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Sesame seed pretzels freshly baked
Golden brown, crunchy pretzels topped with toasted sesame seeds

Sesame Seed Pretzels

Author: Flavelo
Recipes Cakes and Desserts Side Dishes
The secret of the Bavarian pretzel (Brezel) is the meeting of chemistry and tradition. The characteristic dark brown, shiny crust is due to the acceleration of the Maillard reaction in an alkaline environment. While originally made with sodium hydroxide, at home bicarbonate of soda is the safe 'magic ingredient'. The oiliness of the sesame seeds roasts during baking, adding a nutty aroma to the malty, salty dough.
🕒 Prep Time 1 hr 20 mins
🍳 Cook Time 18 mins
⌛ Total Time 1 hr 38 mins
🍽️ Servings 8 servings
🔥 Calories 220 kcal
🌍 Cuisine German

Ingredients

Equipment Needed

  • Large pan for the bath
  • Slotted spoon
  • Baking paper
  • Kitchen brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Sesame

Instructions

1 ✓

Mix the dry ingredients (flour, yeast, sugar, salt). Add the water and melted butter, then knead the dough until it comes away from the sides of the bowl and becomes smooth.

Tip: During kneading, gliadin and glutenin proteins form a cross-linked structure (gluten network) capable of holding gases.
2 ✓

Prove covered in a warm place for approx. 60 minutes until the dough visibly grows.

Tip: Yeast breaks down sugars, producing carbon dioxide in the process, which raises the dough (fermentation).
3 ✓

Divide into 8 parts, roll them into long ropes thick in the middle and thin at the ends, then shape into pretzels. Let rest for 15 minutes.

Tip: During resting, the dough surface dries a little ('forms a skin'), so it withstands the hot bath better.
4 ✓

Boil the water with the bicarbonate of soda (carefully, it foams up!). Dip the pretzels for 30 seconds into the simmering water, then drain.

Tip: This step causes partial gelatinisation of starch on the surface, resulting in a chewy crust.
5 ✓

Place on baking paper and immediately sprinkle generously with sesame seeds.

Tip: On the wet surface, the seeds stick to the dough and won't fall off during baking.
6 ✓

Bake at 200°C for 15-18 minutes until deep dark brown.

Tip: The reaction of high temperature and alkaline crust gives the pretzel its unique flavour.

Recipe FAQ

Why is the bicarbonate bath necessary?
The alkaline environment (high pH) promotes the breakdown of proteins on the dough surface, which reacts to the oven heat with extremely fast browning and a distinctive taste.
What if the sesame seeds don't stick?
After the bath, the dough surface is wet and sticky (due to gelatinised starch), this is when you must sprinkle immediately.

Ingredients

  • 500 g Plain flour (or bread flour)
  • 7 g Dried yeast
  • 1 tbsp Sugar
  • 2 tsp Salt
  • 250 ml Lukewarm water (35-40°C)
  • 50 g Melted butter
  • 50 g Bicarbonate of soda (for the bath)
  • 3 tbsp Sesame seeds