30 Minute Homemade Soft Pretzels.

Soft pretzels are so much easier than you think! This recipe will take you little time and effort. Top them with salt, cinnamon-sugar, and dunk in your favorite pretzel dips.

30 Minute Homemade Soft Pretzels - soft, chewy, and EASY! Recipe by sallysbakingaddiction.com

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.  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?!

30 Minute Homemade Soft Pretzels - soft, chewy, and EASY! Recipe by sallysbakingaddiction.com

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.

30 Minute Homemade Soft Pretzels - soft, chewy, and EASY! Recipe by sallysbakingaddiction.com

Next, stir in your flour. If you’ve been counting, that’s the fifth and final ingredient. Use 3 cups of flour at first.  I used 1 cup 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 3/4 -1 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 3 minutes and shape into a ball. With the floured surface, I ended up using 4.25 cups of flour total.

How to Make Homemade Pretzels

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.

30 Minute Homemade Soft Pretzels - soft, chewy, and EASY! Recipe by sallysbakingaddiction.com

At this point, you can go ahead and dunk your pretzels into a baking soda/boiling water bath. I did it for these pretzels. This step takes a bit more time and I didn’t use it for the pretzels you see here.  Doing that step will create that iconic golden brown exterior and pretzel taste. But again, you can skip it because you’ll be broiling the pretzels for a quick 5 minutes.

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 coarse 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.

(See below for a cinnamon-sugar soft pretzel photo and how-to!) 

Now it’s time to for the oven. 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.  Only do this step if you did not do the baking soda bath I mentioned a few paragraphs above. Be sure to watch them closely in this step – you don’t want them to burn.

30 Minute Homemade Soft Pretzels - soft, chewy, and EASY! Recipe by sallysbakingaddiction.com

*A preliminary note: Most of the photos in this post 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. Always a good thing! The whole wheat version is soft, but it is much chewier and heartier than the all-white flour version.

The picture above show 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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Homemade Soft Pretzels

Soft pretzels are so much easier than you thought. This recipe will take you little time and effort. Top them with salt, cinnamon-sugar, and dunk in your favorite pretzel dips.

Yield: makes 8 - 10 (or more) depending on size

Ingredients:

  • 1 and 1/2 cups (360ml) warm water (lukewarm, no need to take temperature)
  • 1 packet active instant yeast (2 and 1/4 teaspoons)
  • 1 teaspoon salt
  • 1 Tablespoon (8g) granulated sugar
  • 3.75 - 4.25 cups (480-530g) all-purpose flour + more for the counter surface to knead (or mix of whole wheat flour and all-purpose flour)
  • 1 large egg, beaten
  • coarse sea salt for sprinkling

Directions:

  1. Preheat oven to 425F degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside.
  2. 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 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/2 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead.
  3. Turn the dough out onto a floured surface. Knead the dough for about 3 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.
  4. 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.
  5. This fifth step is optional.  You can boil 9 cups of water with 2/3 cup of baking soda. Dunk the pretzels one by one into the mixture for 30 seconds.  Read why this is a good option here. But again, it's not necessary and I did not do it for these pretzels.
  6. 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.
  7. 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.
  8. 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 3 days (will lose softness). Pretzels freeze well.

*Make ahead instructions for dough: the prepared pretzel dough may be refrigerated for up to one day or frozen in an airtight container for three months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time for the pretzels to puff up before the baking soda bath and baking.

Recipe Source: Quinn 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.

 

Aren’t soft pretzels easy?

For the cinnamon-sugar version, bake the pretzels as directed without an egg wash. Remove them from the oven after 10 minutes. Melt 2 Tablespoons of butter and brush the tops of the pretzels with it. Mix together 1/3 cup granulated sugar with 1 teaspoon of cinnamon. Sprinkle over each pretzels. Return to the oven for 5 more minutes.

Cinnamon-Sugar Soft Pretzels - homemade pretzels are so much easier (and quicker) than you think! Use my easy dough recipe.

 

In the fall, give my Pumpkin Praline Soft Pretzels a try.

Pumpkin Praline Soft Pretzels

 

How has everyone’s holiday been so far?

Lots of sweet treats, family, walks, champagne, puppy time, and presents for us. :)

Sarah and Sally

 

 

   

401 Responses to “30 Minute Homemade Soft Pretzels.”

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    JulieDposted December 25, 2012 at 9:09 pm

    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! :-)

    Reply

    • Sallyreplied on December 26th, 2012 at 7:30 am

      Thanks Julie, these pretzels are easier than making cookies or cupcakes. it’s crazy! i hope you had a wonderful holiday as well. :D

      Reply

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    angela @ anotherbitepleaseposted December 25, 2012 at 9:18 pm

    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!!!

    Reply

    • Sallyreplied on December 26th, 2012 at 7:31 am

      Hi Angela! a perfect snack to make with the kiddies. shaping them is the most fun!!

      Reply

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    Averie @ Averie Cooksposted December 25, 2012 at 10:41 pm

    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!)

    Reply

    • Sallyreplied on December 26th, 2012 at 7:33 am

      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!

      Reply

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    Rachel {studio cuisine}posted December 26, 2012 at 2:07 am

    These look incredible, Sally! I feel a lot of blog traffic coming your way for this recipe. I’m pinning it myself!

    Reply

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    Erin @ Texanerin Bakingposted December 26, 2012 at 2:40 am

    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. :)

    Reply

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    Rubertaposted December 26, 2012 at 5:31 am

    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.

    Reply

    • Sallyreplied on December 26th, 2012 at 7:42 am

      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!

      Reply

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    Jen @ Savory Simpleposted December 26, 2012 at 9:30 am

    These might have to go on the Xmas vacation menu! I love how quick they are.

    Reply

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    Ari @ Ari's Menuposted December 26, 2012 at 9:54 am

    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!!

    Reply

    • Sallyreplied on December 27th, 2012 at 8:27 am

      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!

      Reply

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    Katrina @ In Katrina's Kitchenposted December 26, 2012 at 11:34 am

    So pretty too! I always end up making mini pretzel bites because the whole twist thing isn’t my best skill. :)

    Reply

    • Sallyreplied on December 27th, 2012 at 8:28 am

      i want to make pretzel bites sometime! And it took me a few tries to get the pretzel shape down right lol. Thanks Katrina!!

      Reply

    • Maddiereplied on August 6th, 2013 at 2:02 am

      I had trouble with the twisting part too, and I never thought about the idea of mini pretzel bites! That’s brilliant

      Reply

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    Cassie | Bake Your Dayposted December 26, 2012 at 12:16 pm

    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!

    Reply

    • Sallyreplied on December 27th, 2012 at 8:29 am

      =i must make your pretzel bowls next time Cassie! I’d love a huge bowl of broccoli cheddar soup inside one. :D Hope you had a wonderful holiday!

      Reply

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    Anna @ Crunchy Creamy Sweetposted December 26, 2012 at 12:51 pm

    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!

    Reply

    • Sallyreplied on December 27th, 2012 at 8:29 am

      Thanks Anna! Let me know if you make them and how they turn out. xo!

      Reply

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    Brookeposted December 26, 2012 at 1:44 pm

    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!

    Reply

    • Sallyreplied on December 26th, 2012 at 5:29 pm

      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!

      Reply

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    Jocelyn (Grandbaby Cakes)posted December 26, 2012 at 5:55 pm

    Whole wheat has to make these healthy right? That has to be a reason to rationalize making these after a Christmas gorge festival lol

    Reply

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    Kristopherposted December 26, 2012 at 7:01 pm

    Great Pretzels! I’d ask you to marry me but I think you’d make me fat. Thanks!

    Reply

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    Luv What You Doposted December 26, 2012 at 8:13 pm

    I haven’t made pretzels in a long time. These look incredible! Maybe I will make some for new years!

    Reply

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    Whitney @ The Newlywed Chefsposted December 26, 2012 at 10:08 pm

    These are perfect snacks for kiddos! I will have to make them for my nieces soon! Thanks for sharing!

    Reply

    • Sallyreplied on December 27th, 2012 at 8:50 am

      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!

      Reply

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    Laura Dembowskiposted December 26, 2012 at 11:02 pm

    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

    Reply

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    Chung-Ah | Damn Deliciousposted December 27, 2012 at 2:26 am

    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!

    Reply

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    Kate @ Kate from Scratchposted December 27, 2012 at 10:18 am

    These look marvelous! What a fantastic quick fix for a perfect homemade pretzel. Yum!

    Reply

    • Sallyreplied on December 28th, 2012 at 6:03 am

      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!

      Reply

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    Erin @ The Spiffy Cookieposted December 27, 2012 at 12:54 pm

    30 minutes!? It’s a miracle.

    Reply

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    Bill Conklinposted December 27, 2012 at 4:57 pm

    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!

    Reply

    • Sallyreplied on December 28th, 2012 at 6:03 am

      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!

      Reply

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    lindseyposted December 27, 2012 at 8:32 pm

    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!

    Reply

    • Sallyreplied on December 28th, 2012 at 6:06 am

      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!

      Reply

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    Elise @ elisebakesposted December 27, 2012 at 9:44 pm

    These look awesome – I’m astounded at how easy they seem! I will definitely be making some pretzels weekend!!

