Everything Breakfast Pretzels

Soft, chewy, and deeply flavorful, these Everything Breakfast Pretzels combine the nostalgic twist of traditional pretzels with the tenderness of milk bread. The tangzhong method used here creates an airy interior that contrasts beautifully with the crisp, golden crust. Generously sprinkled with everything bagel seasoning, these breakfast pretzels deliver layers of texture and savory depth in every bite. Perfect for pairing with cream cheese, smoked salmon, or enjoyed warm on their own, they make an impressive addition to any brunch spread or weekend bake.

Behind their bakery-quality appearance is a method rooted in patience and artisanal flair. The shaping process twisting ropes of milk bread dough into elegant loops adds charm and hand-crafted authenticity. Whether you’re an experienced baker or simply in search of a fulfilling kitchen project, these pretzels are a rewarding endeavor. And if you happen to have leftovers (doubtful!), they store beautifully for next-day enjoyment.

Full Recipe

Ingredients:

• ⅓ cup (80 g) water

• 2½ cups (355 g) + 2 Tbsp. bread flour, plus more for dusting

• ½ cup (120 g) milk

• 3 Tbsp. granulated sugar

• 1 tsp. salt

• 1½ tsp. active dry yeast

• 1 large egg (room temp)

• 4 Tbsp. (57 g) unsalted butter, room temp, cut into 4 pieces

Soft Pretzels

• All-purpose flour, for dusting

• 1 recipe Milk Bread Dough

• 5 qt (5.25 kg) water

• ¼ cup (24 g) baking soda

• 2 Tbsp. granulated sugar

• Everything bagel seasoning, for sprinkling

Kosher salt, for sprinkling

Directions:

Make the Tangzhong & Dough

1. In a small saucepan, whisk ⅓ cup water with 2 Tbsp. flour over low heat until shiny and thick (2–3 min). Cool slightly.
2. In the same pan, warm milk, sugar, and salt until sugar dissolves (2–3 min). Let cool to 100–110°F.
3. Grease a large bowl. In a stand mixer with dough hook, mix warm milk with yeast and let sit (5 min). Add tangzhong and egg, stir.
4. Add flour and mix until a smooth dough forms (2–3 min). Gradually mix in butter, then knead on medium until elastic (7–10 min). Dough should be sticky but elastic. Shape into a ball, place in greased bowl, and rise until doubled (1½–2 hrs).

Shape & Boil Pretzels
5. Line sheet pan with parchment and grease.
6. Divide dough into six 4-oz. pieces. Roll each into a 24-inch rope, keeping center slightly thicker.
7. Shape into pretzels and place on prepared pan. Cover loosely and rise for 45 minutes.
8. Preheat oven to 450°F. Line two more sheet pans—one dusted with flour, one plain.
9. In a stockpot, bring water to boil. Reduce to simmer, add baking soda and sugar. Boil each pretzel 1 min, flip, boil 30–45 sec. Move to floured sheet, then to parchment-lined pan.
10. Brush with ¼ cup cooking water. Sprinkle with bagel seasoning and salt.
11. Bake until golden brown (12–15 min). Cool until just warm.

Serving Note: Best eaten warm, but can be stored in an airtight container up to 2 days.

Prep Time: 30 mins | Cooking Time: 15 mins

Total Time: ~3 hrs (includes rising & shaping) | Kcal: Approx. 275–300 per pretzel (estimate based on ingredients) | Servings: 6 pretzels

Everything Breakfast Pretzels: A Morning Ritual Worth Mastering

For anyone who believes breakfast should be equal parts comforting and memorable, the Everything Breakfast Pretzels are a revelation. These aren’t your average soft pretzels dense, chewy, and snack-like. Instead, they’re a luxurious, tender creation, borrowing techniques from Japanese baking and traditions from European bread-making. At the heart of the recipe is a milk bread dough made using the tangzhong method, a technique that guarantees a softness and richness seldom found in conventional pretzels.

Born from the creative hands of baker and cookbook author Sarah Kieffer, this recipe bridges old-school bread artistry with a modern brunch sensibility. The result? A dish that’s as delightful to make as it is to devour, making it perfect for anyone looking to elevate their breakfast game or impress guests at the brunch table.

The Tangzhong Technique: The Secret to Tenderness

Central to the success of these pretzels is the use of tangzhong, a simple yet transformative technique rooted in Japanese baking. By cooking a small portion of flour and water together into a roux, this method helps trap moisture within the dough. When incorporated into the bread-making process, tangzhong not only improves texture but also extends shelf life keeping the final product pillowy soft even a day or two after baking.

