Paul Hollywood’s Pretzels

Ingredients

• 500 gstrong white bread flour
• 10 gsalt
• 7 gfast-action dried yeast
• 40 gunsalted butter, softened
• 1 tablespoonmalt extract
• 280 mlmilk, at room temperature
• finely grated zest of 2oranges
• 50 gpoppy seeds
• 7 litreswater
• 21 gbicarbonate of soda
• 20 grock salt
• 50 gsesame seeds
• finely shredded zest of 1orange
• juice of 3oranges
• 125 gcaster sugar

Instructions

1. 1

   Mix the dough

   Put the flour, salt, yeast and softened butter in a large mixing bowl. Stir the malt extract into the milk until dissolved, then gradually work the milk mixture into the flour by hand until you have a firm, non-sticky dough.

2. 2

   Knead and prove

   Knead the dough on a worktop for about 10 minutes, without adding flour, until smooth and glossy. Divide it in half; put one half in an oiled bowl, and knead the orange zest and poppy seeds into the other half until evenly mixed. Put that portion in a second oiled bowl, cover both with clingfilm and leave for about 45 minutes, until doubled in size.

3. 3

   Divide and roll

   Heat the oven to 200°C/180°C fan/400°F/Gas 6. Divide the plain dough into 6 equal pieces. Roll each piece into a 40–50 cm rope, with tapered ends and a slight bulge in the middle, working from the centre outwards to push out air bubbles. If the dough springs back, let the rope rest for a few minutes before rolling it further. Shape the remaining plain dough, then divide and roll the orange dough in the same way.

4. 4

   Shape the pretzels

   For the traditional shape, lift the tapered ends of a rope into a U, then flip the centre once to make a double twist. Lay it down and press the ends onto opposite sides of the central bulge; use a little water if needed to help them stick. Carefully turn the pretzel onto a lined baking sheet with the ends underneath. Alternatively, curve the rope into a U on the worktop, twist the ends around each other twice and press them onto the opposite sides. Shape all 12 pretzels promptly.

5. 5

   Blanch and season

   Bring the 7 litres of water to the boil in a large pan, then add the bicarbonate of soda. Lower in one pretzel for 5 seconds, lift it out with a slotted spoon and place it on a lined baking sheet. Blanch the rest, keeping the two flavours separate. While the plain pretzels are still wet, scatter over the rock salt and sesame seeds.

6. 6

   Slash and bake

   Use a small sharp knife to make a deep slash through the thickest part of each pretzel, at the central bulge. Bake in the heated oven for 20–25 minutes, until deep brown.

7. 7

   Make the orange glaze

   While the pretzels bake, put the shredded orange zest, orange juice and 100 g of the caster sugar in a small pan. Bring to the boil, stirring to dissolve the sugar, then boil for 1 minute. Lift out the zest with a slotted spoon and roll it in the remaining sugar in a small bowl. Continue boiling the syrup until reduced and sticky, then strain it through a fine sieve.

8. 8

   Glaze and cool

   Transfer the baked pretzels to a wire rack as soon as they come out of the oven. Brush the sweet pretzels quickly with the orange syrup, scatter over the candied zest and leave to cool.

What are pretzels?

Pretzels are shaped breads associated with Central European baking, especially German traditions, and are recognised by their looped, twisted form. This recipe makes a soft, enriched version rather than a crisp snack.

One batch becomes two flavours: salt-and-sesame pretzels and orange-and-poppy-seed ones. A brief bicarbonate-of-soda bath gives the dough its characteristic dark finish in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 595 calories, 15g protein, 108g carbs, 13g fat.

Flour and sugar supply most of the carbohydrates, while butter and sesame seeds contribute much of the fat; the flour, milk and seeds provide some protein. For a more balanced plate, pair a pretzel with a protein-rich topping such as cheese or hummus and some vegetables.

Build a firm dough

Flour and milk: strong white bread flour gives the dough structure, while the measured milk makes a stiff dough that is easier to roll and shape.

