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Salt pretzels

Salt pretzels

We really like pretzels and I said to try them too, they evaporated quickly.

  • 1 kg of flour
  • 40 g of yeast
  • 550 ml of warm milk
  • 100 ml oil
  • 2 eggs for greased
  • 1 teaspoon salt
  • 1 teaspoon sugar

Servings: 20

Preparation time: less than 60 minutes


In a cup, put the yeast, salt, sugar and milk. Set aside for 10 minutes. Put flour in a bowl and add mayonnaise, oil and knead a dough. Leave on the heat for 15 minutes to rise.

We cut the raised dough into 10-12 parts. We divide each part in two and make strings that we weave. Wallpaper the oven tray with baking paper and place the pretzels. Grease them with egg and sprinkle salt on top. Let them rise for another 10 minutes and put the tray in the oven at 200 degrees for 25-30 minutes. Good appetite.

Tips sites


Pretzels can be made with sesame, poppy, cumin, according to everyone's preference.


When kneading, add more flour depending on the degree of moisture of the flour.

Fluffy homemade pretzels. Two recipes gathered from all over the country

fluffy homemade pretzels

I'm sure we all have breaks at work, and most people choose to spend at least one break eating. Probably not everyone has the chance to pack up, choosing a much easier way. Most Romanians prefer to eat a pretzel during their lunch breaks, when they go for a walk or simply out of appetite. But with the current state of the virus, many have begun to experiment in the kitchen as a form of relaxation. Next, we will present you 3 recipes for fluffy pretzels that can be made from your own home.

Fluffy homemade pretzels

In a small bowl, mix warm water with salt, sugar and yeast. Let it sit for 5 minutes.

In a large bowl put the flour and add the melted butter and then the mixture previously prepared with water and yeast. Mix with a wooden spoon until the dough begins to bind and peels off the edges of the bowl.

Pour all the contents of the bowl on the board lightly sprinkled with flour and knead for 5-6 minutes until the dough has a homogeneous consistency and no longer sticks to your hands or the board.

Put the dough in a bowl greased with oil, cover it with plastic wrap or a clean kitchen napkin and leave it to rise for about 1 hour.

Preheat the oven to 180 degrees Celsius and prepare 2 trays, lining them with baking paper.

In a large pot put 2 liters of water to boil and dissolve 60 g of baking soda in it.

We return to the dough until the water starts to boil. Put the dough back on the board and knead it lightly a few times.

Divide the dough into 6-8 pieces. Roll the dough with your palms and form a snake, which we weave to take the shape of a pretzel.

We form the letter U from the snake, we twist the ends between them, and then we bring them to the base of the letter, pressing them and sticking them to it.

Put the pretzel formed in the tray on baking paper. Do the same with the rest of the dough.

After we have finished forming all the pretzels and the water in the pot has started to boil and the baking soda has dissolved, we move on to the next step.

We take a pretzel at a time, being careful not to open it, and put it in the water. We leave it for 30 seconds. It is good to have a stopwatch at hand. We take them out with a wide spatula and put them back on the baking paper. Through this procedure we will make sure that they remain soft and fluffy.

Recipe covrigi

After we have finished cooking each pretzel for 30 seconds and put them back in the trays, we grease them with the beaten yolk mixed with 1 tablespoon of water, and then we sprinkle our favorite topping on top. Some suggestions: grated cheese, sesame, poppy seeds, coarse salt.

Put the pretzels in the oven for 13-15 minutes until golden. Let them cool for at least 5 minutes before serving.

Sesame pretzels and cheese pretzels

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is living proof that a young woman can not only be beautiful and smart, but also cook very well.

Bakery pretzels with salt

Baked pretzels with salt, simple, fast and torment phenomenal taste! I remember the times when we went to school and every time before entering classes we stopped at the bakery, where we left our croissants and pretzels. They were always warm, tender and with salt icing. They were probably the best I've ever eaten

I thought of reproducing them. It was not difficult at all, only at the base musai had to cook flour, yeast and salt, and their improvement came along. Instead of water, I used milk and that's how I "stuffed" myself with some wonderful fats!
They were very appreciated by my family members, and now I invite you to stay together for the list of ingredients, but also for the simple way of preparation.

You can also try other pretzel recipes:

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We put the flour in a large bowl, add salt, yeast composition and knead, as much as necessary to obtain an elastic dough, homogeneous and of a fairly light consistency, ie to be softer.

and let it rise until the volume doubles.

After the dough has risen, divide it into 10 equal pieces.

On a work surface greased with a little oil, spread circles with a diameter of 15 cm, grease with a little oil and roll. Leave to rise for 15-20 minutes.

We stretch the rolls from the middle to the sides with a length of 90-95 cm.

We give the shape of the pretzel as follows: we divide ochiometrically into two equal parts. Twist twice towards the middle, bring the edges to the edges and press lightly.

Place the pretzels on the trays lined with baking paper and leave them to rise for another 20 minutes covered.

Meanwhile, mix the icing ingredients in a bowl, mix and pour into a dispenser.

Put a tray in the oven for 10 minutes, then take it out and glaze according to your preferences, more or less.

