I’ve always wanted to make these sesame and poppy seeds homemade pretzels. These pretzels were one of my favorite school snacks. They are so good served warm right after they are out of the oven, especially on cold days.
How to make homemade pretzels?
Even if it may seem complicated, these pretzels are actually very easy to prepare at home. For the dough recipe, you need just 5 ingredients. Mix all ingredients together and knead until the dough pulls away from the sides of the bowl. Cover, and let it rise for about 1 hour until doubles in size.
Divide the though into 12 equal pieces. Shape the pretzels by rolling each piece of dough into a thin rope. Pick up both ends, create a U-shape with the rope and twist the ends. Press each end into the bottom of the “U” shape to form the shape of a pretzel. Once you get used with shaping the pretzels, it goes pretty fast.
Let the pretzels rise for 10-15 minutes more while preparing the baking soda water.
What is special about these pretzels is the fact that they need to be boiled in baking soda water before baking. This step makes them get that reddish color while baking. Dip each pretzel in the hot water for 25-30 seconds and drain on a cooling rack.
Place on baking sheets, brush with beaten egg, and top with your favorite seeds and sea salt flakes. Bake until deep golden brown. I can assure you, that you will be amazed by the results.
These sesame and poppy seed-coated homemade pretzels with their crispy brown exterior and soft chewy interior are a perfect snack for any time of the day. Hope you will try them out, tag me on Instagram if you do and enjoy!
- 4 cups (500g) all-purpose flour
- 1 ¼ cup (300ml) warm water
- 2 ¼ tsp (7g) active dry yeast (or 25g fresh yeast)
- 1 tbsp (15g) sugar
- 1 tsp (5g) salt
- 1 egg ,beaten
- Sesame and poppy seeds
- sea salt flakes
- 1 quart (1 liter) of water
- 3 tbsp (45g) baking soda
- In a large bowl, mix flour with salt. Place the fresh yeast or active dry yeast in a small bowl, add sugar and 1/4 cup (60ml) water and let it dissolve for about 5 minutes. Add to the flour mixture. Mix everything together and knead until the dough is smooth and pulls away from the sides of the bowl. Cover and let it rise for about 1 hour until the dough doubles in size.
- Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper.
- Divide the dough into 12 equal pieces. The dough is easy to handle; not sticky at all, so you don't need flour or oil to work with it.
- Roll each piece of dough into a thin rope of about 22 inches (55cm).
- Twist into the shape of a pretzel: Pick up both ends, create a U-shape with the rope and cross them over each other. Press each end into the bottom of the "U" shape to form the shape of a pretzel. Let them rise for another 10-15 minutes.
- Meanwhile bring water to a boil. Dissolve the baking soda. Dip each pretzel in the soda water for 25-30 seconds. Remove them from the water using a large flat spatula. Drain on a wire rack.
- Place the pretzels on the prepared baking sheets. Brush the pretzels with beaten egg and sprinkle with poppy seeds or sesame seeds or your choice of topping and with sea salt flakes.
- Bake the pretzels for about 13-15 minutes or until pretzels are deep golden brown. Enjoy!