Twisty, golden, and dotted with salt – Brezn, or German Pretzels, are more than just a snack; they’re a cultural icon. Crisp on the outside and soft within, these pretzels have been part of Germany’s culinary heritage for centuries. Whether served warm with butter, alongside beer, or as the base for a hearty Bavarian sandwich, a fresh pretzel is always a crowd-pleaser.
In this recipe, we’ll show you how to make traditional German pretzels at home, complete with that deep brown crust and signature chew.
The Origins of Brezn
The pretzel’s history stretches back to early medieval Europe. While the exact origin is debated, most sources credit German-speaking monasteries with popularizing the familiar pretzel shape, said to represent arms crossed in prayer. By the 12th century, pretzels had become a symbol of prosperity and good luck.
In Bavaria, pretzels are practically sacred. They accompany beer steins at Oktoberfest, serve as breakfast when sliced and buttered, and hang from bakery displays year-round. Their lye-dipped surface gives them their characteristic deep color and slightly alkaline flavor – an essential element of any authentic Brezn.
Explore more Bavarian classics like Obatzda – Bavarian Cheese Spread or Weißwurst – Bavarian White Sausage to complete your Oktoberfest spread.
Ingredients & Preparation (Step-by-Step Recipe Guide)
Ingredients for Authentic Brezn
- 500 g (4 cups) bread flour
- 1 packet (7 g) dry active yeast
- 1 tsp sugar
- 10 g (2 tsp) salt
- 1 tbsp butter, softened
- 300 ml (1¼ cups) warm water
For the lye dip (substitute option included):
- 1 L (4 cups) water
- 40 g (3 tbsp) food-grade lye (or 3 tbsp baking soda as substitute)
For finishing:
- Coarse salt (pretzel or kosher salt)
Optional tools: Stand mixer, parchment paper, baking sheet, food-safe gloves (if using lye)
How to Make Brezn (Step-by-Step Instructions)
Step 1: In a large bowl, dissolve yeast and sugar in warm water. Let sit 5–10 minutes until foamy.
Step 2: Add flour, salt, and butter. Knead by hand or in a stand mixer until smooth and elastic, about 8–10 minutes.
Step 3: Cover and let rise for 1 hour, or until doubled in size.
Step 4: Divide dough into 8 equal pieces. Roll each into a rope about 50–60 cm (20–24 inches) long. Shape into classic pretzels.
Step 5: Place shaped pretzels on parchment-lined trays. Let rest uncovered for 15 minutes. Meanwhile, preheat the oven to 220°C (430°F).
Step 6: Prepare lye solution carefully, using gloves and stainless-steel equipment. Dip each pretzel for 5–10 seconds, then return to the tray. (Or use a boiling baking soda solution for 30 seconds.)
Step 7: Sprinkle with coarse salt and bake for 15–18 minutes until deep golden brown.
Tips:
- For extra shine and flavor, stick with lye if you’re comfortable handling it.
- Don’t skip the resting time before dipping – this helps develop skin for the signature crust.
- Pretzels are best fresh but can be frozen and reheated.
Serving Suggestions & Variations
How to Serve Brezn
Serve warm, sliced and buttered for a simple snack, or pair with Obatzda, mustard, or radish salad for a more filling dish. Pretzels are a Bavarian breakfast classic and a must at any beer garden.
Variations & Regional Twists
- Cheese Pretzels (Käsestangen): Sprinkle grated Emmentaler or gouda before baking.
- Sweet Pretzels: Brush with melted butter post-bake and dust with cinnamon sugar.
- Pretzel Buns: Shape dough into rolls instead of twists for sandwiches or burgers.
Homemade Brezn brings a slice of Bavaria into your kitchen – chewy, salty, and steeped in tradition. Whether you go for classic twists or creative variations, mastering this recipe is a surefire way to win hearts and satisfy cravings.
Craving more German baking magic? Browse our full range of our German Bread Recipes collection and take your taste buds on a trip to Munich and beyond.
