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Kringla Sweet Pretzels

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  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 12
  • Total Time: 60
  • Yield: 9 1x



For the dough

  • 1 1/2 cups (360ml) warm water
  • 2 1/2 tsp. dry yeast
  • 1/2 cup (100g) sugar
  • 4 cups (520g) all-purpose flour
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1 tbsp. maple syrup

For the topping

  • 1 cup (130g) confectioner’s sugar
  • 2 tbsp. milk
  • 1/2 tsp. vanilla extract
  • 1 cup (100g) sliced almonds, roasted


  1. Add warm water and one tablespoon of the sugar to a large bowl and mix until the sugar has dissolved. Add the dry yeast and mix a bit. Let sit until yeast is foamy – takes about 10 minutes. Line two baking sheets with baking parchment.
  2. In a separate bowl mix flour, cinnamon and nutmeg. When the yeast is ready add the flour mix, remaining sugar and maple syrup. Knead for about 5 minutes until you get a nice smooth dough (use a food processor or do it by hand).
  3. Separate the dough into nine 4 oz. (110g) balls. Roll each ball into a long strand and form pretzel shape. Place the pretzels on the prepared baking sheets, cover with a kitchen towel and allow to rise for about 30 minutes. While the pretzels are rising, roast the sliced almonds in a non-stick pan until fragrant and slightly colored.
  4. Preheat the oven to 400˚F (200°C). Bake the pretzels for about 12 minutes – they should be golden brown. Take out of the oven and let cool down completely.
  5. In a small bowl mix powdered sugar, milk and vanilla extract until well combined. Brush the pretzels with the icing and sprinkle with the roasted almonds.


  • Enjoy baking!