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Coles

  • Nut free
  • Peanut free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegetarian

Gloriously golden and studded with flaky pieces of salt, these soft and chewy pretzels are the perfect snack on their own, slathered with butter.

  • Makes8
  • Cook time20 minutes
  • Prep time40 minutes, + 1 hour 30 mins rising
Nov-23-PVX-pretzels-976x549.jpg

Ingredients

  • 1 cup (250ml) milk, warmed
  • 1/2 cup (125ml) water, warmed
  • 2 tsp (7g/ 1 sachet) instant yeast
  • 1 tbs honey
  • 40g butter, melted
  • 4 cups (600g) plain flour
  • 1 tsp salt
  • 1/3 cup (100g) bicarbonate of soda
  • 1 free range egg
  • 1 tbs sesame seeds
  • Coarse sea salt, to sprinkle

Nutritional information

Per serve: Energy: 1481kJ/354 Cals (17%), Protein: 10g (20%), Fat: 8g (11%), Sat Fat: 4g (17%), Sodium: 935mg (41%), Carb: 60g (19%), Sugar: 6g (7%), Dietary Fibre: 2g (7%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the milk, water, yeast and honey in the bowl of an electric mixer fitted with the dough hook. Set aside for 5-10 mins or until foamy. With the mixer on low speed, gradually add the butter, then the flour and salt until incorporated. Knead on medium-low speed for 5 mins or until smooth and elastic. Transfer dough to a lightly oiled bowl, cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

  2. Step 2

    Cut out 8 x 15cm squares of baking paper. Arrange baking paper squares on 2 oven trays. Turn the dough out onto a lightly oiled surface. Divide into 8 portions. Roll out each portion to a 60cm log. Shape a dough log into a U-shape. Holding both ends, cross them over each other 10cm from the end, twist again, then press onto the bottom of the U. Transfer to a square of baking paper on the tray. Repeat with remaining dough logs. Cover with wrap and set aside for 30 mins to rise.

  3. Step 3

    Preheat oven to 230°C. Place 6 cups (1.5L) water in a large saucepan. Add the bicarbonate of soda and place over high heat. Bring to the boil. Place the pretzels carefully into the boiling water, 1 at a time, carefully peeling away the baking paper. Cook for 30 secs, turning over halfway through. Remove from the water using a slotted spoon and drain on a wire rack. Transfer pretzels to a large baking tray lined with baking paper.

  4. Step 4

    Whisk egg with 1 tbs water in a small bowl. Brush tops of pretzels with egg wash, sprinkle with sesame seeds and salt. Bake for 12-14 mins or until deep golden. Serve pretzels warm or store in an airtight container.

Recipe tip

COOK. STORE. SAVE.
Clever storage:
Unless you are going to do a lot of baking, it’s best to buy yeast in smaller packets rather than a big canister. Store yeast in a cool dark place, or you can extend its shelf life by storing it in the fridge or freezer. Bicarbonate of soda should also be stored in an airtight container and kept in a cool dry place, as it may form clumps if exposed to humidity. 

Use it up: Leftover sesame seeds can be used in both sweet and savoury cooking. Add them to a dukkah mixture or use them in the classic Chinese dish prawn toast. Sesame seeds also provide a crisp crust for Curtis Stone’s Middle Eastern-inspired chicken schnitzel

Level up your snack game with this soft pretzel recipe 

With their soft and chewy texture and glorious golden crust, pretzels have been loved for generations. With origins steeped in Christianity, bread pretzels were originally eaten at Easter and Christmas. These days, they’re eaten at any time of the day spread with butter, dipped in a warm cheesy dip or mustard. Making homemade pretzels is a breeze. The stand mixer does most of the work, leaving the fun bit of twisting and twirling into shapes up to you. Trust us, the aroma wafting from the oven is nearly as good as the experience of eating them!

How to make pretzels

Make sure all the ingredients are measured out before starting your pretzel dough. It’s a good idea to test if the yeast you’re using is still active, as this helps the dough to rise. You can test it by adding warm water (not hot) and a bit of honey or sugar to the yeast. It should start to foam after about 5 minutes. It’s important to remember that the milk and water you use should be warm but not too hot, as this may kill the yeast and the dough won’t rise properly. Once the mixture starts frothing, you’re ready to add the flour. Do this in batches and at a low speed to prevent flour from spreading everywhere but the bowl! The dough for this German pretzel recipe is kneaded until it’s smooth and shiny and springs back when you press it. Don’t be alarmed if the dough doesn’t double in size in an hour. Depending on the temperature of your kitchen, it may take longer. After a quick dip in an alkaline bath, they are drained and ready to be cooked until golden. Make sure you brush the soft pretzels with egg wash before baking, as this gives a lovely shine and helps the sesame seeds stick. 

