Pretzels

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 20mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    177
based on 69 ratings

Pretzels are best known for their knotted shape which is easier to achieve than you think! Perfect pretzels have a chewy crust and soft fluffy interior which is down to poaching before baking.

recipe updated 23 Nov 2023

Ingredients

  • Unsalted butter icon
    Unsalted butter
    30 g
  • Water icon
    Water
    2.15 kg
  • Milk icon
    Milk
    150 g
  • Dried yeast icon
    Dried yeast
    7 g
  • Plain flour icon
    Plain flour
    500 g
  • Salt icon
    Salt
    1 ½ teaspoons
  • Bicarbonate of soda icon
    Bicarbonate of soda
    50 g
  • Sea salt icon
    Sea salt
    2 tablespoons

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Kenwood Chef
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Large saucepan
  • kCook icon Kenwood bowl - kenwood chef

Step preview

  1. Line a clean baking sheet with parchment paper
  2. Attach Spiral Dough Tool
  3. Add water, milk and dried yeast to the Kenwood Bowl
  4. Let rest - 5 min
  5. Add plain flour, unsalted butter and salt to the Kenwood Bowl
  6. Mix - 2 min, Speed 1
  7. Mix - 8 min, Speed 2
  8. Cover with kitchen towel
  9. Prove - 1 hr 30 min
  10. Carefully transfer the dough from the Kenwood mixer bowl to a lightly floured work surface
  11. Flatten the dough carefully with your wrist
  12. Take the far edge and roll it back towards you
  13. Gently roll the dough to make the dough longer, being careful to apply even and gentle pressure
  14. Divide into 12 equal pieces
  15. Make each piece into a rough ball shape
  16. Cover with kitchen towel
  17. Let rest with kitchen towel - 10 min
  18. Take one piece of dough, flatten it with your wrist
  19. Take the far edge and roll it back towards you
  20. Gently roll the dough to make the dough longer, keep even pressure across and continue to roll out into a long rope shape
  21. Put the rope into a ‘U’ shape
  22. Cross the open ends over each other to form a twist
  23. Bring the twisted end down over the bottom of the U and press to seal to make a pretzel shape
  24. Repeat this action with the rest of the dough pieces
  25. Place the dough onto a baking tray lined with parchment paper
  26. Cover with kitchen towel
  27. Prove - 30 min
  28. Pre-heat oven - 200°C
  29. Add water and bicarbonate of soda to a clean large saucepan
  30. Heat until boiling - medium heat
  31. Using a slotted spoon immerse the pretzels, in batches, into the water for 10 seconds
  32. Flip over to the other side for 10 seconds, remove and drain
  33. Place back onto the baking tray and spray the dough with water
  34. Sprinkle with sea salt
  35. Repeat until all pretzels have been poached and salted
  36. Bake - 20 min, 200°C
  37. Let cool on round wire rack
  38. Serve
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