Ever had one of those mornings where you just want to surprise someone special with something from the heart?

That’s exactly how these Heartzels came to be. I remember making them for the first time after a cozy night in with friends, wanting to keep the love and warmth alive the next morning. 🥰

These heart-shaped pretzels are not just adorable, but they’re also a fun, hands-on project that leaves you with a delicious reward. Perfect for breakfast or brunch, these Heartzels are bound to brighten anyone’s day! You can customize your Heartzels with different toppings like cinnamon sugar, sprinkles, or even a drizzle of chocolate. If you’re feeling extra creative, pair your Heartzels with heart shaped sugar cookies for a sweet and savory treat. Whether you’re making them for a special occasion or just as a fun baking project, these heart-shaped pretzels are sure to be a hit.

Ingredients:

300g Bread Flour
30g All-Purpose Flour
4g Instant Dry Yeast
5g Salt
200g Cold Water
15g Unsalted Butter

Instructions:

Mix and Knead the Dough:
Combine all the ingredients in a stand mixer and mix on low speed until a dough forms. Keep kneading until it reaches a medium-windowpane stage—this is when the dough stretches thin enough to let some light through without tearing.
Rest the Dough:
Cover the dough with cling film and let it rest in the fridge for 15 minutes. This gives it a bit of a break and makes it easier to handle.
Divide and Shape:
Divide the dough into 6 equal pieces, each weighing about 80-85g. Roll each piece into a ball and let them rest in the fridge for 10 minutes. This step helps relax the gluten, so the dough is easier to roll out.
Roll and Braid:
Take each dough ball and roll it into a long rope, about 90cm long. If the dough resists or shrinks back, let it rest for 5 minutes before trying again. Once all the ropes are rolled out, gather them together and braid them into regular or heart-shaped pretzels. Repeat with all the dough pieces.
Freeze and Prepare:
Place the shaped pretzels in the freezer for 1 hour. After they’re frozen, dip them into a lye solution for 20-30 seconds on each side—this gives them that classic pretzel crust.
Bake to Perfection:
Preheat your oven to 200°C (with fan). Sprinkle the pretzels with sea salt flakes and bake for 15-18 minutes, or until they’re deeply browned. Rotate the baking tray halfway through if necessary. Cool the pretzels on a rack until they’re just barely warm, then dig in! ✨

Serving Details:

Servings: 6 heart-shaped pretzels
Prep Time: 30 minutes (plus resting and freezing time)
Cook Time: 15-18 minutes
Total Time: About 2 hours (including resting and freezing)

Cuisine:

European-inspired with a sweet twist

Type of Meal:

Breakfast/Brunch: Ideal for a special morning treat or a heartfelt brunch spread

Notes:

Lye Solution: If you’re not comfortable using a lye solution, you can substitute it with a baking soda bath (boil water with 1/4 cup baking soda, then dip the pretzels for 20-30 seconds).
Customization: Feel free to add your favorite toppings like seeds or herbs for an extra flavor kick.

Heart-Shaped Pretzels

Party over, but who cares? These are not only adorable, but super fun to make! Serve this for your loves during breakfast, I‘m sure these heartzels will made their day.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 18

Resting and Freezing 1 30

Total Time 2 18

Course Snack

Cuisine American

Servings 6

Ingredients

300 g Bread Flour
30 g All Purpose Flour
4 g @lesaffre_my Instant Dry Yeast
5 g Salt
200 g Cold Water
15 g Unsalted Butter

Instructions

Mix all ingredients in a stand mixer and mix on low speed until it forms a dough
Continue to knead until it achieves a medium-windowpane stage
Cover the dough with cling film & rest the dough in the fridge for 15 mins
Divide the dough into 6 equal pieces (80-85g), & roll them into balls. Rest for 10 mins in the fridge before rolling
Roll each piece of dough into a long rope about 90cm long. If the rope shrinks as you try to roll them, let it rest for 5 mins to relax the gluten & try again
Gather the ropes together & start braiding to a regular or heart-shaped pretzel. Repeat braiding all the doughs.
Transfer the shaped pretzel to the freezer and freeze for 1 hour
Remove from freezer and dip the shaped pretzels into the lye solution for 20-30 seconds each sides
Sprinkle some seasalt flakes and bake it at a preheated oven, 200C (with fan) for 15-18 mins or until deeply browned. Rotate the baking tray if necessary.
Cool on a cooling rack until just barely warm. Enjoy! ✨

Notes

Lye Solution: If you’re not comfortable using a lye solution, you can substitute it with a baking soda bath (boil water with 1/4 cup baking soda, then dip the pretzels for 20-30 seconds).