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Don’t let the quantity this recipe makes fool you into thinking there will be any of these addictive bites left for later. Season the pretzels as you like, using the amounts listed below as a guide. When grinding toasted seeds, do not over process them; they should remain coarse.

  • Makes/Serves
  • 21 dozen
  • Preparation Time
  • 4 hrs
  • Cook | Chill | Freeze
  • 12 - 15 mins
  • Oven Temperature
  • 230oC
  • Oven Setting
  • Bakers Function
  • Freeze
  • Yes


  • 2 qty savoury Basic Bread Dough
  • 2 tsp rice bran oil
  • 1 tsp whole fennel seeds
  • 1 tsp whole cumin seeds
  • 1 tsp whole anise seeds
  • 2 Tbsp bicarbonate of soda
  • 1 large egg beaten with 1 Tbsp of water, for the egg wash
  • 2 Tbsp flaked salt, for sprinkling
  • 1 Tbsp poppy seeds
  • 1 Tbsp sesame seeds
  • 2 Tbsp grated Parmesan cheese


  1. Make the dough using a bread maker.
  2. When the bell sounds and the dough is done, transfer it to a lightly floured board and knead about 10 times until smooth.
  3. Coat the bottom and sides of a large mixing bowl with ½ tsp of oil.
  4. Transfer the dough to the bowl, turning the dough to coat with oil.
  5. Cover the bowl with a tea towel and leave in a warm place until the dough has doubled, 1 – 1½ hours.
  6. In a small bowl, combine the fennel, cumin and anise seeds.
  7. Toast and grind the seeds then set them aside.
  8. Preheat the oven.
  9. Lightly oil 2 baking sheets with the remaining oil and set aside.
  10. Punch down the dough to remove any bubbles.
  11. Transfer to a lightly floured board and knead once or twice.
  12. Divide the dough into 16 pieces (about 70g each).
  13. Cover the dough lightly with plastic wrap.
  14. Using the tips of your fingers, roll one piece at a time into and 45cm-long strip, about 1.5cm wide.
  15. Cut each strip into ½ cm-long pieces.
  16. Transfer the pieces to the baking sheets, covering with a damp kitchen towel as you work.
  17. Fill a large shallow pot with 5cm of water and bring to a boil over high heat.
  18. Add the bicarb soda, and then reduce the heat to a simmer.
  19. Using your hands or a large slotted spoon, transfer about 15 bites into the water, poaching for 1 minute, using the spoon to prevent the bites from sticking together.
  20. Use the slotted spoon to transfer the bites to a clean, dry baking sheet.
  21. Continue with the remaining bites.
  22. Arrange the bites evenly on the 2 oiled baking sheets.
  23. Working in batches of about 50, brush each bite with egg wash and sprinkle with flaked salt.
  24. Sprinkle each batch with a different flavouring: the poppy seeds, sesame seeds, Parmesan, and the spice mixture.
  25. Bake until golden brown, 12 -15 minutes, rotating the baking sheets once for even browning.
  26. Transfer the bites to wire racks to cool slightly.
  27. Serve warm.
  28. Pretzel bites are best when eaten the day they are made.


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