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!
makes 8 - 10 (or more) depending on size
- 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
- 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 and bake for 5 more 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.
RECIPE SOURCE: Kevin's family recipe
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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!
Cinnamon Toffee Cheesecake Dip for Apples (or soft pretzels!!)