Baking Pretzel Corners

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I bake today: Pretzel Corners with poppy, pumpkin & sunflower seeds

Preparation: 1 hour & 30 minutes
Cooking time: 45 minutes
Total time: 2 hours & 15 minutes

Category: Baking Recipes, Cake Recipes
Our Recipe rating:

Pretzel Corners with poppy, pumpkin & sunflower seeds

Pretzel Corners with poppy, pumpkin & sunflower seeds

Pretzel Corners with poppy, pumpkin & sunflower seeds

Pretzel Corners with poppy, pumpkin & sunflower seeds

Ingredient for 8 Pretzel Corners:

  • 500 grams of flour
  • 250 milliliters of water
  • 100 grams of butter
  • ½ cube of yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • Poppy, pumpkin & sunflower seeds for sprinkling
  • 1 sachet Kaiser Natron

Kitchen Helper:

  • High vessel for yeast-water mixture
  • Mixing bowl
  • Mixer/Food processor
  • Kitchen towel
  • Rolling pin
  • Large pot
  • Baking tray + greaseproof paper



Get Butter out of the refrigerator in time, so they can assume room temperature. Crumble ½ cube of yeast in a large vessel, also add 1 teaspoon of sugar & 250 milliliters of warm water. Now stir together everything with a whisk or a fork until yeast and sugar have dissolved completely.

…for the yeast dough:

Give 500 grams of flour, the yeast-water mixture, 1 teaspoon salt and 40 grams of soft butter in a mixing bowl and knead using your hands or a food processor for about 4 – 5 minutes until a smooth dough. Form the dough into a ball and let rest covered with a kitchen towel for 1 hour in a warm place.

…for the pretzel corners:

After the resting period shortly knead the dough again, then cut with a knife into 8 equal sized pieces. Form each piece of dough into a ball and then roll out one by one with a rolling pin on a lightly floured working top until circular to about 22 – 24cm diameter.

Then spread each dough sheet (except the last) thin with the remaining butter & stack one above the other. Thereafter store the dough stack for about 30 minutes in the refrigerator. Get the dough stack out of the refrigerator and cut with a knife in 8 equal sized pie segments (best cut the dough stack first in halves, then into quarters and finally into eighths).

…other preparations:

Line a baking sheet with parchment paper. Preheat the oven to 220 degrees (top/bottom heat). Bring to a boil 1,5 – 2 liters of water in a large pot, once the water is boiling reduce the heat so that the water only slightly simmers. Carefully add 1 sachet Kaisernatron into the water, be careful here, because it starts to foam very quickly.

…for the pretzel corners:

Now lift the 8 dough pieces successively with a ladle into the simmering lye and allow to float for about 45 seconds, turn gently once after half the time, then lift out and place on a lined baking tray. Finally sprinkle all pretzel corners with a mixture of poppy, pumpkin & sunflower seeds & then bake for about 15 – 20 minutes in a preheated oven until golden brown. Bon Appetite!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):

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