Vanilla Salt Pretzel

Ingredients

• 75 g Powdered sugar (Sift before use)
• 125 g Unsalted butter (Remove from refrigerator 10 min before, let soften)
• 0.5 Vanilla bean (Scrape the seeds, keep the pod for reuse)
• 20 g Egg white (At room temperature)
• 210 g All-purpose flour (Sift to avoid lumps)
• 300 g Powdered sugar (for glaze) (Sift)
• 60 g Water (Room temperature)

Instructions

1. Prepare the butter and powdered sugar

   Take the butter out of the refrigerator 10 minutes before, cut into cubes. Sift 75 g of powdered sugar into the bowl, add the softened butter and mix with the spatula until a creamy consistency is achieved.

   Time: PT5M

2. Incorporate the vanilla

   Scrape the seeds of half a vanilla bean, add them to the butter‑sugar mixture. Mix quickly. Keep the vanilla pod for later reuse.

   Time: PT2M

3. Add the egg white and flour

   Pour 20 g of egg white, then the 210 g of sifted flour. Mix until a homogeneous dough forms, without overworking.

   Time: PT5M

4. Dough rest

   Form a ball, wrap in plastic film and place in the refrigerator until firm but still pliable (about 30 minutes).

   Time: PT30M

5. Preheat the oven

   Preheat the oven to 210 °C (top and bottom heat).

   Time: PT5M

   Temperature: 210°C

6. Roll out and cut the dough

   On a lightly floured surface, roll the dough to 10 mm thickness. Cut discs of about 6 cm diameter using a round cutter.

   Time: PT10M

7. Shape the pretzels

   Take a disc, flatten slightly, roll into a rope about 27 cm long. Form a loop, bring the left end over the right, give a second twist, fold the ends over the top. Repeat with the remaining discs.

   Time: PT15M

8. Bake

   Place the pretzels on a baking sheet lined with parchment paper, leaving a small space between each. Bake on the middle rack for 12 minutes until lightly golden on the edges.

   Time: PT12M

   Temperature: 210°C

9. Prepare the glaze

   While baking, sift 300 g of powdered sugar into a bowl, add 60 g of water and mix until a thick, smooth paste forms.

   Time: PT5M

10. Glaze the pretzels

    Remove the pretzels from the oven, let them warm for a few seconds, then fully dip them in the warm glaze. Press lightly so the glaze adheres all around, shake off excess gently.

    Time: PT5M

11. Cooling

    Allow the glazed pretzels to cool completely on the rack before handling or storing.

    Time: PT10M

Nutrition Facts

Calories

264

Protein

6 g

Carbohydrates

35 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Powdered sugar: Granulated sugar
• Instead of Unsalted butter: Margarine
• Instead of Vanilla bean: Vanilla extract (1 teaspoon)
• Instead of Egg white: Aquafaba (15 ml)
• Instead of All-purpose flour: Pastry flour
• Instead of Powdered sugar (for glaze): Granulated sugar
• Instead of Water: Milk (for a richer glaze)

Equipment Needed

• Mixing bowl
• Spatula or whisk
• Sieve
• Rolling pin
• Round cutter (≈6 cm)
• Baking sheet
• Parchment paper or silicone mat
• Oven
• Cooling rack
• Plastic film
• Kitchen scale

Critical Steps — Do Not Skip

• Mix the butter and powdered sugar until a creamy texture is achieved.
• Rest the dough so it is pliable but not too firm.
• Shape the pretzels without breaking them while keeping the dough slightly warm.
• Apply the glaze immediately after baking while the pretzels are hot.

Chef Tips from the Video

• Using a real vanilla bean gives a much richer aroma than extract.
• Lightly dust powdered sugar on the rack before placing the glazed pretzels to prevent them from sticking.
• For a glossy finish, place the glazed pretzels under the broiler for 30 seconds after cooling.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: Consume the same day; otherwise they last 1 day at room temperature.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator, covered with plastic film.
• The glaze keeps 2 days in the refrigerator in a small airtight container.