Jalapeno Pretzel Rolls



You can make pretzels by hand, but if hand kneading is not your thing I highly recommend a stand mixer.

Serves: 12 pretzels 


For the sponge

  • 125ml warm water

  • 140g bread flour

  • 15g caster sugar

  • 8g instant dry yeast


For the dough

  • 300ml water

  • 610g bread flour

  • 70g melted butter

  • 55g pickled sliced jalapenos

  • Sea salt flakes

  • oil for greasing


 For the bath

  • 5 litres water

  • 130g bicarbonate of soda (baking soda)


Egg wash

  • 1 egg

  • 1 tablespoon hot water



  1. Combine the sponge ingredients in the bowl of a stand mixer, mix until no dry flour remains, cover with a damp tea towel or plastic wrap, leave for 30 mins until puffed and bubbly

  2. Meanwhile, lay the jalapeno slices on kitchen paper and pat to remove as much moisture as possible, then finely chop, set aside

  3. Once your sponge is nice and spongy, attach the bowl to the stand mixer, add the water, flour and melted butter, then using the dough hook mix on medium speed until the dough is smooth, and comes away from the sides of the bowl, approximately 5 to 8 minutes. Add the jalapenos, mix until combined.

  4. Cover and leave in a warm spot to double in size, generally around half an hour, keep a close eye, if it over proofs your pretzels will be a little deflated

  5. Tip the dough onto the bench, divide into 12 equal pieces

  6. Line a baking tray with baking paper, grease the paper

  7. Take a dough portion and roll into a 30cm log, drape the log over the index finger of your non-dominant hand, cross the ends twice to form a twist, pinch together, then feed back through the hole formed by the dough under your finger, place on the tray, and continue with the remaining dough, place the pretzels 3cm apart, they need room to grow

  8. Leave the pretzels to proof uncovered for 20 minutes, then place in the fridge for another 20 minutes

  9. Heat your oven to 230ºC

  10. Line 2 baking trays with greased baking paper

  11. Combine the water and bicarbonate of soda in a large saucepan, stir over medium heat until the bicarbonate of soda has dissolved, increase heat and bring to the boil

  12. Turn the heat to low, gently lower a pretzel into the pan, after 10 seconds turn it over, leave for another 10 seconds, remove with a slotted spoon, give it a couple of gentle shakes to drain, then carefully place it on the tray; repeat with the remaining pretzels, placing 6 on each tray

  13. In a small bowl, whisk together the egg and hot water, brush the pretzels with the egg wash, sprinkle with sea salt, then bake for 12-14 minutes until deep golden brown

  14. Cool on a rack


Storage notes: Pretzels are best eaten warm from the oven, but definitely on the day they are baked. They can be stored in an airtight container for up to 3 days, wrap in foil and warm in a 180ºC oven for 8-10 minutes to serve


Recipe by Sally Boyle. Visit her site here & Instagram here.

Styling by Kayla Cameron. Visit her site here & Instagram here.

Photography by Bonnie Coumbe. See her site here & Instagram here.


Ingredients for Jalapeno Pretzel Rolls


Mckenzies Bi-Carb Soda 350g

$4.50 ea

Caputo Manitoba Oro Flour 1kg

$4.99 ea