Nadiya’s Onion Pretzel Rolls

Full disclosure…I like watching The Great British Bake Off in bed if I need to unwind before I fall asleep. Barely make it through an episode before I’m out they just sooooothe me so much. If you watched Season 6, you’re no stranger to the delightful Nadiya Hussain. So when she had her own show, Nadiya Bakes, come out on Netflix, I…was…in. My partner told me about these rolls she made because, of course, I was fast asleep by the time she made them in an episode. So I rewatched when I was fully awake and just whispered to myself “woooaaaahh”. Immediately I searched for a recipe and found this one and off I was to bake. Baking doesn’t come naturally to me AT ALL but Nadiya makes me feel like I can do anything. And in this case, she’s right. If they look overwhelming with all the steps, they’re not. Just take it step by step. Paired with a playlist of the sounds of my twenties because I don’t think I listened to anything that wasn’t from the U.K during those years.

Nadiya’s Onion Pretzel Rolls
Makes 12 rolls

3 ½ cups Bread Flour, plus extra for dusting 
1 ½  teaspoons yeast 
2 tablespoons sugar
⅓ cup crispy fried onions 
1 tablespoon onion powder
2 teaspoons dried chives
3 ½ tablespoons unsalted butter, melted, plus extra for greasing
1 ¼ cup warm water 
3 tbsp baking soda

To finish
1 egg, lightly beaten
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon salt

  • Place the flour, yeast, sugar, fried onions, onion powder and dried chives in a large bowl and mix until well combined
  • Add the melted butter and mix together 
  • Make a well in the centre, pour in the water and mix until the dough comes together
  • In a stand mixer, use the dough hook tand knead for 5 minutes on medium until the dough is smooth 
  • Place in a greased bowl, cover and leave to double in size (about 45 minutes)
  • Preheat oven to 400 degrees
  • Grease 2 baking trays. Divide the dough into 12 equal-sized balls, about 75g each
  • Roll out each ball on a lightly floured surface to a 12 inch sausage shape and then tie into a knot, tucking the ends underneath
  • Transfer onto the greased trays, cover with greased cling film and leave for 15 minutes
  • Bring a large saucepan of water to the boil, then add the baking soda and stir until dissolved
  • Gently drop in a few of the dough knots and cook for 10 seconds. Flip with a slotted spoon and leave in for another 10 seconds. 
  • Drain and put back onto the greased trays. Repeat until all the knots are ready.
  • Glaze the pretzels with the beaten egg 
  • Mix the paprika, onion powder and salt together, then sprinkle over the knots
  • Bake for 12-15 minutes, then let cool for a bit on a wire rack
  • Side note……the leftovers are fab to use for lil sandwiches