Brezel / Pretzel

The Brezel (English "Pretzel") has been known and enjoyed in Germany and surrounding European countries for 1400 years now.

It is a long piece of that is formed into shapes that often look somehow similar to the number 8. According to one tradition it 

was first invented by Christian monks and than spread throughout areas in middle Europe before it was introduced to the United States by German immigrants in the 19th century.  

Pretzels are usually prepared from a dough with wheat flower and milk as the main ingredients. They are available in different shapes and can be prepared as hard pretzels which have a long shelf life and 

often are served as snacks on festive occasions or soft ones which should be eaten shortly after they have been baked. A Brezel is traditionally just spiced with coarse grained salt. My recipe will show you how to bake soft Brezeln that can serve as part of a main meal.   

Preparation time: 20 minutes 
Baking time: at least 16 to 18 minutes
Resting time: 90 minutes
Total time needed: at least 2 H 20 minutes
Grade of Difficulty: standard

This recipe was inspired by Italia you can find their recipe in German language here

Brezel / Pretzel Recipe

  • 500 gram / 17.6 oz of wheat flower
  • 300 ml / 10.1 oz full cream milk
  • 40 gram / 1.4 oz butter
  • 20 gram / 0.7 oz yeast
  • 1 tsp. salt
  • 1 tsp. brown sugar
  • 1 to 2 liters / 4 to 8 cups of water (depending on the size of pot you use)
  • Some coarse sea salt 
  • 3 tbs. of baking soda
  • Some flower for the working board
  • Fett for the baking tray


Freshly baked brezeln / pretzels
  • Pore a little lukewarm milk into a jug and add yeast and sugar to it and mix well
  • Let the milk yeast mixture rest for 15 to 20 minutes
  • Next place flour, remaining milk, butter salt, and the milk yeast mixture in a large bowl and knead ingredients into a smooth and elastic dough, If the dough becomes to sticky add a little more flour to it so it becomes easier to work with
  • Cover the dough with a kitchen towel and let it rest in a warm place for 30 to 40 minutes, it should nearly double in size during this time
  • Then knead the dough again and place it on a board or table
  • Add a little flower to the board and roll it out into a long sausage.
  • Subdivide the dough sausage into 16 equal pieces
  • Roll each of the pieces into a thin sausage of about 30 cm / 12 inches with the center of the sausage being thicker than the ends
  • Form each of the thin dough sausages into a Brezel / Pretzel, making sure all parts are sticking well together
  • Place the raw pretzels on a baking tray and place them in the fridge for 1 hour
  • Before you take them out of the fridge heat the water in a pot big enough to easily fit the Brezeln into it individually 
  • Once the water is boiling carefully and slowly ad the baking soda to the pot. Don't add all at once! It will produce a lot of foam once it comes into contact with the hot water
  • Now use a slotted spoon to carefully place each of the pretzels individually for 30 seconds into the boiling water and baking soda mixture, remove them with the slotted spoon and let them drain of the excess moisture
  • Sprinkle some of the coarse sea salt onto the raw pretzels
  • Then place them on a greased baking tray and bake them in the preheated oven at 220 degrees Celsius / 428 degrees Fahrenheit for 13 to 14 minutes, Circulating air oven 10 to 12 minutes
  • They should become golden brown when they are done
  • Remove pretzels from the oven and let them cool down a little for a few minutes

Serve pretzels with butter just as they are, to accompany a soup or the traditional Bavarian way with Weisswurst and sweet mustard.

Damper Bread

Pita Bread

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