Traditional recipes

Sweet Pretzels

Sweet Pretzels

Swedish pearl sugar stands in for coarse salt in this sweet take on the soft pretzel.


  • All-purpose flour (for dusting)
  • 6 tablespoons pearl sugar

Recipe Preparation

  • Line 2 large baking sheets with parchment. Punch down dough; divide into 12 equal pieces.

  • Working with 1 piece at a time and keeping remaining dough covered with a kitchen towel, roll dough on a lightly floured surface into a 17-inch- long rope. Form rope into a U shape. Lift top of left end; fold over or under opposite side; press together gently about two-thirds down from the top of right side. Lift right end up, fold over, and press in or tuck under, forming a pretzel shape. Repeat with remaining dough. Divide pretzels between sheets, spacing about 2 inches apart. Loosely cover with plastic wrap or a kitchen towel. Let dough rise in a warm, draft-free area until slightly puffed but not doubled in size, 30–45 minutes.

  • Meanwhile, arrange racks in upper and lower thirds of oven; preheat to 375°. Beat egg white and 2 tsp. warm water in a small bowl. Brush each pretzel all over with egg wash, then sprinkle each with 1/2 Tbsp. pearl sugar.

  • Bake for 10 minutes; rotate baking sheets and continue baking until pretzels are golden, 6–8 minutes longer. Let pretzels cool on a wire rack.

  • Serve warm or at room temperature.

Recipe by Melissa Roberts,

Nutritional Content

1 pretzel contains: Calories (kcal) 220 Fat (g) 9 Saturated Fat (g) 5 Cholesterol (mg) 60 Carbohydrates (g) 31 Dietary Fiber (g) 1 Total Sugars (g) 12 Protein (g) 5 Sodium (mg) 180Reviews Section

Recipe Summary

  • 1/2 recipe Quick Basic Pizza Dough, or 1 pound store-bought pizza dough, thawed if frozen
  • All-purpose flour, for work surface
  • 1/3 cup finely chopped nuts or 1/2 cup chopped chocolate or 2 tablespoons fennel seed
  • olive oil, for bowl and baking sheet
  • 3 tablespoons baking soda
  • 2 tablespoons coarse sugar

Place dough on a lightly floured work surface sprinkle with nuts, chocolate, or fennel seed. Gently knead to incorporate. Transfer to an oiled bowl, cover with plastic wrap, and let rest 1 hour.

Divide dough into 8 equal pieces. On a lightly floured work surface, roll each piece into an 18-inch-long rope. To shape dough into pretzels, form each dough rope into a U-shape and twist ends twice. Fold twisted end down and pinch to secure. Transfer pretzels to an oiled baking sheet and let rest 20 minutes.

Preheat oven to 475 degrees. Bring a large pot of water to a boil add baking soda. In batches, boil pretzels until puffed and slightly shiny, about 1 minute. With a slotted spoon, transfer to a wire rack to drain. Return pretzels to baking sheet sprinkle with sugar. Bake until golden brown and cooked through, 10 to 15 minutes, rotating sheet halfway through. Serve warm or at room temperature.

  • 3 3/4 Cups all-purpose flour, plus more as needed
  • 2 1/4 Teaspoons active dry yeast (1 package)
  • 1 Tablespoon brown sugar
  • 1 1/2 Teaspoon kosher salt
  • 2 Tablespoons salted butter, melted
  • 1 1/2 Cup warm water (115- to 120F)
  • Baking soda
  • 1 egg, whisked with 1 tablespoon water
  • Coarse salt as needed (optional)

Step 1: In the bowl of a stand mixer fitted with a dough hook, combine 3 ¾ cups flour, 2 ¼ teaspoons yeast, 1 tablespoon brown sugar, 1 ½ teaspoons salt, 2 tablespoons melted butter and 1 ½ cups warm water

Step 2: Mix on medium speed for 4 to 5 minutes, until dough is fairly smooth and pulls away from the sides of the bowl. If it sticks to the bottom, add more flour, a tablespoon at a time, until it pulls away.

Step 3: Lightly dust a clean surface with flour. Transfer dough from bowl to floured surface and knead briefly to form a smooth ball if it’s too sticky add a tiny bit more flour, but you don’t want it too dry. Place inside a clean bowl that’s been coated lightly with nonstick spray. Cover bowl with plastic and leave in a warm place until dough roughly doubles in size, about an hour.

