Quicker Sweet & Savoury Pretzels
Learn how to make sweet & savoury pretzels using my quicker pretzel recipe. Same great yeasted dough pretzel, plus a bonus sweet version! Let me show you how:
Quicker Sweet & Savoury Pretzels
Part of my Quicker Yeast Recipes
**Published 6 Feb 2020, updated images & video, 24 April 2026**
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What Are These Quicker Sweet & Savoury Pretzels?
This is my recipe for making yeasted pretzels. The German originated yeasted bread, that is twisted into this iconic shape. With a deep golden colour to the chewy crust and topped with sea salt.
My recipe is for making half savoury and half with a sweet version, topped with zest & sugar nibs, and coated in a quick homemade orange syrup.
These pretzels do take time to make because they are yeast based, but we use my quicker method.
The Quicker Method
This method is based on mixing a yeast dough by Jessica Gavin, and taken from her book โ โEasy Culinary Science For Better Cookingโ, (2018). Since 2020 I have converted many of my recipes using this time saving technique. Like my 90 minute Burger Buns.
The quicker method involves separating the flour into 3 amounts and adding in 3 batches, with mixing for 2 minutes in-between addition. The method takes a little longer to mix then conventional methods, but the overall time to make the recipe, reduces by 1/3-1/2 normal times. These pretzels can take you 2 hours to make, & save you at least 1 hour.
Why Make These Pretzels?
- Step-by-step recipe instructions & images
- Long form video tutorial
- Quicker method, saving time
- Taste great
- Simple process once you know how
- Minimal equipment required
- No special ingredients
- Includes a sweet version
- Can be made ahead of time
- Can be started one day & formed & baked the second day
- Easily customizable
- Homemade is ALWAYS best
Ingredients & Alternatives
My savoury & sweet pretzels are made from the following basic ingredients:
For The Dough:
- Unsalted Butter
- Brown Sugar
- Salt
- Dried Yeast*
- Tepid Water
- Flour (divided)*
For The Sweet Dough:
- Orange &/or Lemon zest
- Orange extract
For The Savoury Topping:
- Sea salt
- Sesame Seeds
- Nigella Seeds etc
For The Sweet Topping:
- Lemon Zest
- Sugar nibs
- Orange juice
- Sugar
*see notes below on these ingredients
Dried Yeast
Dried yeast is great for your quicker baking, but comes in several different names. So can be a bit confusing for some people. But threat not, I have you covered.
Different companies sometimes name their dried yeast slightly differently. US examples are – Active Dry, Fast Rise and Rapid Rise. These are not 100% the same, but for most intents and purposes, you can use any of them.
UK names you will find are – Fast Acting, Rapid Rise, Active Dry & Instant Dried. Instant, Fast & Rapid, are just a little more potent than Active dry. A difference of just 1/4 tsp.
You can check the exact difference in my Yeast Conversion tables, but only really needed if you are using a lot of yeast in your recipes or baking in bulk. For these 12 pretzels, its only 7 grams of dried yeast.
You also do not need any ‘bloomingโ (adding sugar & water to the yeast & leaving to froth) to activate any of these dried yeasts. The temperature of the water is more the key. If you are new to making a yeast dough, check out my Beginners’ Guide To Working With Yeast Dough.
Flour
You can use bread flour (strong flour, or extra strong flour), for these pretzels. But I find regular flour, (UK Plain flour or US All Purpose flour), is just as good for this recipe. If you have bread flour, keep it for bigger breads or your sourdough baking.
But an important point to note for this quicker recipe, is making sure to divide up the flour. I refer to the flour as F1, for flour 1, F2, and F3. The process of mixing in the flour is different, so having the flour separate really helps.
Please also note that the amount of flour used is never exact. This is because different flour, different methods for milling it as well as where it is milled, has a result on how much liquid that flour absorbs. So be sure to add gradually.
