German Homemade Pretzels: Andy's Laugen Brezen (2024)

FAQs

What is the secret ingredient which makes a pretzel taste like a pretzel? ›

The answer lies in a brief dip in an alkaline water bath before baking. This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor.

Another theory suggests that the pretzel may have originated in Southern Germany as a form of pretiola, a type of Roman unleavened bread that was twisted and salted. Over time, the pretiola evolved into the pretzel we know today, gaining popularity in various regions of Germany.

Pretzels in Germany

The major difference between pretzels in different regions is their thickness. For example, the Swabian pretzels have thin “arms” and a fat “belly." They are quite rich in fat content. Whereas, in the Bavarian region the “arms” are thick and they have thin “bellies” to avoid the extra fat.

If your pretzels have any sort of a metallic, bitter taste, it all comes down to the baking soda bath.

As noted above, baking soda is a staple ingredient for making homemade pretzels. Dunking your pretzels in a baking soda bath prior to baking is what enables them to develop their distinctive color and crispy-on-the-outside, chewy-on-the-inside texture.

Here in PA, we produce and eat more pretzels than anywhere else in the country.

You may pick up on how the taste is different, as German soft pretzels are known for containing a thicker, denser, and chewier inside while having a slightly crispier outside. The main difference to note between the more “American-style” pretzels and German pretzels is an ingredient called lye.

Christian Roots

They believe the pretzel shape represents the holy trinity, the three holes representing the Father, the Son, and the Holy Spirit. Soft pretzels using a simple recipe of only flour, water, and salt were used during Lent when Christians were not permitted to eat eggs, lard, or any dairy products.

Given Oktoberfest was in full swing at the time, the conversation naturally shifted to German foods and beer. To my surprise, I learned that Germans don't typically eat their pretzels with mustard like Americans. Instead, they largely reserve the condiment to meats, and in particular sausages.

What do Germans serve with pretzels? ›

In Bavaria's world-famous beer gardens, pretzels are also enjoyed with obatzda, a strong, cheesy dip made with butter, hot paprika, and Camembert. Frankfurt is home to a milder, creamier version known as schneegestöber, also enjoyed with pretzels and glasses of sour flat apple cider named apfelwein.

Unless they've been made with a whole grain flour such as rye, most pretzels are not very nutrient-dense, meaning they don't contain many beneficial nutrients relative to their calorie content.

In the world of German food, nothing is as iconic as the German pretzel. Discover how good a German bakery can make a pretzel and the surprising location of Germany's best pretzel.

Pretzel logic is used to describe inconsistent, illogical thinking that, once scrutinized, doesn't stand up. It's similar to the term illogic.

Pretzels may be better than some fatty chips, but four out of five nutrition experts surveyed by Time say if you're trying to eat healthy, pretzels shouldn't be your go-to snack. Although pretzels are low-fat, they are also pretty paltry on the protein and fiber front, and they can be quite high in sodium and carbs.

What Gives Pretzels Their Pretzel Flavor? You have baking soda to thank for that distinct pretzel flavor. Baking soda is highly alkaline and imparts that subtly metallic taste onto the dough before your pretzels go into the oven. Some recipes call for a lye bath, which does the same thing.

Lye-dipped pretzels, or in this case, pretzel buns, have a distinctive flavour that is both savoury and slightly bitter. The lye, a strong alkaline solution, is used to give the pretzels their characteristic dark brown colour and chewy exterior.

Tasting Notes:

The typical pretzel has a pleasant cracker-like flavor, a crisp, brittle texture and a brown glossy surface color. Salt crystals are often sprinkled on its surface to make them taste more appealing. Pretzels have a moisture content of anywhere from 2-4% and therefore have a very long shelf life.