At Bakedin HQ we all loved the idea of having pretzels as one of our baking club boxes. It took a few attempts to get the right pretzel texture and flavour, playing around with different techniques, until we reached what we think is the perfect pretzel.
The pretzel dough itself is so easy to make; it’s just a case of mixing the dry ingredients with the wet ingredients, kneading until smooth, and then proving. The hardest part of the process is the shaping, and with that, practise makes perfect. Our recipe makes 16 pretzels, allowing you to become an absolute pretzel-pro by the time you’re finished. We have to admit, it took Olivia and Paula a few times to get the hang of the shaping, but after watching endless amounts of videos about it, we wanted to pass our top tips onto you.
Need a copy of the recipe card? You can find it here - Pretzel Recipe Card
We wanted to let you know that we made a little typo in step 5 on the printed recipe card. In the note at the bottom, it should say “and continue to step 6”. The digital version above has been corrected.