Water
For quicker yeast dough recipes, the key is to provide an optimal environment for the yeast to become active and do its job.
So tepid water, or lukewarm water is ideal. Think the temperature for when you check if a baby’s milk is at the right temperature. You can use a thermometer if unsure as too hot is not great for the yeast. So aim for in the 30-37ยฐc (86-98ยฐf) range. And never go above 50ยฐc/122ยฐf.
Over time however, I have found using your finger always work best. And I just use some boiled water and top up with cold water to get the ideal tepid temperature.
Toppings
For the savoury pretzels I add some sea salt and you can also add some sesame seeds or Nigella seeds. Anything you like.
For the sweet pretzels, I add lemon or orange zest, and some sugar nibs. I also add an orange syrup after baking.
Sweet Dough
When halving the dough, you add orange extract and zest for the sweet pretzels. But I have also made them with lots of poppy seeds in the dough. If you like lemon poppy seed drizzle cake, then you will like adding in the poppy seeds.
Equipment
No special equipment required for these pretzels. A stand mixer is ideal for the kneading but not essential. Everything else you will have in your kitchen.
Recipe Yield
This recipe is for a total of 12 decent sized pretzels. (**Please note that they are not as wide as the pretzels you get in Lidl). Bigger than 4″ (10cm) wide.
From the 12 pretzels, 6 sweet & 6 savoury are made. Make 12 savoury by omitting the sweet ingredients & for 12 sweet, double the sweet dough ingredients.
Step-By-Step Instructions
1.Start by melting the small amount of butter in a microwave-safe bowl. Heat in 30 second bursts until all melted.
2.The water for quicker yeast dough, should be tepid, lukewarm. Think same temperature for baby milk. You can heat water to about 30-37ยฐc (86-98ยฐf) but the easiest way I find is to use some boiled water from the kettle and top up with cold water. Test with a clean finger or thermometer, and adjust if needed.
3.Whisk the melted butter in with the tepid water.
4.Add the yeast, brown sugar and salt to the bowl of a stand mixer, add in the butter/water mixture & whisk.
5.Make sure the flour is divided into the 3 bowls as listed and add in F1 (250g/8.75 oz/2 cups). Use the mixing attachment ( โKโ paddle) to combine the ingredients and set a timer to mix for 2 minutes.
6. Now add in the second amount of flour, F2 (250g/8.75 oz/2 cups), and mix for another 2 minutes, scraping down the sides of the bowl if needed.
7.Now gradually start to add in the flour from F3. You might not need all the flour, so add gradually. Add a little at a time, (about 2 tbsp/(1/4 cup) at a time), mixing in-between adding more, until the dough starts coming together & cleaning the sides of the bowl. It will be a little sticky. See Photo collage 2. Remember you might have flour left-over.
8. Now add the kneading/dough hook attachment. Knead on medium speed for 3 minutes. Then turn over the dough and knead for another 3 minutes.
9.The dough will now be very smooth and elastic (and hanging onto the kneading hook). Scrape off the hook and form the dough into a ball. If new to making yeasted dough, have a feel of the dough. It will be a lot smoother now and stretchy. See Photo collage 3.
1st prove
1.For this quicker yeast method, instead of leaving the dough to prove for as long as 1 to 2 hours, we are proving much quicker with the use of the tepid water, and special mixing technique.
2.Leave the ball of dough in the mixing bowl and cover the bowl with a clean tea-towel. Place in a warm draft-free place. Leave for 15-20 minutes to prove.
3.After this time the dough will have risen a little and domed slightly. See photo collage 4.
Forming The Pretzels
1.Prepare a work area with some baking/parchment paper, or a floured work surface.
2.Now ‘knock the dough back’. This simply means using your knuckles to push down on the proved dough and knock-out the air. This seams counterintuitive, but is essential for yeasted doughs to rise properly once in the oven. It basically redistributes the yeast cells allowing them to become active again & help the dough rise.
