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  • 375 grams Tipo 00 flour
  • 230 grams Milk
  • 50 grams brown sugar
  • 1 level teaspoon yeast dry
  • 80 grams Butter
  • 3 heaped tablespoon rock salt

glaze mix

  • 100 grams water
  • 20 grams bicarb soda (baking soda)

Recipe's preparation

    dough mix
  1. 1 - place 1 tablespoon rock salt into tm bowl and mill 10sec/speed10. remove from tm bowl and set aside.


    2 - no need to clean bowl,add butter and soften 3 mins/40c/speed 1- remove and set aside


    3 - add milk and warm 5 mins/40c/speed 2 remove and set aside.


    4 - add yeast, sugar,milk and 165 grams flour mix 60sec/speed one.


    5 - add butter  mix 10sec/speed two


    6 - add salt and remaining flour and knead 5mins


    7 - dust thermomat or bench transfer dough and roll into a ball transfer to a bowl cover and leave for 60 mins.

    8 - pre heat oven to 200c, put dough onto thermo mat/bench and knock the air out it. divide into 6-8 even peices and roll into 60cm ropes.then transform into pretzal shape.  //www.wikihow.com/Twist-a-Pretzel

    9 - transfer to baking tray and set aside.



  2. glaze mix
  3. 1 - add water and bicarb to TM bowl and mix 60sec/speed 4

  4. baking
  5. brush preztals with glaze mix and bake in oven for 10 - 12 mins until golden.

  6. eating
  7. 1 - add remaining salt to TM bowl mill 5sec/speed 6 to make a corse salt set aside


    2 - add remaining butter to TM bowl and melt 3mins/60c/speed 3


    3 - brush preztals with warm melted butter and sprinkle with salt enjoy.



Accessories you need

  • Spatula TM31
    Spatula TM31
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feel free to add any topping you like cheese/pepperioni/chilli/garlic powder/butter.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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