• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Sponge
  • 300g bread flour
  • 2g instant active dry yeast
  • 175g water
  • Dough
  • 120g bread flour
  • 180g all purpose flour
  • 16g instant active dry yeast
  • 3g bread improver (super soft)
  • 20g milk powder
  • 9g salt
  • 30g sugar
  • 30g egg
  • 110g ice cube
  • 120g Wescobee honey
  • 120g anchor butter


  1. Prepare the sponge by mixing flour, yeast and water on 1st speed for 3 minutes.
  2. Ferment dough for 4 hours until dough is about 3 times the original size.
  3. Prepare the dough by adding all the dry ingredients into the mixing bowl.
  4. Premix egg, ice and honey. Add to the above followed by sponge on 1st speed for 1 minute and then 2nd speed for 2 minutes.
  5. Add butter in several stages. Mix on 2nd speed for another 5 minutes until dough is fully developed.
  6. Round up dough and rest for 15 minutes. Divide into 100g strips.
  7. Mould to 36in (91cm) long and twist into pretzel shape.
  8. Wet the surface and dip into multigrain to coat the surface.
  9. Prove for 1 1/2 hour at room temperature or 1 hour at 37°C.
  10. Egg wash and bake at 200 degrees Celcius for 12 to 15 minutes until golden brown.
  11. Brush hot butter over the pretzels immediately.

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