3.Next, form the deflated dough into a neat ball or disc & place down on the work surface. Use a floured large sharp knife, and divide the dough into 2. Place one half back into the mixing bowl.
***Top tip – place the paper on top of a chopping board
4.Take the other piece of dough & open out the dough into a rough square/rectangular shape with your hands. Sprinkle on half of the lemon or orange zest & dot over some of the orange extract.
5.Lift the left & right edge of dough, and fold into the middle. Pinch the ends together to seal. Then repeat with the top and bottom edge.
6.Turn over the dough, spread out with your fingers and repeat the process until all the zest & extract are added. Alternatively, you can also add in poppy seeds. That can be kneaded into the dough before opening out the dough.
7. Now form the dough into a tight round ball.
8. Flour the knife again and cut each ball of dough into 6 equal triangle pieces. You will have 6 savoury (plain) & 6 sweet. You can of course do 12 of the same instead.
9. Roll these 12 pieces into tight balls, but make sure to keep the sweet & savoury separate.
10. Cut a long sheet of baking/parchment paper, about 61cm/24″ long. Draw a line 51cm/20โ across the middle of the paper, leaving some space on the left & right. You can use a pencil or pen as we will turn the paper over. (See the arrows pointing to the line on photo 7).
11.Take one ball of dough and roll in your hands into a sausage shape. We need it to be the length of the line on the paper, so needs a lot more rolling.
A few ways to do this. Have the dough vertically in between your hands and use your palms to roll the centre of the dough. While doing this, work your way up the dough from the centre. Then turn it over and start from the centre, rolling the opposite end.
You can also lay on the work surface and roll out with spayed fingers, starting from the centre of the rope of dough & working your way out. Stretching or pulling the dough can be done, but runs the risk of tearing the dough.
6.Taper the ends of the dough & check the size against the paper line until you meet the size.
7.Place the rope of dough on the paper and bend the dough in half. (See Photo 9)
8.With these 2 strips of dough positioned vertically as shown, and the bend of the dough furthest away from you, twist the 2 pieces of dough at the half-way up point.
9.Now twist those 2 ends again. Use your both hands to stretch the loop of dough you now have, outwards and down, to a bit bigger than palm-size.
10.Take the 2 ends of dough from the top, fold down and on top of the ‘loop’ area of dough, letting the tapered ends of the dough, just touch the loop area of dough. See Photo 9 or the video for reference.
11. Repeat with the other 11 balls of dough.
Blanching The Pretzels
1.By the time you have finished the 12th pretzel rolling and forming, the first tray of pretzels will have started to prove and swell a little. You don’t need them to be left to prove. So prepare for the blanching as soon as you finish forming the pretzels.
2.Boil at least 2 litres (68 fl oz/0.5 gallon) of water & add to a large & deep heavy bottomed cooking pot. I boiled the water in the kettle, then added to the pot with the baking soda (bicarbonate of soda). Be careful of the fizz from that.
3. On a stovetop, let it come back to a rolling boil.
4.Meanwhile have 2 paper-lined baking trays/pans ready on either side of the stovetop. You will be dipping one pretzel at a time & need to be quick so best to prepare beforehand. Have a round slotted ladle (see Photo 11) ready for lifting the pretzel in and out.
Have a 2nd regular spatula ready in case of any sticking. Some kitchen paper (paper towels & a timer).
4. Have the seeds if using, rock salt, and the sugar nibs and zest ready for topping the pretzels.
5.Turn on your oven to: 200ยฐc/180ยฐc fan oven/400ยฐf/Gas Mark 6.
6.Once ready to begin, set your timer to 30 seconds, carefully lift one of the savoury pretzels (best to start with them first), and place on top of your slotted ladle). Very carefully lower the pretzel into the boiling water (turning the ladle over if it doesnโt just slide off). Immediately press start on the 30 second timer.
