Valentine Soft Pretzels

Valentine Soft Pretzels


  • ¼ cup brown sugar
  • 1 cup warm water
  • 2 ½ teaspoons instant yeast
  • 2 tablespoons vegetable oil
  • 2 ¾ cups MAYA All Purpose Flour
  • ½ teaspoon salt
  • ¼ cup MAYA All Purpose Flour
  • ½ cup baking soda
  • 9 cups water
  • 1 piece beaten egg with 1 tablespoon water
  • sea salt, poppy seeds, or sesame seeds (optional for topping)
  • walnut sugar crunch 1/4 cup finely chopped walnuts and 3 tablespoons brown sugar


  • In a bowl, combine sugar and water until well blended and let sugar fully dissolved. Add yeast and stir lightly. Let it stand for 3-5 minutes until yeast become foamy. Add oil, half the amount of flour and salt. Stir and blend well, the dough will become sticky and wet.
  • Place a little amount of the remaining flour on a working surface and knead to form a ball of dough. Continue kneading until the remaining flour has been used and the dough become smooth and does not stick anymore.
  • Place the pretzel dough in an oiled bowl and cover with cling wrap. Rest dough for 30-45 minutes in a warm place until it double in size.
  • Preheat oven to 450°F/225°C. Line two cookie sheets with greaseproof paper. Set aside.
  • Get the rested dough and lightly press the dough at the center to release some air and knead on a lightly floured surface. Divide dough in 20-24 pieces (25-30gms each) then roll and shape into sticks or rope. Make a U-shape while holding both ends of the dough then twist the end or make double knots and fold over to create pretzel shape. Rest shaped dough for another 10-15 minutes.
  • Place baking soda and water in a big pot and bring to a boil. Dip and cook the puffed pretzels for half a minute turning it once. Remove pretzels with the use of a big slotted spoon place it on top of a clean cloth. Place and arrange each pretzel on a prepared cookie sheets giving enough space for puffing.
  • Brush each pretzel with beaten egg-water mixture then drizzle top with sea salt, poppy seeds or sesame seeds or cover pretzels with walnut sugar crunch.
  • Bake for 400°F/205°C. 10-15 minutes.


Yield: 20-24 pieces
Prep Time: 1 hour and 30 minutes
Bake Time: 15-30 minutes

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