#tag sad face/-/ Sweet and sticky pretzel knots


I have never considered myself a crier. Nope not even when Simba’s father died in lion king, could not spark a tear in my child hood eyes. Through my teenage years, high school work was the only thing to make me cry; mainly due to stress but not emotional boyfriend stuff. Only recently(really recently two days ago) I saw the value in having a good cry.


Overall, I do not enjoy crying or do I enjoy the why the way I look after crying too. Who wants to have the red puffy eyes and runny as nose? I see master chef, Idol and SYTYCD when they ask question to spark emotions or criers; I though “OH gosh here we go again” while rolling my eyes.

Rating master pieces.


When I ask my friends about this they say it is form of stress release and it allows for you to experience emotions which have been bottled up. Of course I asked this question about a year ago and have only remembered it; but it really ring true. I responded to their answer with a scoff and a statement about them being such a girl. Sorry to them if they are reading this now and to all women for using this insult.


I think you all know if you have read my last few post, my family members are quite ill right now. Also I have a few complications after my surgery and I have to go back in a few days to get it checked out again. Wisdom teeth extract is simple my ass… Anyway I think something has just tipped me over the edge today.. I started crying not just crying like balling my eyes out crying. Bridget Jones dairy crying. Tissues, screaming, and cursing everything. After this long 1 hour cry, I did feel significantly better; I know that hormones are released from your eyes when you cry but I never believed it up to now. Yes, even I, the science geek had doubts about emotional science.


Crying does not result of a lack of will power or being “too emotional”. It is when you are so invested, so passionate about something that failure or hardships you may come by makes you feel so anguished. Maybe in my adolescent years I didn’t care enough about my something to actually feel that bad. Of course I still will never be a full on crier type but I do see the value in it. At least I am no longer being called heartless by my friends and family.


I know sport season is coming up for the USA and here in Australia. While I am not the biggest fan of sport, I do like the way it brings people together over good food and drink. Allows for one day for a little R&R. We all need that.


So these are mini Sweet pretzel knots! Look how cute they are! Also they are not salty pretzels but sweet ones. After baking I used a watered down rice syrup to coat them. I prefer rice syrup as it is a little more sticky and malty than maple or honey. If you do have those, honey and maple will do the same job, just do not water it down. Mini pretzel sweet burgers, dip them into sauces, eat them out of impulse from the box are all good ways of eating these. These remain slightly sticky which is desirable when the inside is soft and chewy. I did not develop this recipe but used one from a baker I truly trust; I have linked it to her sight with a few adaptation but overall they are the BEST ones. Really and I am a picky pretzel girl.


Stick and sweet pretzel knots

Adapted from Annie Eats, on her adaption from Sweet like home and Alton Brown

100ml warm water

160ml warm milk

120g caster sugar

10g salt

14g yeast, dry

500g breads flour

60g butter soften


4 Litters of water

50g baking soda

1 egg white

Sugar syrup

150g rice syrup

20g water

Black and white sesame seeds

In a large jug, mix milk and water and 30g sugar. Mix to dissolve, add yeast and allow to stand for 10 minutes or until foamy.

In a large bowl add flour, salt, and remaining sugar. Knead into a soft dough, that should come away from the sides. Transfer to floured bench and knead in soften butter. After continue to knead for 20 minutes. It should have very springy, toughish texture like rubber.

Place dough in grease bowl and allow to rise for 1.5 hours. My kitchen is cold right now, so use your own judgement.

Preheat oven to 220C

Line three baking trays with baking paper and oil it.

Bring water and baking soda to the boil in large pot.

Divide your dough into 20g balls. Take each ball and roll it into a 10-15cm long tube. After knot the long like you would a tie. One length on top of the other then push through the hole made.

Place on tray. Do this with the others. I got 30 from this recipe.

In batches of 4, place them in the boiling soda water. Boil on side for 30 seconds then turn and give another 30 seconds,

Using a skimmer drain the pretzels on a wire rack and top with seeds.

Bake in oven for 15 minutes.

Once baked immediately brush over syrup, leave to cool.

'#tag sad face/-/ Sweet and sticky pretzel knots' have 14 comments

  1. September 11, 2013 @ 2:13 pm chezcateylou.com

    I’m sorry you’re going through such a hard time. Hopefully these gorgeous and delicious pretzel knots cheered you up a bit – they look amazing!


    • September 11, 2013 @ 2:16 pm Belinda Lo

      oh you are so sweet. thank you for your kindness!

      They did! Game/foot ball food always makes me happy


  2. September 13, 2013 @ 4:27 am Nami | Just One Cookbook

    I’m sorry to hear that your family members are ill and you are going through a tough time. Your post is beautifully written and your pictures of pretzel knots look outstanding!


    • September 13, 2013 @ 11:22 am Belinda Lo

      Thank you Nami! I always look forward to when you post and comment. You have no idea how much you comment on my writing means to me.

      Really thank you:)


  3. September 13, 2013 @ 3:29 pm Pamela @ Brooklyn Farm Girl

    I’m sorry to hear you’re going through a difficult time, I hope everything works out for you and your family!

    In non related news, I’d like to stuff my face with these pretzels! They look delicious.


    • September 14, 2013 @ 2:43 pm Belinda Lo

      Thank you for you warm get wells! it is always wonderful to hear from you Pamela


  4. September 13, 2013 @ 5:03 pm Anne Griffin

    I hope that things turn around and the road becomes a little less rocky in the future. I really enjoy your writing style, love the look of those pretzels, and look forward to reading more in the future.


    • September 14, 2013 @ 2:49 pm Belinda Lo

      Anne your comment warmed my heart, I am overjoyed that you like my writing. I hope you enjoy these breads as such I did


  5. September 16, 2013 @ 2:55 am Jocelyn

    These pretzels look amazing!! And I’m the type of person who holds things inside around people, but I cry when no one is around! Hope things start to look up for you soon!!


    • September 16, 2013 @ 11:50 am Belinda Lo

      Thank you Jocelyn, I feeling much better but my family is still ill. I give them your warm wishes!


  6. September 18, 2013 @ 3:28 am Chung-Ah | Damn Delicious

    Thoughts and prayer are with you and your family.

    And these pretzels – YES! I could easily make a meal out of this.


    • September 18, 2013 @ 12:37 pm Belinda Lo

      Ye prayers are received! Thank you Chung, I am sure you could. Maybe you could make a sweet dipping sauce for them; You have so many lovely desserts on your website too.


  7. October 18, 2013 @ 1:09 am MaryAnne

    I love the look of these pretzels. I’ve been searching for them after experiencing (and that is the right word) one in Bern. I’m sorry that you are having a tough time, but my experience is that you can find something to smile at each day — and that really helps. I have multiple issues that keep quite a few specialists busy and off the street, so I know. Just one thing: here in Australia we kick arse, not someone’s donkey!


    • October 20, 2013 @ 2:38 am Belinda Lo

      Thank you so much for you concern Mary Anne.It really warmed my heart to hear this. Woo Aussies buddies! I hope you get better too


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