Baked pretzels cooling on a wire rack

Sweet and Salty Herbed Soft Pretzels

You’ll go “knots” for this amazing recipe! Pretzels have been a favourite snack for centuries, and it’s no wonder! They’re soft and chewy but with just a bit of pleasing crunch on the outside. In classic style, we’ve sprinkled ours with sea salt, but added a fresh twist with rosemary and thyme. It’s a great alternative to the usual salty snacks!


12 pretzels


1 hour 30 minutes


15 to 20 minutes


For the sweet and salty herbed mixture:

  • ¼ cup (50 g) Redpath® Organic Granulated Sugar
  • 1 tbsp (4 g) finely chopped fresh rosemary
  • 1 tbsp (3 g) roughly chopped fresh thyme
  • 3 tbsp (54 g) coarse sea salt

For the pretzel dough:

  • ⅔ cup (160 ml) milk
  • ½ cup (125 ml) water
  • ¼ cup + 1 tbsp (62 g) Redpath® Organic Granulated Sugar, divided
  • 2 ½ tsp (8 g) active dry yeast
  • 3 tbsp (42 g) melted butter
  • 3 ¼ cups (390 g) bread flour
  • 2 tsp (12 g) salt

For the water bath:

  • 8 cups (2000 ml) water
  • ⅓ cup (80 g) baking soda

For the egg wash:

  • 1 egg
  • 1 tbsp (15 ml) water

Sweet and Salty Herbed Soft Pretzels


For the sweet and salty herbed mixture:

1. In a small bowl, combine the Redpath® Organic Granulated Sugar with the rosemary and thyme. Rub sugar and herbs together until oils are released from the herbs. Mix in the coarse sea salt until well combined.

For the pretzels:

1. In a small pot, combine milk and water and place over medium heat until a thermometer reads 110°F (43°C).

2. Pour contents into the bowl of a stand mixer or a large bowl.

3. Stir and dissolve 1 tablespoon (12 g) of the Redpath® Organic Granulated Sugar into the warm liquid. Sprinkle yeast over the surface and gently stir in. Let sit until foamy; about 5 minutes.

4. Add in the remaining Redpath® Organic Granulated Sugar (¼ cup / 50 g) and melted butter and bread flour. Sprinkle the salt over the flour. With the hook attachment, or using a rubber spatula, knead the dough on medium-low speed until combined. Increase speed to medium and knead until dough is smooth, slightly tacky, and pulls away from the bowl; about 5 minutes. If doing by hand, turn dough out onto a clean work surface and knead dough until smooth but still slightly tacky; about 8 to 10 minutes.

5. Form dough into a ball and place into a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and place into a warm, draft-free location until dough doubles in size; about 1 hour.

6. Preheat oven to 425°F (218°C). Line a large baking sheet with parchment paper.

7. Test to see if dough has risen enough by poking the dough. If an indent remains it is ready to be deflated. Deflate the risen dough by pressing the dough. Turn dough onto a very lightly floured work surface. Pat out into a circle. Using a sharp chef’s knife or bench scraper, divide dough into roughly 12 equal sized portions.

8. Take one piece of the dough and roll into a thin rope about 25 to 30 inches long. Form rope into a pretzel shape. Repeat process with the remaining pieces.

9. In a large pot or dutch oven, bring the 8 cups of water and the baking soda to a simmer. Turn off heat.

10. Carefully drop 1 or 2 pretzels into the hot baking soda-water bath. Soak for about 30 seconds, spooning the water mixture over the pretzel. With a slotted spoon remove pretzel and place onto the prepared baking sheet. Space pretzels evenly apart.

For the egg wash:

1. Whisk together the egg and water. With a pastry brush, lightly brush the pretzels with egg wash. Sprinkle the tops of each pretzel with some of the sweet and salty herb mixture.

2. Place into the preheated oven and bake for 15 to 20 minutes or until deep golden in colour.


*Try using organic products in this recipe. Organic produce and products  can be found in the organic section of the dairy and produce aisles of any major supermarket or in most health food stores.

*The dough can be frozen for up to 3 months in an airtight container or a resealable freezer bag. Thaw frozen dough overnight in the fridge. Proceed with recipe, but ensure pretzels are at room temperature before dipping in the baking soda-water bath.

*For easier rolling, shape the cut dough into short logs, cover, and allow to rest for about 5 minutes before rolling and shaping.

*Leftover herb mixture can be kept in an airtight container or jar in the fridge for a few weeks. Use as a rub on chicken or use in place of salt in a dish. Lightly sprinkle on unsalted buttered toast or fresh cheese (for example, burrata or fresh mozzarella).

Hands lifting a baked pretzel off a wire rack