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Thermomix Pretzels

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Thermomix Pretzels are an absolute treat for the whole family. Make these salty, authentic pretzels with cheese dip in your Thermomix. Step by step recipe. Traditionally, pretzels are accompanied by a delicious camembert cheese dip known as Obatzda in Bavaria. It is made with camembert, onions, paprika, caraway seeds and sour cream. It is a great dip for these Thermomix pretzels and best enjoyed with a large wheat beer. I have always loved the salty taste of pretzels and when I was younger we used to have Bavarian evenings with pretzels. As the Bavarian would say: ready for beer (literal translation: from a Bavarian accent it means the tap is ready, referring to the beer tap). We used to make the pretzels with cheese or sometimes even sweet, dipped in butter and rolled in cinnamon-sugar mix. They are great the next day for lunch as well. Just make sure when storing them, that you keep them in a dry place and the next day slightly toast them. You can slice them lengthways, spread some butter on it and top it with cheese to take into work for lunch. The dough for these Thermomix pretzels is very straight forward but what makes the pretzels so unique is the finishing solution. Typically lye was used to give the pretzels the great golden brown and salty finish as the lye reacts with the dough. But it is very dangerous and can cause serious burns, especially if you want to make pretzels with your children I would not recommend it. Instead, you can simply boil some water with bicarbonate of soda and you get the exact same effect, without the danger. Have you ever made Thermomix pretzels at home? Leave me a comment, I would love to hear your stories.



  • 400 g whole milk
  • sachet of dried active yeast
  • 20 g brown sugar
  • 600 g plain flour
  • 10 g salt


  • 1000 g water
  • 3 Tbsp bicarbonate of soda
  • To finish:
  • 3 Tbsp  coarse sea salt

Cheese dip:

  • 50 g shallots peeled
  • 250 g camembert
  • 150 g creme fraiche
  • 1/2 tsp caraway seeds
  • 1/4 tsp salt
  • 1/2 tsp paprika
  • 2 pinches pepper
  • 5 g chives chopped


  1. Add milk, sugar and yeast to the mixing bowl and warm up on setting 2 Min./37°C/Speed 2.
  2. If you don’t have a Thermomix, place the above ingredients into a saucepan and warm up until it is lukewarm. Stir at all times with a wooden spoon.
  3. Add flour and salt (in this order!) and knead until smooth on setting 2.5 Min. /.
  4. If you don’t have a Thermomix, place the yeast mixture in a large mixing bowl. Add the flour and salt (in this order!) and knead until smooth. This process might take up to 10 minutes.
  5. Cover the dough and leave to rise for 1 hour until doubled in size. Once risen, take the dough out of the bowl and place it onto a floured surface.  The trick is to tip the bowl upside down and remove the bottom. Then press the knife down. The dough should come out clean. Be careful when picking up the knife. Cut the dough into eight pieces. Roll each piece out to be a long (40 cm) rope with a slightly thicker middle and thinner ends. Bring the two ends together in the middle, overlap them, twist, and bring back to go over the main body. Almost like tying a knot. Place on a floured baking tray lined with greaseproof paper. Leave to rest for 30 minutes.
  6. Preheat your oven to 200°C.
  7. Bring the water to boil in a medium-sized saucepan and add the bicarbonate of soda. When it is boiling, turn it down to low heat.
  8. Carefully place the 2 pretzels at a time in the water and leave in there for 30-50 seconds, turning them halfway through. Remove with a slotted spoon. Place back on the tray and sprinkle with sea salt. Slightly slice the bottom of the pretzel and place them in the oven to bake for 12-18 minutes, until golden brown.
  9. Meanwhile, to make the cheese dip, place the shallots in the mixing bowl. Blitz 3 Sec. / Speed 5. Scrape down.
  10. Add the camembert in pieces, creme fraiche, caraway seeds, salt, paprika and pepper and mix 20 Sec. / Speed 4. Remove and place into a bowl. Sprinkle with the chives and enjoy with the warm pretzels!