Mini pretzel

This is a pretzel recipe found on the internet a long time ago and I don't remember exactly where I copied it from, I tried to see if it works out and they came out extraordinarily good. I wrote the recipe in a notebook and now I will write it here, exactly as it was written.
Ingredient: 500 gr flour (10 pretzels of 100 gr)
20 g of fresh yeast or 1 teaspoon of dry yeast
40 gr melted butter
1 tablespoon sugar
2 teaspoons salt
350 ml warm milk or warm water
Sodium bicarbonate

Rub fresh yeast with sugar until dissolved, then mix with warm milk and melted butter. Pour over flour mixed with salt and knead for 10-15 minutes until the dough becomes elastic and non-sticky. Put in a bowl greased with oil and leave to rest in a warm place for 3 hours.
Turn over on the work table, cut into 100 gr pieces from which we form long strips with a thicker middle and thin edges from which the pretzels are shaped. The pretzels thus formed are left on the table covered with a towel. Heat a pot of water. When the water boils, add a tablespoon full of baking soda for each liter of water we have. We take the pretzels and let them go in the water, with a foamer, one or two so that they don't overheat. Remove after 30 seconds with the foamer and place in the tray in which I put baking paper. Sprinkle with salt and grow at the bottom (where it is thicker) with a sharp knife. Bake at 190-200 ° C for 20-25 minutes until golden.

Salt pretzels

We put the flour in a bowl. Dissolve in warm milk, salt, sugar and yeast. Then add the milk in which we dissolved the yeast and the rest to the margarine flour. Gradually add the warm water, kneading until you get a homogeneous and elastic dough. We leave it to rise until it doubles in volume. Pour the leavened dough on the work surface sprinkled with a little flour and divide it into 10 equal pieces. Press each piece with your palm and give it the shape of a baguette with a length of 30 cm. Let them rest for 20 minutes. We start again to stretch them by rolling in such a way as to obtain rods with a length of about 65-70 cm. We will roll them in such a way that the middle of the dough stick is thicker and the ends are thinner. We give them the shape of a pretzel (we press their heads a little so that they don't come off), we cover them with a towel and let them rest until we prepare the water bath.

During this time we start the oven to be well heated. Grease the work surface with a little oil where we will remove the scalded pretzels. We also prepare two trays lined with waxed baking paper and greased with a little oil.
In a larger saucepan put 3-4 liters of water and when it boils pour in the baking soda. When it boils again, put 1-2 pretzels and boil them in boiling water for half a minute on each side. We take them out with a spatula on the work surface greased with oil and let them cool a little and then we transfer them carefully to the tray.

Put the tray in the preheated oven and bake the pretzels for about 15-20 minutes until they brown nicely.
While the pretzels are browning, cook Salt icing mixing salt, flour with a little water (we add enough water to obtain a mixture with a little fluid consistency).
At the last minute, before finally removing the pretzels from the oven, sprinkle them with this salt glaze and leave them in the oven for a while.

And honestly, I didn't think they were so easy to make and so tasty! The recipe for pretzels or pretzels is a very simple one. The ingredients are few and available to anyone. You probably already have them in the pantry and you don't need to buy them.

The pretzels came out crispy on the outside, but soft on the inside, flavored with sesame seeds. Honestly, you couldn't get enough. We were sorry that we only made 4 pretzels, but we said that if we get out we will put the recipe on the site and we will make them again in larger quantities.

Romanian homemade pretzels: crispy, with sesame, salt, poppy seeds, cumin

How is natural mayonnaise made?

So start with mayonnaise which has a special diet. Everything is added daily over what we have from the previous day.
Day 1 I put equal quantities (we choose the measure, I choose a glass (ie a glass of wholemeal flour + a glass of warm water)
Day 2 - flour 000 + water
Day 3 -1 glass of water + 1 teaspoon of sugar + a glass of flour 000
Day 4- Take out the water that is made on the surface and add the same glass of flour 000 and one of water.
Day 5- add a glass of flour 000.
Leave at room temperature.
After the 6th day we can take out the mayonnaise and we can make bread, pretzels, etc.

How do we make and model the best pretzels?

The recipe for homemade pretzels is not difficult to make, nor does it take very long, it just requires you to follow some simple steps. First you have to make the dough. It is a soft, supple and very slightly sticky dough. I kneaded it on the robot, but it can be kneaded just as well by hand. It is important to knead it long enough. The modeling of pretzels is not difficult either, and in video recipe I'll show you exactly how to proceed. Their scalding is very important. It doesn't take long, but you shouldn't miss it either. This scalding gives the pretzels the taste and texture of pretzels, just like in our childhood.

However, I admit that these homemade pretzels are not like the ones from my childhood pretzel, but they are 100 times better than the ones from the tape ovens. They are easy to make, they are not difficult to knead or shape, they have that texture of pretzel, due to scalding in baking soda and they are fluffy and soft inside. The ones with poppy seeds are my favorites, I don't refuse the ones with sesame or the simple ones, sprinkled only with salt. Whatever your favorites, I recommend this homemade pretzel recipe. I also recommend you to make a double portion because they are so good that you will not get tired of a single portion. Try my recipe for tender cornulete, for another super recipe of our childhood.

Video: Salzbrezeln im Check (January 2022).