Can you make this recipe by hand?

If you don't have a stand mixer, you can make the dough by hand. First, place the yeast in a large bowl and then use a wooden spoon to stir in the flour. When the mixture comes together, turn it out onto a clean work surface. Use the tips of your fingers to lift the wet dough from the outer edges and fold it in on itself. Continue to do this until it starts to lose its stickiness. Then continue to knead in your usual fashion. Don’t be gentle with the dough. Lift and slap it down on the workspace, as this will get your gluten activated. Do this for about 10 minutes (it helps to put on a timer). The dough is ready when it is easily shaped into a smooth, elastic ball.

What is the importance of the baking soda bath for pretzels?

What makes this snack so unique is not only its shape but the process of blanching the dough in a baking soda pretzel bath. While baking soda is normally used to help cakes rise, it is used in this recipe to keep the bread from rising too much and give it its signature chewy crust. 

Are there any tips for getting the perfect pretzel shape?

While shaping a pretzel requires a bit of focus, it’s a fun part of the cooking process. To achieve its unique shape, roll the dough into long ropes. Get your ruler out for this to ensure they are all the same size. Use your palms to roll the dough on a work surface to an even width. Starting from the middle of the dough, move your hands outward. If the dough starts springing back, give it a rest for a few minutes and then start again. To shape pretzels, twist the long ends around each other and then bring the twist towards you and seal with a bit of water, milk or egg wash. They can also be rolled into sticks, twisted into knots or plaited.

What can I serve with this baked pretzel recipe?

Hot pretzels love butter, cheese or mustard. They are delicious dipped in baked camembert or a blue cheese sauce. Or why not try them with a chunky corn and fetta dip? Their saltiness also goes well with sweet sauces like a chocolate fondue.  

FAQs

Pretzels

Pretzels
  • Makes8
  • Cook time20 minutes
  • Prep time40 minutes, + 1 hour 30 mins rising
Ingredients
  • 1 cup (250ml) milk, warmed
  • 1/2 cup (125ml) water, warmed
  • 2 tsp (7g/ 1 sachet) instant yeast
  • 1 tbs honey
  • 40g butter, melted
  • 4 cups (600g) plain flour
  • 1 tsp salt
  • 1/3 cup (100g) bicarbonate of soda
  • 1 free range egg
  • 1 tbs sesame seeds
  • Coarse sea salt, to sprinkle
    Description

    Gloriously golden and studded with flaky pieces of salt, these soft and chewy pretzels are the perfect snack on their own, slathered with butter.

    Method
    1. Step 1

      Combine the milk, water, yeast and honey in the bowl of an electric mixer fitted with the dough hook. Set aside for 5-10 mins or until foamy. With the mixer on low speed, gradually add the butter, then the flour and salt until incorporated. Knead on medium-low speed for 5 mins or until smooth and elastic. Transfer dough to a lightly oiled bowl, cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

    2. Step 2

      Cut out 8 x 15cm squares of baking paper. Arrange baking paper squares on 2 oven trays. Turn the dough out onto a lightly oiled surface. Divide into 8 portions. Roll out each portion to a 60cm log. Shape a dough log into a U-shape. Holding both ends, cross them over each other 10cm from the end, twist again, then press onto the bottom of the U. Transfer to a square of baking paper on the tray. Repeat with remaining dough logs. Cover with wrap and set aside for 30 mins to rise.

    3. Step 3

      Preheat oven to 230°C. Place 6 cups (1.5L) water in a large saucepan. Add the bicarbonate of soda and place over high heat. Bring to the boil. Place the pretzels carefully into the boiling water, 1 at a time, carefully peeling away the baking paper. Cook for 30 secs, turning over halfway through. Remove from the water using a slotted spoon and drain on a wire rack. Transfer pretzels to a large baking tray lined with baking paper.

    4. Step 4

      Whisk egg with 1 tbs water in a small bowl. Brush tops of pretzels with egg wash, sprinkle with sesame seeds and salt. Bake for 12-14 mins or until deep golden. Serve pretzels warm or store in an airtight container.