Swedish Saffron Pretzel Buns

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Swedish Saffron Pretzel Buns

star rating (2) rate this recipe »
Published prior to 2008

These bright yellow soft pretzel buns feature the wonderful flavor of toasted almonds.

1 cup (8 ounces) milk
1/4 teaspoon saffron threads or Buttery Sweet Dough Flavor
1/2 cup (1 stick, 4 ounces) butter
1 tablespoon instant yeast
4 1/2 cups (19 1/8 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 5/8 ounces) potato flour
1 1/2 teaspoons salt
1 teaspoon vanilla extract
1/2 cup (3 1/2 ounces) sugar
3 large eggs

2 cups (8 ounces) glazing sugar or confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons milk or 4 to 5 tablespoons heavy cream
1/2 cup (2 ounces) toasted slivered almonds

For the dough: Heat the milk and saffron to a simmer, remove from the heat, add the butter and vanilla, and set the mixture aside to cool to lukewarm. Meanwhile, stir together the dry ingredients. Separate one egg and set the white aside.

Pour the milk mixture over the dry ingredients and mix well. Add the 2 whole eggs and 1 yolk, beating for 10 to 15 minutes. The dough will be quite soft, but should lose its stickiness and become shiny. Let the dough rise for 1 hour in a greased bowl, covered, then refrigerate for 2 or more hours, or overnight.

Remove the dough from the refrigerator. Divide it into 12 pieces, and roll each piece into a log about 10 inches long. Shape into pretzels, place on a lightly greased or parchment-lined baking sheet, cover lightly, and let rise for 1 1/2 to 2 or even 3 hours, if the room temperature is particularly chilly.

Preheat the oven to 375°F. Beat the reserved egg white with 1 tablespoon water. Brush over the pretzels. If you don't plan on icing the pretzels, sprinkle them with Swedish Pearl Sugar before baking.

Bake the pretzels for 12 to 15 minutes, until they're very lightly browned. Remove them from the oven and allow to cool.

to make the glaze: Stir together the sugar, extracts, and milk or cream to make a pourable glaze. Drizzle glaze over the pretzels, and sprinkle with the almonds. Yield: 12 pretzels.


  • star rating 12/01/2013
  • LeeLee from Richmond, VA
  • I've made this recipe many times. The buns are just lovely and tasty and delicious to a fault! If you don't have saffron on hand, they will still taste wonderful!
  • star rating 02/15/2012
  • shalmeno from KAF Community
  • I was looking for pretzel recipes when I saw this one and immediately developed a near-uncontrollable urge to bake these. I kept having to put it off, either due to lack of ingredients or lack of time, but I finally made a batch yesterday. They taste great - not too sweet with a really lovely texture - and they look beautiful. Preparation, however, was a bear (at least for me). These ended up being a two-day project due to the required refrigeration and rising time. I tried to do this during the work week and that was a mistake. To sum it up, if you think they taste as delicious as they look, they do - but don't try to make these unless you've got a whole day to devote to them.