Not Cheese, Not Mustard: Eat Soft Pretzels German-Style With An Ingredient That's Always In Your Fridge

If you've ever been to a German restaurant or a Bavarian-style biergarten, you've likely seen large pretzels served with a few dipping sauces. Those gigantic pretzels are commonly served with mustard or rich beer cheese, which might seem like the quintessential pairing in the United States. But there's one simple ingredient that's commonly paired with pretzels in southern Germany but rarely seen in biergartens stateside: butter.

The buttery Bavarian pretzels that put American varieties to shame are known as Butterbrezel, or Butterbrezn. This style is especially common in southern Germany, including Bavaria. To make one, a fresh pretzel is sliced in half and spread with butter before the two halves are pressed back together like a sandwich. Some versions are also topped with sliced fresh chives for a little extra flavor.

According to a post under the r/germany subreddit, there are actually two styles of Butterbrezel: one that's sliced at its thickest point and spread with butter, and another that's filled with butter from the inside. The latter is typically associated with Bavaria, where a machine called a Butterbrezelfüllmaschine pipes butter directly into the pretzel. While the machine-filled version may be less messy, those of us in the States trying to recreate the snack at home are better off sticking with the simpler method of slicing and slathering.

One might assume that room-temperature butter would be the best choice for a Butterbrezel, but tradition dictates that the pretzels are eaten with cold butter. No matter what temperature you choose, though, it's imperative to have a rich European-style butter on hand to go with it. If you're unfamiliar with the difference between European and American butter, European butter requires a higher percentage of butterfat than American butter, resulting in a richer, creamier texture. That's why it's perfect for occasions when butter is the star of the show, like spreading it onto a soft pretzel.

Whether you use salted or unsalted butter is really up to personal preference and may depend on how much salt is already sprinkled over the pretzel. If you're not a huge fan of salt, a creamy, unsalted butter with a high percentage of butterfat is probably the way to go. If you're a sucker for sodium, however, you might love the combination of a salty pretzel and rich, salty European butter. Before you go shopping for a fancy butter, check out our list of European-style butters that are worth the money. And don't forget to pick up a bundle of fresh chives to sprinkle over your Butterbrezel.