    Reply

    • Sallyreplied on December 28th, 2012 at 6:06 am

      Hi Elise! Thanks so much – if you make these this weekend, please let me know how they turn out. Yum!

      Reply

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    Kristy @Sweet Treats & Moreposted December 27, 2012 at 10:22 pm

    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!

    Reply

    • Sallyreplied on December 28th, 2012 at 6:07 am

      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!

      Reply

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    Kathyposted December 28, 2012 at 5:50 am

    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!

    Reply

    • Sallyreplied on December 28th, 2012 at 6:08 am

      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. :)

      Reply

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    Herbivore Triathleteposted December 28, 2012 at 9:50 am

    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?

    Reply

    • Sallyreplied on December 28th, 2012 at 11:34 am

      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!

      Reply

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    Jessica McKnightposted December 28, 2012 at 9:50 am

    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!

    Reply

    • Sallyreplied on December 28th, 2012 at 11:38 am

      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!

      Reply

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    Heidi @ Food Doodlesposted December 28, 2012 at 4:30 pm

    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).

    Reply

    • Sallyreplied on December 28th, 2012 at 6:19 pm

      I don’t have much patience… just like kiddos… so this super quick pretzel recipe is perfect. :) Thanks Heidi!

      Reply

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    Dorothy @ Crazy for Crustposted December 29, 2012 at 10:15 am

    These are gorgeous Sally! I love homemade pretzels and these sound SO easy. Totally making them!!

    Reply

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    suzyposted December 31, 2012 at 12:58 am

    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!

    Reply

    • Sallyreplied on December 31st, 2012 at 8:17 am

      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!

      Reply

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    Lydiaposted December 31, 2012 at 9:29 am

    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. :)

    Reply

    • Sallyreplied on December 31st, 2012 at 11:52 am

      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!

      Reply

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    Jennifer @ Peanut Butter and Peppersposted December 31, 2012 at 10:26 pm

    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!

    Reply

    • Sallyreplied on January 1st, 2013 at 9:09 am

      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!

      Reply

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    Sharonposted January 1, 2013 at 2:29 pm

    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!!

    Reply

    • Sallyreplied on January 1st, 2013 at 6:13 pm

      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!!

      Reply

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    Kimposted January 1, 2013 at 7:05 pm

    I just made these today and O.M.G…. so easy and SOOOO yummy! Thanks for sharing this recipe!

    Reply

    • Sallyreplied on January 1st, 2013 at 7:25 pm

      So great, Kim and thanks for letting me know! Happy New Year!

      Reply

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    Monique @ Ambitious Kitchenposted January 1, 2013 at 10:41 pm

    I love these! I usually dip cinnamon sugar pretzels in cheese sauce — totally weird, I know… but soooo good.

    Reply

    • Sallyreplied on January 2nd, 2013 at 6:03 am

      oh Monique. it’s not weird at all. i’ve totally done that before. ;)

      Reply

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    Anna @ hiddenponiesposted January 2, 2013 at 1:45 am

    Mmm, I love the texture whole wheat flour gives, and pizza pretzels? Yes please!

    Reply

    • Sallyreplied on January 2nd, 2013 at 6:12 am

      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!

      Reply

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    Marielaposted January 2, 2013 at 10:46 pm

    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.

    Reply

    • Sallyreplied on January 3rd, 2013 at 5:24 am

      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.

      Reply

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    Whitneyposted January 3, 2013 at 8:08 pm

    Can you freeze the dough? I want to make these for a party but want to make as many things ahead of time. Thanks!

    Reply

    • Sallyreplied on January 4th, 2013 at 5:51 am

      Hi Whitney – this dough may not be frozen ahead of time. The dough must be fresh before baking the pretzels.

      Reply

      • whitneyreplied on January 4th, 2013 at 8:43 am

        Thank you !! Love your blog!

    • Sarahreplied on August 22nd, 2013 at 11:09 pm

      I have made many pretzel bites in the past. Havent tried this particular recipe yet, but from my experience most bread products generally freeze well after they are baked so i would advise baking them ahead of time and freezing in zip lock freezer bags to keep them fresh. Be sure they are completely cooled before placing in the freezer bags. They reheat in the oven, or toaster oven beautifully. You can also use a microwave to reheat them, but micro cautiously in short increments, checking frequently as not to overheat them or they will become tough.

      Reply

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    Carolina Tposted January 5, 2013 at 10:03 pm

    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

    Reply

    • Sallyreplied on January 6th, 2013 at 8:21 am

      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!

      Reply

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    Teriposted January 8, 2013 at 8:39 pm

    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.

    Reply

    • Sallyreplied on January 8th, 2013 at 10:23 pm

      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.

      Reply

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    Aimeeposted January 13, 2013 at 3:41 pm

    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!!!

    Reply

    • Sallyreplied on January 13th, 2013 at 4:02 pm

      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.

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    Emilyposted January 13, 2013 at 8:44 pm

    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.

    Reply

    • Sallyreplied on January 14th, 2013 at 8:49 am

      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!

      Reply

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    Susyposted January 18, 2013 at 12:00 pm

    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.

    Reply

    • Sallyreplied on January 18th, 2013 at 1:48 pm

      Thanks Suzy! You may also use all-purpose flour instead. But white-whole-wheat will work just fine. Enjoy them!!

      Reply

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    Jenniferposted January 18, 2013 at 5:44 pm

    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.

    Reply

    • Sallyreplied on January 19th, 2013 at 1:18 pm

      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!

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    Melijaposted January 23, 2013 at 8:16 am

    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! ;)

    Reply

    • Sallyreplied on January 23rd, 2013 at 8:52 am

      10min baking time PLUS 5 minutes broil! Thanks Melija! Greetings from Baltimore Maryland. :)

      Reply

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    Zackposted January 24, 2013 at 3:03 pm

    I tried this recipe and will attest that they came out wonderful. I will definitely be making them again and soon! Thanks!

    Reply

    • Sallyreplied on January 24th, 2013 at 3:06 pm

      Thanks for reporting back Zack! Glad you loved them.

      Reply

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    Jen Mposted January 24, 2013 at 10:59 pm

    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!

    Reply

    • Sallyreplied on January 25th, 2013 at 6:17 am

      I’m glad to hear that Jen! Yes, you can’t beat how quick and easy these are. Thanks!

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    Mauraposted January 25, 2013 at 12:18 pm

    Thanks for the wonderful recipe. I plan on making them as pretzel bites and bringing them with a dip to a party.

    Reply

    • Sallyreplied on January 25th, 2013 at 1:18 pm

      I hope you enjoy Maura! They are the perfect snack for a party.

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    Ashley @ Wishes and Dishesposted January 25, 2013 at 4:38 pm

    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 :)

    Reply

    • Sallyreplied on January 26th, 2013 at 2:56 pm

      That is SO great to hear Ashley! I made them with two cups WW and 2 cups AP as well… love them that way. :)

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    Emily Carpenterposted January 28, 2013 at 1:36 pm

    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.

    Reply

    • Sallyreplied on January 28th, 2013 at 1:59 pm

      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. :)

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    Dawn Sposted January 31, 2013 at 6:02 pm

    As a former NYer who loves those soft, hot pretzels with a schmear of yellow mustard: I LOVED this recipe! Thank you!

    Reply

    • Sallyreplied on January 31st, 2013 at 8:24 pm

      Well that just makes my day Dawn. :) Thank you so much!! Glad you loved them!

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    Robinposted February 3, 2013 at 11:46 pm

    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!

    Reply

    • Sallyreplied on February 4th, 2013 at 9:46 am

      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!

      Reply

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    Dianeposted February 4, 2013 at 9:00 pm

    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

    Reply

    • Sallyreplied on February 4th, 2013 at 9:38 pm

      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.

      Reply

      • Dianereplied on February 4th, 2013 at 10:06 pm

        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 :)

        • Sallyreplied on February 4th, 2013 at 10:13 pm

          Hope you enjoy Diane!

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    Donnaposted February 5, 2013 at 6:41 am

    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!

    Reply

    • Sallyreplied on February 5th, 2013 at 9:34 am

      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. :)

      Reply

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    Jamieposted February 7, 2013 at 7:31 pm

    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

    Reply

    • Sallyreplied on February 7th, 2013 at 7:36 pm

      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!

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    Kim - Liv Lifeposted February 12, 2013 at 6:15 pm

    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.

    Reply

    • Sallyreplied on February 13th, 2013 at 8:35 am

      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!

      Reply

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    Baileyposted February 16, 2013 at 8:11 pm

    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!!

    Reply

    • Sallyreplied on February 17th, 2013 at 9:28 am

      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.

      Reply

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    JessicaVictoriaposted February 16, 2013 at 11:51 pm

    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!

    Reply

    • Sallyreplied on February 17th, 2013 at 9:32 am

      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. :)

      Reply

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    Roxanneposted February 18, 2013 at 9:08 pm

    sallysbakingaddiction.com ( 30 minute pretzels)
    I was wondering if you have a gluten free recipe for pretzels.

    Reply

    • Sallyreplied on February 18th, 2013 at 9:56 pm

      Hi Roxanne! I do not.

