Danish Sesame Pretzel Rolls (Sesame Wienerbrød Twist)

About This Recipe

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.

Ingredients

Serves 8

• 3 cupsall-purpose flour
• 2.25 tspactive dry yeast
• 1 cupcold milk
• 3 tbspsugar
• 1 tspfine sea salt
• 1egg
• 1.5 cupscold butter(for lamination)
• 1egg(beaten, for egg wash)
• 0.5 cupsesame seeds

Instructions

1. 1

   Make the dough

   Combine flour, yeast, cold milk, sugar, salt and egg into a smooth dough. Chill 30 minutes.

2. 2

   Prepare the butter block

   Pound cold butter between parchment into a flat rectangle, keeping it cold.

3. 3

   Laminate

   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.

4. 4

   Shape the twists

   Roll the laminated dough into a large rectangle and cut into long strips. Twist each strip and shape into a pretzel or knot form.

5. 5

   Proof

   Place on lined trays and let proof in a warm spot for 30-40 minutes until puffy.

6. 6

   Coat and bake

   Brush with egg wash and press firmly into sesame seeds. Bake at 200°C (400°F) for 16-18 minutes until deep golden.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions