Oktoberfest is here! And as I mentioned in
the Oktoberfest Tips and Tricks video last year, one of the essential foods at the beer
fest are the large Bavarian soft pretzels, and I love the Bavarian soft pretzels, and
it made me sad when I thought about the fact that most people in the world are not here
in Munich to enjoy them. So while I can’t bring all of you here to the Bavarian soft
pretzel, I decided that today I’m going to try to bring the Bavarian soft pretzel
to you. Hey everyone! I’m Dana and you’re watching
Wanted Adventure Living Abroad. Okay, so, yes, I am a hobby baker, but no,
I’ve never made pretzels before. So, no promises; I’m just going to try my best and
we’ll see how it turns out. According to the recipe that we’ll be using
today, which I found in an NPR article by Paula Friedrich, the first thing that we have
to do is mix all together in a bowl 500 grams of flour, 1 teaspoon of salt, 200 to 250 milliliters
of hot water — that’s hot but not quite boiling — and one packet of rapid rise yeast. Interesting little bit of information is that
in 2014 at the Oktoberfest alone, just in 2014, a bazillion and three pretzels were
consumed. That’s right. A bazillion and three. That’s an exact number. Okay, so after the first round of mixing,
I kind of feel like that’s not what pretzel dough should look like; I think it’s a little
dry. So I’m gonna try to add some more water. Just a little bit more. I’m putting a little
bit of water in a at a time because as my mom always told me, you can always add more,
but once you put it in, you can’t take it out. I feel like that would be an important thing
to remember at the Oktoberfest as well. Once you drink all that beer you can’t get it out
again. Oh wait, I’ve seen people throwing up. Yes, you can get it out. You can definitely
get that beer out again. Alright. I think that looks pretty good in
there. Smells good too. Um, nice and yeasty. Looks
delicious. The next thing that I’m supposed to do is put
this in a bowl and then cover it with a moist towel and let it sit to rise for two hours.
So let that rapid rise yeast do its job. I should go find something to do. Two hours later, let’s see how the dough looks! Oh! Look at that! Wow! That little dough has
taken over the entire bowl. Okay, let’s see if I can get it out. It’s pretty sticky. Umm, it smells really good. It smells like,
yeah, well, like yeast and flour. So now I am to break it apart into the different
pretzel sections. I know I talked about the large Bavarian pretzels, but I’m gonna make
these a little bit smaller, a little bit more manageable since this is my first time ever
making a pretzel. I have no idea if these sizes are correct.
I’m just kind of winging it here. Alright. We’ve got…this one’s gonna be a little small.
Okay. Four sort of equal balls. Now, the recipe said that folding them into the pretzel shape
was pretty tricky and that I should just, you know, go ahead and make rolls, but that
sounds kind of lame to me. So I’m going to try to make the actual pretzel shape and we’ll
see how that goes. The first step is to roll the pieces of dough
into little snakes. Now, the dough is stiffer than, say, Play-Doh, so you might want to
roll all the pieces a little bit, then let them sit for five minutes, and then roll them
all again. Also, try to push out any air pockets while you’re rolling them out. So feel for
them with your hands and try to push them out. Alright, so I’ve got the dough for my first
pretzel ready to go. Now I’m going to try to form it into the pretzel shape.
You lay it like this. Cross over at the top. And then cross again. And flip. Hey! That’s
not too bad. Ta-da! Nice! Haha. Hey, that came out okay. So exciting. It doesn’t look terrible.
Like jump rope. Flip! Okay. That one wasn’t my best one. Maybe we’ll