7.Once the timer ends, carefully lift the pretzel back out, hold above the pot and shake off excess water, before letting it slip onto the empty paper-lined tray.
8.Repeat with a second pretzel blanching and meanwhile top the first dipped pretzel with the sea salt and seeds if using.
9.Repeat this process until all 6 savoury pretzels are done. Then repeat with the sweet version, topping with sugar nibs and zest once each is out of the water.
10. Pop the pretzels into the pre-heated oven and bake for 10-14 minutes.
Making An Orange/Lemon Syrup
1. When the pretzels are baking & cooling, or even ahead of time, you can make a simple zesty sugar syrup to coat the sweet pretzels.
2.Simply add the orange (or lemon juice), to a cooking pot, with the sugar & zest. Give a little mix and let it come to a rolling boil.
3.Let boil vigorously for 10 minutes, then reduce a little and leave to thicken. It doesnโt need to be extra thick just no longer extra thin liquid that pour very quickly off the end of a spoon. Check it every so often and leave your spoon/spatula on a plate or spoon rack and observe how the excess syrup changes on that. It will thicken there sooner and pushing the drops with a finger, will show its thickness.
4.Once ready, remove from the heat, leave for at least 10 minutes then transfer to a jug or other heat-safe dish.
5.If making ahead, once cooled, cover with cling film/plastic wrap, and leave out at room temperature.
Cooling The Pretzels
1.The pretzels are ready when they have expanded again and be a deep golden brown. We are aiming for the very dark brown that comes from blanching them in the water with the bicarb/baking soda.
2. Once all baked, leave on the trays onto top of a cooling rack for 5 minutes, then remove the tray and leave to cool.
3. For the sweet pretzels, leave on the paper & brush on a generous layer of the zesty syrup all over, getting on the sides and into the holes. If any zest left, you can add more now. If desired, you can apply more layers of the syrup. Note the overall taste of the pretzel is not overly sweet, but day or 2 after, it will intensify.
Serving & Storing
1.The pretzels can be enjoyed when still a little warm or at room temperature. Serve as they are for breakfast or a snack. The savoury ones go well with some mature/sharp cheddar cheese & hot tea.
2.Store the savoury pretzels (or unglazed version), in paper bags, or food bags, inside a bread bin. Or in a metal cake or cookie tin. The sweet ones are best on top of some of the baking/parchment paper you baked them on, and stored the same way.
3.Leave out at room temperature, (not the fridge as the condensation can ruin the breads). They will be fine if still protected, for up to 3 days. The sugar syrup coated pretzels, will last a little longer.
4.Unglazed pretzels can be frozen for up to 12 months1 Place in a food bag, making sure to get all the air out, and then double wrap or place in an air-tight container, being sure to label & date. Defrosting is different, and requires you to place the frozen pretzel(s) in the oven (same temperature as before), and baked for 5 minutes. You can learn more & about freezing the dough, on website Freeze It.co.uk – freezing pretzels.
