A recipe from
128K4.8 October 24th 2017
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For 12 Pretzels, you will need:


PreparationRestingCookingStart to finish
1 hour 21 min.3 hours 30 min.30 min.5 hours 21 min.

Step by step recipe

1Put 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.Pretzels : etape 25
2Knead for 10 minutes on slow speed.

Note: For the best way to knead, see: A few tips for effective kneading at home.
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3Gather 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).
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4After this time, cut and weigh the dough into 100 g portions.Pretzels : etape 25
5Roll these into balls. You can see the gesture in this video.Click to watch the video
6Cover the balls of dough with a sheet of plastic and leave to rest for 30 minutes.Pretzels : etape 25
7After 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.
Click to watch the video
8Arrange the pretzels on a baking sheet, cover with a sheet of plastic and leave to rest for 1 hour 30 minutes.Pretzels : etape 25
9After 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).
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10Turn 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...Pretzels : etape 25
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.
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12Scatter poppy seeds or coarse salt crystals over the top of each pretzel.Pretzels : etape 25
13Put 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.
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14Bake until they are just starting to brown and are still soft, about 20 minutes.

Leave to cool on a wire rack.
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To give that famous piquancy, professionals use caustic soda (well-diluted, of course), rather than baking soda.
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June 13th 2024.