Seeded Pretzels

Seeded Pretzels

Recipe by Courtney Roulston from Farm to Fork

Recipe: Seeded Pretzels

Serves: Makes 12 Pretzels

Prep Time: 1.5 hours (proving time)

Cooking Time:20 minutes


  • 2 cups warmed milk
  • 1/3 cup firmly packed brown sugar
  • 1 tablespoon dried yeast
  • 2 teaspoons sea salt flakes
  • 4 1/2 cups plain flour
  • 75g butter, softened at room temperature
  • 1/3 cup bi-carb soda


  • 2 tablespoons white sesame seeds
  • 1 tablespoon black sesame seeds
  • 1 tablespoon fennel seeds, roughly crushed
  • 1 tablespoon sea salt flakes
  • 1 teaspoon garlic powder


  1. Place the milk and sugar in a large bowl and stir to dissolve. Sprinkle over the yeast and stir to combine. Leave for 5 minutes for the yeast to start to activate.
  2. Add in the butter, flour and salt and mix until you have a sticky soft dough. Turn the dough onto a lightly floured surface and knead for around 5 minutes, or until smooth and elastic. Place the dough into a large bowl that has been lined with oil, cover and stand in a warm place to prove until doubles in size, around 1 hour.
  3. Pre heat the oven to 220 degrees C. Turn the dough onto a lightly floured surface. Divide into 12 even portions. Roll each portion into a rope around 70cm in length. Form each rope into a U shape, then cross the ends in the middle to form a loop. Twist the middle and fold the ends of the rope up over the pretzel.
  4. Place the bi-carb into a deep-sided frying pan of gently simmering water. Carefully dip the pretzels in the water and turn over. Place the pretzels onto 3 separate RACO nonstick oven trays. Mix the toppings together in a bowl and sprinkle over the pretzels
  5. Bake the pretzels for 15 minutes, or until golden and cooked through. Serve warm with your favourite dip, butter or extra virgin olive oil.
Back to blog