Pretzels are knot shaped dough poached in baking soda liquid then baked to golden. They are surprisingly simple and easy to make. This is my no-fail pretzels recipe that I have been using for years with many different toppings and sauces.
Table of Content
If you have ever been intimated with the thought of making pretzels, today is your lucky day. Because I am sharing my no-fail recipe, which I have been using for years. And I'm sharing it with you with step by step progress pictures. Even if you have never made pretzels before you will find this recipe easy peasy.
Why make these pretzels?
- This recipe is simple, easy, and my no-fail recipe. I have been using this recipe for years. So, even if you are attempting this the first time, you are sure to succeed.
- The actual time for making these is only about 30 minutes and the in-between time can be from an hour to overnight.
- Prepare the dough - 10 minutes
- Let the dough rise - 1 hour (up to overnight in the fridge)
- Shape the pretzels - 10 minutes
- Proof the pretzels - 30 minutes
- Poach the pretzels - 10 minutes
- Top and bake - 15 minutes
- Today I am using sesame, nigella seeds, sea salt for the topping but the options for topping are endless. You can make them all sesame pretzels, try everything bagel seasoning. Of course, my kids' favorite is cinnamon sugar pretzels. I also make whole wheat pretzels which are very delicious.
Ingredients and substitutes
- Flour - I like using bread flour for these homemade pretzels. It gives a soft chew bread with a tender crust. But, for years I have made this with all-purpose flour and it also works wonderfully. So, you can use either one.
- Water - As I said above, traditionally, pretzels are made with water, and yet the same amount of milk works just as well.
- Instant dry yeast – I like to use instant dry because I’ve always had great success with it. And if you have to use active dry yeast, you will need 2 ¼ teaspoon or one packet. And if you use fresh yeast, you will need about 21 grams. Also, it’s not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
- Oil – You can use any oil but I like to use olive oil. Coconut oil also works wonderfully.
- Sugar – The sugar here is not really to add sweetness, but you can add up to ½ cup sugar to make sweet pretzels. And if you prefer, you can substitute sugar with one tablespoon of honey.
Step by step instructions
Dough
- In the stand mixer bowl, combine flour and salt.
Pro tip - We add salt to the flour, not the yeast mixture. As salt can slow the process of yeast fermentation. - In a measuring cup, combine water, yeast, sugar, and oil.
Pro tip - You can add all these to the flour mixture directly, but I like to ensure everything is well combined first. - Then, add the yeast mixture to the flour mixture. Run the mixer on medium-high until all the flour is incorporated.
- Continue to knead for 3 minutes more at medium speed. The dough will be soft, slightly sticky but elastic.
Pro tip - If you are doing this by hand, you will need to knead for about 5 to 6 minutes. - Next, transfer to a floured work surface and shape into a ball. Place in an oiled bowl - cover and let rise for 60 minutes or until double in volume.
Pro tip - If you want to slow the process of rising place the bowl in a warm (switched-off) oven. Alternatively, you can slow the process of rising by leaving it in the fridge to slowly rise up to overnight.
Shape the pretzels
- Once doubled - transfer to a floured work surface.
- Divide dough into 2 then each portion into 6 (this makes 12 pretzels) see the video.
Pro tip - This is just a guide, you may choose to make smaller or bigger pretzels. Divide the dough into fewer or more portions. - To shape the pretzel, roll each piece of dough into a long rope with pointed ends about 25 to 27 inches long (see video).
Pro tip - I like to do all the ropes to about 10 to 15 cm then go and roll them again. Letting them rest in between helps the gluten relax and the dough won't resist.
- Shaping the pretzels -
- Bring the two ends towards each other to make a circle on the top (see video).
- Then, twist the two ends and bring them back to the bottom of the circle towards you (see video).
- Press the ends on the dough to form the classic pretzel shape.
- Place all the pretzels on a flour baking tray. Cover and leave to proof for 30 minutes.
Poaching & baking
- Preheat the oven at 375°F/ 190°C/ Gas Mark 5.
- Bring the water and salt to a boil in a wide saute pan. Add the baking soda. The water will start to bubble and that's normal.
- Next, boil each pretzel in the boiling water for 30 seconds turning once in between. Remove with a slotted spoon and transfer to a baking tray.
Pro tip - The longer you poach the more chewy the crust will be on these pretzels. I suggest no more than 30 seconds.
