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You know, I always thought homemade pretzels were time consuming, an arduous task, an impossible recipe to master, and quite honestly… a headache to make. No thank you, I can’t be bothered.
Needless to say, I was pleasantly surprised when Kevin and I began our pretzel making journey at 8pm one evening… and ate them fresh from the oven by 8:30pm. They are much more bread-y and roll-like than standard pretzels, but I kinda like that. 
Today I’m sharing a homemade pretzel recipe taking you less time than it takes to get a fancy manicure. Less time to cool a cupcake. I make a lot of cookies and it’s safe to say that these pretzels are SO much easier than any cookie I’ve ever made. A homemade pretzel recipe that is SO simple… you’ll wonder why pretzel making seems so hard.
There is NO mixer needed and all of the 5 (yes, 5!!) ingredients are probably sitting in your pantry right now. Except for the water, which shouldn’t really count as an ingredient, right?!
And for all of you looking to make a few healthier resolutions next week, I’m happy to share that these pretzels are whole wheat! With a miniscule fat content as well. And I must speak from experience here, they will be the best running fuel to come out of your oven.
Let’s begin our quick little pretzel making journey, shall we?
First, you’re going to stir a packet of yeast into a bowl of warm water – 1.5 cups of water to be exact. Do not be afraid of yeast! Trust me, I was too. But you are not waiting for any dough to rise in today’s recipe. It’s simply another ingredient, like adding salt or something. Not so bad, right?
Give the water and yeast a nice mix around in the bowl. There will be some yeast lumps floating around. That’s ok, I promise. Next, add a bit of sugar and salt. Mix, mix, mix by hand. Easy easy easy.
No electric mixer required to make this pretzel dough! It’s a miracle recipe.
Next, stir in your flour. If you’ve been counting, that’s the fifth and final ingredient. Use 4 cups of flour at first. I used 2 cups of whole wheat flour and 2 cups of all-purpose flour* (read below for notes about the taste/texture of the whole wheat vs white flour pretzels).
As I mixed the dough, I added about 1/4 cup more of all-purpose flour. Keep adding flour until the dough is no longer sticky. Poke the dough with your finger – if it bounces back, it is ready to knead.
Turn the dough out onto a floured surface. Knead the dough for about 5 minutes and shape into a ball. With the floured surface, I ended up using 4.5 cups of flour total.
Time to (rock &) roll. No rolling pin required! Just your hands and a sharp knife. Cut ball of dough into 1/3 cup sections. Honestly, this measurement does not have to be exact. Use as much or little dough for each pretzel as you wish – the size of the pretzel is completely up to you. My pretzels were standard size, like the frozen soft pretzels you buy from the store, and I used 1/3 cup of dough for each pretzel.
Roll the dough into a rope. As even in diameter as you can get it. My ropes were twenty inches long. Again, this measurement will depend on how large you want the pretzels.
Shape the pretzel. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. You all know what pretzels look like, but here is a helpful visual.
Time for an egg-wash. I hardly count this as an ingredient. Simply beat an egg, pour it into a shallow bowl or pie dish, give the shaped pretzel a nice bath (both sides) and sprinkle with salt. I used course sea salt – the kind you fill your grinder with. You could also use pretzel salt, which is sold in specialty baking stores. Or cinnamon sugar! We made *cinnamon sugar* pretzels the first time we made them. And they were sweetly spiced perfection.
Oven time! Yep, these pretzels do not require a soak in boiling water before the oven like most homemade pretzels do. With my recipe, there is simply no need. Bake for 10 minutes at 425F degrees. Watch the pretzels rise, expand, and get all puffy in the oven! Turn the oven to broil for the last 5 minutes to get the tops nice and brown. Be sure to watch them closely in this step – you don’t want them to burn.
15 minutes in the oven. That’s IT! Allow to cool (or not…) and enjoy. I obviously covered mine with honey mustard. Condiment Queen is my name, you know.
Soooo there ya go. Wasn’t that easy?
Next time we’re going to melt cheese all over them and dip into tomato sauce. Pizza pretzels! Or make the cinnamon sugar version again and dip into a vanilla glaze.
*A preliminary note: The photos above show a pretzel made with half all-purpose flour and half whole wheat flour. I must share with you that using all white flour will give you fluffier pretzels. The whole wheat version is soft, but it is much chewier and heartier than the all-white flour version. The first time we made these pretzels, we used all white flour.
The pretzels are much softer using only all-purpose flour.
Here are the pretzels made with strictly white flour (no whole wheat flour.) They are lighter in color and a bit fluffier. We like them both ways though!
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makes 8 - 10 (or more) depending on size
Ingredients
- 1 and 1/2 cups warm water (lukewarm, no need to take temperature)
- 1 packet active yeast (2 and 1/4 teaspoons)
- 1 teaspoon salt
- 1 Tablespoon granulated sugar
- 4 - 4.25 cups all-purpose flour + more for the counter surface to knead (or mix of whole wheat flour and all-purpose flour)
- 1 large egg
- course sea salt for sprinkling
Instructions
- Preheat oven to 425F degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast will remain. Add salt and sugar; stir until fairly combined. Slowly add flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Continue to add more flour until dough is no longer sticky. Poke the dough with your finger - if it bounces back, it is ready to knead.
- Turn the dough out onto a floured surface. Knead the dough for about 5 minutes and shape into a ball. With a sharp knife, cut ball of dough into 1/3 cup sections. This measurement does not have to be exact - use as much or little dough for each pretzel as you wish - the size of the pretzel is completely up to you.
