
Sifter - A tool used to sift the flour and remove any lumps.
Measuring Spoons - Utensils for accurately measuring the salt, butter, and yeast.
Measuring Cups - Utensils for accurately measuring the flour and water.
Rolling Pin - A long cylindrical tool used to roll the dough into ropes.
Damp Cloth - A cloth used to cover the dough while it rises.
Saucepan - A pot used for boiling water to create the baking soda bath.

Origin stories

Brezel, or as commonly known around the globe, pretzel, has roots deep in European history, particularly in Germany. Legend tells a tale of an Italian monk in the seventh century creating these twisted treats as a reward to children who mastered their prayers. He crafted them into a form that represented a child crossing their arms in prayer. The three holes represented the Christian Trinity. Known as 'pretiola', Latin for 'little rewards', they eventually found their way to Germany, where they took on the name 'Brezel'. They became a traditional food item for both lent and Easter in Germany. Around the 12th century, the pretzel iconography was used by bakers' guilds as a symbol for their profession, further cementing the pretzel's place in German culture. Today, they're enjoyed worldwide in many variations, from the sweet cinnamon dusted versions to the savory, salted ones.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.