- Wipe the baking tray off any excess moisture. Brush each pretzel with a beaten egg.
Pro tip - The excess moisture on the baking tray will create steam this will bake a crispy crust. If you want a soft crust wipe it dry. - Then, sprinkle your toppings of choice. I am using coarse salt, sesame seeds, and nigella seeds.
- Bake the pretzels for 12 to 15 minutes until golden on top. Transfer to a cooling rack.
- Serve with your favorite pretzel sauce. See my favorite recipes in the notes below.
Frequently asked questions
What makes a pretzel a pretzel?
The poaching in baking soda is what gives the pretzels its unique flavor and of course, it's unique knot shape.
How long do homemade pretzels keep?
Pretzels can be kept at room temperature for three days if well wrapped. You can also keep the baked pretzels in the freezer for up to 3 months.
How do you reheat pretzels?
You can place the frozen pretzels in the microwave at 30 seconds interval until warm. Alternatively, brush the pretzels with water then bake for 20 minutes at 190 C / 350 F. The water helps keep them soft.
What do you serve pretzels with?
You can serve your homemade pretzels with nothing or everything. While these are delicious on their own, they are also a treat when served with sauces. Try chocolate sauce, mustard sauce, cheese sauce, beer cheese dips, or nacho dips. I've shared a few of our favorite dips and sauces below for you to try. Let me know in the comments if you do try any.
Can I add the toppings inside the dough?
You can add about ½ cup seeds and nuts, raisins, or dried fruits to the dough when kneading.
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Printable Recipe
Homemade Pretzels
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 375°F/ 190°C/ Gas Mark 5
Difficulty: Meidum
Calories: 198kcal
Adjust Servings Here: 12 Pretzels
Description
Pretzels are knot shaped dough poached in baking soda then baked. These are surprisingly simple and easy to make. This is my no-fail homemade pretzel recipe that I have been using for years with many different toppings and sauces.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Dough
- 4 cups (500 g) Bread flour ((or all-purpose flour) )
- 1 ½ cup (360 ml) Warm water ((or milk) 110F /45C)
- 2 ¼ teaspoon (7 g) Instant dry yeast
- 1¼ teaspoon Salt
- 1 tablespoon Sugar
- 2 tablespoon Oil
Poaching liquid
- 6 cups (1.5 liter) Water
- 6 tablespoon (90 g) Baking soda
- ½ teaspoon Salt
Egg wash
- 1 Egg (beaten)
Toppings
- 2 tablespoon Sesame seeds
- 2 tablespoon Nigella seeds
- 1 tablespoon Crystal salt
Instructions
Dough
- In the stand mixer bowl, combine flour and salt.Pro tip - We add salt to the flour, not the yeast mixture. As salt can slow the process of yeast fermentation.
- In a measuring cup, combine water, yeast, sugar, and oil.Pro tip - You can add all these to the flour mixture directly, but I like to ensure everything is well combined first.
- Then, add the yeast mixture to the flour mixture. Run the mixer on medium-high until all the flour is incorporated.
- Continue to knead for 3 minutes more at medium speed. The dough will be soft, slightly sticky but elastic.Pro tip - If you are doing this by hand, you will need to knead for about 5 to 6 minutes.
- Transfer to a floured work surface and shape into a ball. Place in an oiled bowl - cover and let rise for 60 minutes or until double in volume.Pro tip - If you want to slow the process of rising place the bowl in a warm (switched-off) oven. Alternatively, you can slow the process of rising by leaving it in the fridge to slowly rise up to overnight.
Shape the pretzels
- Once doubled - transfer to a floured work surface.
- Divide dough into 2 then each portion into 6 (this makes 12 pretzels) see video.Pro tip - This is just a guide, you may choose to make smaller or bigger pretzels. Divide the dough into fewer or more portions.
- To shape the pretzel, roll each piece of dough into a long rope with pointed ends about 25 to 27 inches long (see video).Pro tip - I like to do all the ropes to about 10 to 15 cm then go and roll them again. Letting them rest in between helps the gluten relax and the dough won't resist.
- Shaping the pretzels - Bring the two ends towards each other to make a circle on the top (see video). Then, twist the two ends and bring them back to the bottom of the circle towards you (see video). Press the ends on the dough to form the classic pretzel shape.
- Place all the pretzels on a flour baking tray. Cover and leave to proof for 30 minutes.