Malt and butter: malt extract adds a rounded flavour, and softened butter enriches the dough. Work the milk in gradually so you can judge when the mixture has come together without becoming sticky.

Split the flavours

Plain dough: keep one half unflavoured for the salt-and-sesame topping, which is added after blanching.

Orange dough: knead the finely grated zest and poppy seeds into the other half until evenly dispersed. This dough gets its sweet finish later, so keep it separate from the savoury pretzels during blanching and baking.

Roll and twist neatly

Even ropes: roll each piece from the middle towards the ends, aiming for 40–50 cm with tapered tips and a slightly thicker centre. If the dough keeps shrinking back, a short rest lets it relax before you continue.

Secure the ends: press the tips firmly onto the sides of the central bulge, using a little water if necessary. The simpler double-twist method is also suitable; whichever shape you choose, work through all 12 pieces promptly.

Use the bicarbonate bath

Brief dip: the pretzels need only 5 seconds in the boiling bicarbonate-of-soda water. Lift each one carefully with a slotted spoon so it keeps its shape.

Keep flavours apart: place the two doughs on separate parts of the lined baking sheet. Add rock salt and sesame seeds while the plain pretzels are still wet, so the toppings can cling.

Look for a deep brown finish

Slash the centre: cut a deep line through the thickest part of each pretzel before baking. This is the central bulge, where the dough is most substantial.

Bake for 20–25 minutes at 200°C/180°C fan. Use the deep-brown colour as the visual cue, then move the pretzels straight to a rack when baked.

Make the orange glaze

Candied zest: boil the orange zest, juice and 100 g sugar together, then remove the zest after 1 minute and coat it in the remaining sugar.

Sticky syrup: reduce the orange liquid until sticky, then strain it before brushing. Glaze the sweet pretzels while they are hot and scatter on the sugared zest; leave the savoury ones unglazed.

Serve with simple sides

Serve the savoury pretzels warm alongside soup, or with cheese and a sharp pickle. Their salt and sesame topping also works well as a snack on its own.

The orange version suits tea or coffee, or can be served as a lightly sweet finish after a meal. If offering both, label the trays before baking so the flavours are easy to tell apart.

Recipe notes & tips

• Measure the milk accurately so the dough stays firm enough to shape.
• Use room-temperature milk as specified to help the dough mix evenly.
• Give a springy dough rope a short rest before rolling it to its full length.
• Use a slotted spoon to move the pretzels gently in and out of the boiling water.
• Keep the sweet and savoury pretzels separate throughout topping and glazing.
• Prepare the orange glaze while the pretzels bake so it is ready when they come out.

Variations

• Extra sesame: scatter a little more sesame over the plain pretzels while they are wet.
• More orange: add extra finely grated zest to the sweet dough, keeping the dough firm enough to shape.
• Seed mix: replace some of the sesame seeds with another seed that can be sprinkled on the savoury pretzels.
• Less sweet finish: brush the orange pretzels with a thinner layer of syrup.
• Smaller pretzels: divide the dough into more pieces and shorten the ropes, checking them earlier as they bake.

Common mistakes to avoid

• Adding flour while kneading: the dough is meant to be firm and non-sticky, so knead it without extra flour as directed.
• Rolling a rope too quickly: if it springs back, leave it for a few minutes to relax before continuing.
• Loose ends: press the tapered tips onto the sides of the pretzel and use a dab of water if they will not adhere.
• Overlong blanching: remove each pretzel after 5 seconds so it does not spend longer than specified in the bath.
• Seasoning dry pretzels: add the salt and sesame while the plain dough is still wet from blanching.
• Brushing before baking: apply the orange syrup only after baking, while the sweet pretzels are hot.

How to store

Once cool, store the pretzels in an airtight container at room temperature and eat within 1–2 days for the best texture. Warm them briefly in a low oven to refresh; the glaze may become tacky again.

Frequently asked questions