- Roll the dough into a rope with an even diameter. My ropes were twenty inches long. This measurement will depend how large you want the pretzels. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. See above for link to visual instructions.
- In a small bowl, beat the egg and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on baking sheet and sprinkle with salt.
- Bake for 10 minutes at 425F degrees. Turn the oven to broil for the last 5 minutes to brown the tops. Watch closely to avoid burning.
- Allow to cool and enjoy. Serve warm or at room temperature. Pretzels may be stored in an airtight container or zipped top bag for up to 4 days (will lose softness). Pretzels freeze well.
- *If you'd like to make cinnamon sugar pretzels, mix 1 Tablespoon cinnamon and 1/3 cup sugar and coat pretzels instead of using salt.
Notes
RECIPE SOURCE: Kevin's family recipe
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
How has everyone’s holiday been so far?
Lots of sweet treats, family, walks, champagne, puppy time, and presents for us. 
Here are some more super easy recipes from my kitchen to yours. Enjoy!
White Chocolate Covered Pretzel Cookies
Cinnamon Toffee Cheesecake Dip for Apples (or soft pretzels!!)
Easy Homemade Funfetti Cupcakes
{ 174 comments… read them below or add one }
Oh my goodness!! I have been wanting to try pretzels forever!!! Yours are so pretty!! Thanks for the different tips with the flours!! Hope you had a super sweet day!
JulieD recently posted..Candy Stuffed Brownie Bites
Thanks Julie, these pretzels are easier than making cookies or cupcakes. it’s crazy! i hope you had a wonderful holiday as well.
I love love soft pretzels…and can not believe so easy to make…my boys will have lots of fun making these..pefect activity during our Christmas break!!!
angela @ anotherbiteplease recently posted..chocolate peanut butter saltine toffee
Hi Angela! a perfect snack to make with the kiddies. shaping them is the most fun!!
I don’t even know where to begin – I’m in sheer amazement about these pretzels!!
First the fact that there’s no rising – not a first rise or a second rise?! Stunning. Yeast dough, that doesn’t need to rise. Wow.
Okay the fact that you made them whole wheat and yes anything made w/ white flour will be fluffier and softer but sometimes I actually like really dense, chewy, and heavy dough. My Outback bread when I make it for myself, I make it dense on purpose b/c I love it like that and I’d love a WW pretzel of yours!
Next there’s no boiling. Lots of people boil pretzels first, THEN bake them. And/or do a vinegar soak before baking so they get browned.
Basically you avoided every single step that has prevented me from embarking on pretzels! I bow down to this family recipe of Kevin’s! (and to your baking skills!)
Averie @ Averie Cooks recently posted..Merry Christmas
Thanks Averie! Yep, bypass the boiling, waiting, etc with this recipe. that’s why I love it so much. When Kevin mentioned we’d make pretzels, I had NO clue it was this easy. You can spontaneously want a soft pretzel and with less effort than making a batch of cookies, you can have one. I don’t think I could choose between the white or whole wheat – I honestly loved them both!
These look incredible, Sally! I feel a lot of blog traffic coming your way for this recipe. I’m pinning it myself!
Rachel {studio cuisine} recently posted..Bites of Life
Thanks!
These sound amazing! I love any kind of yeasted bread but hate the time it takes. So happy that you solved that problem! And haha… “It’s a miracle recipe.” It IS! Pretzels in less time it takes to cool a cupcake is pretty impressive.
Erin @ Texanerin Baking recently posted..Soft and Chewy Grain- and Gluten-free Gingerbread Men
Wow, I think you’ve relieved the chicken in me. Pretzels have always been so intimidating and I have never attempted them. This recipe, I must try. Thank you for demystifying one of the tastiest treats ever. Your step-by-step completely eliminates the fear factor and these will definitely be on our menu this week. Thanks Again.
You are welcome Ruberta! Yes! These pretzels are easier than any muffin, cookie, or cupcake I’ve ever made before. I was astonished how quick the whole recipe is. I’m so so glad that I’ve unlocked the secretly EASY pretzel recipe for you.
Thanks so much and let me know how they turn out!
These might have to go on the Xmas vacation menu! I love how quick they are.
Jen @ Savory Simple recently posted..Orange Meringue Tarts with Grand Marnier
Sally, these look absolutely perfect!! Pretty much every time I go to the mall, I ALWAYS want to stop for a soft pretzel, and 99% of the time I convince myself that I am better off without, but I have been dyyyyiiiing to make whole wheat ones that aren’t slathered in butter at home, and these look like the perfect place to start! I can hardly wait!!
Ari @ Ari’s Menu recently posted..Mexican Hot Chocolate Cookies
Ha! I am the same way. I love auntie anne’s pretzels but they are an indulgence for me – so buttery! But these are just an easier, much healthier alternative at home. let me know how they turn out if you make them Ari!
So pretty too! I always end up making mini pretzel bites because the whole twist thing isn’t my best skill.
Katrina @ In Katrina’s Kitchen recently posted..Easy Flower Cookies and an OXO Baker’s Dozen Giveaway
i want to make pretzel bites sometime! And it took me a few tries to get the pretzel shape down right lol. Thanks Katrina!!
I have made pretzel rolls, pretzel bowls and pretzel bites but never pretzels…and these look so good! I love all of the salt flecks!
