Bavarian Pretzels: A Tasty German Delicacy You'll Love

Bavarian pretzels are a type of soft pretzel that originated in Germany. They are known for their deeply browned exterior and chewy texture. The distinctive flavour comes from dipping the shaped dough in an alkaline solution before baking. This is usually done with a lye bath, which can be made using food-grade lye and water, or by using baked baking soda and water. The dough is shaped into a letter U, then the arms are crossed and twisted before being brought down to the bottom of the U and gently pressed to stick. The pretzels are then baked and can be served with mustard or a cheese dip.

The best way to eat Bavarian pretzels

Bavarian pretzels are a popular snack in Germany and are perfect for an Oktoberfest party. They are best eaten hot and fresh out of the oven, but there are many ways to enjoy them. Here is how to eat Bavarian pretzels:

As a Quick Snack

Bavarian pretzels are often eaten as a quick snack in Germany. They can be found at bakeries and even at many service stations.

With Butter and Chives

For a delicious savoury treat, try spreading a thick layer of butter on a pretzel and topping it with chopped chives.

With Cheese Sauce or Mustard

Bavarian pretzels also taste great dipped in cheese sauce or mustard. This is known as the "American way" of enjoying pretzels.

With Weißwurstfrühstück

In Bavaria, especially in Munich, pretzels are served with a special breakfast called Weißwurstfrühstück. This consists of a type of white sausage, pretzels, and sweet coarse mustard.

In a Soup or as Dumplings

Not so fresh pretzels can also be used as an ingredient in soups or made into dumplings.

With Beer Cheese Spread

Bavarian pretzels go well with beer cheese spread, also known as Obatzda.

With Other Dips

Other dips that pair well with Bavarian pretzels include whole grain mustard, spicy honey mustard, and beer cheese dip.

The history of the pretzel

Pretzels were also heavily associated with Christianity and the Catholic Church. The three holes in a pretzel were said to represent the Holy Trinity: the Father, the Son, and the Holy Spirit. They were made with a simple mixture of water, flour, and salt, which meant they were ideal to consume during Lent, when all types of meat, dairy, and eggs were prohibited. In the Middle Ages, monks gave pretzels to the poor, which led to them becoming a symbol of religious sustenance, good fortune, and prosperity.

By the 12th century, German pretzel bakers were using the pretzel shape in the emblem for their guild and for their coat of arms. Pretzels became popular across Europe, with many different varieties being produced in Southern Germany, including sweet flavours like cinnamon and gingerbread.

In the 1700s, German immigrants brought pretzels to the United States, particularly Pennsylvania, where many pretzel bakeries opened. In 1861, Julius Sturgis founded one of the first commercial pretzel bakeries in the town of Lititz, Pennsylvania. Sturgis also claimed to have developed the first hard pretzel, which had a longer shelf life and could be transported further, helping pretzels spread across the country.

Today, pretzels remain a popular snack, with Pennsylvania still being the largest producer of pretzels in the United States.

How to make Bavarian pretzels

Ingredients

• 3/4 cup milk, lukewarm
• 1/2 cup water, lukewarm
• 1 1/2 tsp brown sugar, or malt extract
• 2 1/2 tsp instant yeast, or active dry yeast
• 3 Tbsp unsalted butter, melted
• 4 cups all-purpose flour
• 2 tsp table salt
• 3 Tbsp baking soda
• 2 Tbsp coarse salt

