7 first-class addresses for the best pretzels in Munich.
They are as much a part of a white sausage breakfast in Munich as sweet mustard. A visit to Oktoberfest is unthinkable without a proper pretzel. Topped with butter and chives, they become a real delicacy. But there are only a few bakers left who take the trouble to bake fresh pretzels several times a day. They are a perishable product – and actually taste best when you tear open the bag on the street and take the first bite. Depending on the weather and humidity, pretzels quickly become sticky, and after a few hours the only solution is to bake them in the oven with mediocre results. Many chains save themselves the tedious work by baking frozen blanks. Depending on the quality of the product, this can certainly lead to acceptable results. But only if the best flours, long dough processing and perfectly controlled temperatures were used.
These are by far the best pretzels in Munich
The pretzels from our test, which are outstanding in terms of craftsmanship, differ greatly in appearance, but they are rather similar in taste. What they have in common: How much they stand out from the mass-produced goods from bakery chains. These seven bakeries convinced us in the test.
#1 Bakery Gattinger
The Gattinger bakery in Sendling, not far from Luise-Kisselbach-Platz, has been in operation since 1956 and is now in the third generation. Many people will know her as “da Breznsepp” from the Oktoberfest. Here they still bake with first-class flour from regional mills, which you can also see in their pretzels: Formed by hand, the lye crust is baked so beautifully, uniformly, dark and crispy that it is a light Cracked has. The stress crack here runs laterally at the thick end. Fortunately, the dough is not too sweet, the use of salt is rather sparing in comparison, but just right for the amount of dough used. The best baked goods, which you can also enjoy at a few tables on site, before continuing on to “Starni” (Lake Starnberg).
#2 Karnoll’s baking and coffee stand
Karnoll’s baking and coffee stand is traditionally the place to go for the best pretzels at the Viktualienmarkt. The “open-air café”, as it calls itself, is no longer an insider tip. If you want to grab one of the popular pretzels, you shouldn’t show up here too late in the afternoon. You can see how handcrafted the looped baked goods from the second-generation family business are. Here, less attention is paid to aesthetic criteria such as evenness and uniformity. You could almost think that every baker brings in their own throwing technique and dough management. This leads to a pleasingly heterogeneous appearance on different days. Sometimes baked lightly with slight cracks, sometimes dark throughout with a lot of hail salt, which is better to rub off a little. The taste is always outstanding due to the first-class ingredients used.
#3 Bakery snack
Baked dark, little salt and a nice crust – that’s the pretzel from the Brotzeit bakery.
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