Pretzel Baguette Recipe - Millstone

Pretzel Baguette Recipe

May 6, 2025 | Millstone, Recipe

Pretzel Baguette Recipe

Celebrate World Baking Day with a twist on this classic favourite. Try this delicious soft and salty Pretzel Baguette recipe!

HOME-BAKE RECIPE:

Prep time: 2 hours
Proof time: 1 hour 20 minutes
Cook time: 20 minutes
Yield: 2 Baguettes

INGREDIENTS:

  • 500 g Millstone White Bread Wheat Flour
  • 7-9 g dried yeast
  • ½ teaspoons sugar
  • 1 teaspoon salt
  • 360 ml lukewarm water
  • Oil
  • 75 g butter at room temperature
  • 2 tablespoons boiling water
  • 1 teaspoon baking soda
  • Sesame seeds (to taste – for sprinkling)
  • Sea salt (to taste – for sprinkling)

METHOD:

  1. First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you’re less likely to forget anything.
  2. Combine flour, yeast, salt and sugar in a bowl, mix, add water and knead for about 10 minutes by hand or with a machine at medium speed. Just add a little water or flour if the dough is too flaky or sticky.
  3. Apply a little oil to a bowl and your hands, place the dough in the bowl to let it rise for about 1 hour. Tip: You can cover it with a damp towel and put it in the warm, switched-off oven. The temperature should be around 30°C. Temperatures over 40° kill the yeast.
  4. After an hour, the dough should have doubled. Punch it down to release the air.
  5. Knead again for a moment, roll it into a long baguette and cut in 5-7 pieces.
  6. Roll each piece into a rectangle and apply butter then stack them on top of one another. Don’t apply butter to the last one yet.
  7. Roll the stack of dough out into a big rectangle carefully by only setting the rolling pin down. Apply butter and roll up from one of the long sides into a baguette shape.
  8. Cut lengthwise so that you have two baguettes.
  9. Put the 2 baguettes on parchment paper on a baking tray, twist them up and let them rest for 20 Minutes.
  10. If you don’t want to bake them right away, you can put them in the fridge, well covered and leave them there overnight. Or you can even freeze them.
  11. To bake, preheat the oven to 210°C.
  12. Mix together 2 tablespoons boiling water and 1 teaspoon baking soda. Stir very carefully and apply to the pretzel baguettes with a brush.
  13. Then apply some more butter. Sprinkle with salt and sesame and bake golden brown for about 20 minutes. The fluffy pretzel twist baguettes are best served warm.

 
BULK RECIPE:

Prep time: 2-3 hours
Proof time: 1 hour 20 minutes
Cook time: 20 minutes
Yield: 20 Baguettes

INGREDIENTS:

  • 5 kg Millstone White Bread Wheat Flour
  • 70-90 g dried yeast
  • 5 teaspoons sugar
  • 10 teaspoon salt
  • 3.6 L lukewarm water
  • Oil (use as needed for greasing dough)
  • 750 g butter at room temperature
  • 1¼ cups boiling water
  • 10 teaspoon baking soda
  • Sesame seeds (to taste – for sprinkling)
  • Sea salt (to taste – for sprinkling)

METHOD:

  1. Combine flour, yeast, salt and sugar in a bowl. Mix together, add water and knead for about 10 minutes by hand or with a machine at medium speed. Add a little water or flour if the dough is too flaky or sticky.
  2. Apply a little oil to a bowl and your hands, place the dough in the bowl to let it rise for about 1 hour.
  3. After an hour, the dough should have doubled. Punch it down to release the air.
  4. Knead again for a moment, roll it into a long baguette and cut in 5-7 pieces.
  5. Roll each piece into a rectangle and apply butter then stack them on top of one another. Don’t apply butter to the last one yet.
  6. Roll the stack of dough out into a big rectangle carefully by only setting the rolling pin down. Apply butter and roll up from one of the long sides into a baguette shape.
  7. Cut lengthwise so that you have two baguettes.
  8. Put the 2 baguettes on parchment paper on a baking tray, twist them up and let them rest for 20 Minutes.
  9. If you don’t want to bake them right away, you can put them in the fridge, well covered and leave them there overnight. Or you can even freeze them.
  10. To bake, preheat the oven to 210°C.
  11. Mix together 2 tablespoons boiling water and 1 teaspoon baking soda. Stir very carefully and apply to the pretzel baguettes with a brush.
  12. Then apply some more butter. Sprinkle with salt and sesame and bake golden brown for about 20 minutes. The fluffy pretzel twist baguettes are best served warm.

Recipe sourced from https://flymetotheveganbuffet.com/fluffy-pretzel-twist-baguettes/#recipe .