M&S Pretzel Thins are a slim, crunchy snack made from a pretzel-style dough, baked until crisp and lightly salted. They are perfect for dipping, topping, or enjoying straight from the bag. This recipe recreates that satisfying snap at home with simple pantry ingredients, giving you a fresh, customizable snack that beats anything from a packet.
Ingredients
- 1 ½ cups (190 g) all-purpose flour, plus more for dusting
- 1 tsp instant yeast
- 1 tsp sugar
- ½ tsp salt
- ½ cup (120 ml) warm water (110°F / 43°C)
- 2 tbsp (30 g) unsalted butter, melted
- 1 tbsp baking soda
- 4 cups (1 L) water (for boiling)
- Coarse sea salt, for sprinkling
- Optional: 1 egg yolk beaten with 1 tsp water for glaze
Instructions
- In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the warm water and melted butter. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. If it’s too sticky, add a little flour, a teaspoon at a time. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 30 minutes, until slightly puffy.
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Turn the dough out onto a floured surface. Roll it as thin as you can—about 1/16 inch (2 mm) thick. The thinner, the crispier.
- Using a pizza cutter or sharp knife, cut the dough into 1-inch (2.5 cm) squares or any shape you like. Prick each piece with a fork to prevent bubbling.
- In a large pot, bring 4 cups (1 L) of water to a boil. Carefully add the baking soda (it will fizz). Drop the dough pieces into the boiling water in batches of 5–6, and boil for 30 seconds. Remove with a slotted spoon and place on the prepared baking sheets, leaving space between each.
- Brush the tops lightly with the egg wash if using, then sprinkle with coarse sea salt.
- Bake for 10–12 minutes, until deep golden brown and crisp. Let cool completely on the baking sheets—they will crisp up further as they cool.
Tips
- Rolling thin: The thinner you roll the dough, the crunchier the thins. If the dough springs back, let it rest for 5 minutes before rolling again.
- Boiling time: Don’t skip the baking soda bath—it gives the pretzel its signature chewy-crisp texture and golden color. Boiling too long makes them tough; 30 seconds is perfect.
- Flavor variations: Instead of salt, try sprinkling with everything bagel seasoning, garlic powder, or grated Parmesan before baking.
- No yeast? You can substitute 1 teaspoon of baking powder for the yeast, but skip the rise time and bake immediately after rolling. The texture will be slightly more cracker-like.
Serving Suggestions
These pretzel thins are fantastic with dips like hummus, spinach-artichoke dip, or a creamy beer cheese. They also make a great crunchy topping for soups or salads, or simply enjoyed on their own with a cold beer or sparkling water.
Variations
- Sweet cinnamon-sugar: After baking, brush with melted butter and toss in cinnamon sugar.
- Spicy chili-lime: Mix chili powder and lime zest into the dough before rolling, and sprinkle with chili-lime salt after baking.
- Whole wheat: Replace half the all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber.
Storage and Reheating
Store the baked pretzel thins in an airtight container at room temperature for up to 5 days. To re-crisp, place them on a baking sheet in a 300°F (150°C) oven for 5 minutes. Do not microwave, as they will become chewy and tough.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it after the first rise for up to 24 hours. Let it come to room temperature before rolling and cutting.
Why are my pretzel thins not crispy? They may not have been rolled thin enough, or they weren’t baked long enough. Ensure they are deep golden brown before removing from the oven, and let them cool completely—they crisp up as they cool.
Can I freeze the unbaked thins? Absolutely. After cutting, place them on a baking sheet and freeze until solid, then transfer to a freezer bag. Boil and bake directly from frozen, adding 2 minutes to the baking time.
What if I don’t have instant yeast? Use active dry yeast, but dissolve it in the warm water with the sugar for 5 minutes before adding to the dry ingredients. The rise time may be slightly longer.
Can I bake without boiling? Yes, but they won’t have the classic pretzel texture or shine. Brush with an egg wash and bake—they’ll be more like cracker thins.
Are these suitable for vegans? Use plant-based butter and skip the egg wash (brush with a little plant milk instead). The dough itself is vegan.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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