Step 4: When the dough has doubled, punch it down to remove carbon dioxide gas. Divide dough into 10 pieces — roughly 3 ounces each — and cover with plastic until shaping.

Step 5: Using both hands, roll out one dough piece into a thin rope roughly 18- to 24-inches long. Drag rope into a circle with the two ends crossed about an inch or two from the ends. Fold crossed ends back onto the opposite side of the circle, pressing down lightly to make sure they stick. Place onto a parchment-covered baking sheet and repeat with remaining pieces.

Step 6: Preheat oven to 435F. In a heavy bottomed saucepan, pour in enough cold water so that it is about 3- to 4-inches deep, keeping track of the total number of cups. Bring to a boil over high heat. For every cup of water, add 1 tablespoon baking soda, sprinkling it in carefully, as soda will cause water to foam up.

Step 7: Boil pretzels — as many at a time as will fit comfortably in your pan without touching — for 30 seconds, then carefully transfer back to the parchment-lined baking sheet. If pretzels sink your water is probably too shallow you can keep them afloat with a spatula if need be so they don’t stick to the pan.

Step 8: Coat boiled pretzels in egg wash by brushing or dunking both sides, then sprinkle with coarse salt.

Step 9: Bake until golden brown, about 12 to 14 minutes. Cool on a wire rack, then gobble ravenously.

VARIATION: For sweet pretzels, omit coarse salt. After baking and cooling, brush pretzels with melted butter and sprinkle with cinnamon sugar.

SweetLeaf Stevia Recipes

From short and sweet desserts to savory entrées and sides, there’s a delicious SweetLeaf ® recipe to meet your reduced sugar or sugar-free needs.

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Have the perfect power breakfast with these smoothie bowls containing our Mixed Berry Water Drops® and powdered SweetLeaf® stevia!

SweetLeaf® Summer Grilling Marinades

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SweetLeaf® Latte

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SweetLeaf® Sugar-Free Whipped Cream

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SweetLeaf® Caramel Corn

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Pour Over Coffee with SweetLeaf® Organic Sweet Drops®

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Butter Toffee Pretzels

Ready for the most addictive snack? These Butter Toffee Pretzels are insanely delicious, sweet and salty, buttery and crunchy goodness!

This may be one of the most addictive snacks I have ever made! Full stop, no joke. If you have issues with stopping after a handful, you’re going to want to steer clear of this one. Just kidding – you have got to try it and see what the hype’s about.

I got the idea for these addictive pretzels from watching a friend’s Trader Joe’s haul on Instagram Stories. She said she picked up some butter toffee pretzels from TJ’s and said they were amazing. While I only live about 10 minutes from a Trader Joe’s, I loathe going there because it is always insanely busy. The parking lot is comically small and cramped, and inside is just a madhouse, even with their new shopping restrictions. So yeah, I only like going if I absolutely, positively have to (like for their potstickers – yum!).

Perhaps I’ll pick some up another time, but to avoid the madhouse I decided I’d make my own and boy, I am glad I did! These Butter Toffee Pretzels are so delicious and easy, too!

You simply add an entire bag of pretzel twists to a large roasting pan that’s been lightly greased with cooking spray (trust me, this makes clean-up a breeze!). Then, you’ll make your toffee mixture. It’s as simple as adding butter, brown sugar, and light corn syrup to a saucepan and boiling it, then adding in some vanilla and baking soda. Pour the hot toffee mixture evenly over the pretzels, toss to coat, and I sprinkled in some Heath toffee bits on top for added crunch and to really drive home that toffee goodness.

The hardest part is the time it takes to bake – 1 hour, with stirring every 15 minutes to ensure the toffee coats each pretzel piece. Once baked, spread it out onto a wax paper-lined countertop and let it cool so the toffee coating hardens over the pretzels. It’ll create these irresistible little clusters of toffee pretzels – YUM.

These are sweet, salty, buttery, crunchy and SO divine! You’re going to love my Butter Toffee Pretzels – TJ’s who?!

NOTE: Some of you had questions regarding your butter toffee pretzels. The first is that your pretzels look dull and not shiny. This is normal! My studio was very bright when I shot these, and the glare on the pretzels is mistaken for super shiny pretzels. A dull/matte finish is normal. Second is that the toffee is hard to spread. This is also normal! The toffee will be hard to coat all of the pretzels at first which is why we have to bake it for an hour, stirring every 15 minutes, to help thin out the toffee mixture and try to evenly coat the pretzels. Clumping is normal because it creates those addictive toffee clusters on the pretzels. If your toffee is very hard, bake for an additional 15 minutes (so 1 hr and 15 min total).

