Member recipe

Thai Spiced Pretzel Rolls - with Creamy Sweet Chilli Dip

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Cooking time

Prep: 45 minutes Cook: 25 minutes 1 hour to prove

Skill level

More effort


15 rolls

Fusion savoury bake - combining south east Asian flavours with a European classic - I'm a Foodist!

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For the Paste

  • 2 Shallots
  • 8 Green Finger Chillies
  • 8 Garlic Cloves
  • Large Thumb-Size Piece Root Ginger
  • 2 Tsp Coriander Seeds
  • 2 Tsp Whole Cumin
  • 2 Lemongrass Stalk
  • 4 Dried Kaffir Lime Leaves
  • Bunch of Coriander
  • 1 Lime
  • 1 Tbsp Fish Sauce
  • Large Pinch of Salt
  • Large Pinch Ground White Pepper

For the Dough

  • 500g Strong White Bread Flour (Plus Extra for Dusting)
  • 1 (7g) Sachet Fast-Action Yeast
  • 10g Salt
  • 40g Softened Unsalted Butter
  • 280ml Coconut Milk (use a 400ml can and keep the leftover for the dip)
  • Desiccated Coconut (To Top)
  • Oil for greasing
  • 4 Tsp Bicarbonate of Soda

For The Dip

  • 250g Full-Fat Soft Cheese
  • 90g Sweet Chilli Sauce


  1. Start by making the curry paste – finely chop the shallots, chillies, garlic, lemongrass

  2. Grate the ginger and the zest of the lime (you don’t need to use the lime for anything else)

  3. Toast the coriander seeds and the cumin

  4. Remove the coriander leaves and set aside before finely chopping the stalks

  5. Combine all of the ingredients from steps above and add the lime leaves, fish sauce, salt and pepper in a pestle and mortar (or use a food processor) and turn into a paste and set this aside.

  6. Moving on to the dough – mix the flour, yeast, salt and butter

  7. Slowly add 280ml coconut milk until it resembles a dough

  8. At this point add the curry paste to the dough and start to knead whilst adding flour very slowly to return the dough to the same condition as the step before

  9. Leave in a covered greased mixing bowl to prove for around 1 hour, when it has doubled in size

  10. Turn the oven on to 200C/400F/Gas 6

  11. Divide into 15 equal weight pieces and shape into pretzel shaped rolls, this video will help -

  12. Add the bicarbonate of soda to a deep saucepan of boiling water and line a baking tray with parchment

  13. Drop each roll into the water for about 5 seconds, they should float to the top, remove and place on the baking tray and sprinkle with desiccated coconut

  14. Bake for around 20-25 mins until are a deep brown in colour

  15. Allow to cool on a wire rack

  16. Combine the cream cheese, sweet chilli sauce, left over coconut milk, and some of the coriander leaves

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