Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Homemade soft pretzel topped with poppy seeds
Fresh poppy seed pretzel

Poppy Seed Soft Pretzels

Author: Flavelo
Recipes Cakes and Desserts
The pretzel, or 'Brezel', is a German baker's masterpiece. Its secret lies in the pre-baking bath: alkaline water transforms the surface, making it beautifully brown and crispy while keeping the inside soft. Poppy seeds add an exciting nutty aroma compared to the classic salted version.
🕒 Prep Time 1 hr 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine German

Ingredients

Equipment Needed

  • Large pot - for the bath
  • Slotted spoon - to remove pretzels
  • Parchment paper

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Dissolve yeast and sugar in warm water; let bloom for a few minutes. Knead with flour, salt, and oil into a smooth, elastic dough. Cover and rise for 1 hour.

Tip: The dough should be firm, not soft like pizza dough. Thorough kneading develops the gluten structure for support.
2 ✓

Punch down dough, divide into 8 parts. Roll into long, thin ropes (approx 18-20 inches).

Tip: If dough springs back, let it rest 5 minutes to relax the gluten.
3 ✓

Shape pretzels: lift ends, twist twice around each other, then fold back onto the 'belly'. Press ends down.

Tip: Classic shape features a thick 'belly' and thin, crispy 'arms'.
4 ✓

Boil water, carefully add baking soda. Boil pretzels for 30 seconds per side.

Tip: This short bath gelatinizes surface starch for a chewy crust and aids browning.
5 ✓

Lift onto baking sheet. Immediately sprinkle with poppy seeds while wet.

Tip: The dough will be slippery and sticky; this is normal.
6 ✓

Bake at 400°F (200°C) for 12-15 minutes until deep dark brown.

Tip: Don't be scared of the dark color; it's characteristic, not burnt!

Recipe FAQ

Why baking soda water?
It mimics the lye used by professional bakers. This chemical environment speeds up browning and gives the distinct flavor.
Which flour is best?
Bread flour (high protein) is best so the dough is stretchable and doesn't tear during shaping.

Ingredients

  • 4 cups Bread Flour
  • 1 1/4 cups Warm Water (approx 105°F)
  • 1 packet Active Dry Yeast (0.25 oz)
  • 1 tsp Sugar
  • 1 1/2 tsp Salt
  • 2 tbsp Vegetable Oil
  • 1/4 cup Baking Soda (for water bath)
  • 1.5 quarts Water (for bath)
  • 2 tbsp Whole Poppy Seeds