The milk bread that forms the base of these pretzels is soft, slightly sweet, and beautifully structured. Unlike traditional pretzel doughs that are tougher and designed for chew, milk bread strikes a more delicate balance. It offers resistance when you bite, but without the gumminess or dense crumb often associated with classic soft pretzels. This makes it especially well-suited to morning meals, where lighter textures pair better with coffee, tea, and other brunch staples.

A Shape Steeped in Tradition, Reimagined for Morning Comfort

While the dough diverges from pretzel tradition, the shaping process stays true. Each piece is rolled into a long rope, looped into the iconic pretzel form, and then given a short rise. This hands-on step is almost meditative, allowing the baker to slow down, engage with the dough, and enjoy the tactile rhythm of twisting and folding.

Kieffer, who honed her pretzel-shaping skills while working alongside renowned bread authors Zoë François and Jeff Hertzberg, brings a professional precision to this process. Yet her instructions make the technique accessible to anyone, even those new to baking. And once you’ve shaped a few, the motion becomes natural almost like a form of edible origami.

Everything Bagel Seasoning: A Brunch-Time Power Move

Where these pretzels truly dazzle is in the final flavor flourish: a generous coating of everything bagel seasoning. A mix of sesame seeds, poppy seeds, dried onion, garlic flakes, and salt, this spice blend is already a staple in modern kitchens. But here, paired with a milk bread pretzel that’s been lightly boiled and baked to golden perfection, the seasoning reaches new heights.

The result is a flavor-packed crust that delivers crunch, aroma, and contrast to the soft, almost custardy interior. It’s a winning combination that evokes all the best parts of a New York bagel, without the heaviness or doughiness.

The salt levels can be adjusted based on the blend you use, which Kieffer wisely advises. Some store-bought everything blends lean salty, while others are more sesame-forward. Tasting the seasoning before applying it gives you control over the final balance. And don’t skip the extra sprinkle of kosher salt it elevates the flavor and keeps the pretzel firmly grounded in its savory identity.

The Boil-and-Bake Ritual

Like any authentic pretzel, this version undergoes a quick bath in boiling water before baking. The boiling water, enhanced with baking soda and sugar, triggers the Maillard reaction once the pretzels hit the oven. This gives them their characteristic brown, shiny crust a crucial detail that distinguishes a pretzel from a mere twist of bread.

This process also contributes to the soft yet slightly resilient bite, one that holds up well to spreads and toppings. You could eat these pretzels on their own and be perfectly content, but their structural integrity invites customization.

Serving Ideas: From Savory Spreads to Sweet Pairings

These pretzels are versatile enough to become the star of any breakfast or brunch table. Serve them warm with whipped cream cheese, chive butter, or even a dollop of crème fraîche for a refined touch. They also shine alongside smoked salmon or scrambled eggs, bringing texture and flavor into every bite.

If you’re feeling adventurous, try using them as a sandwich base. Split one in half and fill it with bacon, arugula, and an over-easy egg. Or go vegetarian with avocado slices, a drizzle of tahini, and cherry tomatoes.

Not in the mood for savory? A swipe of almond butter and honey can transform these pretzels into a not-too-sweet morning treat. The milk bread base is neutral enough to carry both sweet and savory toppings, making it a canvas for your culinary imagination.

A Recipe Rooted in Craft and Care

What makes this recipe so special beyond its flavor and texture is the sense of intention it brings to the kitchen. You don’t rush through a dough like this. You coax it. You wait for it to rise. You shape each pretzel with your hands. You watch as they brown to perfection in the oven. And when it’s all done, you sit down with something that feels truly made, not just baked.

Sarah Kieffer’s experience as both a food stylist and baker shines here. She’s given us a recipe that not only photographs beautifully but delivers on every level: flavor, texture, and joy of creation. It’s clear why this recipe was chosen for her book 100 Morning Treats it embodies the spirit of slow, satisfying baking.

Conclusion: 

In a world of grab-and-go breakfasts and over-caffeinated mornings, Everything Breakfast Pretzels remind us to slow down. They’re a morning ritual in and of themselves one that invites you to spend a few hours working with dough, engaging your senses, and eventually reaping a warm, savory reward.

These pretzels aren’t just food; they’re an experience. They connect us to the craft of baking and the joy of sharing. Whether you’re serving them at a brunch party or simply enjoying one with your morning tea, you’ll feel the love and intention baked into every twist.

So if you’re looking for a new recipe to master, or a way to elevate your weekend routine, look no further. The Everything Breakfast Pretzel is not just a dish it’s a delicious reminder that mornings can be magical.