Cassie | Bake Your Day recently posted..Wednesday Ramblings | Top 12 of 2012
=i must make your pretzel bowls next time Cassie! I’d love a huge bowl of broccoli cheddar soup inside one.
Hope you had a wonderful holiday!
Wow! These look fabulous, Sally! I made pretzels only once before and they were okay but yours look simply delicious! Can’t wait to try your recipe!
Anna @ Crunchy Creamy Sweet recently posted..Holiday Treats Round-Up
Thanks Anna! Let me know if you make them and how they turn out. xo!
Hi Sally’! I hope you had a merry Christmas! These pretzels look great and I really want to make them, but I was wondering where to find the active yeast? And could you tell me what brand you use? Thanks!
I use red star yeast. But any brand of yeast will do – and it is available in the baking aisle of any grocery store. Thanks Brooke!
Whole wheat has to make these healthy right? That has to be a reason to rationalize making these after a Christmas gorge festival lol
duh! of course! whole wheat totally makes them healthy – I even had one fro breakfast on Saturday morning.
Great Pretzels! I’d ask you to marry me but I think you’d make me fat. Thanks!
Haha!! Thanks Kristopher. These pretzels are too good to be true!
I haven’t made pretzels in a long time. These look incredible! Maybe I will make some for new years!
Luv What You Do recently posted..Happy Everything!
These are perfect snacks for kiddos! I will have to make them for my nieces soon! Thanks for sharing!
Perfect for the kiddos indeed – you are so right Whitney! Thanks so much and let me know how they turn out if you make them!
I’m really enjoying the holidays and it sounds like you are too! These pretzels look amazing! I crave soft pretzels all the time but can’t remember the last time I had one. That will have to change
Laura Dembowski recently posted..Favorite Recipes of 2012
Thanks Laura – and lovely to know you had a wonderful holiday so far.
I’ve always been intimidated to make homemade pretzels but you’ve totally changed my mind about that! I must give these a try in the new year – pretzels have been on my bucket list for quite some time!
Hope you had a great Christmas, Sally!
Chung-Ah | Damn Delicious recently posted..Spicy Chipotle White Bean Dip
well you can’t go wrong with this simply pretzel recipe to start out with. did you end up making the raspberry sweet rolls? I remember you mentioning you were going to try them out!
I haven’t had a chance yet! Ugh. But I’m hoping I make them for NYE!
Chung-Ah | Damn Delicious recently posted..Spicy Chipotle White Bean Dip
These look marvelous! What a fantastic quick fix for a perfect homemade pretzel. Yum!
Kate @ Kate from Scratch recently posted..Momma’s Boozy Christmas Rum Cake
Hi Kate! Thanks so much – a quick fix is right, I couldn’t believe how quickly they were ready and how easy they were to make!
30 minutes!? It’s a miracle.
Erin @ The Spiffy Cookie recently posted..Review: Petite Treats
Yumm! Now make the salty pretzles, push a cardboard pointy sucker stick through them and dip them face down in a (I use a pie plate) dish full of HOT FUDGE. OMG, makes the best even better!
I love that idea, Bill! Hot fudge… wow. Talk about a decadent sweet/salty treat. I LOVE chocolate covered pretzels. I need to try something like this! Thank you so much for the suggestion!
These look fabulous! Definitely trying them for a Friday Night Movie-Fest! Any tips on how to make them honey whole-wheat? The hard twists are my favorite and I can only imagine how a warm soft one would taste!
lindsey – honey whole wheat pretzels are my very favorite! I never thought to make these into soft honey whole wheat pretzels, but that is something I may try! Without testing it, I can’t tell you exactly how it would work. If I create them, I’ll definitely post them!
These look awesome – I’m astounded at how easy they seem! I will definitely be making some pretzels weekend!!
Elise @ elisebakes recently posted..No-Bake Cake Batter Truffles
Hi Elise! Thanks so much – if you make these this weekend, please let me know how they turn out. Yum!
Hey Sally, I made them this weekend and everyone loved them – I just blogged them here: http://elisebakes.wordpress.com/2013/01/01/homemade-soft-pretzels/
Thanks for sharing the recipe!
Elise @ elisebakes recently posted..Homemade Soft Pretzels
great! can’t wait to check them out. Thanks Elise!
You have no idea how much I love pretzels. And I absolutely love to dip them in a cream cheese + mustard mix. So good!
I’ve gotta make these, can’t believe they only take 30 minutes. They look perfect!!!
Happy Holidays Sally!
Kristy @Sweet Treats & More recently posted..Merry Christmas!
i love pretzels SO much too Kristy – I eat them all the time (soft pretzels or hard pretzels… or chocolate covered pretzels!). I’ve NEVER dipped them into a cream cheese + mustard mix before. Oh my goodness I LOVE that idea! I love cream cheese. Thanks so much and I hope you had a wonderful holiday!
This is my pizza crust recipe! Even the no-rise part. All that’s missing is 1 tablespoon of oil. This recipe has been in my head for more years than I want to think about. Who knew we could be making pretzels instead!
Hi KAthy – that is too funny! It’s a recipe I got from my boyfriends family. Try it out without the oil for a pretzel next time.
These pretzels look so good and quick to make as well! I love that they’re so versatile, I’d probably make a half batch of cinnamon-sugar and then the other half traditional way. Which I would eat with mustard, yum, I love soft chewy pretzels with mustard.
All I have is bread flour right now and WW pastry flour, think that would turn out ok?
