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Hungarian pretzels are the best, soft or crispy, they have a really pleasant salt wash on them. The salt wash is a mixture of flour, salt and water and it makes these pretzels particularly good.

The first record of pretzel goes back to the early 7th century. More than likely pretzel was the invention of Italian monks, and since then every European country laid its claim to it. The name pretzel probably comes from the Latin word bracellus, [bracelet]. Certainly, the various names pretzel has been called: perec, retzel, precel, pereca, preclík, bretzel, brezel, all seem to support this theory.

Pretzels can be topped with course salt, seeds and even with chocolate. Restraint is required with coarse salt, more is definitely not better. Germans do a lime bath, but I frown on lye baths. Why would a home cook put inedible ingredients into his/her cooking?

The secret to good pretzels is in the kneading. The dough must be very elastic, very!!! Minimum five minutes required with the dough hook on high speed or else a minimum of 10 minutes kneading by hand. This recipe makes 16 pretzels.

Pretzel Dough:
1 cup lukewarm water
1/2 tsp salt
1 Tbsp sugar
2-1/2 tsp instant dry yeast
1/4 cup butter
2-3/4 cups bread flour

Soda Bath:
2 cups water
2 Tbsp baking soda

Egg Wash:
1 egg, beaten

Salt Wash:
2 tsp salt
4 tsp flour
hot water

• Place the pretzel dough ingredients in a large mixing bowl.
• Combine to form dough.
• Knead by hand for 10 minutes or in a mixer with a dough hook attachment for 5 minutes.
• Remove dough and form into a ball.
• Place in a buttered bowl, turn it over, cover with plastic wrap and set it to rise.
• When the dough is doubled in volume, punch down.
• Do not flour the board. If the dough sticks, rub a little oil or butter on the board.
• Cut the dough into 16 portions and roll each peace into a 16 to 18 inch ropes.
• Braid into a pretzel and place on two parchment lined baking sheets.
• Let the pretzels rise for twenty minutes.
• Meanwhile, in a shallow pan, heat up 2 cups of water. It should be very hot, but not boiling.
• Remove pan from the heat and stir in the baking soda.
• One by one dip the pretzels into the hot solution.
• Place them back on the parchment lined baking sheet.
• Let the pretzels rise for twenty more minutes.
• Set the oven to 375F.
• Whisk an egg to combine the white with the yolk.
• Brush the pretzels with the egg wash.
• After twenty minutes rising, brush the pretzels with egg wash again.
• Place the pretzels in the preheated oven and bake to a light golden hue.
• Meanwhile prepare the salt wash:
• In a small bowl, combine the salt and the flour.
• Add hot water to make a paste that can be drizzled on the pretzels.
• Remove the baking pan from the oven and sprinkle the pretzels with the salt wash.
• Place back in the oven and bake for 4 more minutes or until the pretzels are golden brown.

Watch the video how to roll and dip pretzels


  1. Zsuzsa, this is simply amazing. I feel that you are able to make every single pastry in the world, every bread, even the most difficult. They look luscious and this salt wash sounds very intriguing (at first I thought it was a sweet version of pretzels).

  2. Hi Zsuzsa-glad to see you're busy cooking and baking again after a long absence for a few weeks?...and my absence of commenting back!

    I did not want to reply back on my blog (I missed the window of opportunity)
    If I don't reply back right away, I would rather comment on your site.

    Here's your comment:
    I am glad you are feeling better Elisabeth. Don't give up on WW. When you feel strong enough, go back to it, it's worth it. It's not just about looks. If anything, I would look older if I was thin. I am 63 and starting to feel the weight on my ankles. I am a shapely size 16, but the weight is starting to affect my life style. Two days ago, I had to wear my DAWGS to my granddaughter's dance show. My pumps didn't fit.

    Susan, I didn't give up on WW I was on the program 10yrs ago and was successful in losing 35lbs and gained it back...again, that's my goal. I did lose 15 from starting in Jan. of this yr. gained back five, so I still have 25 more to lose.
    I do it for health reason, high blood pressure, high cholesterol, and age of course. (60)...shhh, don't tell anyone, LOL
    I was a size 14-16, now a 12-14, and hoping to get down to an 8-10. When you have a size 2 daughter, who's always been thin all her life
    (father's side)...she needs to understand that not everyone can be a petite size. I know she realizes this. Us Hungarians eat richer foods, or its just our genetic makeup!

    Anyway, I got off the subject. Your pretzels are ever so scrumptious and tasty, just like everything else you make!

    Will go scrolling down to other posts I've missed!

  3. I see you too have reasons wanting to reduce too. One of my girls is also tiny, but she eats very little. I love to cook and to eat. My hubby eats twice as much and yet he was always on the slim side even when he worked in an office. Our food is messed with growth hormones and some of us could be affected by that too.




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