Makes 14 Pretzels


Step 1

  • 1¼ cups warm water
  • 4 teaspoons active dry yeast
  • 1 teaspoon white sugar


Step 2

  • 2 cups cake flour
  • 2 cups white bread flour
  • ½ cup white sugar
  • 1½ teaspoon fine salt
  • 2 tablespoons soft butter


Step 3

  • ½ cup baking soda
  • 4 cups water


Step 4

  • Maldon salt for sprinkling



Mix ingredients together and set aside for 10-15 minutes until if forms a foam on top.

Mix ingredients together in a large mixing bowl and make a well in the middle. Pour the yeast mixture into the well and slowly mix the flour into the liquid by hand. When it comes together, knead for 8 minutes until smooth. Form into a ball and cover. Let the dough rest for 60 minutes until doubled in size. (The mixing can be done in your stand mixer, using the dough hook.) After the resting period, flatten the dough and cut in 14 equal pieces. Roll each piece into a sausage of about 30cm (slightly thicker in the middle and thinner at the ends). Fold into a pretzel – see diagram below. Place onto a prepared baking sheet covered with baking paper. Place in the fridge for 10-15 minutes to cool. (this is optional depending on how workable the dough is)

Prepare a mixture of baking soda and water in a pot and bring to a boil. Dip each pretzel in the mixture, using a spatula and place onto a baking sheet, covered with baking paper.

Preheat oven to 220˚C. Sprinkle liberally with Maldon Salt, and bake for 8-10 minutes. Keep your eye on them! When it comes out of the oven, eat while still hot and brush with melted butter for extra shine.