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Rum and raisin pretzels served
Freshly baked sweet pretzels enriched with rum and raisins

Rum & raisin pretzels

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
This recipe transplants the richness of brioche dough into the pretzel form. Due to the high fat content (butter, milk) and the rum raisins, the crumb remains moist and fluffy. Unlike savoury pretzels, these aren't boiled in lye water but brushed with egg to achieve a shiny, brioche-like crust. A perfect crossover between pastry and dessert.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 55 mins
🍽️ Servings 8 servings
🔥 Calories 340 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Sieve
  • Pastry brush
  • Baking tray

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Sesame

Instructions

1 ✓

Preparation: Soak the raisins in the rum for at least 30 minutes, then drain and pat dry with kitchen paper.

Tip: If you put them in wet, they will 'slide' in the dough and make kneading difficult.
2 ✓

Sponge: Dissolve a teaspoon of sugar in the lukewarm milk, crumble in the yeast, and leave to activate for 10 minutes.

Tip: Lukewarm temperature (approx. 30-35°C) is key. If too hot, you'll kill the yeast.
3 ✓

Kneading: Sift the flour into a bowl, mix with the salt and remaining sugar. Add the sponge, water, and soft butter. Knead into an elastic dough. Knead in the raisins at the end.

Tip: Add the butter in the middle/end of kneading so it doesn't inhibit gluten formation at the start. Raisins at the very end to avoid crushing them.
4 ✓

Proving: Cover and prove until doubled in size (approx. 60 mins).

Tip: Sugar and fat slow down the yeast, so this dough may rise slower than a plain bread dough.
5 ✓

Shaping: Divide into 8-10 parts, roll into ropes, and shape into pretzels. Place on a baking tray and leave to rest for another 15 minutes.

Tip: During resting, the dough relaxes and rises slightly again, making it softer after baking.
6 ✓

Baking: Brush the tops with beaten egg, sprinkle with sesame seeds. Bake in an oven at 180°C for 20-25 minutes until golden brown.

Tip: The egg white proteins provide shine during baking, and the yolk adds colour (Maillard reaction).

Recipe FAQ

The raisins burnt on top.
Unfortunately, raisins on the surface become bitter (carbonise) from the oven heat. Try to push the raisins into the dough when shaping.
Can I use margarine instead of butter?
Technically yes, but the taste and shortness of the dough won't be the same. The milk fat in butter gives the real flavour.

Ingredients

  • 500 g White plain flour
  • 25 g Fresh yeast
  • 50 g Granulated sugar
  • 10 g Salt
  • 200 ml Milk (lukewarm)
  • 100 ml Water (lukewarm)
  • 100 g Raisins
  • 50 ml Rum
  • 50 g Butter (room temperature)
  • 30 g Sesame seeds (or pearl sugar for sprinkling)
  • 1 whole Egg (for brushing)