Brezel Recipe – German Special
Brezel (German pretzels) are iconic Bavarian treats known for their golden, chewy crust and soft, tender interior. Traditionally shaped and given a quick dip in an alkaline bath (baking soda or lye) before baking, Brezeln develop a distinct flavor and shiny brown finish. They’re perfect for pairing with Obatzda, mustard, or simply butter—ideal for snack time, Oktoberfest celebrations, or homemade bread-baking adventures.
- Prep Time20 min
- Cook Time1 hr 30 min
- Total Time1 hr 50 min
Brezel Ingredients:
- All-Purpose Flour: 4 cups (500 grams)
- Active Dry Yeast: 1 packet (2 1/4 teaspoons or 7 grams)
- Warm Water: 1 1/2 cups (360 milliliters)
- Sugar: 1 tablespoon (12 grams)
- Salt: 1 1/2 teaspoons (9 grams)
- Baking Soda: 1/2 cup (120 milliliters) for boiling
- Coarse Sea Salt: for sprinkling on top
- Egg Wash (optional): 1 egg, beaten with 1 tablespoon water
How to make Brezel:
Dough: Mix flour, yeast, sugar, salt, and warm water to form a dough. Knead until smooth, then let rise for about 1 hour.
Shape: Divide the dough into pieces, roll into ropes, and twist into pretzel shapes.
Boil: Dip each pretzel in a baking soda solution briefly before baking.
Bake: Bake at 450°F (230°C) for 12-15 minutes until golden brown.
Recipe Notes:
Use strong flour (bread flour or high-gluten flour) to give pretzels their chewy texture.
Activate yeast in slightly warm water with a pinch of sugar for a good rise.
Let dough rest after kneading until doubled in size for better flavor and structure.
Boil each shaped pretzel briefly in a baking soda solution (or use food-grade lye if you have it) to get that classic crust color and flavor.
Sprinkle coarse pretzel salt before baking for authentic look and taste—and optional toppings like seeds for variation.
Bake in a very hot oven (around 220-230 °C / 425-450°F) until deeply golden.
For extra sheen, spray or brush pretzels with water as soon as they come out of the oven.
Best when fresh; reheat in oven briefly to restore crust if needed.
