Polish pretzels with honey and coconut have become part of my routine after I constantly bought them from the cafeteria at work. I liked the idea of making them at home, especially after I found a clear recipe that I adapted a bit. Since then, I prepare them at home whenever I want something sweet, simple, and with readily available ingredients. The process is easy if you follow the steps and does not require complicated techniques.
Quick Info
Total time: approx. 2 hours (includes rising)
Actual preparation time: 30-40 minutes
Baking time: 20-25 minutes
Servings: 12-14 pretzels, depending on size
Difficulty: easy to medium (no experience with yeast dough is needed, but it helps)
Recipe type: homemade dessert, suitable for breakfast or snack
Ingredients
For the dough:
100 g butter
250 ml warm milk (not hot)
25 g fresh yeast
1 tablespoon vanilla extract
75 g sugar
a pinch of salt
550 g all-purpose flour
For greasing the sheet:
50 g butter
1 tablespoon powdered sugar
For greasing the pretzels:
1 egg yolk
2-3 tablespoons milk
For the syrup:
6 tablespoons honey
250 ml water
For decoration:
50 g coconut flakes
Preparation method
1. Dissolving the yeast and starting the dough
Sift the flour into a large bowl. Make a well in the center. Pour the warm milk, yeast, sugar, vanilla extract, and two tablespoons of flour into the well. Gently mix in the center, without touching the flour on the edges. Let it sit for 15 minutes to activate the yeast (the mixture will start to puff up slightly).
2. Kneading the dough
Start gradually adding the remaining flour from the bowl, incorporating it from the edges to the center. When it starts to gain consistency, add the salt. Finally, add the melted and cooled butter. Knead for 7-8 minutes until the dough becomes smooth, elastic, and slightly shiny. I sometimes use a bread machine for kneading and rising, but it works just as well by hand.
3. First rising
Cover the bowl with a clean towel and let the dough rise for an hour in a warm, draft-free place. The dough should double in volume.
4. Rolling out and greasing the sheet
Sprinkle flour on the work surface. Turn out the dough and roll it into a rectangular sheet, not too thin (about 0.5-1 cm). In a separate bowl, mix 50 g of butter with a tablespoon of powdered sugar until you get a soft cream. Grease the entire sheet with this mixture.
5. Folding and cutting
Fold the sheet in half lengthwise. Cut strips 2 cm wide across the entire width of the dough. Each strip is cut lengthwise, but not all the way through: leave about 1-2 cm uncut at one end to twist.
6. Shaping the pretzels
Twist the two cut parts over each other like a string. Shape each string into a pretzel and place them directly on a baking tray lined with parchment paper. Space them apart, as they will rise a bit in the oven.
7. Greasing and baking
Beat the egg yolk with the milk and brush each pretzel with this mixture using a brush or a teaspoon. Preheat the oven to 180°C and bake the pretzels for 20-25 minutes, or until they are golden and browned.
8. Preparing the syrup
While the pretzels are in the oven, put the water and honey in a small saucepan. Heat over low heat, stirring, until the honey is completely dissolved. It should not boil, just be liquid and homogeneous.
9. Finalization
Remove the hot pretzels from the oven and pour the warm syrup over them evenly with a spoon or directly from the saucepan. Immediately sprinkle the coconut flakes on top. Let them cool for 10-15 minutes before moving them off the tray.
Why I make the recipe often
These pretzels come out fluffy, easy to shape, and do not require special ingredients. They are good fresh, but can also be kept for the next day. They can be made without a mixer or bread machine. I like that they don’t make much mess and don’t take hours.
Tips and variations
Tips
1. Do not use hot milk, only warm, otherwise the yeast will not rise.
2. If you want perfectly shaped pretzels, shape them directly on the tray to avoid deforming them when moving.
3. For a browner crust, use an egg yolk, not a whole egg.
Substitutions
1. You can use dry yeast (1 packet of 7 g) instead of fresh yeast, dissolved directly in the milk.
2. The butter in the dough can be replaced with margarine, but the final texture will not be as tender.
3. If you don’t have vanilla extract, use vanilla sugar, but the taste will be more subtle.
Variations
1. For an extra flavor, add grated lemon or orange zest to the dough.
2. You can sprinkle vanilla sugar or cinnamon over the syrup before adding coconut.
3. Instead of coconut, use ground nuts or sliced almonds.
Serving ideas
They can be served for breakfast, alongside tea or milk. They are also good as a packed dessert, staying soft and fresh the next day if kept covered.
Frequently asked questions
1. Can I use dry yeast instead of fresh yeast?
Yes, you can use 7 g of dry yeast (one packet). Mix it with warm milk and continue the recipe as above.
2. Can the pretzels be frozen?
I do not recommend freezing, as the texture changes upon thawing due to the syrup.
3. Can they be made without syrup and coconut?
Yes, but they will be a bit drier. Without syrup, they remain like simple fluffy donuts.
4. How long do the pretzels last after baking?
They are best on the day you make them, but they can be kept reasonably well for 1-2 days, covered.
5. Can I replace the honey in the syrup with sugar?
You can use sugar (about 3-4 tablespoons) dissolved in hot water, but the taste will not be as rounded.
Nutritional values
Estimate for one medium pretzel (out of 14): approximately 200 kcal, 6 g fat, 32 g carbohydrates, 4 g protein. This varies depending on how much syrup and coconut you use. Sugar and butter provide most of the calories. Honey adds quick energy.
Storage and reheating
The pretzels with syrup should be stored in a covered box or plastic bag at room temperature. If left uncovered for too long, they harden. They are good the next day, but the texture will not be as fluffy. I do not recommend storing in the fridge or freezing due to the syrup. If they have cooled, you can heat them for a few seconds in the microwave to soften them a bit.
