Lucuma Pretzels Recipe
Superfoods and Nutrition
11 October 2011
pretzels on wooden background
Yummy Lucuma Pretzels

Indigo Herbs customer and author of the 'Let's bake today' blog, Karin Momberg has invented a new twist to an old favourite recipe - Lucuma Pretzels. And what's more, Karin has generously agreed to share the recipe here at Indigo Herbs. I must say they certainly look delicious in Karin's photo's and according to her blog they are EVEN MORE DELICIOUS THAN CHOCOLATE PRETZELS!!!


Well, Lucuma is one of Latin America's most popular flavours after all.

The recipe is quite straightforward and I'm looking forward to this weekend when i'm going to try it out with my kids.

Yummy Lucuma Pretzels


  • 100g or a generous 1/3 cup of unsalted butter.
  • 100g or 7 tbsp caster (superfine) sugar.
  • 1 egg.
  • 200g of plain (all-purpose) flour.
  • 50g of lúcuma powder.
  • Icing sugar to decorate


Lightly grease a baking tray or line with baking paper. Beat together the butter and sugar in a mixing bowl until light and fluffy. Beat in the egg.

Sift together the flour and Lucuma powder and gradually beat in to form a soft dough.

Use your fingers to incorporate the last of the flour and bring the dough together. Make a ball, wrap with cling film and put in the fridge for 15 minutes.

Break pieces from the dough and roll into thin sausage shapes about 10cm/4 inches long and 6mm thick. Twist into pretzel shapes by making a circle, then twist the ends through each other to form a letter "B".

Place on the prepared baking tray, slightly spaced apart to allow for spreading during cooking.

Bake in a preheated oven, 190C/375F/Gas mark 5, for 8-12 minutes (not more or they'll probably burn).

Leave the pretzels to cool slightly on the baking tray, then transfer to a wire rack to cool completely.

Sprinkle them with icing sugar, instead you can mix icing sugar and lúcuma powder to sprinkle your pretzels.

To store them, simply put them in an air tight container, a tin box is ideal.


Many thanks to Karin Momberg, the author of this recipe, who's excellent blog contains other delicious recipes with a distinctly Latin American feel. Keep up the good work Karin.


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