      Reply

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    Courtenay Eliseposted February 22, 2013 at 9:08 pm

    Hey Sally,
    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 :) (had to add alittle more flour then required) but they turned out perfectly and taste de-lush!

    thanks for the recipe

    Reply

    • Sallyreplied on February 23rd, 2013 at 11:37 am

      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 :)

      Reply

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    Heatherposted February 28, 2013 at 7:32 pm

    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.

    Reply

    • Sallyreplied on February 28th, 2013 at 7:42 pm

      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!

      Reply

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    Kasiposted March 2, 2013 at 10:20 am

    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.

    Reply

    • Sallyreplied on March 2nd, 2013 at 2:16 pm

      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!

      Reply

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    Emilyposted March 10, 2013 at 3:02 pm

    Hi I was wondering since I enjoy a slightly doughy pretzel. Is this a good recipe for me? :)

    Reply

    • Sallyreplied on March 10th, 2013 at 4:35 pm

      It sure is, Emily! Let me know how you like them.

      Reply

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    Kaitlynposted March 20, 2013 at 2:43 pm

    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!! :)

    Reply

    • Sallyreplied on March 20th, 2013 at 2:46 pm

      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!

      Reply

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    Zoeposted March 22, 2013 at 4:44 pm

    Wow these are great!! So easy too!! Thanks!!

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    Caseyposted March 22, 2013 at 9:30 pm

    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!

    Reply

    • Sallyreplied on March 23rd, 2013 at 9:18 am

      Then this recipe is perfect for you Casey! So glad. :)

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    Jamieposted March 28, 2013 at 11:57 pm

    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!

    Reply

    • Sallyreplied on March 29th, 2013 at 5:17 am

      Thanks Jamie! That’s so great to hear!

      Reply

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    Saraposted April 3, 2013 at 2:50 pm

    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.

    Reply

    • Sallyreplied on April 3rd, 2013 at 3:36 pm

      woo hoo! They look wonderful. I love the idea of garlic powder on them, Sara!

      Reply

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    Evaposted April 21, 2013 at 3:47 pm

    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.

    Reply

    • Sallyreplied on April 21st, 2013 at 6:09 pm

      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!

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    Elijah Ihrigposted April 23, 2013 at 1:20 am

    Those were delicious! Thanks so much for sharing! I used velveta cheese melted in the microwave. Add mustard and it is sooo goood.

    Reply

    • Sallyreplied on April 23rd, 2013 at 8:38 am

      That sounds like a great dip to go along with the pretzels. Thanks for reporting back!

      Reply

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    Teresa Dposted April 25, 2013 at 10:19 pm

    Happy National Pretzel Day Sally! I made these delicious soft pretzels today with cinnamon sugar on them :D they reminded me of those AMAZING Auntie Anne’s pretzels that you get in the mall!!

    Reply

    • Sallyreplied on April 26th, 2013 at 8:55 am

      I love Auntie Anne’s! Such a treat every time we go to the mall.

      Reply

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    Cindyposted April 26, 2013 at 2:31 pm

    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!!!

    Reply

    • Sallyreplied on April 26th, 2013 at 8:59 pm

      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!

      Reply

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    Ikhlasposted April 27, 2013 at 9:27 am

    So excited to make these today! :D 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…

    Reply

    • Sallyreplied on April 27th, 2013 at 9:34 am

      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!

      Reply

      • Ikhlasreplied on April 27th, 2013 at 9:51 am

        Thanks for the fast reply, Sally! And yes, melted butter before cinnamon sugar sounds amazing! Thanks again :)

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    Sylviaposted April 28, 2013 at 8:39 pm

    Loved this recipe!

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    Hollyposted May 1, 2013 at 4:54 pm

    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!

    Reply

    • Sallyreplied on May 1st, 2013 at 10:27 pm

      These are, by far, the easiest homemade pretzels ever! You will love them. Thanks Holly!

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    Nathposted May 3, 2013 at 10:27 pm

    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.

    Reply

    • Sallyreplied on May 4th, 2013 at 8:56 am

      So glad you made them and liked them. Thanks for reporting back!

      Reply

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    jenposted May 5, 2013 at 9:57 pm

    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.

    Reply

    • Sallyreplied on May 5th, 2013 at 10:06 pm

      Thanks Jen! I’m glad you liked them and a less amount of flour worked for you.

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    Nina P.posted May 7, 2013 at 4:11 pm

    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.

    Reply

    • Sallyreplied on May 7th, 2013 at 6:13 pm

      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!

      Reply

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    Juliaposted May 10, 2013 at 11:20 pm

    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!

    Reply

    • Sallyreplied on May 11th, 2013 at 3:58 pm

      I’m glad you loved them Julia! It takes some practice to get them shaped. I appreciate the comment!

      Reply

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    AJposted May 11, 2013 at 4:07 pm

    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.

    Reply

    • Sallyreplied on May 11th, 2013 at 4:10 pm

      Your version sounds SO good, AJ! I love how easy and cheap they are too. Thanks for making them!

      Reply

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    janeposted May 21, 2013 at 2:48 am

    Tseems so easy, just about to try it.

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    Cherylposted May 23, 2013 at 4:14 pm

    Hi Sally,
    I just made these pretzels last night and they were delicious! I followed the visual link as to how to shape them and they looked awesome. Took me about an hour from start to finish, and I managed to sorta kinda break the oven a bit (new oven didn’t like the broiling step!) but it was all worth it. Question: you mentioned earlier that it was 10 minutes plus an extra 5 minutes broiling time. I understood it as 5 minutes regular time and 5 minutes broiling. Which is it?

    Reply

    • Sallyreplied on May 23rd, 2013 at 6:22 pm

      Hi Cheryl! It is 10 minutes PLUS 5 minute broil. So, 15 minutes total. I will make sure that is not as confusing to others. Thank you!

      Reply

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    Anneliesposted May 23, 2013 at 6:25 pm

    Hi Sally, thank you so much for sharing this recipe! I try and vary our Sunday breakfast treats (always a welcome occasion with 4 children :) ), and this one will be a new favourite! I tried them as an exceptional midweek breakfast treat today, and I was lucky I managed to eat one, they went in no time! I sprinkled half the batch with rock salt, the other half with cinnamon sugar, and they were equally successful. In fact, the children and my husband have asked for them again tomorrow morning. Sounds like Sunday Treat Breakfast will become “Pretzel Every Day Treat Breakfast” at this rate! Love your website, my daughter and I have spent so much time on here already, we have bookmarked it. Look forward to more yummy posts.

    Reply

    • Sallyreplied on May 23rd, 2013 at 10:59 pm

      Hi Annelies! Thank you so much for the kind comment! And I’m happy you and your daughter enjoy my recipes and website so much. I love these pretzels sprinkled with cinnamon sugar. I like the idea of pretzels for breakfast everyday :)

      Reply

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    Stacieposted May 25, 2013 at 11:27 pm

    We made these tonight looking for a fun and fairly quick snack and they are AMAZING. Thank you for a fantastic quick recipe, we’re ready to make them again tomorrow, but with garlic powder as an alternative to breadsticks. Soooo good!

    Reply

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    Jacindaposted May 27, 2013 at 8:33 pm

    I just made both the salt and cinnamon sugar versions, and they were delicious! It took me a little longer than 30 minutes, mostly because of the rolling, but otherwise I definitely agree with other commenters that they are amazing and so easy/fast to make. Love it!

    Reply

    • Sallyreplied on May 28th, 2013 at 8:32 am

      The rolling takes a few tries to get down just right. But I’m glad you tried and loved them Jacinda!

      Reply

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    Kimposted May 28, 2013 at 3:57 pm

    Hi, i made your wheat version. what i loved: easy, chewy, fast and the egg wash. however, am i the only one who didn’t think the dough had enough salt and sugar? yes, i salted the tops but it seemed to me that the dough itself was lacking basic seasoning. i used 1/2 hungarian whole wheat flour and 1/2 white all purpose. could it have been my flour? next time (and there will be) i’ll add more salt and sugar than what’s called for above. other than that, they’re great. no more frozen bought pretzels for me!

    Reply

    • Sallyreplied on May 28th, 2013 at 4:23 pm

      Hi Kim! I’m not sure if it was your flour or not. Feel free to add more sugar or salt if you’d like and let me know how it goes!

      Reply

      • Kimreplied on July 16th, 2013 at 10:17 pm

        hi sally, i’ve since made these yummy chewy pretzels several times, with a bit more salt and sugar, and i just love them. but… i just had to try alton b’s easy version using what he said is the essential water/baking soda bath before baking. it was sooooo not worth it. it’s a bit more involved, took a little longer, more clean up (messy water spills everywhere) although nothing too too terrible. BUT, seriously, there was no payoff. just more work and less enjoyment in the end. in fact they were not nearly as good as your recipe. Thanks for a time saving yummy recipe!

        • Sallyreplied on July 17th, 2013 at 11:16 am

          That is so good to know, Kim – because I’ve been wanting to try Alton’s recipe. I am so glad you let me know! I will always stick to this pretzel recipe. And it’s so much easier!

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    Marimarposted May 28, 2013 at 9:02 pm

    I came across your website through The wonderful world of Pintrest and it has made me the happiest girl in the world!! I love how much detail you give in your posts and your recipes are AMAZING! I’ve already made a couple and can’t wait to keep making more! Thank you!!!

