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Thermomix Pretzels

Author: Sophia
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.