If you’re craving warm, soft pretzels with a golden, chewy crust, this recipe is your answer. Using the same dough from our homemade white bread recipe, you can easily transform it into delicious pretzels that are perfect for snacking, sharing, or impressing guests. Whether it’s a cozy night in or a party platter, these pretzels are versatile, fun to make, and even more fun to eat.
What Makes These Pretzels So Good?
Homemade pretzels have a unique appeal—soft, chewy, and slightly salty with a rich, golden crust. What sets these apart is their baking soda bath, which gives them that classic pretzel flavor and deep brown color. This recipe uses a tried-and-true bread dough base, making it beginner-friendly while yielding bakery-quality results. With simple ingredients and a straightforward method, these pretzels are a must-try for any home baker.
Ingredients You’ll Need
For the Dough:
This recipe starts with our versatile bread dough, made with simple pantry staples: flour, water, yeast, sugar, salt, and a touch of oil or butter for richness. If you’re using rapid yeast, the process is even quicker, as it eliminates the need for proofing.
For the Pretzels:
To turn bread dough into pretzels, you’ll need a few additional ingredients: water, baking soda, an optional egg wash for shine, and coarse salt for that signature pretzel topping.
How to Make Pretzels
Step 1: Prepare the Dough
Start by making the bread dough, mixing and kneading until smooth and elastic. Let it rise until doubled in size, which takes about an hour (or 30–45 minutes with rapid yeast). Once risen, punch down the dough and divide it into portions for shaping.
Step 2: Shape the Pretzels
Roll each portion of dough into a long rope and twist it into the classic pretzel shape. If you’re feeling creative, you can also shape the dough into sticks or mini bites for easier snacking.
Step 3: The Baking Soda Bath
The magic of pretzels lies in the baking soda bath. This quick boil gives them their distinct flavor and chewy texture. Gently lower the shaped pretzels into the simmering baking soda solution, flipping after 30 seconds.
Step 4: Add Toppings
After boiling, place the pretzels on a parchment-lined baking sheet. Brush them with an egg wash for a shiny finish and sprinkle with coarse salt. You can also get creative with toppings like sesame seeds, shredded cheese, or even cinnamon sugar.
Step 5: Bake to Perfection
Bake the pretzels in a hot oven until golden brown and slightly puffed. The aroma alone will have everyone eagerly waiting to dig in!
Tips for Perfect Pretzels
- Shape Matters: Keep the dough ropes uniform in size for even cooking. If the classic pretzel shape is tricky, make sticks or bites for simplicity.
- Don’t Skip the Bath: The baking soda bath is essential for that authentic pretzel texture and flavor.
- Experiment with Toppings: From savory to sweet, customize your pretzels with your favorite flavors.
- Serve Fresh: Pretzels are best enjoyed warm out of the oven. Reheat leftovers to restore their softness.
Why Use Bread Dough for Pretzels?
This recipe simplifies pretzel-making by using bread dough as the base. Bread dough is versatile and easy to work with, making it an excellent choice for homemade pretzels. Plus, you can use the same dough for other baked goods like rolls, loaves, or even pizza crust, making it a valuable addition to your recipe collection.
Customizing Your Pretzels
Sweet Pretzels
For a dessert-like twist, skip the salt and brush baked pretzels with melted butter, then coat with cinnamon sugar.
Cheesy Pretzels
Sprinkle shredded cheese over the pretzels before baking for a savory, melty topping.
Herb and Garlic
Mix garlic powder and Italian herbs into melted butter and brush over the baked pretzels for a flavor-packed snack.
Storage and Reheating
Store cooled pretzels in an airtight container for up to 2 days. To reheat, place them in a 350°F oven for a few minutes or microwave for 10–15 seconds. For longer storage, freeze the pretzels in a zip-top bag and reheat as needed.