    Reply

    • Sallyreplied on May 29th, 2013 at 9:09 am

      Hi Marimar! I’m so glad you enjoy my website, recipes and the information! What would we all do without Pinterest? I love it :)

      Reply

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    Kristanposted May 31, 2013 at 5:44 pm

    I have no experience baking with yeast, and I’m afraid I may have bought the wrong kind. Is it OK to use Bread Machine (instant dry) yeast as a substitution for active yeast in this recipe?

    I’m very anxious to try out this recipe! Thank you so much for sharing it! I’m looking forward to trying out some of your other recipes as well! :)

    Reply

    • Sallyreplied on June 3rd, 2013 at 10:43 pm

      Hi Kristan – the bread achine yeast should be OK for these pretzels. I hope you enjoy them!

      Reply

      • Kristanreplied on June 4th, 2013 at 2:43 pm

        I made these the other day and they were absolutely delicious! It was my first time baking with yeast, and it went very smoothly! Thank you for sharing this recipe and making it look and sound so easy! :)

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    Katrinaposted June 4, 2013 at 7:07 am

    These pretzels are so yummy! Yeast scares me most of the time so I often skip recipes that have this ingredient but I must say that these pretzels are absolutely amazing! I only did half of your recipe but it’s so so so so so good. I don’t have to wait for the dough to rise and it’s so quick to bake. I’ll definitely keep this recipe for future use. :)

    Reply

    • Sallyreplied on June 4th, 2013 at 8:47 am

      So glad you loved them, Katrina!

      Reply

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    Kaylaposted June 5, 2013 at 1:24 am

    These are delicious!! I accidentally forgot the salt and sugar in the actual dough but they still taste fantastic! I can’t believe how quickly they were made as well. YUMMY!!

    Reply

    • Sallyreplied on June 5th, 2013 at 11:27 am

      hat’s great they turned out for you! Happy you love them.

      Reply

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    Cheriposted June 6, 2013 at 4:03 pm

    Hi Sally!
    I’m planning on making these this afternoon with my kids and a couple of their friends (ages 1, 2, 3 and 4!) I figured it will be something healthy but fun that they can shape and eat! ;)

    Reply

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    Kellieposted June 7, 2013 at 6:12 pm

    This is absolutely genius! I was perusing other pretzel recipes, and they were way too much of an ordeal – but this recipe is perfect! My boyfriend is going to love this edible surprise! :)

    Reply

    • Sallyreplied on June 7th, 2013 at 7:35 pm

      We cut out a lot of steps and make them the easiest way possible. Hope you enjoy, Kellie!

      Reply

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    Alexposted June 15, 2013 at 10:10 pm

    These were wonderful. Even my 12 year old son helped me rolling them and then ate about 7 of them. Thank you for the recipe!

    Reply

    • Sallyreplied on June 16th, 2013 at 8:36 am

      So glad you and your son loved these – and they are fun to make with the kids!

      Reply

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    Aleaposted June 16, 2013 at 12:50 am

    We made these this morning, and they were delicious! Super simple, completely non-threatening. We ate the whole tray in record time. Love the chewy texture of the whole wheat flour. Thanks for another great recipe!!

    Reply

    • Sallyreplied on June 16th, 2013 at 8:34 am

      I’m so happy to hear that, Alea! We love making these too :)

      Reply

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    Teresaposted June 17, 2013 at 6:48 pm

    :-O omg!!! These are amaaazing!! I’ve been searching for the perfect pretzel recipe for years and here it is!! You’re a genius!! :-D

    Reply

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    Paigeposted June 18, 2013 at 1:09 am

    Just made these tonight….SO good!! Thank you for a perfect and easy recipe! I will be making these all the time.

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    Jasminposted June 18, 2013 at 12:42 pm

    Can I mix chocolate chips into the dough or won’t this work? If I can, do I need to change anything? Thanks a lot.

    Reply

    • Sallyreplied on June 18th, 2013 at 12:50 pm

      Yes – you may mix *mini* chocolate chips into the dough. I’ve done it before and LOVE it! No need to change anything else.

      Reply

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    kellie bposted July 2, 2013 at 8:38 am

    sally-
    my children (*twins, age 8.5yrs) and i made these last night. it was the perfect recipe for two mini-chefs. the pretzels turned out delicious. we made salted and and tray of cinnamon sugar. thanks for a fun, easy and delicious recipe.

    Reply

    • Sallyreplied on July 2nd, 2013 at 11:26 am

      I don’t think I could chose between salted and cinnamon sugar. Yum! So glad you all enjoyed them.

      Reply

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    Alyssaposted July 3, 2013 at 7:23 pm

    Hi
    One of my kids have an allergy to eggs and I want her to be able to enjoy this yummy snack. Will the pretzels still turn out good?

    Reply

    • Sallyreplied on July 4th, 2013 at 8:08 am

      You may brush them with melted butter before adding the salt instead of an egg wash.

      Reply

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    Teresaposted July 6, 2013 at 12:05 pm

    These pretzels were seriously the best I have ever eaten, and my 8-year-old son and I cranked out these amazing morsels in no time. They were chewy on the outside and soft on the inside, and that was the FIRST time we have made them. I am never buying store pretzels again! Thank you for sharing!

    Reply

    • Sallyreplied on July 7th, 2013 at 9:22 am

      Teresa, I’m SO glad you love these pretzels! Thank you so much for letting me know, too. I really appreciate it!

      Reply

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    Bethposted July 10, 2013 at 1:53 pm

    Made these as pretzel dogs. So good! Better than the mall, according to 2 out of my three kids. Great recipe with lots of variation potential.

    Reply

    • Sallyreplied on July 10th, 2013 at 1:58 pm

      Pretzel dogs! There is something I’ve never tried with this recipe. Thank you!

      Reply

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    Colbyposted July 20, 2013 at 3:08 am

    I accidentally bought bread flour, will that still work?

    Reply

    • Sallyreplied on July 20th, 2013 at 8:31 am

      Colby, yes that should work. They will be extra chewy.

      Reply

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    Reevesieposted July 24, 2013 at 3:48 pm

    These were so enjoyable and easy to make. They taste fantastic and are not something I’d normally make. I am chuffed with how they have turned out. Thank you :)

    Reply

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    Gayatriposted July 29, 2013 at 3:26 am

    These look amazing Sally!! I’ve been looking for an easy pretzel recipe and I can’t wait to try them :) Just wanted to check, what proportions do you recommend to use a mixture of whole-wheat and all-purpose flour? Half and half?

    Reply

    • Sallyreplied on July 29th, 2013 at 6:02 am

      Hi Gayatri! I like to do half and half. That seems to work best. Enjoy!

      Reply

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    Rainposted August 3, 2013 at 5:31 pm

    I have to say, I’ve made these pretzels several times now and they NEVER take me only 30 minutes… I’m wondering if this is because you had help. What takes me the longest is rolling the dough out into ropes, because it keeps wanting to spring back into shorter ropes. It takes me forever to finally get them to a length where I can shape them into pretzel shapes. But it is SO WORTH IT in the end…

    Reply

    • Sallyreplied on August 3rd, 2013 at 5:48 pm

      Hi Rain! They only take me thirty minutes to make. And yes, my fiance did help me roll a few. But I’m glad you enjoy them. It’s my favorite homemade pretzel recipe.

      Reply

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    belindaposted August 7, 2013 at 11:52 pm

    Awesome activity to do between school work for us who home school .

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    S Jposted August 8, 2013 at 8:48 pm

    This recipe is awesome – thanks! Made mine with wholewheat and dipped pieces of it in olive oil and sea salt. I’m know racking my brain to see if there is a way to do a gourmet version with rosemary :-)

    Reply

    • Sallyreplied on August 9th, 2013 at 10:32 am

      Oh that sounds delicious!

      Reply

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    Chris Gagnonposted August 14, 2013 at 1:46 pm

    Sally I used your recipe and changed it to try something new. Can I post the steps and recipe on a food website but still give you credit for the original recipe? I would post the link if I did put it on one too so you can see it to make sure I gave you credit.

    Reply

    • Sallyreplied on August 14th, 2013 at 6:16 pm

      Hi Chris – as long as you print the recipe in your own words and link back to my website as the original source, you may republish with credit to me. Thanks!

      Reply

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    mike Hposted August 14, 2013 at 9:41 pm

    you could always give the pretzels a dip into a baking soda bath, this helps to give them that golden brown look plus gives it that authentic pretzel taste!

    simply mix baking soda into a pan of hot water and whisk (i use about half the box)

    Reply

    • Sallyreplied on August 14th, 2013 at 9:47 pm

      Yep, I do the same thing as well – but it’s just a step I skipped for this recipe.

      Reply

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    Saraposted August 26, 2013 at 7:35 pm

    I just made these – I only made four pretzels from the recipe, so they took a little longer to bake. But OH MAN are these delicious!! I used only white flour and brushed with butter. DEFINITELY making these again!

    Reply

    • Sallyreplied on August 27th, 2013 at 7:20 am

      That’s great Sara! Sometimes I brush with butter too – amazing. So happy you loved them!