DIFFICULTY LEVEL: easy, beginner
Recipe Card
Quicker Sweet & Savoury Pretzels
Equipment
- Digital scales or measuring cups
- Measuring Spoons
- Jug
- Stand Mixer with dough hook
- Timer or Phone Timer
- Knife and chopping board
- Baking/parchment paper
- Pen, pencil, ruler
- 2 Litres Water (68 fl oz, ยฝ gallon, boiled)
- 60 grams Bicarb/Baking Soda (2 oz, 3ยฝ tbsp)
- Large heavy bottomed cooking pot
- Slotted ladle
- Plastic/silicone baking spatula
- 2-3` Baking Trays/Baking Sheets
- Cooling rack
- Small -medium sized cooking pot (for sweet syrup)
- Brush (pastry brush or artist brush)
Ingredients
For The Basic Dough:
- 7 grams Dried Yeast (ยผ oz, see notes below)
- 1 tsp Salt
- 1 tbsp Dark Brown Sugar (17g)
- 250 grams Flour (F1) (8ยพ oz, 2 cups, Plain/All Purpose or Bread flour, *see notes)
- 360 ml Lukewarm Water
- 1 tbsp Butter (14g, ยฝoz, melted)
- 250 grams Flour (F2) (8ยพ oz, 2 cups, Plain/All Purpose or Bread flour, *see notes)
- 155 grams Flour (F3) (5ยฝ oz, 1ยผ cups, flour, *)
For The Sweet Dough Additions:
- Orange or Lemon zest (*see notes)
- 1 tsp Orange extract
- 1-2 tbsp Poppy Seeds (optional)
For The Savoury Toppings:
- Rock Salt
- Sesame Seeds (optional)
- Nigella Seeds (optional)
For The Sweet Toppings:
- Orange & or Lemon Zest
- Sugar Nibs
For The Orange Syrup:
- Orange & or Lemon Zest
- 5 tbsp Orange or lemon juice (45ml, 1ยฝ fl oz)
- 4 tbsp sugar (50g, 1ยพ oz)
Instructions
Prepare The Dough
- Start by making sure the flour is in 3 bowls. Melt the 1 tbsp Butter & add to a jug with the 360 ml Lukewarm Water & whisk. Add the 1 tbsp Dark Brown Sugar, the 1 tsp Salt, & 7 grams Dried Yeast to the stand mixer bowl, followed by the liquid mixture.
- Attach the โkโ mixing paddle, add in the 250 grams Flour (F1) & mix on medium speed for exactly 2 minutes.
- Add the 250 grams Flour (F2), and mix for 2 minutes. Then very gradually, (about ยผ, 2 tbsp at a time), add the F3 flour. **You might not need all the flour. Gradually add in and mix until the dough starts to come together, pulling away from the sides of the bowl & cleaning the bowl. It will be a little sticky & a rough dough.
- Swap over to the kneading/dough hook and knead the dough for 3 minutes. Then scrape the dough down, turn it over & continue kneading for 3 more minutes. If kneading by hand, knead for a total of 8-10 minutes. The dough will now be much smoother and stretchy.
- Form into a ball, leave in the bowl & cover with a clean tea-towel. Leave in a draft-free place for 10-20 minutes to prove.
Forming The Pretzels
- The dough will have risen a little, and domed, but we must โknock the dough backโ, with our knuckles to deflate the dough.
- Divide the dough in half, placing on half back in the bowl. Divide the other half into 6 triangles and form each into a tight ball of dough.
- For the sweet dough, take the remaining half of dough, open out into a square/rectangle shape with your hands, dot on top 1/3 of the Orange or Lemon zest & 1/3 of the 1 tsp Orange extract. Fold over the ends of dough & pinch to seal. Turn the dough over, open out & repeat. Once all used up, divide into 6 balls of dough.
- Cut a long pieces of baking/parchment paper, and mark a straight line 51cm/20โ long on it. Use a pencil or pen, as we will turn over the paper. Take one ball of dough, roll between your hands, or on the work surface with spayed hands, starting in the centre & working your way out. Taper the ends and roll out until the length meets the line drawn on the paper.
- Fold the dough in half, with the bend nearest you and sitting vertically on the paper. Line up the half-way mark with the line on the paper. Twist the dough at this mid-point. Then twist again. Use both hands to widen this loop you created, pulling outward and down. Take the tapered ends with both hands & fold onto the loop, letting the ends overlap the loop of dough. (See the video or process image collage 9 in the step-by-step instructions before this recipe card). Now just neaten the pretzel and widen the loop again. Repeat with the rest of the pretzels, making sure to keep the sweet ones separate.
Blanching The Pretzels
- Have a work area ready before starting. The paper-lined baking trays/baking sheets near your stove-top. A slotted ladle and ordinary spatula. Also the toppings and something to use as a timer for 30 seconds. Set your oven to: 200ยฐc/180ยฐc fan oven/400ยฐf/Gas Mark 6.
