The pretzel is probably the best known pastry in Germany is also the guild sign of the bakers. In the twinkling of an eye, professionals turn a yeast dough crust into an artful intertwining – the pretzel. Dipped in a brine, it is then baked and sprinkled with coarse salt. Lye pastry belongs classically to a snack, to white sausages and is sold in many bakeries and markets in whole Germany.

The pastry is also known under the names Bretzel, Breze, Brezl, Brezerl or Breschtl.

layered pretzel with coarse salt

Recipe pretzel

A typical pretzel pastry.
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Course: pastries, snack
Cuisine: Germany, South Germany
Keyword: savoury
Difficulty: Experienced
Total Time: 1 hour 45 minutes
Servings: 10

Ingredients & Shopping list

  • 500 g flour
  • 1 package fresh or dry yeast
  • 1 pinch sugar
  • 350 ml lukewarm milk
  • 1,5 l water
  • 2 tbsp baking soda
  • 1 pinch salt
  • coarse salt to sprinkle


  • Mix flour with yeast and sugar, add milk and salt and knead a yeast dough.
  • Cover and let sit for about 45 minutes until this has about doubled in size.
  • Knead the dough well a few more times on a floured surface and form it into a roll about 20 cm long.
  • Cut 10-12 pieces from the roll and form them into long strands by rolling or twisting them again to make pretzels.
  • In a saucepan, boil 1.5 liters of water with 2 tablespoons of household soda and boil for 10 minutes until bubbling.
  • Put the pretzels one after the other into the boiling lye and let them cook for 20-30 seconds while submerging them again and again. Lift out with a slotted spoon and drain.
  • Place the cooked pretzels on a greased baking tray or tray lined with baking paper and sprinkle with coarse salt.
  • Bake at 180°C for 25-30 minutes.

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