Herbivore Triathlete recently posted..Weekly Rewind~Christmas & Birthday Edition
I made the cinnamon sugar version again this week – incredible. I need to try making a vanilla glaze to dip them in! I love soft pretzels with yellow mustard too! Yes, bread flour would definitely work here. Surprisingly enough, it’s a very forgiving recipe. Let me know how it turns out!
I made these last night after seeing the recipe on Pinterest!! Well, I made half of a recipe b/c I knew I would eat them all if I didn’t. They came out so great!! Just curious about what the boiling step normally does for pretzels?? I did make bagels once and remembered boiling those before baking. Is it supposed to make a crunchy outside and chewy inside? No matter – not that I want to do additional steps, I was just curious! Thanks so much a for a fast, EASY recipe! We thoroughly enjoyed them!
Boil the pretzels in water/baking soda solution gives their pretzels that glorious brown color as they are baking. Mine are a little lighter in color, but I truly do not care about the color at all! They still taste soft, chewy, and fluffy like a regular pretzel. But I feel the egg wash solution gives them a shiny, crusty appearance as well as allows the salt to stick. I am SO glad you made these and reported back Jessica! Thanks so much!
Yum! We loooove soft pretzels! The kids always help me make them so they aren’t usually very pretty, but still so good
I really love how fast these are! Perfect for when we want to make pretzels, like now(which is how the kids always think it should be and then we have to wait, lol).
Heidi @ Food Doodles recently posted..Substituting Whole Grains in Cookies and a Cookie Roundup!
I don’t have much patience… just like kiddos… so this super quick pretzel recipe is perfect.
Thanks Heidi!
These are gorgeous Sally! I love homemade pretzels and these sound SO easy. Totally making them!!
Dorothy @ Crazy for Crust recently posted..Clock Pie Pops for New Year’s Eve
I made these today and they turned out great! I brought them to a family function and needless to say even though there was enough food there to feed an army I only came back with one uneaten pretzel. They were yummy!
That is so nice to hear Suzy!! Thanks so much for letting me know these were a hit. I just made them again last night to bring to a party later.
Happy new year Suzy!
Can’t wait to try making them but my mind is filled with questions! How come we don’t have to wait for a while for the yeast to proof and what does the egg wash do?
Sorry curious teenage fan here.
Hi there Lydia. The yeast allows the dough to rise while it is in the oven. The pretzels considerably expand while they are baking at the high temperature. The egg wash gives the pretzels their sheen and allows the salt to stick. Hope you enjoy they!
Sally, OMG!! I just made these with All Purpose Flour and those babies puffed up!! They were beautiful!!! I love how simple the recipe is and the taste is amazing! My Husband said I should spray butter on top and they would taste like Auntie Ann’s Pretzels but better!! Love this recipe!! This will be one I’ll be making regularly!!! Thank you!
Jennifer @ Peanut Butter and Peppers recently posted..Readers Choice, Top 10 Recipes for 2012
Thats so great to hear Jennifer! Thanks for letting me know how much you love them – I’ll have to try them with that butter one time!
I made these with half wheat flour and half white flour yesterday for our New Year’s Eve snack, and topped them with cinnamon and sugar. Husband loved them, but said they needed something to dip them in. I knew he meant something sweet, and I was ready to be out of the kitchen for the evening, so I popped open a can of Betty Crocker Whipped Cream Cheese frosting and plopped a dollop on his plate for dipping. It was such a good combination that he ended up having a second one
Since the pretzels were still hot, I slathered frosting on the rest of them and it melted into a sweet, delicious coating that sealed in the cinnamon and sugar. So much for trying to make a healthy snack, but we decided that the wheat flour made up for all the added sweetness
This was my first time making soft pretzels, and it was unbelievably easy. The hardest part for me was making them look like pretzels, I didn’t roll the ropes skinny enough, but that didn’t affect the taste. They were delicious right from the oven last night, and also when heated 20 secs in the microwave today. Thanks for the recipe! Happy New Year!!
Sharon recently posted..A New Year, A Fresh Page
Hi Sharon! First of all, thank you so much for the heartfelt comment! I’m glad you took the time to let me know just how much you all loved these pretzels! I adore how easy they are to make. I, too, like them with whole wheat AND white flour. I’ve tried them with cinnamon sugar too – SO good that way. And I like your idea for dipping into cream cheese frosting! You must be a genius.
So clever! The melty frosting over the warm pretzels… now that sounds like perfection! We actually made some of them yesterday (with all white flour) and dipped them in honey mustard. Thank you again for the comment and Happy New Year!!
I just made these today and O.M.G…. so easy and SOOOO yummy! Thanks for sharing this recipe!
So great, Kim and thanks for letting me know! Happy New Year!
I love these! I usually dip cinnamon sugar pretzels in cheese sauce — totally weird, I know… but soooo good.
Monique @ Ambitious Kitchen recently posted..Healthy Whole Grain Carrot Coconut Morning Glory Muffins
oh Monique. it’s not weird at all. i’ve totally done that before.
Mmm, I love the texture whole wheat flour gives, and pizza pretzels? Yes please!
Anna @ hiddenponies recently posted..Let’s Get This 2013 Party Started!
yes! i love the chewy dense texture the whole wheat flour gives the pretzels too! Still quite soft, but much more chewy than the white flour version. Thanks Anna – and yes! pizza pretzels. Do it!
Hello, Sally! I found your recipe on Pinterest. I was wondering if these pretzels could be made into pretzel bites. I have never made pretzels before, and I think that it would be easier to make them into pretzel bites.
