Bavarian Pretzels: A Twist On Traditional German Snacks

Bavarian pretzels are a type of soft pretzel that originated in Germany. They are known for their deeply browned exterior and chewy texture. The dough is typically made with a combination of flour, yeast, butter, barley malt syrup, and water, and is often shaped by hand. The distinctive flavour comes from dipping the shaped dough in an alkaline solution, such as a lye or baking soda bath, before baking. This process gives the pretzels their characteristic colour and chewy texture. Bavarian pretzels are often served fresh and hot out of the oven, paired with beer or cheese dip.

How to make Bavarian pretzels

Bavarian pretzels are fun to make and are best enjoyed hot out of the oven. Here is a detailed recipe to make your own Bavarian pretzels.

Ingredients:

• 3/4 cup warm water (100°F to 115°F), plus more as needed
• 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
• 1 1/2 tablespoons barley malt syrup
• 4 3/4 cups unbleached bread flour (about 21 3/4 ounces), plus more as needed for dough
• 3/4 cup lager beer or pilsner beer
• 3 tablespoons unsalted butter, cubed, at room temperature
• 1 tablespoon kosher salt
• 1 tablespoon whole milk
• 6 cups tap water, plus more as needed for dough
• Pretzel salt or coarse sea salt for sprinkling

Steps:

• Place 3/4 cup warm water in the bowl of a stand mixer and sprinkle with yeast. Stir in barley malt syrup until dissolved. Let the mixture stand until the yeast is foamy, for about 5 to 7 minutes.
• Add flour, beer, butter, and kosher salt. Using a wooden spoon or rubber spatula, stir until a shaggy dough forms.
• Attach the bowl and dough hook to the stand mixer. Beat on medium-low speed until the dough comes together and forms a smooth ball, for about 1 minute. The dough should be quite firm and may be slightly tacky but not sticky. If the dough is sticky, add flour, 2 tablespoons at a time, and beat until smooth. If the dough is too dry, add water, 1 teaspoon at a time, and beat until smooth.
• Increase the mixer speed to medium-high and beat until the dough is smooth and elastic, for about 5 to 7 minutes. Transfer the dough to a large bowl greased with cooking spray; turn to coat. Cover with plastic wrap and let the dough rise in the refrigerator until almost doubled in size, for at least 8 hours or up to 24 hours.
• While the dough rises, preheat the oven to 300°F. Spread baking soda in a small glass or ceramic baking dish, and bake in the preheated oven for 1 hour. Remove from the oven and let cool completely, for about 10 minutes. Store the cooled baking soda in an airtight container at room temperature until ready to use.
• Turn the dough out onto an unfloured work surface and firmly press down to deflate. Cut the dough into 8 portions. Working with 1 portion at a time and keeping the remaining dough covered, pat the dough down with your fingertips to form a 3 1/2- by 5 1/2-inch rectangle. Beginning on one long side, roll the dough up tightly, forming a loaf shape; pinch the seam together on the bottom of the loaf.
• Shape each loaf into a rope by rolling it against the work surface with your palms, applying mild pressure and working from the center outward. Continue rolling until the dough rope is 14 to 16 inches long and begins to shrink back toward the middle. Set the dough rope aside and cover. Repeat the process with the remaining 7 dough pieces.
• Line 2 large baking sheets with parchment paper. Return the first rolled dough rope to the work surface and continue rolling the rope to a length of about 30 inches, leaving the middle about 1 inch in diameter and tapering the ends by applying a little more pressure as you work outward.
• Shape the 30-inch dough rope into a U shape, positioning the ends of the U pointing away from you. Holding one end in each hand, lift and cross the ends over each other about 5 inches down from the ends. Cross the ends again, passing them to the opposite hands, creating a twist in the dough.
• Holding the ends and maintaining the twist, fold them toward the bottom of the U. Allowing for a 1/4-inch overhang on each side, press the ends into the bottom of the U at 4 o'clock and 8 o'clock. Gently transfer the shaped pretzel to the prepared baking sheet and cover loosely with plastic wrap. Repeat with the remaining dough ropes, working in the order in which they were rolled, spacing the shaped pretzels 1 inch apart on the prepared baking sheets.
• Let the covered pretzels rise in a warm place until puffy and increased in size by half, for about 30 to 45 minutes. Meanwhile, preheat the oven to 500°F with racks in the upper and lower third positions. Stir together egg and milk; set the egg wash aside.
• Place the baked baking soda in a wide stainless steel (non-reactive) saucepan and add 6 cups of tap water. With the range hood vent running on high, bring the mixture to a gentle simmer over high heat, stirring gently to dissolve the baking soda. Reduce the heat to low and maintain a very gentle simmer.
• Using a large skimmer or fish spatula, gently place 1 or 2 pretzels in the alkaline water. Cook for 20 seconds, carefully flipping after 10 seconds. Using the skimmer, lift the pretzels from the alkaline water, allowing the excess to drip off, and transfer to a parchment paper-lined baking sheet, placing them at least 1 inch apart.
• Wearing rubber gloves, reshape the pretzels on the baking sheet as needed. Repeat with the remaining pretzels.
• Quickly brush the tops and sides of the pretzels with egg wash and sprinkle with flaky sea salt.
• Immediately bake the pretzels at 500°F until they have a deep mahogany colour, for about 9 to 12 minutes, rotating the pans from front to back and top to bottom halfway through the baking time.
• Transfer the pretzels to wire racks and let cool for about 10 minutes before serving.