- Boil 2 litres (68 fl oz, ยฝ gallon) water in a kettle and add to a large heavy bottomed cooking pot with the 60g/2oz/3ยฝ tbsp bicarbonate of soda, (baking soda). Let it come back to a rolling boil.
- Take one savoury pretzel, place onto the ladle, and carefully slide into the boiling water. Turn over the ladle or use a spatula to help it slide off if needed. Start the 30 second timer right away. After 30 seconds, remove, shake excess water over the pot and transfer to the prepared baking tray.
- Repeat with the rest of the pretzels. Meanwhile, start adding the Rock Salt and Sesame Seeds or Nigella Seeds, to the top of the savoury pretzels. For the sweet version, add some of theOrange & or Lemon Zest, along with Sugar Nibs.
- Once all dipped and topped, pop in the oven to bake for 11-14 minutes, till bigger and a deep golden brown colour.
Make The Orange Syrup
- This can be made now or ahead of time. Simply add the 5 tbsp Orange or lemon juice, Orange & or Lemon Zest & 4 tbsp sugar to a cooking pot and let come to a boil. Allow to boil vigorously for 10 minutes, then reduce and simmer till thickening. Note it doesnโt need to be extra thick or coat the back of a spoon, just no running off the back of the spoon really quickly.
- Leave to cool for at least 10 minutes before using or leave out covered with cling film/plastic wrap until ready to use.
Cooling & Serving
- Leave the baked pretzels to cool on the tray on top of a cooling rack for 5 minutes. Then remove the tray and leave to cool. For the sweet ones, leave on the tray. Then brush on plenty of the orange syrup, getting into all the holes.
- Enjoy the pretzels when still a little warm or at room temperature. Serve for breakfast, lunch or as snack. The savoury ones pair nicely with some mature/sharp cheddar cheese & hot tea.
Storing
- Store the savoury pretzels (or unglazed version), in paper bags, or food bags, inside a bread bin. Or in a metal cake or cookie tin. The sweet ones are best on top of some of the baking/parchment paper you baked them on, and stored the same way. And they will be fine for up to 3 days.
- Unglazed pretzels are fine frozen for up to 12 months in a food bag, with air removed & double-bagged or in a labelled air-tight container. Learn more at Freeze It.co.uk -freezing pretzels.
Video
Notes
Flour F1, F2, F3 – for this quicker method for working with yeast dough, the flour must be divided up. So don’t skip this part. ***Please also note, you might not need all the of the last flour (F3).
Toppings – the savoury pretzels have rock salt or course sea salt on top. You can also add sesame seeds or Nigella seeds. For the sweet we have some orange &/or lemon zest and orange extract in the dough as well as an orange simple syrup once baked. You can add poppy seeds to the sweet dough. Just knead in 1-2 tbsp before forming into 6 balls. Sugar nibs on top of the pretzels is also nice.
Recipe Yield – 12 pretzels made, 6 savoury, 6 sweet.
******SEE THE VIDEO OR STEP-BY-STEP INSTRUCTIONS WITH PROCESS IMAGES FOR A MORE DETAILED RECIPE & HELP.
Other Quick yeast Recipes – like the quicker method? Then try some other recipes like my 90 minutes hot dog buns. Go to quicker breads.
Reference – see foot of post
Nutritional Information – I am not a qualified nutritionist & all values are approximate. These are based on using ingredients as listed above for 1 savoury pretzel, from a total batch of 12. Make bigger or smaller pretzels and these values will change. For 1 sweet pretzel with all syrup used, the calories are about 250 per pretzel. However, there will probably be syrup leftover. Values calculated on MyFitnessPal.com.
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References:
- Freezing yeast pretzels information from Freezeit.co.uk/freezing-pretzels โฉ๏ธ