Hi Mariela! Glad you found me on Pinterest. These can definitely be made into pretzel bites – just roll the dough into logs, depending how thick you want the bites. Then cut them into little 1-2 inch squares, dip into the egg wash and cover with salt.
Can you freeze the dough? I want to make these for a party but want to make as many things ahead of time. Thanks!
Hi Whitney – this dough may not be frozen ahead of time. The dough must be fresh before baking the pretzels.
Thank you !! Love your blog!
Makes me so mad that I don’t have any yeast! Lol After reading this recipe, I am in desperate need for some soft pretzels. I also want to try your white chocolate pretzel cookies:)
-Much Love,
Carolina
Thanks Carolina! Both the cookies and these pretzels are SO easy to make! If you go to the store to buy yeast, you have to let me know how the pretzels turn out!
I am a pretzel addict and LOVE the idea of wheat pretzels!!! What do you think of using brown sugar instead of white ? Seems like a good combination with the wheat. I’m going to make them not quite so healthy though and slather them in melted butter! LOL . Thanks for the recipe, can’t wait to try it tomorrow with the kiddos.
Teri – brown sugar is a great replacement for the white sugar – especially with the whole wheat flour, you are right. And the butter? I already want your version of these pretzels. Let me know how they turn out! Thanks Teri.
Just made this…thought the rolling out into the log would be easier like as you watch them do at auntie Anne’s. Do you thing my dough was too dry or is there something they use to make the dough roll easier on the surface. I found myself having an easier time rolling between my two hands
Hi Melissa! The dough may have had too much flour in it. Truly, it really depends on a few things. ONe time I made these pretzels on a particularly dry day and using so much flour made them had to roll, as the dough kept breaking. it’s easy to over-flour the recipe. Rolling between my hands, which are warm, is easier at times, yes.
I made these pretzels today for the first time but instead of making pretzels out of the dough, I made hamburger buns and they were amazing!!!! I followed the recipe exactly but just shaped them into good sized disc shapes instead of the standard pretzel shape. My family loved them! I already had the ingredients so it was cheaper to do this than to buy hamburger buns for our hamburgers we had for lunch. Thank you so much for this easy recipe!!!
Hi Aimee! Wow! I’m so glad this recipe worked as buns. I’ve never tried that before. I’m glad you loved them so much too. And thank you for reporting back! It’s very helpful to know.
This looks amazing! I’m making them tonight for my family.
Has anyone here tried making them Gluten Free? My boyfriend is allergic to gluten so Id like to have that option available if I make them while he’s over sometime time.
Hi Emily – we’re not gluten free, so I’ve never made them as such. Let me know if you try them out as a gluten free snack. Thanks so much!
I can’t wait to try making these with my grandaughter tonight, instead of whole wheat flour i think i’m gonna try white whole wheat flour cause i have few family members if they look whole wheat they won’t even try them cause its “WHEAT” lol. Thank you for the recipe.
Thanks Suzy! You may also use all-purpose flour instead. But white-whole-wheat will work just fine. Enjoy them!!
Oh my gooooooodness. Soft pretzels are one of my ultimate food weaknesses to start with, and now you’ve made them this easy!? I just made these and they are spectacular. They’re so simple and they taste phenomenal, and I swear, the aroma when these are baking just permeates the house and is completely heavenly. Definitely a keeper recipe; I just know I’m going to be making these over and over again.
Hey Jennifer!! SO glad you made these and that you love them! I can’t believe how easy they are either. The smell is so captivating. I can hardly wait to sink my teeth into one.
Thank you so much for reporting back!
Hi Sally! I am sorry if I just didn’t get it right, but is it 10min baking time PLUS 5min broil or 5min baking and 5 min broil? Thanks for your answer!
Greets from Germany!
10min baking time PLUS 5 minutes broil! Thanks Melija! Greetings from Baltimore Maryland.
I tried this recipe and will attest that they came out wonderful. I will definitely be making them again and soon! Thanks!
Thanks for reporting back Zack! Glad you loved them.
We had these today as a family. We were so surprised at how quickly it went from mixing to eating! Very yummy, and the egg makes it look simply gorgeous!
Jen M recently posted..Closing a chapter
I’m glad to hear that Jen! Yes, you can’t beat how quick and easy these are. Thanks!
Thanks for the wonderful recipe. I plan on making them as pretzel bites and bringing them with a dip to a party.
I hope you enjoy Maura! They are the perfect snack for a party.
Just made these!!!! Holy moly they are good!!!! I don’t even need to dip them in anything, they have enough flavor as is. I just 2 cups whole wheat flour and 2 cups white flour and they were perfect
*just used
Ashley @ Wishes and Dishes recently posted..Thai Chicken Quesadillas
That is SO great to hear Ashley! I made them with two cups WW and 2 cups AP as well… love them that way.
Hi Sally,
I just made these last night (have been on my list since you posted!) I used all AP flour, but after adding about 3 cups, they became very dry and the dough fell apart and was pretty crumbly and hard to roll out into strips without breaking. What did I do wrong? Any ideas?
I’m goingt o try them again next time with WW flour like you did.
Thanks!
Hi Barbara! Do you live in a high altitude climate? I’m trying to see how the dough could be crumbly, especially not adding the full amount of flour. Was it very dry out the day you made these?
These are awesome! I tested them out last night by making them into heart shapes. It worked well so I know they’ll be a hit for my daughter’s Valentine’s Day party at school
I used all white whole wheat flour so they’ll be healthier, too. She is almost seven and loved them so I know her friends will like them along with the brownie bites I’m making for a sweet treat.