Recipe Summary

  • 3 tablespoons brown sugar
  • 2 teaspoons chopped fresh thyme, divided
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ to 1/2 teaspoon ground red pepper
  • ½ cup pecans
  • ½ cup blanched almonds
  • 1 ½ tablespoons butter
  • 3 cups tiny unsalted pretzels
  • 1 cup crispy rice cereal squares (such as Rice Chex)
  • 2 tablespoons maple syrup

Combine brown sugar, 1 teaspoon thyme, salt, cinnamon, and red pepper in a small bowl.

Combine pecans and almonds on a jelly-roll pan. Bake at 350° for 10 minutes or until the nuts begin to brown. Combine the pecan mixture and butter in a medium bowl, stirring until butter melts. Gently stir in pretzels, cereal, and syrup. Sprinkle the sugar mixture evenly over pretzel mixture toss gently to coat. Spread pretzel mixture in a single layer on jelly-roll pan. Bake at 350° for 10 minutes, stirring once. Sprinkle with the remaining 1 teaspoon thyme. Cool completely.

Sweet and Spicy Pretzels

  • Author: Cooking Light
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 16 1 x
  • Category: Snack


A sweet, salty and spicy pretzel and nut mix that makes the perfect snack on the go or something to bring to a get together or party.


  • 3 Tbsp . brown sugar
  • 2 tsp . fresh thyme, chopped and divided
  • 3/4 tsp . sea salt
  • 1/2 tsp . ground cinnamon
  • 1/4 tsp . ground red pepper
  • 1/2 cup pecans
  • 1/2 cup s almonds
  • 1 1/2 Tbsp . butter
  • 4 cup s tiny pretzels (unsalted or salted)
  • 2 Tbsp . maple syrup


  1. Preheat oven to 350 degrees.
  2. Combine brown sugar, 1 tsp. thyme, salt, cinnamon and red pepper (optional) in a small mixing bowl.
  3. Combine the pecans and almonds on a parchment paper lined baking sheet. Baked at 350 degrees for 9-10 minutes, or until the nuts begin to brown.
  4. Combine the nut mixture and butter in a medium bowl, stirring until the butter melts.
  5. Stir in the pretzels and syrup. Sprinkle the sugar mixture evenly over pretzel and nut mixture and toss gently with tongs or two wooden spoons.
  6. Spread the pretzels evenly in a single layer on the baking sheet. Bake at 350 for 10 minutes, stirring once.
  7. Sprinkle the remaining thyme over the cooked pretzel mixture.
  8. Cool completely and serve at a party, or eat as a snack on the go. Store in an air tight container.


Notes: If you don&rsquot like spice then eliminate the red pepper or maybe cut it in half. You can get creative with this recipe and add things like cereal or different nuts.

Pretzel Bark

The Spruce Eats / Elaine Lemm

Whether it's Christmas or any other time of year, pretzel bark is always a hit. The recipe takes just 15 minutes to prepare, and the melted chocolate bark mix is topped with mini pretzels. Add it to a cookie platter, take it to a bake sale, or place pieces in gift bags.

Dot’s Pretzels is a premier pretzels brand appearing all over North America! Help out your fellow snack enthusiasts by using the hashtags #findmyfix and #dotspretzels.

Pics for the Pretzels! Share the love on Instagram with #dotspretzels

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Must-Have Low Carb Essentials

    &ndash Our favorite almond flour is finely sifted! Almond flour is used for so many low carb dishes and desserts &ndash Coconut flour is a great low carb option for many dessert recipes. &ndash Great for making fat bombs!

Nutrition (per pretzel) 5 pretzels

Calories: 170.6 | Fat: 14.4g | Carbs: 4.35g | Fiber: 1.8g | Protein: 8g | Net Carbs: 2.6g

Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you! You can also share it on instagram and use the hashtag #buttertogetherkitchenand we will feature you on our page. Enjoy!

Watch the video: Μόρφου Νεόφυτος: ΔΥΣΤΥΧΩΣ ΜΕΡΙΚΟΙ ΠΑΛΑΙΟΗΜΕΡΟΛΟΓΙΤΕΣ ΕΠΙΜΕΝΟΥ (January 2022).