Name: Soft Sesame Pretzels Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 135 min
Ingredients: 500 grams All-purpose flour; 360 ml Water ((1 1/2 cup) warm 110F /45C); 2 1/4 tsp Instant dry yeast; 1 tsp Salt; 1 tbsp Sugar; 2 tbsp Oil; 6 cups Water; 1/2 cup Baking soda; 1/2 tsp Salt; 2 tbsp Sesame seeds; 1 tbsp Crystal salt; 1 Egg (beaten)

Recipe Video Print

Table of Contents

Soft Sesame Pretzels Recipe (with video)

These soft pretzel are easier to make than you think. Topped with sesame seed or any other of your choice of toppings. Serve them with your favorite dip or on their own.

How to make easy pretzels at home with my step by step recipe — Pretzels Homemade with No-fail Recipe

About this sesame pretzels recipe

This is my no-fail pretzel recipe. I have been using this for years and I can tell you that it never fails me.

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 - 30 minutes
Water bath - 10 minutes
Top and bake - 15 minutes

The toppings for homemade pretzels are endless. Today, I'm using sesame seeds. But, previously I've used coarse salt and nigella seeds when I shared my homemade pretzels. You can also try poppy seeds, pumpkin seeds, sunflower seeds, or zaatar, which is a Middle Eastern herb.

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. My kids' favorite is a chocolate sauce. But, a mustard sauce, cheese sauce, beer cheese dips, nacho dips are also great. I've shared a few of our favorite dips and sauces below for you to try.

Useful tools and tips

Use a small mixing bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold, it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it's nice to get the yeast activated quickly and move on with the recipe.
I like mixing bread dough by hand. It's quite therapeutic. But, bread dough can be difficult to handle. Not just because it needs more kneading, but also because it's often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer such as Kenwood, or kitchen-aid. Personally, I also have a hand mixer. And yet, I don't use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read - which stand-mixer is good for home bakers)
Baking bread is a science. So, measuring ingredients correctly is important. Also, do not wing the measurements. Use a measuring cup for liquid ingredients and measuring spoons for dry ingredients.
And, a good baking tray is as important to bread baking as it is to other baking. Therefore, buy a good quality baking tray that's not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
Every oven works differently. So, the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow, compared to the time given, it might be a good idea to check if your oven needs calibration.
Also, an oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.

Ingredients and substitutes (save/pin)

Flour - I like using bread flour for these 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, use either bread or all-purpose flour.
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. If you have to use active dry yeast, you will need 2 1/4 tsp 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 works wonderfully too
Sugar – The sugar here is not really to add sweetness but you can add up to 1/2 cup sugar to make sweet pretzels. If you prefer, you can substitute sugar with one tablespoon of honey.
The sugar and oil in the recipe help feed the yeast. Just as you need warm liquid to activate the yeast, you need sugar and fat to strengthen it and let it grow.

Best ever easy soft pretzels recipe (save/pin)

For the dough

In the stand mixer bowl, combine flour and salt.
In a measuring cup, combine water, yeast, sugar, and oil.
Then, add the yeast mixture to the flour mixture.
Run the dough on medium-high until all the flour is incorporated.
Continue to knead for 3 minutes on medium speed.

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The dough will be soft, slightly sticky but elastic.
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.

Let the pretzel dough rise for 60 minutes

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Risen pretzel dough almost double in volume

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Divide each pretzel dough into 12 pretzels

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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.
To shape the pretzel, roll each piece of dough into a long rope with pointed ends about 25 to 27 inches long (see video).
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.

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Water bath

Preheat the oven at 190 C / 375 F.
Bring the water and salt to a boil in a wide saute pan.
Add the baking soda.
Boil each pretzel in the boiling water for 30 seconds turning once in between.

Let the shaped pretzels rest for 30 mins

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poach the pretzels in baking soda water for 30 seconds

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Bake

Wipe the baking tray of any excess moisture.
Brush each pretzel with beaten egg.
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.

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 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.

Can I prepare the pretzel recipe dough in advance?

Yes, 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.

Can I use butter instead of oil?

yes, if you want you can use butter instead of oil to make buttery pretzels.

Can I add the toppings inside the dough?

You can add about 1/2 cup seeds and nuts, raisins, or dried fruits to the dough when kneading.

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