Hey Emily! That is SO great to hear. And the heart shapes – how perfect. I want to try them with all white whole wheat flour next time. Thanks for letting me know! You’re a fabulous mother for sending her with such fun treats.
As a former NYer who loves those soft, hot pretzels with a schmear of yellow mustard: I LOVED this recipe! Thank you!
Well that just makes my day Dawn.
Thank you so much!! Glad you loved them!
Followed the recipe exactly and my husband and I both thought the pretzels were NOT good
I was so excited to eat these and so let down!! I really wanted to like them so I dipped them in nacho cheese sauce and they were ok. Would not recommend to anyone
So sorry to hear that Kristin! What did you not like about them? Was it the texture? Maybe I can help. Were they too soft or too hard? Too chewy? Did you use whole wheat flour at all? Thank you!
Just wanted to share a variation I tried tonight. I’d been dying to try these the last few weeks, and this afternoon was seized by the idea that I MUST make one more snack before the Super Bowl, so this was a perfect, quick option. I ended up doing regular salted (with honey mustard!), cinnamon sugar, and garlic parmesan. I just did a garlic butter spread, slathered it on before baking, and then sprinkled fresh parmesan on just before broiling. They were great (though not quite as pretty as yours), and my husband LOVED them!
mmmm all of your variations sound AMAZING Robin! Especially the garlic parm.
I need to try them like that! Thanks for reporting back about them!
Hi I found your site on foodgawker, I haven’t even looked at all your other goodies yet because I am infatuated with these pretzels! I am hoping to make them tomorrow and bring to a gathering tomorrow night.. my questions is: Do they taste good cold? I have no way except for maybe a crockpot to keep them warm, would a crockpot work or is it not needed? I love that you respond to your comments and am hoping that I am not giving you too short of a notice. TIA
Hi Diane! So glad you found my website. I like these pretzels at room temperature or warm. I don’t like them cold very much. I don’t think a crockpot would do the trick to keep them warm though. Will they be stored in teh refrigerator? I suggest keeping them out.
Thank you for the quick response! Hoping to make them into pretzel bites and I was going to keep them out of frig. As long as they taste good room temp. these are on my list to make tomorrow, thanks again
Hope you enjoy Diane!
This is the recipe I have been absolutely craving since our move “across the pond” to France…and you have made the idea of yeast-based baking seem much less intimidating to me!…Thank you for that!…I have a question…we do not have the “Baker’s Fav” Red Star Yeast here…Would you recommend using a regular powdered yeast (in small packets) or the quick-rising “instant” varieties of packet yeast…or even fresh?… I so want to re-create the simple pleasure of a warm, salty soft pretzel with a honey mustard….perfect fare to celebrate
certain Super Bowl VICTORIES….right??!!!
I lived in the ‘Burgh….so anything but a Steeler’s-involved thing seems a tad “sad”…but my absolute best friend in life is from Baltimore…and I love everything and everyone affiliated with this incredible town…
I am a recent discoverer of your site…but already seriously addicted to your amazing writing and culinary skills (did I mention photography prowess?)…and the sheer variety and concise “how it’s done” instruction…Such a fan…albeit new!
Hi Donna! Don’t be intimidated by yeast! I was too at first and it’s not so bad at all. Especially with these pretzels – you don’t even have to wait for the dough to rise, so it’s just like any other ingredient being thrown into the bowl. I just suggest red star yeast because it’s what I always buy and is my favorite, but any yeast will do fine here. I’d go for the instant variety packs. And yes! We are VERY MUCH celebrating the Ravens here in Baltimore this week!! Woo hoo! I’m not a HUGE football fan but it’s all been SO exciting as you can imagine! I’m so glad you are loving my website and thank you SO much for the thoughtful and sweet comment.
Sally!
Help!! I have searched far and wide for an easy pretzel recipe! I finally found this and many others that I will be trying soon….except I have some bad news…I tried making pretzels last night…now I will say….I just started baking so I have A LOT to learn but I want to be awesome at it like you..so trials and errors are to be expected….so what turned out??…everything went perfectly well ( especially the yeast part…thanks to you I no longer fear it!) up until…the taste….it just tasted like bread….but not like pretzely bread…am I doing something wrong? or did I use too much flour or salt? I followed your recipe to the T..Please Help!!
Hi Jungli! The pretzels are rather chewy like bread, but they should still taste pretzel-y. I’m wondering if you over-measured the flour? Here is a helpful post I wrote about measuring flour correctly: http://sallysbakingaddiction.com/2012/04/18/how-to-not-screw-up-your-next-recipe-measuring-101-2/
I am a huuuuge lover of soft pretzels – whenever I go to the movies or walk into Target and smell soft pretzels I go crazy! I’ve been looking for an easy homemade recipe for ages, now, and I am so excited that I found yours. My boyfriend and I made them last night and they were a huge hit, thank you for sharing.
http://foodie-on-foot.blogspot.com/2013/02/homemade-soft-pretzels.html
Jamie recently posted..Homemade Soft Pretzels
I am the same way, Jamie! When I go to the mall or to the movies.
I love soft pretzels! I’m so glad you loved them! Can’t wait to go check them out!
Sally… please accept my apologies for not providing the direct link back to your blog on our guest post from Erin. It was an error on my part. Erin provided the link to me, but when I copied her post the link didn’t copy and I didn’t notice.