      Reply

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    nykieposted September 4, 2013 at 2:31 pm

    I made these with a three and four year old today. They were kind of crumbly so i added a touch more water. High altitude area. I used foil instead of parchment paper. Next time I will just do the bites instead of trying to make the twist which was hard for the kids to do. They taste great my son loved it and he’s a picky eater. I will try to make a pizza dough, too. Is there something i can use to knead the dough my husband will be mad if he finds out we used the countertop.

    Reply

    • Sallyreplied on September 5th, 2013 at 6:15 am

      Nykie, I’m glad you loved the pretzels! This dough would be fabulous as little pretzel bites too.

      Reply

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    Mandaposted September 5, 2013 at 4:41 pm

    Hi,
    this may be a stupid question but when you say “broil” is that putting the oven to the grill setting or do you raise the temperature?

    Reply

    • Sallyreplied on September 5th, 2013 at 8:04 pm

      Hi Manda! Not a stupid question at all. By broil, I mean turn your oven all the way up to the highest temperature.

      Reply

      • Mandareplied on September 8th, 2013 at 8:24 am

        Hi! I am having the last 6 pretzels in the oven (made 12) 6 salt and 6 cinnamon sugar. Was a bit worried I had the wrong yeast and that it would taste of the yeast as I had not wait for it to set… but NO! Only tried the salt ones so far but they taste AMAZING! Made the whole wheat ones so feel healthy and good! Thanks for a great recipe!

        • Sallyreplied on September 8th, 2013 at 8:50 am

          That’s great, Manda! I love them with cinnamon-sugar.

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    pattyposted September 7, 2013 at 11:54 pm

    Hello Sally, I plan to make this today using your super simple recipe. I will let you know how it goes. Thank you for sharing this!

    Reply

    • Sallyreplied on September 8th, 2013 at 8:14 am

      Enjoy, Patty!

      Reply

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    marissaposted September 15, 2013 at 7:21 pm

    hello sally! i am a little newer to your blog but i’m already a fan. so, today i tried my first recipe from you. and they are delicious! the dough was still pretty sticky no matter how much flour i added but if i rolled the ball of dough for each pretzel in a bit of flour before rolling it worked great! they are sooo cute too! i made them a bit smaller and it made 15! we bathed them in butter and sprinkled generously with cinnamon sugar and made a quick icing to drizzle! heaven! :) thanks so much for the recipe sally! i will be making these again with salt :)

    Reply

    • Sallyreplied on September 15th, 2013 at 8:38 pm

      Your pretzels sound amazing, especially with the icing drizzle! I have a recipe like that being published on my blog this week. :) Thanks for reporting back Marissa!

      Reply

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    Ashley Griffithposted September 16, 2013 at 3:15 pm

    TOTALLY AMAZING AND SUPER SIMPLE!!! I’m not good at making stunning recipes and wonderful baker, but these are so easy to make no one would ever know how simple it really was for me. So, if you think you are not a great cook and can’t do the recipe – I’m sure you can it’s super easy!!

    I just LOVE this recipe!!! I used wheat flour instead of regular flour and they turned out just as nice. And, my hubby was impressed.

    A fun thing to do is a jalapeno pretzel. I chopped up some canned jalapenos and added to 1/3 or so of the dough and worked it in. And then dipped in egg as directed. Then, I added additional chopped jalapenos and also graded Parmesan cheese on top. They were delicious!!

    Tonight with the rest of the dough I may try a pizza pretzel. I’m going to chop up pepperoni and add cheese to the dough and then once finished baking I’m going to dip in pizza sauce:) Can’t wait to try this!

    Reply

    • Sallyreplied on September 16th, 2013 at 4:27 pm

      Ashley, my fiance would go insane if I made your jalapeno version. What a great idea! Same with your pizza version. I might have to make that and share with my readers. You’re a genius. Thank you so much for sharing!

      Are you a fan of pumpkin? I just posted a recipe for these pretzels with pumpkin glaze. :) http://sallysbakingaddiction.com/2013/09/16/pumpkin-praline-soft-pretzels/

      Reply

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    Gayatriposted September 17, 2013 at 6:12 am

    Hi Sally, can I use dry yeast instead here? Seems to be the only one I can find!

    Reply

    • Sallyreplied on September 17th, 2013 at 8:04 am

      That is what yeast I am referring to. Enjoy!

      Reply

      • Gayatrireplied on September 17th, 2013 at 8:13 am

        Oops! I didn’t know active yeast is the same as dry :P

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    Gicaposted September 20, 2013 at 6:06 am

    Good Day to you Sally,

    Ive made a batch of your homemade pretzels last week and they were a hit :) now im making another batch and i was wondering how i could store the dough and bake it for breakfast the next day. I also made caramel dip from your salted caramel recipe and my daughter loves the combination. Thank you for your wonderful recipes.

    Reply

    • Sallyreplied on September 20th, 2013 at 8:12 am

      These pretzels are wonderful with salted caramel – I’ve tried it before and am hooked too! You can make the dough ahead of time, roll it into the shapes and keep them in the refrigerator overnight.

      Reply

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    Sheriposted September 22, 2013 at 8:08 am

    I put some Parmesan cheese in with my mustard to dip… It is wonderful… Thanks for posting…

    Reply

    • Sallyreplied on September 22nd, 2013 at 3:29 pm

      That sounds incredible!

      Reply

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    Janaposted September 22, 2013 at 1:13 pm

    My neighbor & I made your pretzels with no wheat flour & doing the baking soda/hot water dunk. We served them at a tailgate party for the UCLA football game at the Rosebowl here in Pasadena. They were a huge hit! Tasted great! Not too doughy like you mention, guess the dip helped.

    Rolling the rubbery dough out long enough for the pretzels was time consuming, so after 8 pretzels we made the rest fat sticks and balls. All tasted just as good! Also we basted the whipped egg on top instead of dunking since we had soaked the the baking soda water first. Bought a jar of Rago cheese sauce for dipping and they disappeared! (I have a photo if you want to email me)

    Thanks so much for sharing!

    Reply

    • Sallyreplied on September 22nd, 2013 at 3:22 pm

      Love the idea of dipping them into a cheese sauce, Jana! That’s how I enjoy pretzels when I was little. These are the perfect tailgate snack! Sometimes I cut them into bites or balls – much easier. Thanks so much for reporting back.

      Reply

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    Elenaposted September 22, 2013 at 3:09 pm

    Hello,
    Just wanted to share:
    Today my children and I made your pretzels (as the kids love to play with dough!)
    I have to say this was surely the best and easiest pretzel recipe I have made in years, elimination of waiting an hour to rise, is amazing! Plus they taste fantastic compared to others we have made.
    Also, we did the egg bath before baking, no salt yet.
    After they have cooked we dip each pretzel in butter, then mini chocolate chips, and shredded coconut since I am a huge coconut fan! For The kids I just dipped in melted butter and then salted them.

    Thank you from my family to yours, for sharing a easy as 1 2 3 great tasting pretzel recipe! :)

    Reply

    • Sallyreplied on September 22nd, 2013 at 3:17 pm

      Elena, I’m so thrilled that you love this pretzel recipe! It’s certainly easy to make, especially for kids. I love the sounds of your version though. I’m going to have to try it next! Thanks for sharing, I appreciate it!

      Reply

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    quinn:)posted September 26, 2013 at 3:01 pm

    these pretzels turned out amazing and the whole family likes them!:) and my name is quinn its funniest thing that this is the quinn family recipe:)

    Reply

    • Sallyreplied on September 26th, 2013 at 4:30 pm

      I am a soon-to-be Quinn! Marrying into the Quinn family. I’m so happy you loved these pretzels, Quinn!

      Reply

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    alan mcknockiterposted September 29, 2013 at 9:47 am

    I have not baked anything in my life and wanted to bake these for my partner this fine sunday morning. not tried them yet they are baking away nicely in the oven as i leave this reply. thank you so much i was able to follow the recipe and made my partner very happy. now when i tell her i am off fishing it will be fine.

    Reply

    • Sallyreplied on September 29th, 2013 at 11:25 am

      This is a wonderful beginner recipe. And I hope you both enjoy the pretzels!

      Reply

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    Christineposted October 8, 2013 at 8:49 pm

    What a great recipe!! I made them the today, the day I laid eyes on this recipe and your words of its easy helped!! We all loved it! I hade honey mustard, honey and chick fil-a sauce and I’m in love!! Thank you for sharing your pretzel recipe!!

    Reply

    • Sallyreplied on October 8th, 2013 at 9:21 pm

      I’m so glad you love these pretzels, Christine! And that my instructions were easy to follow. Thank you for taking the time to report back to me about them.

      Reply

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    Joshuaposted October 13, 2013 at 9:55 pm

    Yummy pretzels, but your directions were like a math word problem! Only at the end of the page did you have the actual recipe.

    Reply

    • Sallyreplied on October 13th, 2013 at 10:00 pm

      That is how I prefer to style my website. Thanks for your feedback, Joshua!

      Reply

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    Lelijaposted October 14, 2013 at 9:07 pm

    I LOVE THESE!!!!