Recipe Notes

Tip: If you have a few trays, only boil the pretzel you are about to place in the oven. This avoids getting soggy pretzels.

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  1. Kalayra on February 15, 2016 at 4:10 pm

    So looking forward to trying this recipe with my Thermomix. I am wondering why you need to make the slice in the pretzel just prior to baking them.

    • Weehooey A Weehooey A on February 15, 2016 at 4:13 pm

      Hi 🙂 let me know how it turns out. The slice in the pretzel is simply for looks. There are different types of pretzels in Germany and they are differentiated by the slice. You don’t have to slice the pretzel, it basically will crack naturally at different parts in that case. Totally up to you 🙂 have fun baking

  2. Rebecca on March 22, 2016 at 6:06 am

    How many grams in a sachet of yeast if I am using from a jar of dried yeast?

    • Weehooey A Weehooey A on March 22, 2016 at 9:17 am

      Hi Rebecca,

      one sachet of yeast is approximately 1 Tbsp. Hope that helps.

  3. Franziska Trenner on May 17, 2016 at 6:17 pm

    Hi I tried making pretzels with the water and bicarbonate soda but it doesn’t turn out as nice as using the real chemical. Any suggestions?

    • Weehooey A Weehooey A on May 17, 2016 at 6:19 pm

      Hi franziska there will be a slight difference but it is definitely less harmful and dangerous and as close to the real pretzel as you can go. What did you find different about it? Was it the taste or the texture?

  4. Ana on October 1, 2016 at 3:34 am

    Heyy! Great recipe, I made it today and it was a complete hit! I am wondering gow do you make them look so golden, mine were very pale, still delicious!

    • Weehooey A Weehooey A on October 1, 2016 at 3:37 am

      Hi ana, that’s great I’m glad you enjoyed them. The trick is to bake them in quite a hot oven. If you find that your oven isn’t very hot and they’ve come out pale, try increasing the temperature to max for the first 5 minutes. Did you cook them in bicarbonate of soda?

  5. Annelie on March 25, 2017 at 1:42 pm

    Hi, can you freeze these pretzels, and then defrost and toast them as needed. I love to make extra for that busy days. Your recipes are great and easy to use. Thank you.

    • Weehooey A Weehooey A on March 27, 2017 at 8:14 am

      Hi Annelie, that’s no problem you can freeze them baked and unbaked 🙂 xx

  6. Dani on May 18, 2017 at 11:20 am

    Yum! Can’t wait to try these! What do you mean by ‘slightly slice the bottom of pretzel’ ?

    • Weehooey A Weehooey A on May 23, 2017 at 2:33 pm

      Hi Dani, basically it is a little slit that you make in the bottom rounding of the pretzel so that it opens up. Almost like scoring the pretzel. x

  7. Esther Pedroletti on March 13, 2019 at 1:54 pm

    Hi Sophia, just seen a picture of a ? on a Swiss FB page, covered in pumpkin seeds. They looked yummy so will make them according to your recipe. Do you think the pumpkin seeds would stick if I were to put them the same time as the salt? Or shall I eggwash them??

    • Sophia H Sophia H on March 19, 2019 at 8:50 am

      I think sprinkling will be just fine but to be safe you could use some egg white 🙂

  8. Tamara on June 21, 2019 at 1:29 pm

    Looking forward to making these and eating with some spundekäs dip, which is what pretzels are served with in and around Rhineland, especially Mainz.

  9. Sophie on August 20, 2019 at 10:55 am

    How many Bretzeln does the recipe yield? 😊

    • Sophia H Sophia H on February 11, 2020 at 11:23 am

      Depending on the size it could be about 6-10.

  10. Carol on September 24, 2019 at 9:22 pm

    Hi Sophia,
    Made and loved by everyone. Can I make these into sweet pretzels, by leaving out some of the salt in the dough and then sprinkle the tops with sugar before baking?

    • Sophia H Sophia H on February 11, 2020 at 11:09 am

      Yep for sure 🙂

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