Love your pretzels, by the way!! I have a very similar recipe that I made with my Girl Scout Troop several years ago, and a few of them are still making it. I love when they text me pics of their versions.
And I’m eager to try Erin’s version! The Orange Zest is a favorite of mine, and her substitution of the whole wheat is right up my alley. My daughter would adore her addition of the raisins as well. I can’t remember if my recipe uses extra gluten, but that usually makes things easier.
Great recipes, both of you! Again, so sorry for not being prompt in linking back to your post.
Hi Kim! I appreciate the comment, thank you so much! I have plenty of variations of these pretzels and can’t wait to share them with my readers. I love making pretzels at home! The pretzels you see here are whole wheat.
It makes me think I’m being healthier. Thanks again Kim, I appreciate it!
Hi Sally! I just stumbled upon your site last week and these pretzels called out to me immediately! They were so quick and easy I couldn’t believe it. My fiancé requested cheese in his so I added some shredded cheese to half the dough and they were amazing! Thanks so much for sharing!!
Hey Bailey! I love your idea of adding cheese to the dough! That’s a must try next time.
Thanks for reporting back! I love how easy these are too.
Thank you so much for the pretzel recipe! So easy yet delicious! I am currently in Louisiana doing a year of service and I wanted to make a special treat for the Salesian Sisters I live with as well as the Youth Center I help at! Thanks so much! I will keep using this simple recipe all Lenten Season long and years to come! God Bless!
That’s SO nice to hear. Thank you so much for reporting back about them! I love how easy these are, especially for how wonderful they taste.
sallysbakingaddiction.com ( 30 minute pretzels)
I was wondering if you have a gluten free recipe for pretzels.
Hi Roxanne! I do not.
Found this recipe on Pinterest and just made them (using all purpose flour), as I had a pretzel craving. As I write this, I am chowing down on a fresh-outta-the oven pretzel. Now raises my problem, it just tastes like salty bread that smells like egg. It’s not distasteful, but not what I was expecting. Is this right?
Hi Rhiannon! Oh gosh – smells like egg? That sounds just awful. These soft pretzels are more bready & roll-like than regular pretzels, yes. But I’ve never experienced them smelling as eggs. I’m glad you’re still enjoying them though?
Well…my family said they couldn’t smell the egg! Either I was imagining it, or I have a very sensitive nose! Nonetheless, they all said they loved the pretzels! So, thank you.
Well I am happy to hear that your family loved them, Rhiannon! I have a strong sense of smell too. =)
Hey Sally,
(had to add alittle more flour then required) but they turned out perfectly and taste de-lush!
I came across your site months ago and have made several recipes and loved them all to bits. recently i have been with both lactose and gluten intolerance’s and started literally crying as all my favourite foods became obsolete from my diet. Needless to say I am now trying to adjust to this new lifestyle and these pretzels are the perfect thing for my school lunches! they work amazingly with gluten free flour
thanks for the recipe
Hey Courtenay Elise! That is so tough. You poor thing, I can’t imagine how hard that must be. Nonetheless, I am SO happy to hear that you can enjoy my pretzels with gluten free flour to fit into your new diet. That’s incredible to hear! Thanks for letting me know
Hello! I was wondering for future reference how you can double the recipe. I have been looking online and as a general rule some people say to double everything except the yeast but because, in this recipe, you are not waiting for the dough to double in size would you then double everything including the yeast? I teach at a school and it is a staff lunch tomorrow so I am making a large quantity of pretzels. This time I am making 1 batch of half whole wheat with salt, and a separate batch with all purpose and sugar cinnamon. But I was just wondering about doubling the recipe in the future when I am just making one time or simply splitting the batch into different toppings instead of the bases being slightly different. Hopefully that made sense! haha.
Hey Heather! I’ve never doubled this pretzel recipe before, so I don’t want to steer you wrong. I would just make two batches side by side and bake all the pretzels that way. That seems easiest!
I have been trying to find a recipe that my kids at school could do easily without all of the boiling. So I am really excited to try these out. We are going to make them for our medieval night event. Thank you for all of the pictures because that will help my students.
Hi Kasi! I’m so glad you found my recipe then. Let me know how the students do with the pretzels. It’s one of the easiest recipes for pretzels that I’ve ever found. Thank you!
Hi I was wondering since I enjoy a slightly doughy pretzel. Is this a good recipe for me?
It sure is, Emily! Let me know how you like them.
I found this recipe about 2 weeks ago and have made them about 4 times since!! Amazing!! I have played around with the flours and added some ingredients for some different flavours – still always turn out perfect
today I rolled in some mini chocolate chips and rolled them like cinnamon buns, baked in jumbo muffin tins, drizzled some with peanut butter and some with white chocolate ….. can’t get enough of these – neither can my boyfriend or his coworkers!! Thanks times a million for the amazingly easy, awesome recipe! Love your blog Sally!! 
Mini chocolate chips? Ok, now we HAVE to try that next time! Thank you so much for the glowing report back and the suggestion. Let me know what else you make, Kaitlyn. Thank you!
Wow these are great!! So easy too!! Thanks!!
Sally, thank you, thank you, thank you! I have been craving pretzels, but didn’t want to go thru all the hassle of the boiling, etc. And I’m not about to go to the mall and pay $3 for one pretzel anymore. Can not wait to make some of these this weekend. I do have all the ingredients in my pantry, another plus. Love your blog!
Then this recipe is perfect for you Casey! So glad.