Poaching & Baking
- Preheat the oven at 375°F/ 190°C/ Gas Mark 5.
- Bring the water and salt to a boil in a wide saute pan. Add the baking soda. The water will start to bubble and that's normal.
- Boil each pretzel in the boiling water for 30 seconds turning once in between. Remove with a slotted spoon and transfer to a baking tray.Pro tip - The longer you poach the more chewy the crust will be on these pretzels. I suggest no more than 30 seconds.
- Wipe the baking tray off any excess moisture. Brush each pretzel with a beaten egg.Pro tip - The excess moisture on the baking tray will create steam. This will bake a crispy crust. If you want a soft crust wipe it dry.
- Then, sprinkle your toppings of choice. I am using coarse salt, sesame seeds, and nigella seeds.
- Bake in the pretzels for 12 to 15 minutes until golden on top. Transfer to a cooling rack.
- Serve with your favorite pretzel sauce. See my favorite recipes in the notes below.
Recipe Notes & Tips
- If possible use bread flour, I think it works better than all-purpose four. Easier to handle too
- You can make the pretzel dough up to 24 hours in advance. You can shape the pretzel with the chilled dough but then prove them until they are room temperature before you poach them.
- If you want the dough to rise quicker than 60 minutes - place the bowl in a warm oven with the light on. This usually takes only 30 minutes for me.
- Let the pretzels proof for 30 minutes before you poach them in baking soda. These will ensure the inside is wonderfully light.
- The poaching liquid must be boiling when you add the pretzels. Adding salt to the baking soda helps it come to a rolling boil
- The pretzels must float on the water, not skin. If they sink it means the water is not hot enough. It's best to wait.
- Wipe all excess moisture from the baking pan. This moisture can create steam in the oven when baking. The steam causes the crust to become hard.
- Brush the pretzels with egg wash - this will help the toppings stick.
- Browning - too much or not enough. You can tent the pretzels to prevent them from getting too brown.
Alternatively, If your oven is hot and the pretzels tend to become darker before they are baked next time use only beaten egg white to brush the pretzels. Similarly, if your pretzels are not getting brown enough, you can use only beaten egg yolks to brush - Make-ahead instructions
- You can prepare the dough a day ahead of time. Keeping pretzel dough overnight enhances its flavor. Bring to room temperature before you shape and water bath.
- Pretzel dough can be frozen for up to a month in the freezer.
- Baked pretzels will keep in the freezer for up to 3 months
- To reheat pretzels, bake frozen pretzels for 20 minutes at 170 C/ 340F
- Bread machine
- Pretzels dough can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.
Our favorite pretzel dips
- Yogurt dip - combine
- 1 cup yogurt, plain
- 1 tablespoon mustard
- 2 tablespoon tomato ketchup
- Salt and pepper to taste
- Cream cheese dip - combine
- 1 cup cream cheese
- 1 tablespoon hot sauce - like sriracha
- 1 teaspoon cayenne
- Salt and pepper to taste
- Creamy mustard sauce - combine
- 1 cup mayonnaise
- 2 tablespoon tomato ketchup
- 2 tablespoon mustard
- Salt and pepper to taste.
Adapted from -
Inspired by -
Nutrition Information
Calories: 198- kcalCarbohydrates: 34- gProtein: 5- gFat: 4- gSaturated Fat: 1- gSodium: 2249- mgPotassium: 66- mgFiber: 2- gSugar: 1- gCalcium: 38- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Emily Liao
I've always wanted to learn how to make pretzels and this recipe was perfect! They came out fluffy
Veena Azmanov
Ah thank you, Emily, for the feedback. Happy to hear that.
Annissa
Thank you for explaining the mystery of how pretzels are made. I've never tried making them at home before. With your wonderful explanation of how to do it, I might have to try it.
Veena Azmanov
They are so easy Annissa. Thanks
Kelli
Wow, what an awesome guide for making pretzels! I've made homemade pretzels once before and they were AMAZING hot out of the oven. These look just as good and I love all the tips!
Veena Azmanov
You must try these Kelli. So easy.
Biana
These pretzels look amazing!! I have always wanted to make pretzels, instead of buying them. Will be trying this recipe very soon.
Veena Azmanov
Thank you, Biana. Let me know how they were
Erika
I love these pretzels. They are perfect for my kids too.
Veena Azmanov
Thanks Erika. These are my son's favorite too