You don’t need much to create a truly satisfying meal. A few basic ingredients, a little bit of patience, and before you know it you have a dish on the table that tastes like home. Tyrolean Pretzel Soup is exactly that kind of dish. Despite the name, it’s not really a soup, but more of a savory souffle. Soft pretzels, beef broth, full-flavored mountain cheese, and golden fried onions – that’s all it takes to create this down-to-earth Alpine classic.
A Nearly Forgotten Favorite
Once a staple at many Alpine huts, Tyrolean Pretzel Soup used to be a go-to everyday meal. Leftover pretzels, a bit of broth, and some cheese were quickly turned into a warm, filling dish. These days, it’s hardly known outside the region – which is exactly why we think it’s high time to bring it back. Perfect after a day outdoors when you want a dish that’s rustic, fast, and appreciated by everyone. This holiday-home classic can always be counted on to hit the spot.
Recipe – Serves 5 to 6
You will need:
- 8 large soft pretzels (unsalted)
- 1 liter beef broth
- 150 g full-flavored Bergkäse cheese
- 80 g butter
- 1 medium onion
- Fresh chives
- Salt and pepper
And here’s how to make it:
Cut the pretzels into thumb-sized pieces and place them in a baking dish. Pour the beef broth over them and allow to soak for a few minutes.
Grate or dice the cheese and layer it with the pretzels in the dish.
Finely slice the onion, sauté in butter until golden, and spread over the mixture.
Bake at 180°C (fan) for around 20 minutes. Once the cheese has melted and the top is nicely browned, it is ready. Garnish with freshly chopped chives just before serving.
Our Tip for Your Holiday Home
This pretzel bake is perfect after a hike, a bike ride, or a long day in the fresh air. No fancy ingredients required – and the dish can easily be tweaked. Try it with bacon, fresh herbs, or even a fried egg on top. It tastes best hot and straight out of the oven, served with a glass of cold milk.
When you just want something quick and satisfying without too much fuss, it’s hard to beat: use yesterday’s pretzels, add cheese, bake, enjoy.
Easy to make and equipment-light, Pretzel Soup is a great example of quick vacation cooking – especially for anyone who doesn’t want to spend too long in the kitchen but still craves something hearty on their plate.
Hungry for other easy vacation recipes to conjure up in your holiday home? Then click through our blog for more culinary inspiration from Austria. We wish you great cooking success and a truly wonderful holiday.
FAQs: Frequently Asked Questions – Tyrolean Brezensuppe
Yes – bread rolls (Semmeln) or soft-pretzel sticks (Laugenstangerl) also work well.
Aged Bergkäse adds lots of flavor. Emmental, Almkäse, or a blend of different types are great alternatives.
It can be! Just use vegetable broth instead of beef stock. Also check your cheese carefully – some types do contain animal rennet.
Stored in the fridge, it will last for about 2 days – though it tastes best fresh from the oven.
Absolutely. The flavor is mild and can be adapted – less onion, no chives – depending on your youngsters‘ personal tastes.
Images © ALPS RESORTS
Lisa Gruber
Content Marketing at ALPS RESORTS
Gen-Z with a penchant for writing and being outdoors. Lisa enjoys discovering hikes and ski resorts for us and offers tips for the perfect vacation.
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