    I just made them, and they are sooo delicious :) I did the half-and-half version and it’s awesome :D It reminds me of the texture of a bagel, but it’s a little more soft. Next time I will do it will just all-purpose flour, :)

    Reply

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    Luciposted October 16, 2013 at 3:23 am

    I was Wondering if I can coat them in chocolate

    Reply

    • Sallyreplied on October 16th, 2013 at 12:28 pm

      Hi Luci, you could certainly drizzle them with melted chocolate but coating them in chocolate may be a bit tough. Hope you enjoy!

      Reply

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    paintsmhposted October 22, 2013 at 11:54 am

    ive been looking all morning for a recipe that i didnt have to boil the pretzels for! Cleaning up the kitchen and trying yours right now!

    Reply

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    Angelaposted October 28, 2013 at 4:21 pm

    Oh my word these are delicious ! I finally got it right ! I have made many pretzel recipes and this is the only one that has turned out well ! Thank You so much!

    Reply

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    oliviaposted October 30, 2013 at 1:23 pm

    Just finished baking the pretzels ( and found out what ‘broil’ meant). they were alright but next time I think I might add some more sugar to the dough. other than that they were smashing! x

    Reply

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    Lauraposted October 30, 2013 at 4:29 pm

    My 4 year old daughter and I have already made these 2 days in a row!!!! We love them!! They are so easy to make and I even made a specialty one for my husband who requested pepporoni, jalepenos, and cheese! And he is in love. My daughter and I love the cinnamon and sugar ones! I see us making these a few times a month! YUM-O! Thanks a ton!

    Reply

    • Sallyreplied on October 30th, 2013 at 6:43 pm

      My fiance would LOVE the pepperoni version, Laura. I have to try that. I’m so glad you and your daughter love these pretzels! They’re great to make with little bakers.

      Reply

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    Jesseposted November 2, 2013 at 5:22 pm

    Thank you! I really felt like pretzels tonight so I googled it and came across your recipe. came out really nice! had 2! :))

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    Kimposted November 6, 2013 at 5:55 pm

    Hey Sally. Soft pretzels are the one thing I would rather not have in the house because I can’t resist them! Since I love them so much and have never made them, I really want to give these a try. My mouth is watering thinking about a nice warm soft pretzel with some mustard!! I had a question about the baking soda water step. Do you put the pretzels in while the water is boiling or do you take the water off the heat and then put them in? Thanks.

    Kim

    Reply

    • Sallyreplied on November 6th, 2013 at 7:29 pm

      Hi Kim! You’re just going to love thee pretzels. Making them at home is really not that hard! Anyway, to your question – yes keep the water boiling when you drop in the pretzels.

      Reply

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    Briposted November 16, 2013 at 7:16 pm

    Super easy and fun! It’s in our preschool cookbook kids love making these and we tell them make whatever shape you want. By the way, it makes an awesome pizza crust! Happy baking!!! ;-)

    Reply

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    Uqssaposted November 17, 2013 at 11:39 am

    I’m in a bit of a pickle and I NEED ADVICE!!!!!!… So i started making the pretzels and all and i made the dough just like you said, as i was about to shape them something came up. I decided to put the dough in the fridge thinking i’ll continue them tomorrow (completely forgetting about the yeast) and now as I’m sure you have guessed the dough has risen ( A LOT)! Now I’m not sure whether or not i should just throw the dough away or use it anyways….

    Reply

    • Sallyreplied on November 17th, 2013 at 12:47 pm

      Yes! The dough is probably a monstrous ball right now. I suggest punching the dough down and letting it deflate. Then roll the dough into pretzel shapes.

      Reply

      • Uqssareplied on November 17th, 2013 at 12:53 pm

        thanks soo much <3 ill try that and let you know how they turned out :) can't wait to eat them!!!!!! <3 <3

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    Shannonposted November 17, 2013 at 11:36 pm

    Sally these are fantastic, I have made them twice. They are such a stress reliever after the work week for the home baker:) Very tasty! We love to have these pretzels alongside some Aidells Cajun Style Andouille sausages with some Spicy brown mustard yum! Keep up the great work:)

    Reply

    • Sallyreplied on November 18th, 2013 at 9:23 am

      YES! These are absolutely “stress reliever” pretzels. Thanks Shannon, I’m so glad you love them and your serving suggestion is wonderful! My fiancé would love it.

      Reply

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    Kellyposted November 20, 2013 at 8:19 pm

    I just made these and I can’t keep my hands off them! They were incredibly simple and surprisingly fast to make. I will definitely be making these again, but next time I will invite a couple friends over to help me eat them ;)

    Reply

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    Natalieposted December 3, 2013 at 12:26 pm

    I made pretzel bites from these and added more sugar to the mix and they are heavenly! Thanks for this recipe!

    Reply

    • Sallyreplied on December 3rd, 2013 at 4:36 pm

      Yum!

      Reply

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    Jenetteposted December 5, 2013 at 4:55 pm

    Made these last night for my boyfriend’s birthday today (he doesn’t like cake and LOVES soft pretzels so they will be getting candles in them later). They came out absolutely AMAZING. My roommates and I had one last night and couldnt stop moaning, legit. So easy and so tasty. I made a cheese sauce too with velvetta, horseradish mustard and a little mayo, heated it up. Hope he likes them as much as we did, if he doesn’t…might have to get rid of him because he doesn’t know what heaven tastes like.

    Reply

    • Sallyreplied on December 5th, 2013 at 5:48 pm

      Hahaha! Yes, these are heavenly – I agree Jenette. And I have to try your cheese sauce! Love the addition of horseradish mustard. So good. Your boy is a lucky guy for you to make him such a treat!

      Reply

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    Britposted December 9, 2013 at 2:40 am

    I make these all the time and this is my go to recipe now as it’s the best.
    I let the bread machine make the dough for me though.

    Reply

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    Margaritaposted December 16, 2013 at 1:10 pm

    These look amazing! I can’t wait To try them out soon. I do have a question for you though…I bought Fleishmann’s bread machine yeast. Is that the same as active yeast. Thanks in advance!

    P.S. You’re an amazing cook!!

    Reply

    • Sallyreplied on December 16th, 2013 at 1:22 pm

      I just checked their website and it looks like it would be OK to use.

      Reply

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    Loriposted December 28, 2013 at 12:18 pm

    OMG Sally! We just made these and they are amazing! They literally disappeared in 10 minutes! We made with the wheat flour and half dipped in cinnamon and sugar and some with kosher salt and some with Nutella spread on top. While we couldn’t agree which was the best, we all agreed to make these a lot!
    Thanks again for the recipe. LOVE, love that the bread doesn’t need an hour to rise (honestly, I considered letting it rise, but decided to trust your recipe) and I think not letting the dough rest is what gives it a chewy, crusty outside.

    Reply

    • Sallyreplied on December 28th, 2013 at 3:12 pm

      Hey Lori! Thanks so much for the glowing report back. I’m so glad you love these pretzels! They’re so simple. I have to try them with Nutella – genius!

      Reply

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    Rachelposted December 30, 2013 at 8:44 am

    I’m volunteering at a community center next month hosting a baking class for little kids and I’m proud to say that this recipe will be on the agenda! No rising, no boiling, lots of rolling/shaping/play doh-like characteristics=superb time killer for grade schoolers! Plus, I’m doing the classes after school so this’ll make an amazing afterschool snack for the kiddos! Thank you, Sally!

    Reply

    • Sallyreplied on December 30th, 2013 at 12:19 pm

      So many readers with children tell me how fun these are to make with kids. They’ll be a hit, Rachel!

      Reply

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    Kelseyposted December 30, 2013 at 1:24 pm

    Hi Sally! I’m getting ready to make these and I’m going to boil them with baking soda for the more authentic texture. I have one question though, do I boil the water and then add the baking soda while it’s boiling or do I bring the water and baking soda to a boil all at once? Thank you for your help!

    Reply

    • Sallyreplied on December 30th, 2013 at 1:36 pm

      Hey Kelsey! Bring the baking soda and water together to a boil at once. Enjoy!!

      Reply

      • Kelseyreplied on December 30th, 2013 at 5:03 pm

        Thanks for your quick reply! I made them and they are delicious!! And super easy too, even with the extra water bath step. Although I think I need a bit more practice as my pretzels puffed up so much they looked more like balls than the classic pretzel shape. But I can’t say I’m complaining about having more of these around the house. Practice makes perfect :-)

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    Laurenposted December 30, 2013 at 10:13 pm

    Hey Sally! I just made these and they turned out great; so soft and fluffy! They’ve been out of the oven for about 15 minutes and five of them are already gone…oops! Hope you had a very Merry Christmas! :)

    Reply

    • Sallyreplied on December 31st, 2013 at 10:41 am

      We go through these pretzels when I make them just as quickly, Lauren! Happy New Year to you!

      Reply

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    Jessieposted January 2, 2014 at 6:26 pm

    I’ll be honest… I still almost didn’t believe how easy this recipe would be until I was halfway through. I can’t wait to try them! (And with that cheesy crab topping!)

    Reply

    • Sallyreplied on January 2nd, 2014 at 9:14 pm

      Yes, hope you try them! And with crab too!

