Buttery, laminated pastry dough twisted into pretzel-shaped rolls and coated in toasted sesame seeds — a Danish bakery treat built on classic laminated dough.
This recipe draws on the same laminated dough technique that defines Danish wienerbrød (what's known internationally as a Danish pastry), folding butter into the dough repeatedly to create flaky, distinct layers, but shapes it into a pretzel-like twist and coats it generously in toasted sesame seeds rather than the sweeter fillings typical of most Danish pastries. The result is a savory-leaning bakery treat that showcases the technique's flakiness without relying on fruit or cream filling. The technique that defines proper lamination is patience: the butter block needs to stay cold throughout the folding process, and the dough needs adequate resting time between folds in the refrigerator, since warm butter that melts into the dough during rolling ruins the distinct layering that makes Danish pastry what it is. Twisting the rolled dough into a pretzel shape before the final proof and bake gives it an appealing look while creating pockets where the sesame coating collects. Brushed with egg wash and pressed firmly into sesame seeds before baking, these rolls emerge from the oven deeply golden and satisfyingly flaky, a distinctive twist on Denmark's most famous pastry export.
Serves 8
Combine flour, yeast, cold milk, sugar, salt and egg into a smooth dough. Chill 30 minutes.
Pound cold butter between parchment into a flat rectangle, keeping it cold.
Roll the dough into a rectangle, place the butter block in the center, and fold the dough over it like a letter. Roll out and fold again, chilling 20-30 minutes between each of 3 folds.
Keep the butter cold throughout — if it melts into the dough during rolling, the pastry loses its distinct flaky layers.
Roll the laminated dough into a large rectangle and cut into long strips. Twist each strip and shape into a pretzel or knot form.
Place on lined trays and let proof in a warm spot for 30-40 minutes until puffy.
Brush with egg wash and press firmly into sesame seeds. Bake at 200°C (400°F) for 16-18 minutes until deep golden.
Keep everything cold throughout the lamination process — a warm kitchen or overworked dough will cause the butter to melt in prematurely.
Chill the dough between each fold, not just at the start — this rest is essential for the gluten to relax and the layers to stay distinct.
Press the sesame seeds on firmly before baking so they adhere and don't fall off.
Skip the sesame coating and brush with a simple sugar glaze for a sweeter, more traditional Danish pastry finish.
Add a light dusting of flaky salt along with the sesame for a sweet-savory contrast.
Fill the twists with a thin layer of remonce (butter-sugar paste) before shaping for a richer, more indulgent version.
Best eaten the day they're baked. Store in an airtight container at room temperature for up to 2 days, reheating briefly in the oven to restore some crispness.
Wienerbrød, what's known internationally as Danish pastry, developed in Denmark in the mid-19th century after Austrian bakers introduced laminated dough techniques during a bakers' strike, which Danish bakers then adapted and made distinctly their own. This sesame twist reflects a more contemporary, savory-leaning application of that same beloved lamination technique, showing its versatility beyond the classic sweet, fruit-filled pastries most associated with the style.
This almost always means the butter melted into the dough at some point during lamination, usually from working in too warm a kitchen or not chilling the dough sufficiently between folds — keep everything as cold as possible throughout the process.
Yes — the laminated dough can be prepared a day ahead and kept refrigerated, or frozen for up to a month, before shaping, proofing and baking.
The technique was introduced to Denmark by Austrian bakers in the mid-19th century, and Danish bakers kept the reference to Vienna in the name even as they developed and refined the pastry into what's now considered a distinctly Danish specialty.
Per serving (100g / 3.5 oz) · 8 servings total
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