Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Bavarian Pretzels

Our son came home from Germany very enthusiastic about Bavarian Pretzels.  Together we came up with this recipe and did not disappoint his memory of what it tasted like.  We served it with a good quality sweet grainy mustard and German Sausage, like Thuringer.
  • 1 Tablespoon quick rise yeast
  • 3 cups of warm water
  • 1/4 cup of brown sugar
  • 1 teaspoon salt
  • 6 1/2 cups flour
  • 2 tablespoons oil (or real butter)
Baking Soda Bath
  • 3 cups water
  • 3 tablespoons baking soda
(Be careful not to let the pretzels sit in the baking soda bath for more 10-20 seconds or so because the longer they are in the water the darker they are when they bake.)
  1. Mix 4 cups of flour with the dry yeast, brown sugar and salt.
  2. Add the warm water and oil.
  3. Continue to add flour until you have a nice soft workable dough.
  4. It is best to keep working the dough by kneading it rather than adding more flour.  Adding to much flour just makes the dough tougher rather than soft and elastic.  Be patient, it takes about 8-10 minutes or so.
  5. Let the dough rest about 20-30 minutes.
  6. If you do not have time to make the pretzels right away the dough can be kept in the fridge over night if need be.
  7. Divide the dough into 18 balls and roll each ball into a strip about 18" long like this.

Boil the Pretzels in 3 cups water mixed with 3 tablespoons Baking Soda.
Make sure that the entire pretzel is immersed in the water for 10-20 seconds.

Remove from Water bath.  Place onto a parchment lined baking sheet.  Sprinkle with coarse salt.  (Optional).  Try Parmesan cheese and garlic salt instead or create your own topping favorites.
 Bake in a 400 degree oven for 18 minutes or until golden brown.

This is an example the difference it makes when you boil the pretzels.  The one on the left is boiled, then baked, it has a chewier texture than the one on the right which is just baked.  There is a difference in both color and texture.  We prefer them much better boiled and then baked.  It is totally worth the extra step!

It tastes great with the following Honey Mustard Sauce:
Equal parts Mayonnaise and Dijon Mustard to half a part honey.  It all depends on how much sauce you need, for example-

  • 1/2 Cup Mayo
  • 1/2  cup Dijon mustard
  • 1/4 cup of liquid honey
  • You can add a sprinkle of cayenne pepper for a bit of bite if you like, we like :)


  1. I visited Germany in 2006, and totally fell in love with their breads, etc. It was so disappointing to come home and not be able to find any recipes that produced the sames things that I ate over there. So...thank you for this recipe that I'm going to have to try...soon!

  2. loved both our three year tours of duty as an army family in germany. last time one of our favorite things were sandwiches made on pretzel bread from a food cart outside rhein main afb bx. these look like they might work for that--thanks so much for the recipe. might have to try it today since our temperature is down 20 degrees! have a great day

  3. If you paint the pretzels with egg wash before sprinkling the salt, they get a nice shine and the salt sticks better.

    1. No need to paint the pretzels with egg wash the boiling does the trick. These are amazing. I tasted ones like this and I will be sure to make them.

    2. These are the best and quickest pretzels I've ever made ... and I'm from Bavaria! Great job, mennonite girls!

    3. Petra, so glad you liked them. So did you use the egg wash or not? I would have to agree, they are very good.

    4. Yes, I used the eggwash. I left two pretzels without it on. Afterwards I couldn't tell which ones were which (:

  4. How extraordinary! My mouth recalls eating boiled pretzels many years ago, but the German bakery that made them is long gone. You're absolutely right the boiling is what makes it. Not boiling = not a Bavarian Pretzel. Gosh I can just feel the resistant pull biting into one followed by the taste spike of the rock salt. And look, you're so trendy. Even chocolates have a sprinkle of rock salt now. Check out your local Purdy's for Himalayan Pink Salt Caramels.


  5. (Possibly some enterprising MGCC could try duplicating the aforementioned caramels.)


  6. OH my goodness these look amazing! I get your emails daily and it is such a joy and I look forward to them everyday. Such a variety of yummy goodies to go around. Thank you Ladies for this site and all the humble things you bring with it.

    Kelli W.

  7. These look beautiful and I'm loving this website, but I can't pass a German pretzel recipe without shouting . . . lye! Otherwise known as sodium hydroxide, chemical formula NaOH, "Lauge" in German. A dip in a lye bath is the essential step for shiny pretzels with a dark brown, crunchy, savory crust that just tastes like pretzel. It's cheap and available everywhere in Germany in crystal form - we're an immigrant family so we usually have relatives bringing it over. Oh, and wear gloves or use utensils as it will react with the oils on your skin to make soap, which is neat but can cause burns.

  8. I love this website, Its has such great info & awesome tasting recipes...!!!!!


Note: Only a member of this blog may post a comment.