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Vyborg Pretzels

Prep Time 20 mins
Cook Time 20 mins
Total Time 2 hrs 40 mins
Course breads
Cuisine european
Servings 46 pretzel


  • ¾ cup Milk (I used unsweetened soy milk)
  • 7 tbsps Butter - softened
  • ½ + 2 tbsps Sugar
  • 1 tsp cardamom Ground
  • ½ tsp nutmeg Ground
  • 1 tsp Saffron
  • ½ tsp Salt
  • 1 pkg Yeast (2¼tsp)
  • 4 tbsp water Warm
  • 2 tbsp Egg water replacer - whisked in 6tbsp (or 2 eggs)
  • 3 ~ 3¾ cups Bread flour
  • 3 ~ 4 tbsp Heavy Cream
  • 3 tbsps Sugar Turbinado - (optional)


  • Combine milk, butter, cardamom, saffron and nutmeg in a small saucepan. Heat on low flame until the butter melts. Let cool to 115 - 120°F.
  • Add 2tbsp sugar and yeast to warm water and set aside to foam.
  • In the bowl of a stand mixer or a large bowl, combine 1cup bread flour, salt, ½cup sugar and mix well. Add the milk mixture, yeast and egg replacer mixture. Mix well.
  • Add the remaining flour, ½cup at a time, mixing after each addition, until the dough is no longer sticky and can be kneaded.
  • Knead for 10 minutes by hand or 5~6 minutes in the stand mixer, until smooth and elastic dough forms. Remove into a greased bowl, cover and let rise until doubled for about 1 hour.
  • Gently deflate the dough and knead some more. Divide the dough into 4 equal parts. Form into a ball and roll each ball into a 12" long roll.
  • Shape into a ipside down 'U', bring the ends together and twist them to seal. Bring this to the top of the loop to form the standard pretzel shape. Press to seal.
  • Place them on a baking sheet, cover and let rise for 1 hour or until doubled in size..
  • At the end of 1 hour, preheat the oven to 375°F.
  • Brush the tops of the pretzels with heavy cream and sprinkle generously with turbinado sugar (if using).
  • Bake the pretzels for 15-20 minutes until golden. Let cool.


Lets check out what my fellow marathoners have cooked today for BM# 33.