Tested till perfect Sweet Pretzel Bread
Sweet Pretzel Bread
Photography by Rachel Singer

Sweet Pretzel Bread

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 9 ratings.
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  • Portion size two - 1 lb (500g) loaves


  • 1/4 cup 1/4cupgranulated sugar
  • 1 pkg 1pkgactive dry yeast
  • 1/2 cup 1/2cupmilk
  • 1/4 cup 1/4cupbutter
  • 2 tsp 2tspground cardamom
  • 1 tbsp 1tbspgrated orange rind
  • 1 tsp 1tspsalt
  • 2 2eggeggs, beaten
  • 4 cups 4cupsall purpose flour


  • 1 1eggeggs, beaten
  • 2 tbsp 2tbsppearl sugar
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A pretzel is an attractive, decorative shape that doesn¹t require a cookie cutter. Let the Test Kitchen show you how it's done >>

In large bowl, stir 2 tsp (10 mL) of the sugar with 1/4 cup (50 mL) warm water until dissolved. Sprinkle in yeast; let stand until frothy, about 10 minutes.

Meanwhile, in small saucepan, heat milk, remaining sugar, butter, cardamom, orange rind and salt until butter is melted; let cool to lukewarm. Stir into yeast mixture along with eggs.

Stir in 3-1/4 cups (800 mL) of the flour, about 1 cup (250 mL) at a time, to form shaggy dough.

Turn out onto lightly floured surface; knead until smooth and elastic, about 10 minutes, adding enough of the remaining flour as necessary.

Transfer to large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.

On lightly floured surface, divide dough in half. Roll each piece into 20-inch (50 cm) rope. Curve to create horseshoe; cross ends over each other twice. Bring ends up to curve of pretzel shape and press down.

Place loaves 3 inches (8 cm) apart on parchment paper lined baking sheet. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.

Brush tops with egg. Sprinkle with pearl sugar. Bake in centre of 375°F (190°C) oven until golden and loaf sounds hollow when tapped on bottom, about 25 minutes. Let cool on pan on rack for 5 minutes. Remove to rack; let cool completely.

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