Picture this: a golden-brown, perfectly baked pretzel, still warm from the oven. The crust has a satisfying chew, giving way to a soft, doughy interior, and the coarse sea salt crackles with every bite. Now, what’s the only thing that could possibly make this moment better?
A frosty, authentic German beer, of course.
The pretzel (or Brezel) is the undisputed king of German beer snacks. It’s a pairing celebrated in bustling beer gardens across Bavaria and now, you can recreate that iconic experience right in your own kitchen. We’ve got the perfect, simple recipe for homemade pretzels and, more importantly, the three essential beers to complete your taste of Germany.
The Authentic German Pretzel Recipe
First, let’s bake. Forget the frozen stuff; there’s nothing like a fresh pretzel. With a golden-brown crust and a chewy interior, this recipe is your ticket to snack paradise.
Ingredients:
500g strong white bread flour
7g yeast
1.5 tsp salt
1 tbsp sugar
300ml warm water
For the Water Bath:
3 tbsp of baking soda
A large pot of water
Instructions:
In a large bowl, combine the flour, yeast, salt, and sugar. Gradually add the 300ml of warm water and mix until a soft dough forms.
Knead the dough on a lightly floured surface for about 10 minutes, or until it’s smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for one hour, or until doubled in size.
Preheat your oven to 220 (or 200 fan oven).
Punch down the risen dough and divide it into eight equal portions.
Roll each portion into a long sausage-like rope and twist it into the classic pretzel shape.
Bring a large pot of water to a boil and add the 3 tbsp of baking soda. Carefully boil each pretzel for 30 seconds. This step is crucial for achieving that authentic dark crust and flavour!
Remove the pretzels with a slotted spoon, place them on a baking tray, and sprinkle generously with coarse sea salt.
Bake for 15 minutes, or until they are a deep golden brown. Serve warm.
The Perfect Pints: Our Top Beer Pairings
A pretzel this good deserves a world-class companion. The recipe suggests three Munich legends, and for good reason. Each one offers a unique but perfectly complementary experience.
1. Franziskaner Kellerbier
A Kellerbier or “cellar beer” is an unfiltered, unpasteurized lager that offers a rustic and deeply authentic taste. The Franziskaner is hazy, yeasty, and wonderfully smooth.
Why it works: The bready, malty notes in the beer mirror the flavour of the pretzel’s doughy interior, creating a harmonious and satisfying combination. It’s like pairing bread with liquid bread—in the best way possible.
Ready for an authentic taste?
2. Spaten
Spaten is a masterclass in the Munich Helles lager style. It’s brilliantly crisp, clean, and golden, with a perfect balance of gentle malt sweetness and a subtle, grassy hop finish. It’s the quintessential easy-drinking German lager.
Why it works: The saltiness of the pretzel is instantly quenched by the clean, refreshing character of Spaten. It cleanses the palate, making every next bite of the pretzel taste as good as the first. A truly classic and can’t-miss pairing.
Add this Munich classic to your cart.
3. Löwenbräu
As one of the most famous names in German brewing, Löwenbräu is synonymous with Oktoberfest and good times. This Helles is bright, slightly spicy, and incredibly refreshing, with a heritage that guarantees quality.
Why it works: Löwenbräu has just enough body and flavour to stand up to the pretzel without overwhelming it. It’s a celebratory beer that instantly transports you to a sunny beer garden table, making your homemade snack feel like a festive occasion. Experience a legend.
Don’t just bake a snack—create an experience. Fill your home with the incredible smell of fresh-baked pretzels, pour a cold, authentic German beer, and enjoy a timeless pairing done right.
Prost!