Olive Magazine
Pretzel Recipe with Cardamon

Sea salt and cardamom pretzels

Published: October 16, 2015 at 3:01 pm
  • Preparation and cooking time
    • Total time
    • + proving
  • A little effort
  • Makes 8-10

These sea salt and cardamom pretzels are the perfect, moreish balance of sweet and savoury. They can be frozen, defrosted and warmed through before serving, and they will keep in an airtight tin, unfrozen, for a couple of days. Serve with soft cheese and wild honey, if you like


Try these sea salt and cardamom pretzels, then check out our cardamom buns.


  • 2 tsp fast-action dried yeast
  • 1kg plain flour
  • 250ml milk, warmed
  • 30g light brown sugar
  • 1 lemon, zested
  • 2 tsp cardamom seeds, roughly crushed (split the pods to get them out first)
  • 80g butter, melted
  • 3 tbsp bicarbonate of soda
  • 2 tbsp coarse sea salt


  • STEP 1

    Stir the yeast into 250ml warm water and leave for about 5 minutes. Put the flour, 2 tsp salt, milk, brown sugar, lemon zest, cardamom and melted butter into a large mixing bowl, then stir in the yeast water. Mix and knead the mixture for about 8 minutes to make a firm dough that springs back when you press your finger into it, then put it in a large bowl. Leave, covered with a damp tea towel and in a warm place, for approximately 1 1/2 hours or until it is risen and springy. Knock it back by kneading it briefly and divide into 8 or 16 balls.

  • STEP 2

    Using your hands, roll each ball of dough on a lightly floured surface, to make a long snake-like rope, about 50cm long (shorter if smaller) with a slight bulge in the middle and tapering off at the ends. Twist each into a pretzel shape (see picture) and secure the ends. Put on a floured baking sheet.

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6. Bring 1.5 litres of water to a simmer in a wok or large shallow saucepan, and stir in the baking soda (careful, it will froth up initially). Using a fish slice or wide spider, dip each pretzel into the simmering bicarbonate of soda solution for about 5 seconds, remove and place on an oiled baking sheet. Sprinkle with coarse sea salt and slash the dough 1cm deep in its thickest section.Bake for 10-15 minutes, or until browned and cooked through. Remove and leave to cool on a wire rack.


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