Homemade pretzels are a delightful treat that combines the satisfaction of baking with the joy of snacking. With their soft interior, chewy crust, and endless topping options, they’re sure to become a favorite in your household. Whether you’re a seasoned baker or trying pretzels for the first time, this recipe will guide you to delicious success. Gather your ingredients, roll up your sleeves, and enjoy the process of creating these warm, golden pretzels from scratch.
Homemade Pretzels Recipe
Ingredients
- 1 packet 2 1/4 tsp rapid instant yeast
- 2 1/2 cups lukewarm water 100–110°F
- 1/3 cup granulated sugar
- 1 1/4 teaspoons salt
- 1/4 cup vegetable oil or melted butter
- 6 1/2 cup all-purpose flour
Instructions
for Dough
- Mix the Dry Ingredients:
- In a large mixing bowl, combine 6 cups of flour, sugar, salt, and instant yeast. Whisk to evenly distribute the yeast and other dry ingredients.
- Incorporate the Wet Ingredients:
- Add 2 1/2 cups of lukewarm water and oil (or melted butter) to the dry ingredients. Mix with a spoon, dough whisk, or the paddle attachment of a stand mixer until a shaggy dough forms.
- Knead the Dough:
- If kneading by hand, turn the dough out onto a floured surface and knead for 8–10 minutes, adding additional flour 1 tablespoon at a time if necessary, until the dough is smooth and elastic.
- If using a stand mixer with a dough hook, knead on medium speed for 6–8 minutes until the dough pulls away from the sides of the bowl and feels smooth.
- First Rise:
- Rapid yeast allows for a shorter rise time. Place the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for 30–45 minutes, or until doubled in size.
for Pretzels
- Prepare the Dough for Pretzels
- Punch down the risen dough and divide it into 12 equal portions for standard pretzels or smaller portions for mini pretzels.
- Shape the Pretzels
- Roll each piece into a rope about 20–24 inches long and shape it into a classic pretzel. (Form a “U,” cross the ends, and press them onto the base of the “U.”)
- Prepare the Baking Soda Bath
- In a large pot, bring 8 cups of water to a boil. Stir in 1/3 cup baking soda and reduce the heat to a simmer.
- Boil the Pretzels
- Carefully drop 1–2 pretzels at a time into the baking soda bath. Boil for 30 seconds on each side. Remove with a slotted spoon and place on a parchment-lined baking sheet.
- Add Toppings
- Brush boiled pretzels with beaten egg for a glossy finish (optional) and sprinkle with coarse salt or other toppings.
- Bake the Pretzels
- Preheat the oven to 425°F (220°C). Bake for 10–12 minutes, or until golden brown.
Notes
Recipe Notes
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Baking Soda Bath:
- The baking soda bath is essential for giving pretzels their signature chewy texture and deep golden color. Don’t skip this step!
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Shaping Tips:
- If shaping classic pretzels is too tricky, roll the dough into shorter ropes and make pretzel sticks or bites instead.
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Uniform Sizes:
- Try to keep the pretzels a similar size for even baking.
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Creative Toppings:
- Customize your pretzels with toppings like sesame seeds, poppy seeds, shredded cheese, or even cinnamon sugar.
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Storing Pretzels:
- Store leftover pretzels in an airtight container for up to 2 days. Reheat them in the oven for a few minutes to regain their softness and warmth.
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Freezing Instructions:
- Freeze boiled (but unbaked) pretzels on a baking sheet until solid, then transfer them to a freezer bag. When ready to bake, thaw, add toppings, and bake as directed.
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Serving Ideas:
- Serve your pretzels warm with dips like mustard, cheese sauce, or even chocolate for a sweet variation.
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Kneading Dough:
- If kneading by hand, aim for 8–10 minutes of kneading for a smooth and elastic dough. A stand mixer reduces the kneading time to 6–8 minutes.
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Use Fresh Yeast:
- Always ensure your yeast is fresh and active for the best dough rise.
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Soft Pretzel Option:
- For extra-soft pretzels, brush them with melted butter as soon as they come out of the oven.
