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Pretzels STAMP

Pretzels by Allinson

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3.001 stars based on 11 ratings

Now you can bake New York-style Pretzels at home with Allinson sweet dough in our six-step guide. Traditionally served at Baseball games, these soft, chewy treats make a great snack when friends come over for movie night or to watch the game. In summer, we love to go all-out and combine Pretzels with our Sweet and Soft Burger Rolls for that authentic American experience.

Key Information

  • Prep:
  • Bake:
  • Serves:4
  • Skill level:easy

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Ingredients

For the dough

  • 500g 17⅝ oz Strong white bread flour (we use Allinson) Strong white bread flour
  • 7g ⅜ oz Easy bake yeast (we use Allinson) Easy bake yeast
  • 275ml 9⅜ fl oz Milk
  • 50g 1⅞ oz Butter (unsalted) cold, diced
  • 1 1 Egg(s) (free range) medium, beaten
  • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's)
  • 1½tsp 1 .5tsp Salt

Plus

  • 1 1 Egg(s) (free range) medium
  • 2tbsp 2tbsp Bicarbonate of soda
  • 2tbsp 2tbsp Sesame seeds
  • 2tbsp 2tbsp Preserving sugar
  • 2tsp 2tsp Sea salt flakes

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    MIX

    Bring the milk to the boil, then remove from the heat and add the  diced butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, 75g sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.

    Ingredients for this step

    • Milk (whole)
    • 50g 1⅞ oz Butter (unsalted) cold, diced
    • 500g 17⅝ oz Strong white bread flour (we use Allinson) Strong white bread flour
    • 7g ⅜ oz Easy bake yeast (we use Allinson) Easy bake yeast
    • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's)
    • 1½tsp 1 .5tsp Salt
    • 1 1 Egg(s) (free range) medium
  2. Classic mode Step 2

    KNEAD

    Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

  3. Classic mode Step 3

    RISE

    Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is.

  4. Classic mode Step 4

    SHAPE

    Knock back the dough by gently kneading just 5 times to get the air out. Cut the dough into 4 even pieces (use a weighing scales if you like). Roll each piece into a sausage about 60cm long where the ends are slightly thinner than the middle. Shape each rope into a ‘U’, then bring each end back towards the curve of the ‘U’ – sticking to their opposite sides so it creates a twist in the middle.

  5. Classic mode Step 5

    POACH

    Mix the bicarbonate of soda into a large saucepan of water and bring to the boil. One at a time sit a pretzel on two slotted spatulas and lower into the water for 20-30 seconds. Let the excess water drip off as you lift it out and place on baking parchment-lined baking sheets. Preheat your oven to 200°C (180°C fan, gas mark 6).

    Ingredients for this step

    • 2tbsp 2tbsp Bicarbonate of soda
  6. Classic mode Step 6

    BAKE

    Beat the remaining egg with a fork and use to brush the top of the pretzels. Sprinkle the tops with sesame seeds, preserving or pearl sugar and some sea salt flakes, and bake for 20 minutes until brown and shiny.

    Ingredients for this step

    • 1 1 Egg(s) (free range) medium
    • 2tbsp 2tbsp Sesame seeds
    • 2tbsp 2tbsp Preserving sugar
    • 2tsp 2tsp Sea salt flakes