The recipe is simple and made from ordinary ingredients, and the result is suitable for moments when you want something sweet without too much effort.
Quick Info
Total time: approx. 2 hours (includes rising)
Actual preparation time: 30-40 minutes
Baking time: 20-25 minutes
Servings: 12-14 pretzels, depending on size
Difficulty: easy to medium (no experience with yeast dough is needed, but it helps)
Recipe type: homemade dessert, suitable for breakfast or snack
Ingredients
For the dough:
100 g butter
250 ml warm milk (not hot)
25 g fresh yeast
1 tablespoon vanilla extract
75 g sugar
a pinch of salt
550 g all-purpose flour
For greasing the sheet:
50 g butter
1 tablespoon powdered sugar
For greasing the pretzels:
1 egg yolk
2-3 tablespoons milk
For the syrup:
6 tablespoons honey
250 ml water
For decoration:
50 g coconut flakes
Preparation method
1. Dissolving the yeast and starting the dough
Sift the flour into a large bowl. Make a well in the center. Pour the warm milk, yeast, sugar, vanilla extract, and two tablespoons of flour into the well. Gently mix in the center, without touching the flour on the edges. Let it sit for 15 minutes to activate the yeast (the mixture will start to puff up slightly).
2. Kneading the dough
Start gradually adding the remaining flour from the bowl, incorporating it from the edges to the center. When it starts to gain consistency, add the salt. Finally, add the melted and cooled butter. Knead for 7-8 minutes until the dough becomes smooth, elastic, and slightly shiny. I sometimes use a bread machine for kneading and rising, but it works just as well by hand.
3. First rising
Cover the bowl with a clean towel and let the dough rise for an hour in a warm, draft-free place. The dough should double in volume.
4. Rolling out and greasing the sheet
Sprinkle flour on the work surface. Turn out the dough and roll it into a rectangular sheet, not too thin (about 0.5-1 cm). In a separate bowl, mix 50 g of butter with a tablespoon of powdered sugar until you get a soft cream. Grease the entire sheet with this mixture.
5. Folding and cutting
Fold the sheet in half lengthwise. Cut strips 2 cm wide across the entire width of the dough. Each strip is cut lengthwise, but not all the way through: leave about 1-2 cm uncut at one end to twist.
6. Shaping the pretzels
Twist the two cut parts over each other like a string. Shape each string into a pretzel and place them directly on a baking tray lined with parchment paper. Space them apart, as they will rise a bit in the oven.
7. Greasing and baking
Beat the egg yolk with the milk and brush each pretzel with this mixture using a brush or a teaspoon. Preheat the oven to 180°C and bake the pretzels for 20-25 minutes, or until they are golden and browned.
8. Preparing the syrup
While the pretzels are in the oven, put the water and honey in a small saucepan. Heat over low heat, stirring, until the honey is completely dissolved. It should not boil, just be liquid and homogeneous.
9. Finalization
Remove the hot pretzels from the oven and pour the warm syrup over them evenly with a spoon or directly from the saucepan. Immediately sprinkle the coconut flakes on top. Let them cool for 10-15 minutes before moving them off the tray.
Why I make the recipe often
These pretzels come out fluffy, easy to shape, and do not require special ingredients. They are good fresh, but can also be kept for the next day. They can be made without a mixer or bread machine. I like that they don’t make much mess and don’t take hours.
Tips and variations
Tips
1. Do not use hot milk, only warm, otherwise the yeast will not rise.
2. If you want perfectly shaped pretzels, shape them directly on the tray to avoid deforming them when moving.
3. For a browner crust, use an egg yolk, not a whole egg.
Substitutions
1. You can use dry yeast (1 packet of 7 g) instead of fresh yeast, dissolved directly in the milk.
2. The butter in the dough can be replaced with margarine, but the final texture will not be as tender.
3. If you don’t have vanilla extract, use vanilla sugar, but the taste will be more subtle.
Variations
1. For an extra flavor, add grated lemon or orange zest to the dough.
2. You can sprinkle vanilla sugar or cinnamon over the syrup before adding coconut.
3. Instead of coconut, use ground nuts or sliced almonds.
Serving ideas
They can be served for breakfast, alongside tea or milk. They are also good as a packed dessert, staying soft and fresh the next day if kept covered.
Frequently asked questions
1. Can I use dry yeast instead of fresh yeast?
Yes, you can use 7 g of dry yeast (one packet). Mix it with warm milk and continue the recipe as above.
2. Can the pretzels be frozen?
I do not recommend freezing, as the texture changes upon thawing due to the syrup.
3. Can they be made without syrup and coconut?
Yes, but they will be a bit drier. Without syrup, they remain like simple fluffy donuts.
4. How long do the pretzels last after baking?
They are best on the day you make them, but they can be kept reasonably well for 1-2 days, covered.
5. Can I replace the honey in the syrup with sugar?
You can use sugar (about 3-4 tablespoons) dissolved in hot water, but the taste will not be as rounded.
Nutritional values
Estimate for one medium pretzel (out of 14): approximately 200 kcal, 6 g fat, 32 g carbohydrates, 4 g protein. This varies depending on how much syrup and coconut you use. Sugar and butter provide most of the calories. Honey adds quick energy.
Storage and reheating
The pretzels with syrup should be stored in a covered box or plastic bag at room temperature. If left uncovered for too long, they harden. They are good the next day, but the texture will not be as fluffy. I do not recommend storing in the fridge or freezing due to the syrup. If they have cooled, you can heat them for a few seconds in the microwave to soften them a bit.
The recipe is simple and made from ordinary ingredients, and the result is suitable for moments when you want something sweet without too much effort.