Soft pretzels

Get inventive in the kitchen this weekend with these deliciously soft pretzels. Finish by garnishing with your favourite toppings for a delicious dessert or treat!

  • 45 mins preparation
  • 10 mins cooking
  • Makes 8
  • Print


Soft pretzels
  • 2 1/2 cup bread flour, plus extra, to knead
  • 75 gram sachet (2 teaspoons) dried yeast
  • 1 tablespoon caster sugar
  • 1 teaspoon table salt
  • 1 cup warm water, plus 1 teaspoon extra
  • 1 egg yolk
  • salt flakes, to sprinkle


Soft pretzels
  • 1
    Combine flour, yeast, sugar and table salt in a large bowl; make a well at centre. Pour the warm water into flour mixture; stir until dough comes together. Turn out onto a lightly floured surface; knead for 10 minutes or until smooth and elastic.
  • 2
    Place dough in a lightly oiled bowl. Cover with plastic food wrap, then a clean tea towel. Stand in a warm, draught-free area for 1 hour or until dough doubles in size.
  • 3
    Preheat oven to 240°C/220°C fan-forced. Line 2 oven trayswith baking paper. Turn dough ontoa lightly floured surface. Divide thedough into 8 pieces. Shape eachpiece into a ball. Roll each piece of dough into a 60cm-long rope. Twist ends of rope twice, then fold back onto loop to form a pretzel, tucking ends under dough. Place pretzels on prepared trays. Stand for 5 minutes.
  • 4
    Whisk egg yolk and the extra water in a small bowl. Lightly brush pretzels with egg mixture,then sprinkle with salt flakes. Bake for 10 minutes or until browned.