Recipe: Salted & Poppy Seed Pretzels

I made these a couple of weekends ago for the Super Bowl (yes, I am Brit that watches American Football #deal). It was the first time I had ever attempted pretzels but my word were they delicious! I used a combination of different recipes to create this one, so I thought I would share them with you! P.S you can also make bagels out of this – I’ll tell you how at the end!


1.5 cups of warm water

4 tsps of dry active yeast

3 tsps of brown sugar

3 cups of plain flour

2 tsps of salt (I use Maldon)

1/4 cup of melted butter (I used unsalted)

1/2 cup of bicarbonate of soda/baking powder (they’re the same thing)

1 tsp sugar

1 egg, whisked

Sesame seeds and salt flakes



1. In a bowl, dissolve the yeast in 1/2 cup of warm water and brown sugar and leave for 5 minutes. It will bubble!

2. In a bowl, add together the flour, salt, remaining water, butter and yeast mixture. I don’t have a stand mixer so I have to do all this by hand, but if you do, use the dough hook attachment.

3. Using your hands, mix together all the ingredients then knead. I would suggest having a great playlist and alternating between both hands whilst you do this. Or, put the mixer on a medium-low speed and let it run for about 8 minutes. Add extra flour if needed until the dough starts to stretch and become elastic. It will also come easily away from the bowl and be smooth.

4. Oil the bowl well, put the dough back in the middle of the bowl, cover with a damp cloth and leave for about an hour or until doubled in size. You can use this time to wash up or watch an episode of Queer Eye on Netflix. I suggest the latter.

5. Push your fist into the centre of the dough to release the gas and divide into 12 even(ish) pieces. Also – line two baking trays with baking paper.

6. Roll out each piece of dough until it’s about 70cm long. If you need flour on your top to help, use sparingly. Then create your pretzel. To do this, lay the dough in an upside-down horseshoe with the ends facing you. Move the right leg over the left, then again. You’ll now have a double knot with two legs – take each leg and stick it to each side of the top circle. Place each pretzel on the baking sheet (I recommend 6 per sheet) and cover with cling film when full. Let rise for another 20 minutes – or an episode of How I Met Your Mother.

7. Bring 2 litres of water to the boil, add the sugar and bicarb (it will fizz!). Gently plop the pretzels into the water, two at a time for about 60 seconds. They will bob and look a bit glossy on top.

8. Brush with egg wash and sprinkle either sesame seeds or salt flakes over each pretzel.

9. Pop into a 180c oven for 12-15 minutes or until golden brown on top.

10. Do your best not to scoff the lot the minute they come out the oven! The salted ones are amazing with cheese dip and the sesame seed go with absolutely everything!

Oh – before I forget. To make bagels, instead of creating a pretzel shape, roll out to about 30cm long and create a doughnut shape instead. Then continue on!

If you try them – tag me! I’m also going to be adding #thebookerybakes onto all my recipes so you can use it to – or use it to find all of mine! 


Annéka xo