      Reply

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    Darciposted January 3, 2014 at 11:26 pm

    I can’t believe how easy this recipe was! My niece tried them and couldn’t believe I made them. I coated them with cinnamon sugar and they were delicious! I’m going to make another batch except this time I’m going to try it with the whole wheat flour. Thank you!!!

    Reply

    • Sallyreplied on January 4th, 2014 at 9:04 am

      Love love love them with cinnamon sugar, Darci! Let me know how the whole wheat version goes.

      Reply

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    Elianaposted January 4, 2014 at 9:53 am

    Hey these are amazing! Also I let the dough rise a bit and I feel it gives me more dough. I was Wondering If we can freeze the pretzels? And if so do we freeze them before we cook them or after?

    Reply

    • Sallyreplied on January 4th, 2014 at 2:43 pm

      Hi Eliana – this dough may not be frozen ahead of time. The dough must be fresh before baking the pretzels. However, the baked pretzels may be frozen up to 2-3 months and warmed up in the microwave or oven.

      Reply

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    jamie leeposted January 4, 2014 at 5:05 pm

    Hi Sally! It’s your blog stalker here, Jamie Lee. Can I make these in pretzel bites? Would I just roll out the dough and cut it into pieces? And would the baking time change any? Happy Saturday night! What kind of beer are you having tonight? :) Jamie Lee

    Reply

    • Sallyreplied on January 4th, 2014 at 5:11 pm

      Hey Jamie! In fact, I am about to crack open a Shock Top Raspberry Wheat tonight! Well, in an hour or two. You could certainly make these into pretzel bites. Just roll out the dough and cut into 2 inch pieces. The baking time will be slightly less. I didn’t write it down when I last made them into bites. Enjoy!

      Reply

      • jamie leereplied on January 4th, 2014 at 5:16 pm

        You’re the best Sally! Thank you! Getting ready for some football tomorrow and got to have some good snacks on the table. I did candy bar blondies today to get rid of all that Christmas stocking candy. Yuuum. Let’s hope they make it through the night!

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    Betseyposted January 5, 2014 at 1:08 pm

    This is a great recipe! I just pulled mine out of the oven just in time for the Chargers game. :) I altered it a bit in that I brushed mine with melted butter after the egg wash just for some extra flavor and gloss, and then I did a few different varieties of flavors to dip the pretzels in before baking: cinnamon sugar, garlic parmesan, and sesame seed. They were all great, thanks to your awesome recipe!

    Reply

    • Sallyreplied on January 5th, 2014 at 1:09 pm

      Hey Betsey! I love these pretzels with some garlic parmesan on them! So happy you tried them. Thanks for reporting back!

      Reply

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    Ariela HvMposted January 11, 2014 at 8:48 pm

    Oh! I’m gonna make these for my Mozart Birthday Party on Jan. 27th (the Big 258 for Wolfgang!) And, I’m an aspiring R.D., so these fit in perfectly with my theme of eating as health as possible with heavy German fare! LOL! :)

    Reply

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    Ariela HvMposted January 11, 2014 at 8:49 pm

    And I’ll post pictures to my music blog – crediting you. Mozart fans all over would love to hear about your pretzels!

    Reply

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    Hannahposted January 17, 2014 at 8:15 pm

    This looks so good! I been wanting something like this for a long time. The recipe I use takes hours to make! And as a 15 year old girl you don’t really want to wait, forever to make something that looks so good.

    Reply

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    Kristinaposted January 23, 2014 at 11:33 am

    I skipped the boiling step and I have to agree with the ones who say they don’t taste like a pretzel. I’ll try it with that step next time and see if there is a difference. Either way, they’re delicious. I made 8 – 4 with salt and 4 with cinnamon sugar. Cannot stop eating them. LOL! Thank you for another great, super easy recipe, Sally!

    Reply

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    Ciarra K.posted January 29, 2014 at 12:27 pm

    I came upon your recipe last night and made a batch. I did use the boiling method prior to baking. I used half all-purpose white flour and half albino wheat flour.

    The texture was a little more dense than a traditional pretzel, which I expected because of the wheat flour. Next time I am going to try them with a whole wheat pastry flour for a lighter version.

    Thanks for the quick, delicious recipe!

    Reply

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    Victoria Rposted January 29, 2014 at 7:28 pm

    Thank You so much for all the great recipes! These are great and my boys really had fun making them too. :)
    I was worried my 7 yr old would overwork the dough, but he did great.
    I made most salt crusted, 3 cinnamon sugar, and one with no salt for a friend.
    I am going to make the funfetti cupcakes on Friday, and.. instead of using plain yogurt I was thinking of using strawberry yogurt. :) Just sounds so good. :)
    Thank you again, we had a great time tonight.
    Victoria & family from Fairfax, VA

    Reply

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    Lizposted January 30, 2014 at 8:58 am

    Hey Sally,

    I love all of your recipes and cannot wait to get your cookbook!!

    Quick question- can these be made without the sugar? Is there a substitute (maybe honey?) Our gym challenge for Feb is no sugar and I’m hoping to make these for the superbowl! I have to make something from your blog :)

    Thank you!!
    Liz

    Reply

    • Sallyreplied on January 30th, 2014 at 10:31 am

      Hey Liz! I think honey would be just fine. Though I’ve never tried it before, I don’t think it would make a difference texture-wise. Let me know if you try it. Good luck in your challenge!

      Reply

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    Sarahposted February 5, 2014 at 8:41 pm

    Great pretzels! Thanks for the easy, quick and yummy recipe.

    Reply

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    Joelposted February 6, 2014 at 3:36 am

    Hi,
    I am a huge pretzel fan and have been looking for a good pretzel recipe for an amateur baker. As i am really inexperienced at baking I had a couple questions for you. I am really confused by the fact that you skip the rising part of the process and was wondering if you could explain your reasons for doing so. I had also noticed that it was mentioned that they have more of a dinner roll texture to them and was wonderingg if that was because the dough didn’t rise? I figured you skipped that part to shorten the overall cooking time but I am just curios as to what the difference would be in pretzels that had risen and those that didnt. Thanks for any help you can give me i really appreciate it! love the website! fantastic pictures and easy to follow mouth waveringly enticing recipes! :)
    Thanks,
    Joel

    Reply

    • Sallyreplied on February 6th, 2014 at 7:52 am

      Hi Joel! There’s no need for this dough to rise. The pretzels will puff and rise in the oven. I like to boil the pretzels with the baking soda bath (explained in the post) – that gives them their authentic pretzel taste with a browned exterior and a soft interior.

      Reply

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    Mariaposted February 15, 2014 at 12:41 pm

    I used this dough to make pretzel dog .
    Thanks for the recipe will use it again

    Reply

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    Carolynposted February 17, 2014 at 8:41 pm

    I made these today with my 3 and 2 year old – we had so much fun and they came out perfect! They are soo delicous we have been snacking on them all day. My 3 year old who hardly eats already had 3! Thanks so much!!

    Reply

    • Sallyreplied on February 17th, 2014 at 9:47 pm

      Very happy you are both enjoying them!

      Reply

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    Lisaposted February 22, 2014 at 7:05 pm

    My son and I just finished making these, and they are so easy and delicious! Thanks so much for the recipe!

    Reply

    • Alexandrareplied on February 24th, 2014 at 1:28 am

      This recipe soundsbrilliant, can someone tell me how many this recipe serves? thank you :)

      Reply

      • Sallyreplied on February 24th, 2014 at 2:26 pm

        About 8 pretzels

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    Jennifer Rposted March 2, 2014 at 2:34 pm

    Wow! These pretzels are DELICIOUS!!!!
    I made them for my daughter’s preschool class, and those picky eaters ate ALL OF THEM! Every last bite. I’m going to make them for my son’s preschool class in the next day or so, and have a question. I’d love to try a cheesy version, and am wondering if you’ve tried adding shredded cheese to the dough. If so, how much did you add? Thanks – and thanks for this wonderful & simple recipe!

    Reply

    • Sallyreplied on March 3rd, 2014 at 9:15 am

      Hey Jennifer! I have never tried adding cheese directly to the dough. I have, however, melted cheese on top of them. I simply bake the pretzels as directed, then sprinkle melted cheese on top and bake for about 2 more minutes.

      Reply

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    Erinposted March 7, 2014 at 5:00 pm

    Am I the only one who messed these up? They tasted nothing like pretzels, just regular bread. And pretty yeasty bread at that. I did not do the wheat, so I didn’t expect that. I didn’t have super high hopes, but I was expecting a pretzel taste. Any clue as to what happened?

    Reply

    • Sallyreplied on March 7th, 2014 at 5:59 pm

      Hey Erin! You may have used a little too much flour. Working with yeast can be tricky and depending on your weather, room temperature, how much you mixed, etc – you may need to slightly reduce the flour. Also, did you do the baking soda bath! That will help give your pretzels a more authentic pretzel taste. Thanks for reporting back, hope you can try them again.

      Reply

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    Marcellaposted March 8, 2014 at 6:51 pm

    Literally just stumbled upon your about 40 minutes ago looking for a homemade pretzel recipe.

    Your recipe is perfect, but as an experienced bread maker, it made sense to me!

    30 minutes later, I have a homemade pretzel and am enjoying it as I type this.