cross a third time. Oh, look at that! Looks wonderful. Professionally made pretzels are dipped in
lye before being baked and that’s what gives them that beautiful brown color. But, if you
didn’t know, lye isn’t exactly the thing you want to dip your fingers into, and as I’ve
been known to be a little klutzy from time to time, I decided it’s not even a good idea
for me to do with gloves on. But that’s okay because this recipe said that
I can get the same or similar results dipping the pretzels into a boiling mixture of water
and baking soda, so that’s what we’re going to do now. I don’t know what the best way to do this
is. Oh, look at that! They really plumped up. So this is a mixture of 90 grams of baking
soda and a liter and a half of water. So we put the pretzel in there for thirty seconds, and then we flip it, and another thirty seconds. One Mississippi, two Mississippi. There’s
all these, like, bubbles coming up around the pretzel. Alright, flipping the pretzel. Ahh! Oh no! Okay, see! Good thing that wasn’t lye. Look at that! My fingers are still here.
This is awesome. There’s, like, all these little bubbles just bubbling all up around the, the
dough. That’s really cool. Okay, so now we take the pretzel out, dab
it on the paper towel and then it goes right back onto the baking sheet. Look at that. Oh no! It’s coming apart. Hey, look at that! One pretzel down, sort of successfully, three to go. Bubble, bubble, toil and trouble! Three Mississippi, four Mississippi, five
Mississippi…what do the Germans say to count? They don’t say Mississippi. I don’t know.
So what’s the German word for counting so that you know it’s been a second? Umm, they smell really good! They look a little
funny. But they smell really good. I think I’m getting better at this. So before putting the pretzels in, they’re
pretty smooth; the dough is pretty smooth. And then afterwards it’s really sticky. It
gets really sticky and it feels really rough. Like, yeah, this feels like nice smooth dough,
and I don’t know, this feels like some kind of dried skin, which doesn’t sound very appetizing
but… So now to finish off the pretzels we’ve got
coarse pretzel salt, and you can put however much you want, your personal preference. And
with this, actually, you can put a lot on because you can always scrape it off later.
So when you go to eat the pretzel if it’s got too much salt on it, you can wipe a little
away. So actually, Mom, this time, it’s okay to put too much on. So now we put the pretzels in the oven for
14-20 minutes or until nice and brown. The pretzels have been in there for 18 minutes
now. They’re looking golden brown, delicious. Let’s get those bad boys out of there. I’m just really shocked that they came out
looking this nice. I mean look at that! It actually looks like a real pretzel! Wow. It smells good! But moment of truth: How does
it taste? I don’t believe it. It tastes like a pretzel! It actually tastes like a pretzel
and pretty delicious at that. Success! So my question for you is: Before you started
watching this video, what did you think? Did you think that I would be successful at making
a Bavarian pretzel or not? Please let me know in the comments below. Thanks so much for watching. Please don’t
forget to subscribe and hit that like button. And also, the recipe to these pretzels are
down in the description box below. Go ahead, try it out. If you do, please let me know
on my Twitter and my Facebook page: How’d it go for you? Share a photo whether it was
a success or not. Until next time, auf Wiedersehen! Sort of, pretty much…oh no! Now we’ve got
three! I think it’s done! According to the recipe that I’ll be using today, which I found on an NPR article by Paula Friedrich…. One of the essential food items here at the
bear fest. At the bear fest!

100 thoughts on “How to Make BAVARIAN SOFT PRETZELS

  • nice idea with the baking soda! I never would have thought about that, but thats really smart. Maybe ill give it a try myself soon – although i like crunchy brezn more. I think thats not so easy to do with this recipe or is it?

  • I thought you would be successful and I was right 🙂 They look delicious! Now I TOTALLY have to try this!! I think this week even and I will send you photos on how they turn out(even if they turn out horrrrribbbbbly, lol).

  • I thought you would be successful and I was right 🙂 They look delicious! Now I TOTALLY have to try this!! I think this week even and I will send you photos on how they turn out(even if they turn out horrrrribbbbbly, lol).

  • It actually don't look like a pretzel 😀
    I'm a german girl, can't imagine living without pretzels 😉 Is it really called SOFT pretzels???
    In Germany we say Brezel. Thats all 😀
    But nice job :))

  • So lye (NaOH) at 4% is about 1 mol/l, which is not really super-dangerous. I got it all over my hands (unintentionally) in the lab many times. You can touch the pure pellets with your bare (dry) hands, which I did many times while weighing in the stuff. Just wash your hands immediately with a lot of water. And obviously do not get it into your eyes.

  • I really have to try this at home. (Except for the boiling baking soda, I'm too clumsy, I guess my mum would have to do it.) I LOVE pretzels. I could eat a dozen of it per day. (Or at least 2-3 in addition to my 3 usual meals … and because of that addiction I had to go on diet, as my weight gain per month wasn't funny anymore. But now being back to ideal weight I can eat one per day, if I like. And I would definetly like!)

  • Your videos are great. I'm from Germany and I'm going to get the B2 – classification for the English language. Watching your videos is a great exercise for me. You don't speak to fast or to slow so I can understand almost everything. There are nuances that I don't understand in the English language generally (e.g. the using of had, has or some adverbs 😐 ). But watching your videos help and helped me a lot. I think one day I'll get it too. 😀 But not the comma placement. I'll never understand this. xD

    How are your German skills? Spending so much time in Germany must be the best exercise. Did you learn it by doing? Maybe one day you can make a video only in German. That would be great 😀

    By the way: you look great in a Dirndl. I saw it in the Biergarten – video and I love it.

  • Dana, your pretzels look amazing! But how complicated the whole process is, I'd better buy some of these.
    Dana, I have a question for you. Are you go to be in Munchen at the beginning of February? I'm planning to come to Ellie Goulding's concert on the 2 Feb. I'd be very very nice to meet you. Who I am you can see here (the first bit is in Russian but then I write in English) And if you ever come to Saint Petersburg, I'd be very pleased to show you around)) you can write me to kseniacar at

  • They look awesome I really want to try some for myself. I thought you would have done well with the recipe they might have come out a little smaller that was my first thought when I started to watch this video. I wish I was over there again for Oktoberfest as I attended the 2011 on a Contiki Tour. Your videos are great.

  • Hi! American living in the Netherlands and have some baking questions. I heard the baking powder here (we have Dr Oeteker here too) is not the same as in the states. True? And can you find baking soda in Germany? I haven't seen anything like it here. It's on the list for shopping when I get to the states. 🙂

  • Hi Dana,
    Thank you for your awesome videos about living in germany and the very interesting perspective you have. It's always fun to see how non-natives see germans and it's quite funny to learn about germany from foreign people – I am from northern germany so bavaria is like a foreign country to me 😀
    Hope you enjoy your stay here as much as I enjoyed my visit to the US.

    Greetings from Hannover
    Georg Faust

  • We actually don't use a specific word but simply start counting from 21. Because the time you need to say "einundzwanzig", "zweiundzwanzig…" and so on is suppose to be roughly one second 🙂

  • I made them last week and all I can say is… YUMMY! I will make them again today! Thanks Dana! make more recipes please!

  • Amazing. I am German but I must say I've never done a pretzel myself. 🙂
    In Germany we start counting the seconds from 21 on, because saying "einundzwanzig" takes about one second. In the end, you must of course substract 20 from the result, but that should be no Problem 😀

  • congratulations. I am surprised. they look great. (I prefer fresh "Hefe" to powder though but it is not a big difference)

  • haha nice – i love brezels…. and i own a mixing bowl like this from tupperware 😀

    is baking soda : Kaiser Natron?

  • Wow, I did not know that bavarian have soft pretzels. For me, as a Rhein-Pfalz-German, I only know soft pretzels in stores and bakeries, and when I am in bavaria, I often find the very hard and dry ones xD

  • I like this video! 🙂
    I can understand that you considered using lye as too dangerous, but as someone who has some pretzel making experience, I can tell that only using lye will make the pretzel as crunchy (though soft) as we know and love it. Of course you can make it without lye, and I'm quite sure your pretzels were awesome, but it's a little bit like buying a Ferrari and driving 50 km/h.

  • Hey it's just a yeast risen bread, how could you as an accomplished baker not have managed that?

    Small detail: turn them the other side up, so that the ends go over the bow. Gives you two slightly crispy tips to nibble.

  • Actually the in Bavaria you say "eine Breze" and "zwei Brezen". An "L" does not exist in the word. When you say "Brezeln" you get the small crispy ones.

  • Awesome i loved this video <3 I never thought anyone could make pretzels at home :O I'm definitely going to try this!!! Thanks for the recipe <3<3<3

  • Hy Dana, i am Michael from Switzerland. We Count maybe not the same as the Germans. We Count "Einundzwanzig, Zweiundzwanzig, Dreiundzwanzig,….. " It also works in Englisch, try it: "Twenty-One, Twenty-Two, Twenty-Three, ….." I Love your Videos. Thanks and maybe we see us when you ever come to Switzerland. 🙂

  • I was mildly surprised when I saw it. Actually I believed you'd done it before, but when you stated the opposite I was dumbfounded. That is for a moment. I didn't think you'd fail, but I was curious how it would end up.
    Since you succeeded may I extend my congratulations.

  • Alton Brown had a better method of browning make an egg yolk wash and use that on the pretzels before putting in the oven

  • Note that you should never leave off the salt when baking them. It changes the taste. Instead, if you want them without salt, remove the salt afterwards.

  • This is my favorite! I've been binge watching all of your videos for awhile now, but I just found this one!!! Can't wait to make it! ☺️🍺

  • Just tried the difference in bavarian and "schwäbisch" bretzels?
    and what are the bretzels you can find in the Us like?

  • I like your videos and you seem to me like a very positive person 🙂

    But to be honest: When I startet to watch this video, I thought you would fail 😉 I've never tried to make Brezn on my own – I even never thought of it 😀

    Sarah 🙂

  • I needed this!! I'm in Munich right now and I've fell in love with the soft pretzel. so this will be great for when I go home!

  • Just say "Ich kann dies tun" It takes the same time as saying Mississippi. Sorry if my German is off. I'm only 58% fluent as of now!

  • Finally! After 4 months I don't need to miss my pretzel breakfast anymore! I was sure that you would be successful.
    I love your chanel and the enthusiasm with which you make your videos 😉

  • In Dutch, when we want to count whole seconds, we start at 21. That may seem random, but it's one-and-twenty, two-and-twenty, etc. and that takes about a second to say.
    So "and-twenty" is our "Mississippi"

  • I suck at chemistry, so this might be a dumb question, but did you use american baking soda (natron) or german Backpulver in the boiling water?
    Edit: I should probably look at the other comments before asking…. they already answered this question. O:)

  • Top be honest: I thought, you will suck hard. But you made it and the result looks pretty delicious. Please accept my apologies. Thumbs up for that. 👍👍 (Do I have two left hands?)
    Even I would take the one which had a little "ground contact". 😉

  • Hi Dana
    Im Sorry,but you make not a Bretzel.
    You only make a Bagel.
    Jewisch Bakers use hot Water for their kosher Bagels.
    Since over 500 years ,the German Bakers have a Bretzel
    as the Corporate Identity for all Bakers.
    You must use 5%Acid or its not a Bretzel.
    You want it soft,ok.Then buy a fresh baking Bretzel.
    A Bretzel usetime, is 2-3days.Its harder then.
    But this is its use.Try 3Days old Baguette,its so hard you can use it
    as a Slegehammer.That why, German Brötchen only selling up to 6 Hours.
    When you understand, that you must respect its usetime,
    you will love a cross Bretzel with a Beer.
    Your Potatochips must be cross too,
    soft were they discusting.
    But you can use the Microwave for 40 sec on your Bretzel,
    but only if you eat it now,after a while its then much, much harder.

  • About that counting thing, I have a nice story to share about my old landlady during uni time in Trier. She was over 80 years old alrady in the 1990s, and Trier used to be (and still is…) a deeply Roman Catholic area. If I remember correctly she told me once that before her marriage she learned housekeeping and cooking at a lady's monastery. And there, when they needed to measure time for cooking, they used the Rosary and Ave Maria prayers as a time measure. So, for instance, (I make this up) five Ave Marias for the perfectly boiled egg.

  • And about the "perfect Brezel": In Swabia, the perfect Brezel should have a soft, thick belly, while the thin, folded part should be hard and crunchy.

  • You count like this: 1, 21, 2, 21, 3, 21, ….
    But only for the numbers from 1 to 9. From then on, you just count 11, 12, 13,… and have to make sure you don‘t get too fast…

  • can't believe there are so few likes on this video! cute and funny Dana showing us how to make some yummy bretzel in just 10 minutes – i totally like this video 🙂

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