Skip to content
Bavarian Pretzels (Brezeln)

Bavarian Pretzels (Brezeln)

Make chewy German-style pretzels at home, with a glossy golden crust and a generous sprinkling of sea salt.

105 mins total for first methodServes 8Oven
Ingredients ↓Method ↓

Ingredients

Method

30 mins prep15 mins cook105 mins total

  1. Mix the flour, yeast, sugar and fine salt in a large bowl. Add the warm water and melted butter, then stir until a rough dough forms.

  2. Turn the dough out on to a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.

  3. Place the dough in a lightly greased bowl, cover and leave in a warm place for about 1 hour, or until doubled in size.

  4. Heat the oven to 220°C fan/240°C and line two baking trays with baking paper. Bring a large pan of water to a simmer and carefully stir in the bicarbonate of soda.

  5. Divide the risen dough into 8 equal pieces. Roll each into a long rope, tapering the ends, then twist and fold into a pretzel shape.

  6. Dip each pretzel in the bicarbonate solution for about 30 seconds, lift out with a slotted spoon and place on the trays. Sprinkle with the sea salt flakes.

  7. Bake for 12–15 minutes, until deep golden brown. Cool on a wire rack for a few minutes before serving.

Notes

For the best texture, eat the pretzels while they are still slightly warm. Reheat leftovers in a hot oven for a few minutes.
About this recipe

These classic Bavarian pretzels have a soft, chewy centre, a deep golden crust and the distinctive twist that makes Brezeln so recognisable. A short dip in bicarbonate solution gives them their traditional finish.

Related recipes