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Home made - Pretzels- 

posting here today is a nostalgic memory , from school days !  A recipe from my school days , shared by a German friend at our Cookery class in 8 th grade , and trust me it’s a must try !

These pretzels turn out perfect every time. They have a slightly chewy exterior like a good soft pretzel should, while the inside is super soft and the taste is simply out of the world ! 

love to lick the sea salt crumbs off my fingers as i munch on them !! 

The soda bath stage i ‘ve given as optional as it depends on the texture one requires its worth it if you want the chewy taste & direct baking in the oven without the bath stage - makes them a bit crunchy like bread sticks ... so the choice is up to your taste

They are easier to make than you think so , please try making them & don’t be afraid of working with yeast, it’s really very simple if you follow my directions.

Pretzels are best served hot and fresh out of the oven but will keep for about 2 days stored at room temperature in an airtight container. Pop them in the microwave and they're good as new!

Baked pretzels

ready to pop in oven with sprinkled sea salt

baking soda bath



* 1 1/2 cups luke warm water

* 2 1/4 teaspoons active dry yeast (1 packet)

* 1 1/2 teaspoons brown sugar

* 1 1/2 teaspoons sea salt

* 2 tablespoons butter, melted + extra for brushing

* 4 cups all purpose flour 

* Coarse salt for sprinkling


1. Preheat the oven to 400°F. Prepare two baking sheets greased or with parchment paper.

2. Activate the yeast: whisk warm water, yeast, and brown sugar together in a large bowl or the bowl of a standing mixer. Cover with a towel and let rest for about 10-15 minutes.till frothy 

3. add the yeast , butter , salt & flour together 

4. If using a standing mixer, fit it with the dough hook. Add flour mix & mix , stirring in between until combined. 

5. Add 1/2 cup of flour and stir until combined until the dough is thick. If it is still sticky, add remaining flour 1/4 cup at a time as needed.

6. Turn dough out onto a lightly floured surface. Knead for 4-5 minutes until dough is smooth. Cover with a towel and let rest for 10 minutes.

7. While the dough is resting, make the baking soda bath.

8.  Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.

9. Once dough is done resting, use a dough cutter roller or a  knife to cut it into 12 equal sections (about 30 gm each). 

10. Roll each section into a long rope about 15-18 “ long and with a thickness of 1/2 inch or less.

11. Twist each rope into a pretzel shape: bring the ends of the rope together to form a circle.  Twist the ends and then bring them back down towards you to create the shape (see pic) 

12. leave to proof for 20 mins   

13. Dip each pretzel in the boiling baking soda bath for 25 seconds, no more than 30 seconds. 

14. Remove from the bath with a slotted spoon, let water drip off for a few seconds, then place on the prepared baking sheet. Sprinkle with coarse salt as desired. Up to 6 pretzels per sheet.

15. Bake for 12-15 minutes until golden brown. Remove from heat, brush with  lots of extra melted butter and top with more coarse salt if desired.

I have used black truffle sea salt , which i always get back from my Italian holiday... 

but of course you can use  normal or Kosher - crystsl Sea salt .... 

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