Pretzels have become one of the most popular snack foods in Pennsylvania, with around 80% of the business affiliated with Pretzels taking place there.

Although many varieties have emerged over the years, nothing beats the classic soft German pretzels. You may be a bit surprised about their fascinating roots, so let’s take a closer look at their history and learn how to make your own German pretzels at home.

What Are German Soft Pretzels?

German soft pretzels, sometimes also called Pennsylvania Dutch pretzels or Amish pretzels, are actually quite similar to “normal” soft pretzels.

You may pick up on how the taste is different, as German soft pretzels are known for containing a thicker, denser, and chewier inside while having a slightly crispier outside.

The main difference to note between the more “American-style” pretzels and German pretzels is an ingredient called lye. Put simply, it’s a “bath” pretzels soak in before the cooking is completed. Baking soda can be a substitute, however lye is the more “traditional” method.

Pretzel History: Where Did Pretzels Originate?

While no definitive origin stories have been confirmed, several common beliefs/stories have arisen when it comes to how they came to America, so we will take a look at a few.

The Middle Ages and The Catholic Church

The earliest record of pretzels dates back to 610 AD in the Middle Ages. Italian Monks would give them to children they taught as small rewards, calling them “pretiola,” or “little rewards.”

Pretzels soon began to grow immensely popular in the seventh century due to the Catholic Church. Mainly because during Lent, it was forbidden to eat meat, dairy, and eggs.

It was no surprise that they became a popular food to eat, as one of the first and most basic recipes for them contained only water, flour, and salt.

Invasion on Vienna

The next recording happened in 1510 in Vienna, Austria. According to the story, Ottoman Turks attempted an invasion of the capital city by digging tunnels beneath the surface. 

While this was going on, monks were baking pretzels in the basement of their monasteries. They ended up hearing the invaders coming and alerted the city in time to take action. To honor their service, the Austrian emperor awarded them their own coat of arms.

Swiss and German Roots

Another legend claims in 1614 Switzerland, royal couples used pretzels in wedding ceremonies as a similar practice to wishbones. In fact, many believe this may have led to the phrase “tying the knot.”

And as most people believe, the pretzel does hold some southern German roots. Rumors exist about local officials/dignitaries holding bakers hostage in these areas. In an attempt to barter for their lives, the bakers invented the bretzel.

The Americas and Sturgis 

There are a few claims that the first pilgrims brought pretzels on the Mayflower from Europe, and even attempted to use them in trade with the natives upon arriving.

The most believed tale details how German immigrants brought them in the 1700s. Eventually, the group of people that settled in the same area as the Germans would become known as the Pennsylvania Dutch.

In 1861,  Julius Sturgis founded one of the first pretzel bakeries in Lancaster County, PA, which his family would continue to run for many years to come.

Understanding the Pretzel Shape’s Meaning and Symbolism

One of the earliest names for the pretzel came from the Latin term, “bracellae,” meaning “little arms.” The name may also be a reference to bakers making the twist/loop resemble the little arms of children praying.

They were often distributed to the poor as symbols of good luck for both physical and spiritual sustenance. By the seventeenth century, loops became symbols of undying love too.

German children would wear pretzel necklaces on New Year’s to symbolize good luck and prosperity in the next year as well. Southern German pretzel makers even used the classic pretzel shape as part of their emblem for their guild/union and coat of arms.

How to Make German Pretzels

Now that you know a little bit more about them, we can try our hands at making our very own homemade German pretzels.

Ingredients for Dough

• 2 cups all-purpose flour
• 3/4 teaspoons salt
• 1/4 teaspoon sugar
• 1 1/4 teaspoons instant dry yeast*
• 1 tablespoon of butter, melted
• 1/2 cup water, warm (possibly a tablespoon more)
• 1/4 cup milk, warm

*Note: Instant dry yeast doesn’t have to be dissolved in water or milk first. If you are using active dry yeast, dissolve it in some warm water or milk and add it when you add the other liquid.

Ingredients for Pretzel Bath (Two Alternatives)

• Authentic with lye
  • 300 milliliters (or around 1 cup) of water
  • 12 grams (or around 1 tablespoon) of food-grade lye
• Substitute with baking soda
  • 4 cups of water
  • 3 tablespoons of baking soda

Dough Instructions

1. In a large mixing bowl, add flour, salt, and sugar and stir.
2. Sprinkle the instant yeast on top, then continue stirring.
3. Add in butter, and then slowly pour in the warm milk and water a little bit at a time while kneading the dough.
4. Keep kneading until you have an elastic-feeling dough that forms a ball and doesn’t stick to the side of the bowl. If your dough is too dry, add a little bit more water. If it is too sticky, add a little bit more flour.
5. Form a ball with your hands and place it in a bowl covered with a lid or dish towel.

Shaping Instructions

1. Once an hour has passed and the dough has noticeably increased in size, sprinkle a little bit of flour onto your countertop. Knead the dough briefly with your hands, then separate it into eight equal pieces.
2. Using your hands, roll out these pieces into at least 26-inch long rolls so the two ends are thinner than the middle.
3. Fold the rolls into their unique pretzel shape, following the “loop, loop, twist, press” pattern.

*When rolling/folding the pretzels, you can use a little water to help shape or “glue” the loose ends to the base of the pretzel.

1. Place the pretzels on baking sheets lined with parchment paper and let them rest for another 15 minutes.
2. Preheat your oven to 390 degrees Fahrenheit and prepare your lye/baking soda bath.

Lye Bath Instructions

1. Prepare the solution in a well-ventilated area because of potential fumes. It’s recommended to wear a cloth or medical-grade face mask and rubber gloves.
2. Add the premeasured lye (it comes in dry granules) into COLD water. Step aside for about 10 to 15 seconds to let potential fumes evaporate. Then carefully combine with a whisk until the solution is clear. 
3. Dip the pretzels using a flipper or straining spoon for 5 to 10 seconds each before transferring them. 

Baking Soda Bath Instructions

1. Bring approximately 4 cups of water to a boil in a large, flat pot.
2. Once 15 minutes have passed and the water is boiling, add in the baking soda. Stir with a spoon, and remove the pot from the heat.
3. With a flipper or straining spoon, lower each pretzel into the mixture and allow for a 30-second bath.
4. Make sure the whole pretzel is covered in liquid. If it isn’t, you can flip the pretzel over after 15 seconds or baste the top of the pretzel with water in the pot. Then, carefully remove the pretzel and allow excess water to drip off.

Final Baking Instructions

1. Place the pretzel back onto parchment paper and sprinkle it with coarse salt, if desired. Repeat these steps until all pretzels have bathed.
2. Bake the pretzels in the middle rack of your oven for approximately 20 minutes until they are nicely brown in color.
3. Remove them from the oven and let them sit for around 5-10 minutes.

*Note: Pretzel leftovers can be stored in a container with a lid or a sealed plastic bag for 1-2 days. Reheat them in the oven for a few minutes to make them slightly crispy again.

Ways to Enjoy Your Homemade German Pretzels

While salt’s usually the go-to topping, a typical pretzel will see a side of cheese sauce or mustard to dip.

Other toppings for pretzels have expanded to include cinnamon, powdered white/brown sugar, glazes (typically sweet ones), seeds, and nuts.

As for drinks, you can’t go wrong with a nice birch beer or wine selection to balance out the chewy taste of the bread, especially when paired with other snack foods such as cheese.

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