Satsivi chicken served with walnut sauce Warm satsivi Chickpea Okonomiyaki, evenly cooked, served with fresh cabbage and chickpeas Chickpea Okonomiyaki Cinnamon cannoli served Cinnamon cannoli Tempeh burger with fresh vegetables Smoky tempeh burger Grilled chicken breast with steamed broccoli, served with fresh parsley Grilled Chicken Breast with Steamed Broccoli Pho cuon with spicy sauce, chicken wrapped in rice paper with vegetables and a spicy sauce Pho cuon with spicy dipping sauce Treacle tart with apple, in fresh pastry and rich golden syrup filling Apple & Treacle Tart Spiced Kofta with minced meat, coriander and fried onions Spiced kofta kebabs Sesame tamalito, freshly fried, crispy corn dish Sesame tamalitos Breaded duck leg served with vegetables Breaded Confit Duck Legs with Vegetables Kallappam, a coconut Indian pancake freshly baked Kallappam Ceviche con mango, fresh fish and mango mixture with lime and coriander Mango and sea bass ceviche Mushroom filled momos steamed and served Mushroom momos Fried Chicken Bao with crispy chicken breast and cucumber Crispy chicken bao with mayo & cucumber Rum and raisin pretzels served Rum & raisin pretzels Chicken Maqluba – layered rice, fried vegetables and chicken served turned out, Eastern style Chicken maqluba Rasam with raw mango, served with rich spices Raw mango rasam Rosewater and marzipan bao bun served Rosewater & marzipan bao buns Kobliha served Kobliha (Czech doughnut) Focaccia with prosciutto crudo and parmesan served Focaccia with Prosciutto Crudo and Parmesan Satsivi chicken served with walnut sauce Warm satsivi Chickpea Okonomiyaki, evenly cooked, served with fresh cabbage and chickpeas Chickpea Okonomiyaki Cinnamon cannoli served Cinnamon cannoli Tempeh burger with fresh vegetables Smoky tempeh burger Grilled chicken breast with steamed broccoli, served with fresh parsley Grilled Chicken Breast with Steamed Broccoli Pho cuon with spicy sauce, chicken wrapped in rice paper with vegetables and a spicy sauce Pho cuon with spicy dipping sauce Treacle tart with apple, in fresh pastry and rich golden syrup filling Apple & Treacle Tart Spiced Kofta with minced meat, coriander and fried onions Spiced kofta kebabs Sesame tamalito, freshly fried, crispy corn dish Sesame tamalitos Breaded duck leg served with vegetables Breaded Confit Duck Legs with Vegetables Kallappam, a coconut Indian pancake freshly baked Kallappam Ceviche con mango, fresh fish and mango mixture with lime and coriander Mango and sea bass ceviche Mushroom filled momos steamed and served Mushroom momos Fried Chicken Bao with crispy chicken breast and cucumber Crispy chicken bao with mayo & cucumber Rum and raisin pretzels served Rum & raisin pretzels Chicken Maqluba – layered rice, fried vegetables and chicken served turned out, Eastern style Chicken maqluba Rasam with raw mango, served with rich spices Raw mango rasam Rosewater and marzipan bao bun served Rosewater & marzipan bao buns Kobliha served Kobliha (Czech doughnut) Focaccia with prosciutto crudo and parmesan served Focaccia with Prosciutto Crudo and Parmesan
Fresh, homemade classic pretzel, crispy and golden brown
Warm, chewy soft pretzels with a traditional twisted shape

Classic Soft Pretzels

Author: Flavelo
Recipes Cakes and Desserts
The secret to the dark brown, shiny crust of a pretzel is chemistry, specifically alkali. Traditional bakeries use sodium hydroxide (lye), but at home, a baking soda bath works brilliantly too. The alkaline environment drastically speeds up the Maillard reaction (browning) during baking, giving us that iconic chestnut colour and distinct flavour that sets a pretzel apart from a plain roll.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 8 servings
🔥 Calories 250 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large saucepan for boiling
  • Slotted spoon
  • Baking tray
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Activate the yeast in the sugary warm water (10 minutes).

Tip: Always check it's frothing.
2 ✓

Mix the flour, salt, oil, and yeast water. Knead for 8-10 minutes until you have an elastic dough.

Tip: Good kneading is essential for shape retention.
3 ✓

Prove for 1 hour in a warm place.

Tip: It must double in size.
4 ✓

Divide into 8 parts, roll into long ropes, and shape into pretzels (U shape, twist the ends twice, fold back).

Tip: Press the ends into the dough so they don't open up during boiling.
5 ✓

Boil water with the bicarbonate of soda. Bathe the pretzels for 30 seconds per side.

Tip: The water will froth from the soda; this is normal. This is the alkaline bath.
6 ✓

Place on a baking tray, sprinkle with coarse salt, and bake at 220°C for 10-12 minutes until deep brown.

Tip: High heat is needed for rapid browning.

Recipe FAQ

Why do I need to boil them?
The short bath gelatinises the outer starch (chewy crust) and alkalises the surface (colour).
Can I use regular salt?
On top? Not recommended. 'Pretzel salt' or coarse sea salt doesn't dissolve during baking and crunches under your teeth.

Ingredients

  • 500 g Plain flour
  • 300 ml Warm water
  • 7 g Dried yeast
  • 1 tsp Granulated sugar
  • 1.5 tsp Salt (for dough)
  • 2 tbsp Oil
  • 2 tbsp Bicarbonate of soda (for the water)
  • 1 l Water (for boiling)
  • 2 tbsp Coarse salt (for sprinkling)