September 12, 2015

Pretzel ~德国咸面包

Making my own German bread, Pretzel is a great fun.  This recipe i followed and adapted, need two-stage glazing method gives an authentic result. This is my first time making these Pretzel and i am addicted to it. I love the soft in the inside and chewy exterior texture.

These pretzel is soft, fluffy and chewy and it is lightly salted with the salt sea sprinkle on top. My boys began to love these Pretzel. My second like to dunk it in cold milk, my eldest  and youngest like to dip it into nutella   :D
Ready for breakfast!!

pic 1
pic 2; Divide dough into smaller portions

pic 3; shaping the Pretzel

pic 4; before and after proofing the Pretzels

Recipe adapted from Step by Step Bread by Caroline Bretherton
Makes 16

350g (12oz) strong white bread flour, plus extra for dusting
150g (5 1/2 oz) plain flour
1 tsp salt
2 Tbsp castor sugar
2 tsp dried yeast
1 Tbsp sunflower oil (i use canola oil), plus extra for greasing

For the glaze
1/4 tsp bicarbonate of soda
coarse sea salt or 2 Tbsp sesame seeds
1 egg, beaten for glazing

To Do:

  1. Mix both flour, salt and sugar into a mixing bowl.
  2. Sprinkle the yeast over 300ml (10fl oz) warm water. Stir, leave for 5 minutes and add the oil.
  3.  Gradually pour the liquid into the flour mixture, stirring to form into a dough. Turn onto to a lightly floured surface and knead for 10-15 minutes or until smooth and elastic.
  4.  Brush a large bowl with oil. Place dough in bowl and cover with a damp tea towel or with a piece of cling wrap. Set aside in a warm place, for 1 hour or double its size. (refer pic 1)
  5.  Punch center of the dough. Turn to a lightly floured surface knead for 2 minutes or till smooth. Divide into 16 equal portions.(pic 2)  Roll each portion into a long sausage shape.
  6. Arrange each sausage into a horse shoe shape with ends upwards. Cross ends over twice. Secure the ends to the sides of the pretzel; it will appear quite loose at this stage. (refer pic 3)
  7. Repeat to make the 16 pretzels, placing them on baking sheets lined with parchment.
  8. Cover with cling film and a tea towel. Set aside in a warm place for 30 minutes.(pic 4)
  9. Preheat the oven to 200C (400C/Gas6) Mix soda in 2 Tbsp boiling water. Brush pretzels with the mixture. This gives them a dark color and chewy exterior.
  10. Scatter flakes of sea salt over the brushed pretzels.Bake for 15 minutes.Remove from the oven and brush with a little beaten egg. Bake for another 5 minutes. (i mistaken this step. Instead of brushing with beaten egg, i brush soda mixture :p lucky me, my Pretzel turnout well :D  )
  11. Remove from the oven. The Pretzels should be golden  brown with a shinny finish. (mine is golden brown only it doesn' t have the shinning finish. I guess it the beaten egg glaze that i have missed :p )
Soft, fluffy and chewy Pretzel...

This post is link to Bake Along #86, 'Pretzel' host by


  1. Hi Doreen,
    Your pretzels look so soft and yummy! Dipping it with nutella, now that sounds delicious! Thanks for baking along with us!

  2. hi doreen, i also mistakingly brushed my pretzel with egg wash before dipping into the soda solution..luckily just for the very first pretzel...i think i was day dreaming! hv shaped your pretzels very well!


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