Pretzels
Homemade soft pretzels in savoury and sweet orange-poppy seed varieties, boiled for classic texture and baked until deep golden brown.
Updated : 13 February, 2026
Easy
More than 1 hour.
Ingredients
For the dough
500 grams
Flour
10 grams
Salt
7 grams
Dry yeast
40 grams
Butter
1 tablespoon
Malt
280 milliliters
Milk
2
Oranges
50 grams
Poppy seeds
as needed
Vegetable oil
21 grams
Baking soda
To finish
20 grams
Salt
50 grams
Sesame
3
Oranges
125 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the flour, salt, yeast and butter into a large bowl. In a jug, stir the malt extract into the milk until dissolved. Gradually add the milk mixture to the flour, mixing until a dough forms.
Step 2
Turn the dough out onto a clean work surface and knead for 10 minutes, until smooth and glossy. The dough should feel firm but not sticky and should not require additional flour.
Step 3
Divide the dough in half. Into one half, knead the zest of two oranges and the poppy seeds until evenly distributed. Leave the other half plain. Place each dough into separate lightly oiled bowls, cover, and leave to prove for about 45 minutes, or until doubled in size.
Step 4
Preheat the oven to 200C/400F/Gas 6.
Step 5
Once risen, turn both doughs out and divide each into six equal pieces, giving you 12 in total. Roll each piece into a long rope about 40-50cm/16–20in long, tapering the ends slightly and leaving a small bulge in the centre. If the dough springs back, roll partway, let it rest briefly to relax the gluten, then continue rolling. Apply gentle pressure from the centre outward to remove air bubbles.
Step 6
To shape traditionally, lift the rope into a U-shape. Without letting go of the ends, twist the centre over itself to create a double twist, then press the tapered ends onto the opposite sides of the central bulge. A little water can help secure the ends. Carefully flip the pretzels onto a parchment-lined baking tray so the joins are underneath.
Step 7
Alternatively, form a wide U on the bench, twist the ends around each other twice, then press them underneath the main curve to hide the joins. Work quickly to shape all 12 pretzels.
Step 8
Add the bicarbonate of soda to 7 litres/12½ pints of boiling water. Carefully drop each pretzel into the boiling water for about 5 seconds, then remove gently and place back onto the baking tray, keeping flavours separate. While the plain pretzels are still wet, sprinkle with salt and sesame seeds.
Step 9
Using a sharp knife, make a deep slash across the thickest part of each pretzel.
Step 10
Bake for 20-25 minutes, until deep brown.
Step 11
Meanwhile, prepare the glaze for the sweet pretzels. Place the orange juice and 100g/3½oz sugar in a saucepan with the zest and bring to the boil. Boil for 1 minute, then remove the zest with a slotted spoon and toss it in the remaining sugar to candy. Continue simmering the syrup until thickened and sticky, then strain through a fine sieve.
Step 12
Transfer the baked pretzels to a wire rack. Brush the sweet pretzels with the syrup glaze and sprinkle with the candied zest.
Author note
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