Pretzels with Maple Butter

Yield: Makes 18

Pretzels with Maple Butter

Chef Alexei Boldire S’WICH Food Truck, Edmonton

When it comes to brunch fare, Chef Boldire tends to gravitate towards homemade baked goods.

“My mom is a proud French Canadian, so we always had an abundance of pastries and bread in the house growing up,” Boldire said. “For me, the perfect brunch is a freshly baked baguette with preserves, cheese, maple butter and grapes. A little breakfast cheese plate, if you will.”

“We make all of our own artisan breads, and one of my favourite items we bake are our pretzels," he explained. "To add an extra flair of Canadiana and kick them up a notch, we brush them with good quality Quebec maple syrup, flash them in the oven for 90 seconds at 400 degrees F, and then brush them with maple butter and sprinkle with salt. They are amazing on their own or can be the base of a really impressive breakfast sandwich.”


307 g bread flour

1070 g all-purpose flour

26 g instant yeast

23 g malt powder

26 g sea salt

3 1/3 cups (822 mL) water

1⁄2 cup + 1 Tbs (132 mL) canola oil

11⁄2 L water

90 g baking soda

Maple Butter:

450 g salted butter

1⁄2 cup (120 mL) maple syrup


  1. Mix the first seven ingredients in a mixer using the dough hook attachment on medium speed for 16 minutes until the dough is smooth, and pulls away from the side of the bowl. Set aside covered in plastic wrap for eight minutes
  2. Turn the dough out onto a slightly oiled surface, and portion into appropriate sizes for 18 pieces. Roll out each piece of dough into 60 cm ropes. Rest for another eight minutes, covered
  3. Fold into traditional pretzel shapes
  4. Preheat oven to 345 degrees F convection
  5. Bring the 1.5 L of water and baking soda to a low rolling boil, reduce heat to low. Dip each pretzel into water for 55 seconds each, with the top of the pretzel facing down
  6. Flip and place on a Silpat silicone baking mat, allowing them to dry for 10 minutes
  7. Reduce oven heat to 315 degrees F. Place pan in oven and bake for nine minutes until dark golden brown in colour, turning once, with a two minute steam (add some water into oven to create steam). Remove from oven and allow to cool for a few minutes
  8. Turn the oven up to 400 degrees F. Brush the pretzels with maple syrup, and flash cook for another 90 seconds
  9. Whip the butter and the maple syrup together and finish off the pretzels by brushing with the maple butter, and top with sea salt

Photos by Ingrid Kuenzel

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