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After baking dozens and dozens of test pretzels, this recipe nails the traditional German brezel — crispy on the outside with that signature pretzel chew. Includes full lye bath instructions plus three easier alternatives if lye isn't your thing.
Print RecipeDough (makes 6 large or 8 smaller pretzels)
Initial mix:
Then add:
Lye Bath:
I've been taking care of my 3 kids solo most of this month and went out of town for my 20-year high school reunion, so life has been busy. That hasn't stopped me from baking dozens and dozens of pretzels so I can get the recipe JUST right.
Mix the initial ingredients well and let them rest for 15 minutes. Then add the salt and softened butter. Mix well — if mixing by hand, you'll have a moment where it becomes a buttery mess, but keep going and it'll come together.
In my mixer, it took 8 minutes at a moderate speed to get it smooth and shiny. You're aiming for the dough to be at 82°F post-mixing.
Transfer to an oiled bowl, cover, and leave in a warm spot (82°F is ideal) for about 3.5 hours. Look for it to be almost doubled in size. At this point, you can put it in the fridge overnight or shape from here.
For 6 larger pretzels, cut each piece to about 137g each. For smaller pretzels or pretzel bagels, weigh them at 103g each.
Roll each piece into a 3–4 inch cylinder and let them rest, covered with a towel, for 1 hour. Don't skip this — the dough needs to be fully relaxed to roll out long enough.
Roll the pieces out to 30 inches for larger or 24 inches for smaller pretzels. Press the ends down firmly when they connect with the belly to prevent them from falling apart in the lye bath.
Dip each pretzel in semolina or cornmeal to keep them from sticking during the final proof. Let them proof an additional 2 hours. Thirty minutes before they're done proofing, preheat your oven to 425°F.
Prepare your space before you get the lye bath going. You will need:
DO NOT USE PARCHMENT PAPER. The lye bath will fuse with it. Use reusable parchment or a Silpat.
Mix 20g food-safe lye and 500g cold water slowly and carefully. Put on gloves and gently dip each pretzel for about 30 seconds, then transfer to your baking sheet.
Once all pretzels are dipped, you can score the belly or leave them unscored. Add pretzel salt, and bake at 425°F for 18–23 minutes.
1. Baking Soda Bath: Boil water, add a few spoonsful of baking soda, and dip your shaped pretzels before baking. Completely safe, easy to set up, gives nice color and mild pretzel flavor.
2. Baked Baking Soda Bath: Spread baking soda on a baking sheet and bake for about an hour. This changes its chemistry and makes it more alkaline. Dissolve in warm water and dip pretzels for 30 seconds before baking. Closer to the real thing.
3. Skip the Bath Entirely: Your pretzels will still bake up golden and soft, just without that distinct pretzel flavor or darker color. A brush of butter or egg wash before baking helps with shine and browning.
Pretzel salt doesn't stay crisp forever — it softens if the pretzels sit out too long. To keep that crunch, skip adding salt before baking. Bake them plain, let them cool, then brush with melted butter just before serving and sprinkle the salt on after. It's also a great way to refresh pretzels baked earlier — a quick warm-up in the oven, a brush of butter, and a sprinkle of salt makes them taste freshly baked again.
