You might not think much about soda water when you see it on a restaurant table or fizzing up in a glass of wine. But behind those bubbles lies a long, surprising story – especially in Hungary.

The sparkling start: soda water abroad

Soda water, or carbonated water, first came to life outside of Hungary. In the 18th century, scientists in Europe were experimenting with ways to capture carbon dioxide in water. Joseph Priestley, an English chemist, is often credited with inventing the first version of soda water in the 1760s. He suspended a bowl of water over a beer vat and noticed the water became fizzy.

Later, in the early 1800s, the German-Swiss jeweler Jacob Schweppe developed a more practical way to mass-produce carbonated water. He even founded the Schweppes company, which still exists today.

Soda water soon became a hit. It was seen as refreshing, and some believed it had health benefits. But in Hungary, soda water wasn’t just another drink. It became something more – a part of the national identity.

The Hungarian twist: a genius named Ányos Jedlik

In Hungary, the story of soda water truly begins with a brilliant man: Ányos Jedlik.

Jedlik was a Benedictine monk, physicist, inventor and teacher. Born in 1800 in what is now Slovakia, he spent much of his life in Hungary. He was passionate about science and education- and he loved experiments.

In 1826, years before soda water became widespread in Hungary, Jedlik created a small device that could carbonate water using pressurized carbon dioxide. He even made his own soda machine. This made soda water easier and cheaper to produce locally.

Though Jedlik didn’t patent his invention or turn it into a big business, he is still seen as the father of soda water in Hungary. His contribution laid the foundation for what came next.

What counts as real soda water in Hungary?

In Hungary, not every fizzy water can be called “szódavíz.” The name is protected, and there are clear rules about what qualifies.

True Hungarian soda water must be made by adding carbon dioxide gas to clean drinking water using pressure – without adding flavors or extra minerals. But there’s more: it also must be bottled in a specific way.

Only products filled into siphon-head bottles, or into large, typically 25-liter containers equipped with a special siphon-head pipe, can legally be called soda water in Hungary. This rule protects both the quality and the tradition of the product.

How it’s made: simple and smart

The basic idea behind soda water hasn’t changed much since Jedlik’s time. You chill purified water and inject carbon dioxide under pressure. The gas dissolves into the water and gives it that fizzy texture.

Today’s soda water is made by bubbling CO₂ through drinking water under high pressure – usually between 4 and 6 bars. This high pressure helps the water absorb much more carbonic acid than it could at normal atmospheric pressure.

Bottling happens at this same pressure. After sealing, the gas continues to dissolve, which slightly reduces the pressure inside – by about 10%. In the bottle, the ratio of free gas to liquid is typically around 15% gas and 85% water. This balance is key because it allows the pressurized gas to push the water out when you pour or dispense it.

The result? A sharp, fizzy drink with around 7 to 8 grams of dissolved CO₂ per liter, and a pH between 3 and 4—giving it that crisp, tangy edge soda water lovers know so well.

In Hungary, soda water was often delivered in reusable glass siphon bottles, with a metal valve. These bottles became iconic. Even today, some people still use them.

Modern home soda machines now make it even easier. They’re cleaner, safer and more practical – but the process is still basically the same.

In 2013, soda water received a special honor: it was named a Hungarikum. That means it’s officially recognized as something uniquely Hungarian – like gulyás soup, Tokaji wine, or folk embroidery.

To earn that label, a product must have deep cultural value, a long history and national significance. Soda water checks all the boxes.

The comeback of soda water

For more than 150 years, soda water was a staple in Hungarian households – reliable, refreshing and always on the table. But when cheap plastic-bottled mineral waters hit the shelves, soda water began to fade. Convenience and low cost pushed people away from traditional siphon bottles and into the arms of mass-produced alternatives.

That decline lasted for decades, but in recent years, soda water has started to gain popularity again in Hungary.

The introduction of deposit fees on plastic bottles is making people rethink their habits. Reusable bottles, lower waste and cost savings are all back in focus. Soda water is suddenly the smart, sustainable choice.

Plus, home soda machines are booming. They’re clean, fast and easy to use. You don’t need to carry heavy packs of bottled water – just refill, carbonate and enjoy.

And let’s not forget the environmental angle. Making soda water at home reduces plastic waste dramatically. No need for millions of PET bottles when you can make your own bubbles with tap water and a bit of CO₂.

But beyond all that, there’s something deeply Hungarian about soda water.

Soda water might seem like a small thing, but in Hungary, it carries big meaning. It’s the result of local invention, long tradition, and a culture that respects sustainability and heritage. For many, it’s tied to childhood memories – grandparents pulling out the heavy siphon bottle, fizzy water at family lunches, the sound of the valve hissing in old kitchens.

It’s more than a drink. It’s tradition in a bottle. From Ányos Jedlik’s early experiments to today’s eco-friendly home machines, the story of soda water in Hungary continues to sparkle.