Pretzels by Allinson's

  • Total Time

    2h 50m
    • Prep Time

      2h 30m
    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Nut free
    • Vegetarian
  • 1 Review

    4 star rating

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. 


  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.

    • 275ml Milk
    • 50g Butter (Unsalted, Cold, Diced)
    • 500g Allinson Strong White Bread Flour
    • 7g Allinson Easy Bake Yeast
    • 75g Billington's Unrefined Golden Caster Sugar
    • 1½ tsp Salt
    • 1 Egg(s) (Free Range) (Medium, Beaten )
  2. KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

    Top Tip: How to Knead Dough
  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. 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. 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).

    • 2 tbsp Bicarbonate of Soda
  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.

    • 1 Egg(s) (Free Range) (Medium)
    • 2 tbsp Sesame Seeds
    • 2 tbsp Silver Spoon Preserving Sugar
    • 2 tsp Sea Salt (flakes)

Let's Bake

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  1. 4 star rating

    The recipe is great, apart from saying makes just 4 pretzels. Make 8 or 12 and they’ll work out fine.
    Laying them on parchment in the video when poaching is a great tip, shame doesn’t mention it in the text

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