Bavarian Pretzels (Bayerische Breze)
Bayerische Breze Say it: BY-er-ish-eh BREH-tseh
The Bavarian Breze is the deep mahogany, salt-flecked bread of Munich beer halls and village bakeries. A simple wheat dough is shaped into the familiar knot, dipped in food-grade lye, and baked hot, which gives the crust its glossy snap and faintly bitter tang while the thick belly stays soft and chewy. Eaten for breakfast with butter and sweet mustard, as a mid-morning snack, or beside Weißwurst, it is one of Germany's most recognizable breads.
Bavarian Pretzels (Bayerische Breze)
Bayerische Breze
Pronounced BY-er-ish-eh BREH-tseh
- Serves
- 4
- Prep
- 35 min
- Cook
- 15 min
- Total
- 50 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Lye bath
Topping
Method
Stir the yeast and sugar into the lukewarm water and let stand 5-10 minutes, until foamy on top. Add the flour, fine salt, and softened butter and mix until a shaggy dough forms.
Knead on a lightly floured surface for 8-10 minutes, until smooth, elastic, and only slightly tacky. Cover and let rise at room temperature for 60-75 minutes, until doubled in size.
Punch down the dough, divide into 8 equal pieces of about 3 oz (90 g) each, roll each into a ball, cover, and rest for 10 minutes.
Roll each ball into a 20-inch (50 cm) rope, keeping the center thick and the ends thin. Pull the ends up, cross them twice, and press them onto the bottom of the loop to make the classic pretzel shape. Set on parchment-lined baking sheets and refrigerate, uncovered, for 30 minutes.
Wearing gloves, make the lye bath in a glass or stainless-steel bowl: slowly add the lye to the cold water and stir gently until dissolved. Always add lye to water, never water to lye, and never use aluminum.
Dip each chilled pretzel in the lye bath for 20 seconds, turning once, then lift out with a slotted spoon and drain well. Return to the parchment, slash the thick belly with a sharp knife, and sprinkle with coarse salt.
Bake at 425°F (220°C) for 12-15 minutes, until deep mahogany brown and the thin arms are crisp. Cool on a wire rack for 10 minutes before eating.
Regional variant: Swabian Pretzels (Schwäbische Brezel)
Swabian pretzels are smaller and more delicate, with very thin, crisp arms and a deep cut across the belly. Divide the dough into 10 pieces, roll ropes about 16 inches (40 cm) long, shape with a more open twist, and bake at 425°F (220°C) for 10-12 minutes; a little extra butter in the dough gives a tender crumb.
Cook's notes
- Food-grade lye is caustic: wear gloves, work in a ventilated space, and keep it away from children and pets. Use glass, stainless steel, or enamel only.
- No food-grade lye on hand? Simmer 1/4 cup (60 g) baking soda in 4 cups (960 ml) water, let it cool, and dip each pretzel for 30 seconds; the crust will be lighter and less glossy but still good.
- Chill the shaped pretzels well so they hold their shape in the bath and bake up with a chewier crumb.
Serve with
Sweet Bavarian mustard, Obatzda cheese spread, or Weißwurst; in a beer garden with a cold lager.
Make ahead and storage
Best the day they are baked. Keep cooled pretzels in a paper bag at room temperature for 1 day or freeze for 1 month; refresh at 350°F (175°C) for 5 minutes.
