969 easy and fully explained recipes, with 21,002 photos and 77 videos



Pretzels are bread sticks looped into a knot, probably with origins in southern Germany. The tops are sprinkled with poppy seeds or grains of coarse salt. Here is a fairly straightforward recipe that is simple to prepare.


Grade this recipe :

Last modified on: October 24th 2017

For 12 Pretzels, you will need:

How long does it take?

PreparationRestingCookingStart to finish
1 hour 21 min.3 hours 30 min.30 min.5 hours 21 min.
Preservation: A day or two in an airtight tin
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
5 min.
Pretzels : Photo of step #1 Put in a food-processor bowl: 100 ml milk, 500 g flour, 100 g butter, 20 g yeast, 9 g fine (or table) salt and, if possible, 50 g Soured dough.
Stage 2
10 min.
Pretzels : Photo of step #2 Knead for 10 minutes on slow speed.

Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 3
2 hours
Pretzels : Photo of step #3 Gather the dough into one large ball and transfer this to another bowl, cover with a sheet of plastic.

Leave to rest for 2 hours, it's pointage (starting).
Stage 4
5 min.
Pretzels : Photo of step #4 After this time, cut and weigh the dough into 100 g portions.
Stage 5
8 min.
Roll these into balls. You can see the gesture in this video.
Stage 6
30 min.
Pretzels : Photo of step #6 Cover the balls of dough with a sheet of plastic and leave to rest for 30 minutes.
Stage 7
10 min.
After this time, roll out a ball of dough into a long "sausage" about 50 cm (25 inches) long, then wind it into the traditional pretzel shape. You can see how in the video at the side.

Make all the pretzels like this.
Stage 8
1 hour 30 min.
Pretzels : Photo of step #8 Arrange the pretzels on a baking sheet, cover with a sheet of plastic and leave to rest for 1 hour 30 minutes.
Stage 9
10 min.
Pretzels : Photo of step #9 After this time, preheat the oven to 230°C (450°F).

Bring a pan with 1 litre of water to the boil and, when boiling, add the 50 g of bicarbonate of soda (be careful, as this reacts and may well make the pan boil over, so add it a little at a time).
Stage 10
Pretzels : Photo of step #10 Turn off the heat under the pan and plunge a pretzel into the water containing the bicarbonate of soda. It will sink, then rise back up to the surface...
Stage 11
10 min.
Pretzels : Photo of step #11 ...take it out with a skimmer and place it on the baking sheet.

Do this with all the pretzels.

This bath of bicarbonate of soda in water gives a sharp flavour to the pretzels.
Stage 12
3 min.
Pretzels : Photo of step #12 Scatter poppy seeds or coarse salt crystals over the top of each pretzel.
Stage 13
20 min.
Pretzels : Photo of step #13 Put in the oven immediately. It is important that the pretzels are still wet when they go into the oven, so that they will turn a lovely golden brown.

If you have to wait and your pretzels dry out, wet them again with a brush dipped in the pan of water and bicarbonate of soda.
Stage 14
Pretzels : Photo of step #14 Bake until they are just starting to brown and are still soft, about 20 minutes.

Leave to cool on a wire rack.


To give that famous piquancy, professionals use caustic soda (well-diluted, of course), rather than baking soda.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
293871 gr404 gr115 gr
147 %27 %38 %17 %
Per 100 g
CaloriesProteins CarbohydratesFats
3348 gr46 gr13 gr
17 %3 %4 %2 %
Per piece
CaloriesProteins CarbohydratesFats
2445 gr33 gr9 gr
12 %2 %3 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 12 Pretzels : 4.90 €
Per Pretzels : 0.41 €

Note : These prices are only approximate.

Change currency:

And to drink?: To set the right mood, a good beer.
Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Panettone, Almond macaroon cake, Cookies, Chocolate cake, Brioche dough, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Caribbean upside-down cake, Loaf for "les filles'", Potimarron (Japanese chestnut pumpkin) purée, Spinach Croque-monsieur , Almond macaroon cake, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Chocolate rolls (petits pains), Pan-baked hash brown (Hash-brown casserole), Kugelhof for Nanou, Choux pastry (pâte à choux), Blackcurrant, vanilla and lime verrine , ... All
Bicarbonate of (baking) sodaBicarbonate of (baking) soda: You can check-out other recipes which use it, like for example: Cookies, Liège waffles, ... All

visitors have also looked at

Endive gratin with cancoillotte
Endive gratin with cancoillotte
Chestnut cake
Chestnut cake
Fruit crumble
Fruit crumble
Caramelised apple pie
Caramelised apple pie
Toasted almond cake
Toasted almond cake

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2019-01-27)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page