History

The bretzel has been an Alsatian and southern German staple for centuries, its looped shape a baker's guild emblem long before it was a snack. Dipped in a lye bath before baking, it takes on its mahogany sheen and distinctive bite. In Strasbourg you find it warm from bakery counters and at market and Christmas stalls, sometimes split and filled, sometimes baked into the sweeter mauricette roll. It is the everyday face of Alsatian baking.

Common allergens: Gluten

Make it at home

Yield Makes 8 bretzelsHands-on 45 minTotal 2 hrDifficulty Advanced

Ingredients

  • 500g strong white flour
  • 300ml warm water
  • 10g fresh yeast and 10g salt
  • 30g soft butter
  • 40g baking soda for the dipping bath, in 1 litre water
  • Coarse salt for scattering

Method

  1. Dissolve the yeast in the warm water, mix into the flour with the salt and butter and knead to a firm, smooth dough.
  2. Prove for 1 hour, then divide into 8 and roll each into a long rope thin at the ends and fat in the middle.
  3. Cross the ends and fold them back to form the classic looped knot, then chill the shaped bretzels for 20 minutes.
  4. Bring the water and baking soda to a gentle simmer and dip each bretzel for 30 seconds, lifting out with a slotted spoon.
  5. Scatter with coarse salt, slash the fat belly with a knife and bake at 220C for 15 minutes until deep brown.

Tip from the editors. A proper lye bath gives the darkest crust, but baking soda is the safe home substitute and still works well.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat bretzel

Bretzel in Strasbourg

Maison Naegel ★ 4.4

Grande IleTue-Sat 08:00-18:30Walk-in onlyAlsatian pastry and charcuterie-pastry

Maison Naegel on Rue des Orfevres has baked near the cathedral since 1927, known for its savoury Tourte Naegel, kougelhopf, pates and a panelled tea salon.

Worth the queue: Tourte Naegel and kougelhopf

9 Rue des Orfevres, 67000 Strasbourg Book →

Le Fournil d'Austerlitz ★ 4.0

KrutenauTue-Sat 06:30-19:00Walk-in onlyAlsatian breads and viennoiserie

Le Fournil d'Austerlitz on Rue d'Austerlitz bakes Alsatian specialties all day, from streusel cake and braided brioche to sweet and savoury kougelhopfs.

Worth the queue: Mini to maxi kougelhopf

4 Rue d'Austerlitz, 67000 Strasbourg

Au Pain de mon Grand-Pere ★ 4.3

KrutenauTue-Sat 07:00-19:30Walk-in onlyWood-fired organic levain breads

Au Pain de mon Grand-Pere on Rue de la Krutenau bakes organic-flour breads and viennoiserie on natural levain in a wood-fired oven, with a sharp baguette.

Worth the queue: Wood-fired baguette

58 Rue de la Krutenau, 67000 Strasbourg

More cities are in research. Want bretzel covered somewhere specific? Tell us where you want to eat.

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