Method

• In a bowl, combine lukewarm milk, water, and brown sugar. Sprinkle instant or active dry yeast on top and give it a swirl with a fork. Let the mixture sit for about 5 minutes until foamy.
• In the meantime, melt the butter over low heat, then let it cool for a few minutes.
• Add flour, melted butter, and salt to the bowl with the yeast and knead for 5 minutes until the dough is smooth and elastic.
• Cover the bowl with plastic wrap and put it in a warm place. Let the dough rise until doubled in size (about 1 hour).
• Punch down the dough and divide it into 8 equally sized pieces.
• Roll each piece into a 16-inch long rope, with the middle part (about 2 inches) bulging to a diameter of about 1.2 inches. Thin out the ends to about 0.3 inches.
• Bring the ends together so the dough forms a circle. Twist the ends together twice, then fold them down onto the bottom curve. Press the ends into the dough and shape into a perfect pretzel shape.
• Let the pretzels rise uncovered in a warm place for about 30 minutes.
• Preheat the oven to 390°F (200°C) with a baking sheet inside in the lower third.
• Once the pretzels have risen, put them next to an open window so the surface dries out and the pretzels develop a skin.
• Bring 4 cups of water to a boil in a pot and add the baking soda.
• Using a slotted spoon, carefully dip the pretzels one at a time into the simmering water for about 5 seconds.
• Place the pretzels on a sheet of parchment paper and sprinkle with a little bit of salt.
• Before baking, cut each pretzel with a sharp knife in the chunky middle part to give them the authentic Bavarian pretzel look.
• Transfer the pretzels on the parchment paper onto the hot baking sheet in the oven and bake for 18-20 minutes until nicely browned.
• Remove the pretzels from the oven and let them cool on a wire rack.

Tips

• For a shiny finish, brush the pretzels with a little melted butter while they are still warm.
• For an even deeper brown colour and a chewier texture, you can dip the pretzels in a lye solution before baking. However, this can be dangerous as lye can burn the skin and eyes. If you do use lye, wear protective gloves and goggles and try not to get the powder anywhere.
• If you don't want to use lye, you can bake the baking soda in the oven at 300°F for 1 hour before adding it to the water. This will make the baking soda more alkaline and give a similar effect to lye.
• Bavarian pretzels are best served hot out of the oven, but they can also be stored in an airtight container at room temperature for up to 2 days.

The science behind the pretzel's brown crust

Bavarian pretzels are a very popular snack in Germany, often enjoyed at Oktoberfest. They are soft and chewy on the inside, with a deep brown, shiny crust on the outside. This brown crust is the result of a few key factors, primarily the chemical process known as the Maillard reaction.

The Maillard reaction is a chemical process that occurs when certain foods are heated, causing them to brown and develop new flavours and aromas. It is integral to bread baking and is particularly important for achieving the distinctive crust and flavour of pretzels. The reaction occurs between small sugars and amino acids, which are present in the dough and the alkaline solution that the pretzels are dipped in before baking.

The alkaline solution used for dipping pretzels is typically made with lye (sodium hydroxide), which is the same substance used to make soap and clean drains. Lye can be dangerous to work with, so some home bakers prefer to use a baking soda solution instead, which is safer but yields a paler crust. When the pretzel dough is dipped into this solution, the alkaline environment accelerates the Maillard reaction, allowing for a browning reaction between the amino acids and reducing sugars present in the dough. This reaction is what gives pretzels their characteristic deep brown colour and shiny appearance.

In addition to the Maillard reaction, the unique scent of pretzels is also due to the presence of certain aroma compounds in the crust. Researchers have identified 22 odor compounds in pretzel crusts, including phenylacetic acid, 2-acetyl-1-pyrroline, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone. These compounds contribute to the roasted and caramelised notes that are characteristic of pretzel aroma.

Overall, the science behind the pretzel's brown crust involves a combination of chemical reactions and the manipulation of pH levels to create the ideal conditions for browning and flavour development. This, along with the distinctive shape and salty flavour, is what makes Bavarian pretzels so unique and beloved.

The best toppings for Bavarian pretzels

Bavarian pretzels are a popular snack in Germany and are perfect for an Oktoberfest party. They are also a famous German baked good. While they are great on their own, there are several toppings that can make them even better.

One of the most common ways to eat pretzels is to dip them in cheese sauce. This can be done the American way or with a German beer cheese spread called Obatzda. If you're looking for something more savoury, you can dip them in mustard, specifically sweet coarse mustard.

For those who prefer their pretzels with toppings, butter and chopped chives are a must-try combination. You can also sprinkle the pretzel with flaky sea salt or coarse salt before baking for a crunchier texture.

If you're feeling adventurous, try a Weißwurstfrühstück, a special breakfast popular in Bavaria, especially in Munich. It consists of a type of white sausage served with pretzels and sweet coarse mustard.

Frequently asked questions