Authentic German Pretzel Recipe (2024)

FAQs

What makes German pretzels different? ›

The main difference to note between the more “American-style” pretzels and German pretzels is an ingredient called lye. Put simply, it's a “bath” pretzels soak in before the cooking is completed. Baking soda can be a substitute, however lye is the more “traditional” method.

Unlike their American counterpart, Bavarian pretzels pack a denser, chewier inside and a darker, crispier outside. And there's a certain "tang" to the Bavarian-style pretzel that sets it apart from other soft pretzels. But best of all, it doesn't need to be dipped in cheese or drenched in butter to taste delicious!

Traditionally, Bavarian pretzels are made from wheat flour, water, yeast, and salt, and dipped in an alkaline solution, which gives the pretzel its brown color and crisp texture. The snack is vegan and low in fat, making it an excellent snack for any time of the day!

Given Oktoberfest was in full swing at the time, the conversation naturally shifted to German foods and beer. To my surprise, I learned that Germans don't typically eat their pretzels with mustard like Americans. Instead, they largely reserve the condiment to meats, and in particular sausages.

Pretzels don't have many downsides as an occasional snack. Soft pretzels and flavored pretzels are usually higher in calories, salt, sugar, and fat than hard pretzels, so you may want to limit your intake of those varieties.

The popular toppings of authentic bavarian pretzels are:

Sesame, poppy, sunflower, pumpkin or caraway seeds, cheese sauce and bacon bits. Bavarians especially enjoy their pretzels in the late morning with Weißwürst, sweet mustard, and a Beer.

The answer lies in a brief dip in an alkaline water bath before baking. This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor.

The Different Kinds of German Pretzels

Swabian pretzels also tend to have one large "window” below the arms, and two much narrower ones between them. Bavarian pretzels are nearly even all around, with three equally-sized windows framed by arms of even diameter.

We use only five natural ingredients when making our famous Bavarian pretzels: wheat flour, water, oil (usually soybean oil), salt and yeast.

Back in Germany, however, the crusty, doughy pretzel is an integral part of daily life, whether it's picked up at a bakery for breakfast or lunch or enjoyed at leisure with a beer.

What is the German word for pretzel? ›

The German name "Brezel" may derive also from Latin bracellus (a medieval term for 'bracelet'), or bracchiola ('little arms'). The pretzel has been in use as an emblem of bakers and formerly their guilds in southern German areas since at least the 12th century.

SITUATION: Based in Hanover, Pennsylvania, Snyder's of Hanover is an American bakery and snack food distribution company that specializes in German traditional pretzels. Founded in 1909, Snyder's of Hanover is owned by Snyder's Lance Inc., the second largest salty snack maker in the United States.

By the 12th century, the pretzel had become a recognizable symbol of German baking culture. It was commonly associated with pretzel bakers' guilds, and it gained further prominence when German immigrants brought their pretzel-making skills to other parts of Europe, including Austria and Switzerland.

In the world of German food, nothing is as iconic as the German pretzel. Discover how good a German bakery can make a pretzel and the surprising location of Germany's best pretzel.

Although there are a lot of classic Oktoberfest eats, especially in Munich during Oktoberfest, from schweinshaxe (roasted pork knuckle) to spätzle (cheesy pasta) to steckerlfisch (fish roasted on a stick), here at home, few things go better with German beer than lye pretzels.