Pretzels with Mars bar sauce

Posted on April 9, 2022


It’s nearly Easter, so I thought you might fancy a bit of light baking.

My favourite pretzel will always be brushed with butter and dipped in cinnamon sugar, but here I offer up a ridiculous chocolate caramel sauce made from melted Mars Bars.

Pretzels aren’t nearly as complicated to make as they might seem, the only odd thing is that you dip them in hot water and bicarb before you bake them. The shaping can be done however you like, they taste the same whatever shape they are, but below is a video of me twisting them up in knots in super quick time. (I speed up the videos so the kids don’t get bored)

If you can’t eat 16 at once (I bet you can) you can freeze the shaped, uncooked pretzels on a baking tray, then defrost, prove and bake at a later date.

To make 16 soft pretzels:

  • 1 x 7g pack quick action yeast
  • 2 level tablespoons caster sugar
  • 1 teaspoon salt
  • 275g bread flour
  • 275g plain flour
  • 325ml lukewarm milk
  • 100g/4 tablespoons melted butter

For dipping

  • 2 cups very hot water
  • 2 tablespoons bicarbonate of soda/baking soda

For a cinnamon sugar coating

  • 50g/2 tablespoons of melted butter
  • A small cup of caster sugar
  • 1/2 tsp cinnamon

For Mars Bar Sauce

  • A Multi Pack of Mars Bars (4 x 39g)
  • 150ml Double Cream
  • 25g butter


  1. Mix the yeast, salt, sugar and flours in a large bowl.
  2. Add the melted butter and warm milk.
  3. Stir and then knead for 8-10 minutes (I use a stand mixer and dough hook)
  4. Cover the bowl with cling film or a plate and let it rise in a warm room until double in size:1-2 hours.
  5. Preheat the oven to 200ºC.
  6. Cut the dough into 16 equal portions by cutting the ball into quarters, then quarter again.
  7. Roll each piece into a thin sausage (don’t dust with flour or it won’t roll!) about 2 feet long.
  8. To form the pretzel loop the rope around and cross over 3 or 4 times. Take the twisted ends up to the top of the hoop and press. Flip the pretzel over onto a board while you twist the rest.
  9. Dissolve the bicarbonate of soda in a bowl with the very hot (kinda just off the boil) water.
  10. Dip each pretzel into the bicarb water bath, drain on a cooling rack while you do the rest.
  11. Place your wet pretzels, onto baking sheets lined with non-stick foil or parchment. 
  12. Bake for 9-10 minutes.

For Cinnamon Sugar Dusted Pretzels (my favourite) melt 2 tablespoons of butter and mix some sugar and ground cinnamon. Brush the warm pretzels with melted butter then dip immediately in a saucer cinnamon sugar.

For Savoury Pretzels – brush with butter and sprinkle with sea salt.

For Mars Bar Sauce chop up the Mars Bars and melt then in a small pan over a gentle heat with the cream and butter. Keep stirring or whisking and eventually then will form a glossy thick sauce.

Eat quickly.

You can gently warm any leftover Mars Bar sauce and pour over ice cream – or anything else that seems appropriate.