Homemade Soft Pretzels: A Taste of the German Christmas Market

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A Little Pretzel History

There are a lot of conflicting ideas on where and how the pretzel was invented. But I think we can all agree that we are just glad it was!  Some credit a monk in southern France or northern Italy around 610 AD who twisted leftover bread dough into a shape meant to represent arms crossed in prayer. Others say it was German bakers. What everyone does agree on is that the shape was deliberate and the meaning was significant. For centuries, pretzels were given to children as rewards for learning their prayers.

The Pretzel and the Christmas Market

Pretzels are delicious any time of year but pretzels have a long tradition at holiday time and are a real staple of Christmas markets. They became a Christmas tradition long before Christmas markets became the tourist destinations they are today. In parts of Germany and Austria, pretzels were hung on the tree as edible ornaments and given as gifts on New Year's morning for good luck. When Christmas markets began drawing crowds in the 14th and 15th centuries, the pretzel was already there and remains a holiday staple.  Nothing beats a fresh warm pretzel from the vendors. If you're planning a winter trip, our Cologne Christmas Markets and Berlin Christmas Markets guides cover two of our favorite places to try them.

What's in a Name?

The German word Brezel or Bretzel likely comes from the Latin bracellus, meaning little arms. In some regions you will still see it spelled that way on market signs. We saw both spellings while visiting bakeries in Munich and Cologne, and whichever version you see, you know you're about to get something good. Whatever you call them, the shape has barely changed in over a thousand years. That is a good sign that someone got it right the first time.

What Makes a Good Soft Pretzel?

The secret is the baking soda bath. Before the pretzels go in the oven, each one takes a quick dip in boiling water with baking soda. This is what gives a soft pretzel that deep golden color, chewy crust and slightly yeasty flavor. Skip the bath and you just have bread.

Never skip the bath, it is quick and makes all the difference.

The dough itself is straightforward: yeast, water, sugar and flour. A stand mixer makes it easy but you can absolutely knead by hand. The dough should feel smooth and elastic, not tacky. If you push a finger into it and it springs back, you are ready to shape.  The shape takes a minute to perfect but keep trying!  The mistakes are still delicious.

This is our take on making them at home, and they are surprisingly simple. They remind us of the pretzels we buy from bakeries across Germany before a day of sightseeing.

Homemade Soft Pretzel Recipe

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Homemade Soft Pretzel Recipe

Ingredients

  • 1 packet of yeast – either instant to activate the yeast before adding
  • 1 ½ cups of warmish water
  • 1 TBSP sugar
  • 4 cups of all purpose flour
  • Coarse salt for the top

For bath:

  • 8 cups of water
  • ½ cup baking soda

Instructions

  • Mix yeast, sugar and water together.
  • Add flour
  • Knead for about 5 mins
  • Dough should not be super tacky, it should rebound it you push it. If not, add a bit of flour
  • Stretch your dough, if its stretches nicely its ready if not, keep kneading
  • Now make dough into a ball, cover with a clean towel and let rest/rise for about 30 mins
  • Pre-heat oven to 400 degrees. And prepare the bath.
  • Boil the water with baking soda.
  • Cut dough into 8 pieces and roll to create your pretzel shape.
  • Drop each pretzel in the bath for about 30 seconds then place on parchment covered baking sheet
  • Top with coarse salt
  • Bake for 12-15 minutes, until golden brown
  • ENJOY!

Notes

Tips for Shaping Your Pretzels
Do not stress too much about the shape. Roll each piece of dough into a long rope, cross the ends over each other twice and fold them down to create the classic pretzel form. They will puff up in the bath and in the oven and any imperfections will fill in. The batch photo on this post is proof. They look homemade and they taste incredible.
If you want a more uniform shape, make sure all 8 pieces are roughly the same size before rolling. A kitchen scale helps but is not required.
What to Serve With Homemade Pretzels
Salt and mustard is the classic. A grainy Dijon or a sweet German mustard both work perfectly. You can also serve them with a cheese dip, warm beer cheese or just plain butter. At a Christmas market you might find them stuffed with Obatzda (a Bavarian cream cheese spread) or topped with butter and chives. All of it is correct.
Tried this recipe?Let us know how it was!

Shop the Recipe

I use a stand mixer to make the kneading easier. Here are the tools I used:

Hamilton Beach Stand Mixer. Makes kneading hands-free and is a great everyday kitchen tool.

Pyrex Baking Sheet. Lightweight and heatsafe, perfect for getting an even bake.

Whether you're heading to the Cologne Christmas Markets, exploring Berlin in December or spending a weekend in Munich, or just craving something warm and salty on a weekend afternoon, these pretzels deliver. Make a batch, grab the mustard and enjoy.

Lisa

Love baking from our travels? Check out our Spritz Season guide for easy European drinks to pair with your pretzel spread.

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Lisa is a home cook and food lover who co-hosts the getAwayZ podcast alongside her friend Erin. She writes about food and drink for The getAwayZ, from market finds and local ingredients to the best places to eat across Europe. She travels with her dog Rex.