Recipe: Lemon And Poppy Seed Pretzels


We saw a brilliant photo of some pretzels uploaded to the app by Evie Wayne (eviewayne) and thought we'd give some a go ourselves. We went for sweet sticky ones with added poppy seed for flavour!


Pretzel Dough

  • 500 g strong white flour
  • 10 g salt
  • 7 g dried yeast
  • 40 g melted butter
  • 1 tbsp brown sugar
  • 1 tbsp treacle
  • 140 ml water
  • 140 ml milk
  • 2 lemons, zested
  • 50 g poppy seeds
  • 100 g caster sugar


  • 1 egg, beaten
  • 100 g icing sugar
Make a basic pretzel dough

Step 1

Make A Basic Pretzel Dough

Add the flour to a bowl, tipping the salt into one side and the yeast on the other. Mix it all in without letting the salt directly touch the yeast. Add the butter, brown sugar and treacle, then slowly pour in the milk and water, mixing to form a dough. Best to use a machine with dough hook.

Add the lemon & poppyseed

Step 2

Add The Lemon & Poppyseed

Turn the dough out and knead for 10 minutes until smooth or simply beat with a dough hook if you’re using a machine. Just before the dough is ready, add the lemon zest and half of the poppy seeds. Prove in an oiled bowl in a warm room for 45 minutes, until doubled in size.

Shape the pretzels

Step 3

Shape The Pretzels

Preheat the oven to 200ºC. Divide the dough and roll into long sausage shapes approximately 1cm thick, tapering slightly at the ends. You can create sticks, or hold both ends up to form a ‘U’ shape, then twist twice before laying down and using a little water, pressing the ends into the remaining ‘U’ shape.

Boil the pretzels

Step 4

Boil The Pretzels

Boil a pan of 3.5 litres of water and add the bicarbonate of soda. Drop each pretzel into the water for about 5 seconds. Scoop out and place onto a baking tray.

Brush with egg & bake

Step 5

Brush With Egg & Bake

Brush the pretzels with egg wash and sprinkle with a little sea salt. Bake for 15-20 minutes, until a deep brown colour then set onto a wire rack to cool.

Glaze and dribble

Step 6

Glaze And Dribble

Make the glaze by squeezing about 4 tbsp of lemon juice into a bowl and mixing with the icing sugar. Tip the caster sugar into a pan and just cover the sugar with water, then heat. Let it bubble until it turns a deep amber colour, then drizzle over the cooled pretzels. Leave to set for 5 minutes. Drizzle over the glaze/icing, sprinkle over the remaining poppy seeds and serve up!

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