Authentic Bavarian Wiesn-Brezen: The Ultimate Oktoberfest Soft Pretzel

📝 About This Recipe

Transport your kitchen to the lively beer tents of Munich with these authentic Bavarian-style soft pretzels. Featuring a deep mahogany crust, a snowy white interior, and that unmistakable mineral tang, these 'Brezen' are the quintessential companion to a cold lager. The secret lies in the traditional soda bath and a slow rise, ensuring a chewy texture and a flavor that is far superior to any stadium snack.

🥗 Ingredients

👨‍🍳 Instructions

1. 1

   In a large bowl or the bowl of a stand mixer, whisk together the warm water and barley malt syrup until dissolved. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes foamy and fragrant.

2. 2

   Add the flour, sea salt, and softened butter to the yeast mixture. Using a dough hook on low speed, mix until a shaggy dough forms and no dry flour remains.

3. 3

   Increase the speed to medium and knead the dough for 7-8 minutes. The dough should be smooth, elastic, and slightly stiff—much firmer than pizza or bread dough. If it's too sticky, add flour one tablespoon at a time.

4. 4

   Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.

5. 5

   Punch the dough down to release air. Divide it into 8 equal pieces (about 100-110g each). Roll each piece into a small log, cover with plastic wrap, and let rest for 10 minutes to relax the gluten.

6. 6

   Roll each log into a long rope, roughly 20-22 inches long. The rope should be thicker in the middle (the 'belly') and very thin at the ends.

7. 7

   To shape, form a U-shape with the rope. Cross the thin ends over each other twice to create a twist, then fold the ends back down and press them into the sides of the 'U' at the 4 o'clock and 8 o'clock positions.

8. 8

   Place the shaped pretzels on a parchment-lined baking sheet. For the best crust, leave them uncovered in the refrigerator for 30-45 minutes; this helps a 'skin' form which improves the final texture.

9. 9

   Preheat your oven to 425°F (220°C). In a large, deep pot, bring 6 cups of water to a boil. Slowly add the baking soda (it will bubble up aggressively). Reduce heat to a steady simmer.

10. 10

    Carefully drop 1-2 pretzels at a time into the simmering soda bath. Poach for 30 seconds per side. Use a slotted spoon to remove them, draining well, and return them to the baking sheet.

11. 11

    Brush the tops of the poached pretzels with the egg wash. Using a very sharp knife or a razor blade, make a deep horizontal slit across the thickest part (the 'belly') of the pretzel.

12. 12

    Sprinkle generously with coarse pretzel salt. Bake for 15-18 minutes until they are a deep, dark mahogany brown.

13. 13

    Remove from the oven and immediately brush with a little melted butter for a professional shine and extra richness. Let cool on a wire rack for at least 5 minutes before serving.

💡 Chef's Tips

🍽️ Serving Suggestions

Serve warm with a generous side of Obatzda (Bavarian spiced cheese spread). Pair with a sharp German sweet mustard or a spicy stone-ground mustard. Accompany with a cold Marzen or Weissbier for the full Oktoberfest experience. Slice horizontally and spread with cold, high-quality salted butter for a traditional 'Butterbrezel'.