Sensational homemade pretzels made from pantry staples; plain flour, dry yeast, sugar, salt and baking soda. Boil then bake!
In 2023, I was lucky enough to visit some family in Germany. While we were there, the boys became obsessed with pretzels, eating at least one every day. Ever since then I've been wanting to nail my own Homemade Pretzel recipe and I'm so pleased to say I finally have.
Pretzels are made from a simple dough recipe that is then shaped into a twisted bow before being boiled, then baked. The boiling is what gives the pretzels their distinct chewy texture. For another boil and bake recipe, you must check out my Homemade Bagels.
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Ingredient notes:
- Flour: This recipe calls for plain flour. The rising agent is the active yeast.
- Baking soda: The baking soda goes in the boiling water to give the pretzels their chewy texture.
- Sea Salt flakes: I love to top bread with these lovely, melt-in-your-mouth sea salt flakes. If you don't have any you can use regular table salt. Other topping ideas include sesame seeds or 'everything bagel' topping if you like!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Place the warm water and sugar in the bowl of a stand mixer and stir to dissolve. Add the yeast, stir again, leave to sit for 10 minutes until the yeast is frothy. Add the flour and salt. Attach the dough hook to the mixer and mix on low for 5 minutes until smooth and slightly sticky. (Knead by hand if you don't have a mixer.)
Cover the bowl with a clean tea towel and let the dough rise in a warm place for at least 1 hour until doubled in size. Turn the dough out and shape it into a large log. Cut into 12 equal pieces. Roll each piece into a 40cm-long tube, then shape into a pretzel by forming a "U" and twisting the ends around each other, securing them at the bottom.
Bring 2 litres of water to a boil in a pot then stir in the baking soda. Carefully lower the pretzels into the boiling water one at a time for 40 seconds. Use a slotted spoon to remove them and place them on lined baking trays.
Preheat the oven to 210°C fan bake. Whisk the egg with 1 tablespoon of water, then brush the mixture over the boiled pretzels. Sprinkle each one with sea salt.
Bake for 12-15 minutes until golden brown then move the pretzels to a rack to cool completely.
Store in an airtight container for up to 3 days.
Recipe FAQs:
Boiling the pretzels in baking soda is what gives them that signature chewy texture and golden-brown colour.
No problem-knead the dough by hand for about 8-10 minutes until it becomes smooth and slightly sticky.
Try sesame seeds, poppy seeds, cheese, cinnamon sugar, or even everything bagel seasoning.
Storage:
Store in an airtight container for up to 3 days.
If you don't want to bake all the pretzels at once, you can freeze the dough after shaping in ziplock bags. Simply boil and bake them straight from the freezer when you're ready.
Top tips:
For a sweeter twist, leave out the sea salt and brush the baked pretzels with melted butter when they come out of the oven, then sprinkle with cinnamon and caster sugar.
Related Recipes:
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Homemade Pretzels
Sensational homemade pretzels made from pantry staples; plain flour, dry yeast, sugar, salt and baking soda. Boil then bake!
Ingredients
Dough
- 450ml warm water
- 2 tsp sugar
- 1 Tbsp active dry yeast
- 750g plain flour (5 cups)
- 2 tsp salt
Other Ingredients
- 2 Tbsp baking soda
- 1 egg
- 1 tsp sea salt
Instructions
- Place the warm water and sugar in the bowl of a stand mixer and stir to dissolve. Add the yeast, stir again, leave to sit for 10 minutes until the yeast is frothy.
- Add the flour and salt. Attach the dough hook to the mixer and mix on low for 5 minutes until smooth and slightly sticky. (Knead by hand if you don’t have a mixer.)
- Cover the bowl with a clean tea towel and let the dough rise in a warm place for at least 1 hour until doubled in size.
- Turn the dough out and shape it into a large log. Cut into 12 equal pieces.
- Roll each piece into a 40cm-long tube, then shape into a pretzel by forming a "U" and twisting the ends around each other, securing them at the bottom.
- Bring 2 litres of water to a boil in a pot then stir in the baking soda. Carefully lower the pretzels into the boiling water one at a time for 40 seconds. Use a slotted spoon to remove them and place them on lined baking trays.
- Preheat the oven to 210°C fan bake.
- Whisk the egg with 1 tablespoon of water, then brush the mixture over the boiled pretzels. Sprinkle each one with sea salt.
- Bake for 12-15 minutes until golden brown then move the pretzels to a rack to cool completely.
- Store in an airtight container for up to 3 days.
Notes
- Freezing Dough: If you don’t want to bake all the pretzels at once, you can freeze the dough after shaping in ziplock bags. Simply boil and bake them straight from the freezer when you're ready.
- Boiling the pretzels in baking soda is what gives them that signature chewy texture and golden-brown colour.
- For a sweeter twist, leave out the sea salt and brush the baked pretzels with melted butter when they come out of the oven, then sprinkle with cinnamon and caster sugar.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 239Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 1220mgCarbohydrates: 49gFiber: 2gSugar: 1gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Nardia says
OMGosh these are soooo good! After being in the States in January and missing my Aunty Annies Pretzel fix these are definitely a close second with added sea salt, sesame seeds and then melted butter when they came out!
VJ cooks says
Oh that's awesome! Thanks for the feedback and I'm so happy to hear how authentic they were for you! I love this recipe too!
Debbie says
Yummo! Made these today. I eventually got the knack of the twisting. Thanks so much.
VJ cooks says
Oh that's awesome. Thanks so much for the feedback, Debbie.