What Makes Bavarian Pretzels Different From All The Rest

If you ever had a friend, or were that friend, who studied abroad in Germany, you've most likely heard the refrain "you can't find a good pretzel here in the States like you can in Deutschland!" Of the great foods found in the country, it's one that seems to be missed the most. Of course, finding a Bavarian pretzel is easier in its birthplace. The pretzels found hanging from hooks in malls across the U.S. pale in comparison to one found in any beer hall or bakery in Germany.

The U.S. mall pretzel is designed with extra sugar, using its addictive properties. They look pale due to most likely not using lye, are doused in butter, and are covered in heaps of salt. They can be delicious, but when you've had a proper Bavarian brezel, they don't satisfy the craving. A proper Bavarian pretzel is made from dough with higher gluten content, making it chewy and dense. A lye bath gives it a distinctive, slight bitterness. It's a more robust snack than what you commonly find in the U.S.

Even throughout Germany, you can find different pretzel variations. The main differences can be found in the knotting. Bavarian-style is more equal in its windows and bready arms. Swabian has thin, crunchy arms and a thicker, softer belly with a slash. In between lies the pretzels from Baden, with skinnier arms than Bavarian, but not as thin as Swabian.

One aspect that makes these pretzels so distinct is their low fat content. This makes them heartier than most mall versions, but it also makes them go stale faster. So, unless you live near an authentic German bakery, to eat these regularly, you'll have to make these treats yourself.

You can start with our recipe for giant soft pretzels to first get used to the process. If you cut out the sugar and cut back on the butter, you will get a flavor closer to the real thing. The big question, however, is whether or not to use lye. While it's safer to use a solution made of baking soda, if you're properly prepared, a lye bath is not difficult to use and will get you the look and flavor of a proper brezel. If you've handled a pot of boiling oil to deep fry, you can handle a pot of lye solution. Wear protective eyewear and gloves to avoid harmful little splashes. Set parchment in a pan for the bowl of the solution to rest in to avoid ruining your counter. Make sure everything you need is in place and right next to each other. The pretzel will drip lye when you take it out and move it to the drying rack, so ensure a connected trail to catch the caustic drippings. Once you're prepared, using lye will lose its intimidation!