These soft pretzels are easier to make than you think using my no-fail pretzels recipe. Topped with sesame seed or your choice of toppings. Serve them with your favorite dip or on their own.
Table of Content
Every trip to the mall ends up with pretzels from Auntie Ann's famous pretzels shop. They are always the perfect snack. Until I had kids I never made these myself at home. But, now? It's the kid's favorite snack so we make these often. Kids have fun shaping these too.
Why make this recipe?
- 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 seeds but the options for topping are endless. You can make them with nigella seeds, sea salt, 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 pretzels recipe. 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. 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 works wonderfully too.
- 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.
The sugar and oil in the pretzels 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.
Step by step instructions
For the 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).
Pri 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. So, 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 sesame 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 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 add the toppings inside the dough?
You can add about ½ cup seeds and nuts, raisins, or dried fruits to the dough when kneading.
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.
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Printable Recipe
Soft Sesame Pretzels Recipe
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 375°F/ 190°C/ Gas Mark 5
Difficulty: Medium
Calories: 198kcal
Adjust Servings Here: 12 Pretzels
Description
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.
Video
Ingredients
Dough
- 4 cups (500 g) Bread flour ((or all-purpose flour) )
- 1 ½ cup (360 ml) Warm water (or milk warm 110F /45C)
- 2 ¼ teaspoon (7 g) Instant dry yeast ((1 envelope) )
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 2 tablespoon Oil
Poaching liquid
- 6 cups (1500 ml) Water
- ⅓ cup Baking soda
- ½ teaspoon Salt
Topping
- 2 tablespoon Sesame seeds
- 1 tablespoon Crystal salt
Egg wash
- 1 Egg (beaten)
Instructions
For the 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.
- Bread ScraperDivide 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.
- 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. So, 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 sesame 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.
Recipe Notes
- 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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Vanessa
Hi is it 2 tablespoons and a ¼ teaspoon of Dry yeast or 2 teaspoons and a ¼ teaspoon of Dey yeast?
Veena Azmanov
Hey Vanessa. It says 2 1/4 teaspoons of instant dry yeast .. do you see tablespoons anywhere?
Antonio Gentry
So my dough didn’t come out like yours. I followed the recipe and the only thing I had to do different was use Active dry yeast and I used one packet like you said. However my dough cane out rough like there wasn’t enough liquid in it. What am I doing wrong?
Veena Azmanov
That ok. Antonio. All flour absorbs water differently. Just add a little more water as necessary. And continue with the recipe as directed. It is a very forgiving recipe.
Antonio Gentry
Thank you for the reply. The first batch still came out good. And the finish product tastes great. On the next batch I’ll just make sure to add a little more water if I need. I love trying your recipes. On to the next one.
Veena Azmanov
Thank you, Antonio.Happy these worked out. I am so happy to hear that you are enjoying my recipes. Appreciate you coming back to leave this feedback