Pretzels with Black Cumin and Yoghurt

5 from 3 votes
Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Dinner
Cuisine European
Servings 6 people


For the dough:

  • 300 g Wheat flour, type 405
  • 1 tbsp Black cumin seeds
  • 190 g Drinking yogurt
  • 2 tbsp Sunflower oil
  • 5 g Chicken broth, Kraft bouillon
  • 8 g Dry yeast
  • 1 tsp Sugar, fine, white

For painting:

  • 5 tbsp Baker's liquor
  • 2 tbsp Egg Whites
  • 2 tbsp Water
  • 1 pinch Salt

To sprinkle:

  • 2 tbsp Sesame seeds, white
  • 1 tbsp Black cumin seeds


  • 1 leaf Parchment paper


  • Warm up the drinking yoghurt, dissolve the chicken stock, sugar and dry yeast in it. Knead the flour with the yoghurt mixture above with a food processor (dough hook) to form a smooth dough. The dough ball weighs approx. 540 g. Let the dough rise for approx. 1 hour.
  • Divide the dough ball into 6 equal parts and roll out the 6 pieces of dough into double-conical snakes (at least 60 cm long). Shape pretzels and place on the baking sheet. Let rise for at least half an hour. Preheat the oven to 220 degrees bottom heat. Whisk the egg white with the water and salt.
  • Cut the six pretzels in the middle (see photo) and brush them twice with the caustic soda. Then sprinkle with the sesame mixture. Put in the oven and bake for 10 minutes at 220 degrees. Then reduce to 190 degrees. As soon as the pretzels turn yellow, take them out of the oven and brush them with the egg white mixture. Return to the oven and bake until light brown to brown.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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