Made these tonight. So easy and my family loved them. I made half with salt and half with cinnamon sugar. Love your website, especially with all the pictures!
Thanks Jamie! That’s so great to hear!
Made these and they are amazing!! If anyone is interested you can see mine here: http://goo.gl/3w5xh. Sally’s look much prettier! They are delicious as pretzel bites too, especially with a little garlic powder sprinkled on them. I will have to try cinnamon and sugar next.
woo hoo! They look wonderful. I love the idea of garlic powder on them, Sara!
Thanks for a terrific tasting and easy recipe. I made them with a scout troop and we had such a fun time making them. All the girls wanted your recipe so I will be sure to let them know of your web page, too!! It took us longer but I was working with girls under the age of 11 letting them all take a turn at kneading. I think the total time from start to finish (eating them) was about 60 min including clean up! My daughter (17) just made them now and again they are beautifully golden and puffy. It took her about 45 min. (including baking time). Thanks again….will be checking in for more delightful treats.
Hi Eva! That is so wonderful. I’m glad you all made them and loved them too! Thanks for reporting back to me, I love hearing about it!
Those were delicious! Thanks so much for sharing! I used velveta cheese melted in the microwave. Add mustard and it is sooo goood.
That sounds like a great dip to go along with the pretzels. Thanks for reporting back!
Happy National Pretzel Day Sally! I made these delicious soft pretzels today with cinnamon sugar on them
they reminded me of those AMAZING Auntie Anne’s pretzels that you get in the mall!!
I love Auntie Anne’s! Such a treat every time we go to the mall.
OMG! First of all, happy National Pretzel Day!!! These are so good & I left off the egg wash since I wanted a hard pretzel. Plus I did not have AP flour so I substituted oat flour, corn meal & rye flour. My goal was to get a pretzel like Utz’s Multigrain Pretzels, which is very close. Also the last 3 pretzels I rolled in Italian herbs, roasted garlic, powdered dried tomatoes. Yum. It was all great!!! Because it is so easy, I am sure I will make all kinds of variations of this frequently. Thanks so much!!!
I love your adaptions to this pretzel recipe, Cindy! Thanks so much for sharing – the pretzels rolled in different seasonings sound delicious. Definitely a must try!
So excited to make these today!
Quick question though: if I’m making cinnamon sugar pretzels, do I sprinkle them with the cinnamon sugar before or after I bake them? When buying it from the store, they roll the already-baked pretzel in cinnamon sugar right before serving it, so that’s why I’m not sure…
Ikhlas recently posted..Recipe: Oatmeal Cookie Bars
Before or after would work! I’ve tried both. I like brushing them with a little melted butter and sprinkling with cinnamon sugar after
enjoy my friend!
Thanks for the fast reply, Sally! And yes, melted butter before cinnamon sugar sounds amazing! Thanks again
Ikhlas recently posted..Recipe: Oatmeal Cookie Bars
Loved this recipe!
These look so delicious and I am so happy to hear that they are easy! I have been wanting to try soft pretzels for so long but always decided against it because they seem too hard. You’ve given me the confidence I need to just do it!
Holly recently posted..Oatmeal Raisin Muffins
These are, by far, the easiest homemade pretzels ever! You will love them. Thanks Holly!
Wow! Found your recipe and couldn’t wait to try it…the words 30 minutes and no electric mixer just caught my eye. And sure, I needed to look on youtube to know how to knead dough but it turned out pretty good. Sure, the pretzels turned out fat and ugly but I’ll know what to do next time to make them look kind of like yours. It was a real simple and very tasty recipe. Thanks so much for sharing your recipes.
So glad you made them and liked them. Thanks for reporting back!
Made these tonight and they look delish and even my son gave me a thumbs up. Made them all whole wheat. Although 4 cups of flour seemed WAYYYYY too much, I eneded up using only 3 cups.
Thanks Jen! I’m glad you liked them and a less amount of flour worked for you.
I just have to say Thank You. I needed to find a recipe for a soft pretzel for a cake I am making and I made a test batch today to try it out. Not only was this an easy recipe my entire family, including myself loved them. I did the half white half wheat mixture and it was perfect. I am making my cake later this week and using the soft pretzel dough for a bridge so I can’t wait when my friends get to taste them.
Nina, I’m so happy you liked these soft pretzels! I love how easy they are, too. Thanks so much for reporting back to me!
Just made these 2 days ago and they turned out so tasty!
However, they did take me much longer than 30 minutes to make… more like 1 hour actually. Could be because I’m new to making dough and have never made pretzels before, or because I did everything by hand instead of using the hook on the Kitchen Aid. As well, they only needed 3 cups of all-purpose flour to get them to the consistency I want. This was probably another reason that it took seemingly forever to knead the dough and then roll it into ropes with my hands.
Regardless, they tasted great in the end and are definitely something I would make again! Thanks!
I’m glad you loved them Julia! It takes some practice to get them shaped. I appreciate the comment!
This is a great recipe! Thanks so much. I just made a batch for a pot-luck tonight and they are delish (I just snuck one while they’re cooling!)
I used pink Himalayan salt and dried rosemary on the top and they look and smell very pretty. They took me an hour as rolling all the dough out took a while, but the egg wash is a great idea to get a beautiful golden shiny outside (I was able to skip the broil step)
I will definitely make these again, they were so easy (and cheap). I found your site while googling a recipe and have pinned it so I can find it again.
Your version sounds SO good, AJ! I love how easy and cheap they are too. Thanks for making them!
Tseems so easy, just about to try it.