The distinctive pretzel flavour

The alkaline solution also affects the colour and texture of the pretzels. The pretzels take on a deeply browned exterior and a chewy texture due to the lye bath, which accelerates the Maillard reaction and allows for caramelization to develop on the surface. This reaction is responsible for the ultra-deep colour and slightly crispy, crunchy exterior that is characteristic of Bavarian pretzels.

In addition to the alkaline solution, the type of flour and syrup used also contribute to the flavour. All-purpose flour or bread flour can be used, with some recipes calling for rye flour to add depth of flavour and an even darker colour. Barley malt syrup is often added to give the pretzels a distinct, slightly bittersweet flavour. Brown sugar can be used as a substitute, although it will result in a less noticeable difference in taste.

Finally, the pretzels are typically sprinkled with pretzel salt or coarse sea salt before baking, adding to the savoury flavour profile. The combination of these ingredients and techniques creates the distinctive pretzel flavour that is beloved by many.

The best ingredients for Bavarian pretzels

Bavarian pretzels are a type of soft pretzel with a deeply browned exterior and chewy texture. They are often served with beer and are considered to be a fun snack.

• Active dry yeast – this can be substituted with instant yeast, but the pretzels may be slightly fluffier.
• Barley malt syrup – this gives the pretzels a distinct, bittersweet flavour. It can be replaced with brown sugar if unavailable.
• All-purpose flour – this is the best type of flour to use for this recipe.
• Fine sea salt – this is for the dough.
• Pretzel salt – this is for sprinkling on the pretzels before baking. Using pretzel salt will give the best flavour and texture, but coarse sea salt can be used instead.
• Food-grade lye – this is the key to the perfect pretzel. Lye gives Bavarian pretzels their distinct colour and flavour, and creates a chewier texture. Lye is corrosive and can cause chemical burns, so it must be handled carefully. An alternative is to use a baking soda bath, but the pretzels will be lighter in colour and have a less chewy texture.

Other ingredients include butter, sugar, and water.

The history of Bavarian pretzels

Bavarian pretzels are German-inspired pretzels with a deeply browned exterior and chewy texture. They are traditionally bathed in a lye solution before baking, which gives them their distinct colour and flavour. The lye solution is made by dipping the shaped dough in an alkaline solution, which can be made by heating baking soda in a low oven, altering its pH and making it more similar to lye.

The history of pretzels is a long and twisted one, just like the shape of the pretzel itself. The earliest known records of pretzels come from Europe, dating back to the Middle Ages, and the earliest known illustration of a pretzel was found in southern Germany and dates back to 1111 AD. The name "pretzel" comes from the Latin word "bracellus", which means "little arms", likely referring to the shape of the pretzel.

Over the centuries, pretzels became popular across Europe, and they were often associated with religious ceremonies and special occasions. For example, pretzels were often eaten during Lent, as they could be made without any dairy or eggs, which were forbidden during that time. Pretzels were also considered a symbol of good luck and prosperity, and they were often given as gifts or used in wedding ceremonies.

In the 19th century, pretzels began to be mass-produced and sold as street food in Europe, and they eventually made their way to the United States with German immigrants. The traditional soft pretzel became popular in the United States, especially in places like Philadelphia and New York City, where they became a common snack food sold by street vendors.

Today, pretzels come in many different shapes, sizes, and flavours, and they are enjoyed by people all over the world. But the traditional Bavarian pretzel remains a favourite, known for its distinctive flavour and chewy texture.

How to serve Bavarian pretzels

Bavarian pretzels are best served hot out of the oven. They can be paired with a variety of dips, such as beer cheese dip, whole-grain mustard, or spicy honey mustard. You can also slice the pretzels open, toast them, and spread them with cream cheese.

For a more indulgent option, brush the freshly baked pretzels with melted butter. If you're feeling creative, you can also experiment with different toppings, such as cinnamon sugar or garlic parmesan.

If you have any leftover pretzels, they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freezing is recommended.

Frequently asked questions