    They are perrrrrrfect. Golden brown on top. Chewy in the middle.

    I didn’t boil water, but I dipped them in hot tap water (really quickly, like a 1/2 a second, then put them in egg wash).

    So delicious!

    Thanks! It’s a keeper!

    Reply

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    Jaren Sandbergposted March 8, 2014 at 10:35 pm

    I just made these and they are fantastic!! Such an easy recipe and good directions!!! Thanks!!

    Reply

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    Victoriaposted March 14, 2014 at 12:42 pm

    Dear Sally,
    My grandson is napping – when he gets up we will make these pretzels together! Thank you for providing such an easy recipe. I have never made pretzels before and can’t wait.

    Reply

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    Kanadeposted March 15, 2014 at 12:38 am

    Hello!
    I used this recipe to make pretzels for a party at my high school, and it turned out AWESOME!!
    I don’t cook very often, but I want to make them again (this time for my family & friends & myself to enjoy).

    I was just wondering… what wood happen if I use bread flour?
    I saw a different recipe that was half bread flour and half all-purpose.
    Do you know what would happen if I do that?
    Thanks in advance:)

    Reply

    • Sallyreplied on March 15th, 2014 at 11:01 am

      Your pretzels will be nice and chewy – bread flour is a great sub. I use it all the time in this pretzel recipe!

      Reply

      • Kanadereplied on March 18th, 2014 at 1:47 am

        Then I think I’ll try half & half next time:)
        Thanks!!

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    Alissaposted March 17, 2014 at 10:59 am

    Hiya,

    Thanks so much for this recipe! They look great! I just wondered if I made the dough the day before and just did the bath and bake the next day would they come out okay??

    Thanks,
    Alissa

    Reply

    • Sallyreplied on March 17th, 2014 at 12:11 pm

      Hi Alissa, actually this yeast dough is formulated to be baked right away. You cannot prepare in advance with my particular recipe. Sorry!

      Reply

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    Samposted March 18, 2014 at 11:12 pm

    Hi there,

    Thank you so much for this amazing recipe! Admittedly, it took me longer than 30 minutes to make them….probably because this was the first time I worked with yeast and/or a tougher dough. I’m sure that when I make this again (which, by the way, I definitely will!) I will be able to bring down the time, hopefully reaching the 30 minute mark. I’ll enjoy dressing up this recipe – raisins, chocolate chips, Parmesan, rosemary, cinnamon sugar….endless options!

    I made this with all-purpose flour, and coconut sugar – it worked perfectly. Everyone loved it! So thanks again :)
    -Sam

    Reply

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    billposted March 19, 2014 at 2:59 am

    would it still be nice if i put extra ingredients in such as dried fruit or chocolate chips?

    Reply

    • Sallyreplied on March 19th, 2014 at 10:14 am

      I’m sure you could try! I’ve never added dried fruit or chocolate chips to the dough.

      Reply

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    manelleposted March 23, 2014 at 9:41 pm

    super cool , and easy to use. i made a batch of pretzels for my company ,

    WHILE they were there in about 5 mins!!!
    they were delish!

    cant wait ta use more awsome recipes by this person!

    Reply

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    Yukiposted March 26, 2014 at 1:03 am

    Hello!!! I need to tell you that your recipe is absolutely wonderful!!! I specially loved how easy you explained it. I just got 20 soft pretzel from the oven, ate it with coffee and my fiancé really loved it!!! It took me about an hour and a half to finish them (my first time doing them), but it was totally worth it! I didn’t have the salt to sprinkle, so I used parmesan cheese, parmesan cheese and basil, and cinnamon sugar. The recipe is perfect! Crunchy on the outside and soft on the inside, just the way I like it. This is going definitely into my recipe’s notebook, thank you so much!!!

    Reply

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    Rebecaposted March 29, 2014 at 9:17 am

    Hi sally!
    Here theres 2 types of yeast: the one which is white and dusty used for cupcakes and one which is brownish and solid and the last one is one for bread which should I use?

    Reply

    • Shondareplied on April 5th, 2014 at 11:16 am

      Bread yeast

      Reply

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    Nicoleposted April 1, 2014 at 8:21 pm

    My pretzel dough is very soft and will not roll. How do I fix this???

    Reply

    • Sallyreplied on April 2nd, 2014 at 8:16 am

      Add more flour as directed – enjoy, Nicole!

      Reply

      • Nicolereplied on April 2nd, 2014 at 10:58 pm

        Thanks Sally. I made them again tonight and had more success rolling it out on no-slip cabinet/drawer liners!

        Thanks again!

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    bobposted April 2, 2014 at 6:43 pm

    o my gosh these are the second best pretzels ive ever had the best were from the mall.

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    stephanieposted April 3, 2014 at 9:36 pm

    omg these pretzels are so good and very easy, thats a lot coming from me cause i cant bake at least i didn’t think i could. thank you so much for sharing your recipe. have a great day :)

    Reply

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    Melissaposted April 5, 2014 at 4:35 pm

    I am baking these pretzels right now! Dangerously easy!! Thanks!

    Reply

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    MargotOposted April 7, 2014 at 8:54 pm

    These were great! My boys and my husband gobbled them right up. I used honey instead of sugar and drizzled them with honey hot out of the oven. Delicious and thank you!!!!

    Reply

    • Sallyreplied on April 8th, 2014 at 7:17 am

      That sounds so good, Margot!

      Reply

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    Dakotaposted April 8, 2014 at 12:37 am

    These pretzels turned out amazing! I had to make some for a class that I am in. Is it alright if I use your recipe? I have the link to this exact page, and I did not use any of your photos. It’s for a class project. But thank you for the recipe. It really helped me, and it was quick and simple.

    Reply

    • Sallyreplied on April 8th, 2014 at 7:15 am

      That’s fine, Dakota – thanks for using our easy pretzel recipe!

      Reply

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    Siru @ Vispilävintiön Temmellyskenttäposted April 10, 2014 at 1:46 am

    Wow, you totally saved my life with this one! I’m originally from Finland but lived in the States for a year recently. I fell hopelessly in love with pretzels and maaan the withdrawal symptoms when I had to move back to Europe :D I never knew how easy it actually is to make pretzels myself until I saw your recipe. I will definitely make these again, as well as different variations. My family also totally loved these even though they haven’t been lucky enough to try the REAL ones in the US. Thank you!!

    I was so impressed by the results that I posted this recipe in Finnish on my blog but linked it back to this post :)

    Reply

    • Sallyreplied on April 10th, 2014 at 1:08 pm

      So glad that you tried and loved these, Siru! Thanks for sharing on your blog too. We love these pretzels – we make them nearly every weekend at some point!

      Reply

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    Taiteposted April 10, 2014 at 8:15 pm

    My husband and I made these together on date night right before a movie. They were SO easy. The regular pretzels were good. They were missing that signature pretzel crust because we did not boil them. If they had been boiled, they’d have been perfect! We did half of them cinnamon sugar and those turned out ridiculously good. We enjoyed those so much, and the lack of crust didn’t matter because of the cinnamon sugar on them. (: such a great recipe! Will make again, maybe with my niece. She’s five and would love to help shape them!

    Reply

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    Adrianneposted April 14, 2014 at 12:02 pm

    I made these with 100% whole wheat flour and used warm buttermilk for the liquid. I have also used warm, diluted plain yogurt. The results are a light delicious pretzel everyone loves. Awesome, simple recipe. Thanks for posting!

    Reply

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    Howaydaposted April 18, 2014 at 5:16 pm

    Cannot thank you enough , been looking for how to make pretzels for ages
    For sure I’ll try making them tonight :)

    Reply

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    lafemmetameraposted April 18, 2014 at 11:54 pm

    OOH just made them. Yummy. I did the boil method since the best pretzels are laden with baking soda imho. Been eating the bagged ones since I could eat solid food. Did take me longer than 30 min. But then again I think Rachel Ray’s 30 min. meals should be amended to 3 hr meals due to my horrible cooking skills. I did brush a bunch of butter on them at the end and let them cool a bit. was craving soft pretzels all day and this is sooo good.

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    Mattposted April 22, 2014 at 11:14 pm

    I just made this recipe to accompany the rarebit I was bring to a party. I ended up making 2 dozen pretzels and they stole the thunder! I will 100% be making this recipe again! SO easy! I also wouldnt make them without the boiling part- Totally makes them chewy and amazing.

    Reply

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    Jenni H.posted April 23, 2014 at 9:25 pm

    Hi Sally!

    These pretzels sound delicious!! I’ll be making them for movies night next week :) Will do half of them with the cinnamon sugar, sounds so yummi!

    Just if your interested- instead of boiling the soda bath and dunking the raw pretzels in, you can boil up 100ml milk and stir in 2 tablespoons of baking soda. Take off the heat instantly, there will be a lot of foam! Just rush the foam onto the pretzels. Works perfectly and it’s far less messy imo. :)

    Thanks again for a great recipe :)

    Reply

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    Michelleposted April 24, 2014 at 8:14 am

    Hi, So glad I came across your website and this awesome recipe. Can you explain why you have such an easy/quick recipe and all the other recipes I’ve come across say you have knead more (10 min average) and let it rise 1-2 times? Thanks!

    Reply

    • