Posted in From scratch - Recipes

Bretzeln – A German specialty

As Oliver made beer from scratch, this of course calls out for making our own Bretzeln as well. Bretzeln come from Southern Germany and for some reason they do not master the skills in the Northern part. So I might be up for a challenge. Time to practice Bretzeln baking skills. Since I do not posses these skills I had to do a bit of Googling and found a recipe in German.

This is my very first attempt.

500 gram flour/3 cups
7 gram dry yeast
1/4 teaspoon sugar
1 teaspoon salt
350 ml lukewarm milk
1 1/2 liter water
2 table spoons bicarb/baking soda
rock salt to cover

Oven temperature: 180 degrees
Oven time: 25-30 minutes

Looking at the ingredients I find it amazing that (almost) the same ingredients can turn into bread, pizza, pasta, pie or just by adding more ingredients also in cakes and cookies. All with very different tastes. In this recipe just milk and the boiling in salt water make it into bretzeln.

Let’s start:

Put the flour, sugar, salt, yeast and lukewarm milk into a bowl

Mix it together with a dough mixer until it forms into a ball, I use a hand mixer for this.

Cover it up with foil and leave it to raise into double it size, about 45 minutes.
After 45 minutes my dough easily doubled in size

In the meantime boil 1 1/2 liter of water and add 2 table spoons of salt.

Knit the dough together on a layer of flour
Roll half the dough into a 20 cm long roll
And divide into 5 or 6 pieces
Shape the pieces into long rolls and shape into form
Boil them in the salt water for 20-30 seconds

Take them out of the water, let the water drip off and put them on baking paper. Traditionally you add rock salt, but as I like cheese, I added some cheese on some of them.


After 25-30 minutes in the preheated oven (at 180 degrees) they look, and taste, almost professional.

Well, maybe I need to practice a little more to get the color and the shape right, but hey, it was only my first attempt! And they almost tasted like we know them.



Mother, wife, explorer and loving the outdoors. We recently moved to Australia, so lots to explore here. We are keeping a blog about our experiences of moving and living on a different continent as a family.

5 thoughts on “Bretzeln – A German specialty

  1. I am using your recipe for my year 10 class this weekend. They make them at home and then share their results and experience with vids and photos on Monday in our afternoon class. Would you like to visit us on-line during the class for a chat??- Victoria, Australia


    1. Hi Julie, How did the recipe turn out? Sorry we did not see it before. As you can see we have not been very active on our blog anymore, we would have loved to join in the class, do you still have the photo’s? You did inspire our now 13 year old daughter to start writing again though.


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