Baking, Bread & Scones, Munich, Recipes

Münchner Brez’n

May 2, 2013

The “Frühlingsfest” is well underway in Munich. It’s basically an excuse to dust off those Dirndls and Lederhosen which have been hiding in the back of the closet ever since the Oktoberfest and hang out with friends at the Theresienwiese. Last Friday after work my friends planned to meet up to see the spectacular firework show. I was pretty tired from the long work week so I hadn’t actually planned to join them but then I remembered that I’m not an 80-year grandma and that I should make most of my last few months in Munich. I took a rejuvenating power nap and was ready to join in on the fun.

We didn’t actually get to see the fireworks the way that we had planned to and by the time we were ready to order drinks the tents and bars were closing for the night. So our group decided to hang out at a traditional Bavarian restaurant and talk the night away over drinks. And that’s when it dawned on me, I have never made Brez’n {the Bavarian Pretzel} myself.


You see, in Bavaria the Brez’n is the food item that people simply cannot live without. I’ve tried them before coming to Munich because they are commonly found in Austria as well, however I’ve always preferred more wholesome bread options. In Munich however, they taste better than anywhere else and best of all they are served with every meal and can be bought pretty much everywhere.

The ingredients for the Brezel are pretty straight forward. You should have most things at home as we speak and the toppings can be played around with.

I may still have to work on my Brezel forming abilities but taste-wise these were pretty spot-on!


Münchner Brez’n

make 4-5 bread rolls, depending on the size

very slightly adapted from this recipe


  • 1/2 cube of yeast
  • 1 tbsp. sugar
  • 250ml lukewarm water
  • 500g flour
  • 1 tsp. salt
  • 50g baking soda
  • a knob of butter or drizzle of oil to grease a baking sheet lined with aluminum foil


  • coarse salt
  • poppy seeds
  • sesame


  1. Combine the yeast, sugar and lukewarm water and let rest for a couple of minutes.
  2. Measure out the flour and add the yeast mixture. Knead to form a ball and transfer to a clean bowl. Cover with a kitchen towel and let rest in a warm place for 30-40 minutes.
  3. After the resting period heat up a pot of water and bring to a boil. Add the baking soda.
  4. Preheat the oven to 185°C.
  5. Divide the dough ball into 4-5 equal pieces and either form pretzels or longer bread rolls.
  6. When the water is boiling carefully dunk the formed bread roll into the water, rotating to ensure that it does not stick to the bottom.
  7. Transfer to a baking sheet lined with greased aluminum foil and sprinkle lightly with your preferred topping.
  8. Bake for ~35 minutes or until golden brown.

You Might Also Like


  • Reply Kathryn May 2, 2013 at 9:35 am

    I love your German/Austrian recipes. I’m shamefully ignorant about most German food so it’s a real education to me.

  • Reply Bec May 2, 2013 at 9:37 pm

    I love the look of this. I’ve made pretzel’s before but they’ve been more like the American-style ones you can get from street carts. Nothing wrong with them, they’ve always been delicious, but not quite the same. The very best one I’ve ever had was at Oktoberfest actually! haha

  • Reply Emily @ Hungry Delights May 3, 2013 at 1:18 am

    Wow these look awesome. Can you send one my way? I am sure it would make it to Australia in tip top condition haha 🙂

  • Reply Clair May 6, 2013 at 1:18 am

    I am SO jealous of you and your Frühlingsfest! Sounds fantastic.

    Joe and I have been talking about making homemade pretzels for a long time though, so this is inspiration to get down to it!

  • Reply Obazda {A classic Bavarian recipe, not to be missed at Oktoberfest} September 23, 2013 at 3:03 pm

    […] of it all are waitresses carrying 10 jugs of beer or wooden plates full of delicious looking food: Brez’n, Weißwürste, Schweinshaxe, etc. The list goes on and […]

  • Leave a Reply to Emily @ Hungry Delights Cancel Reply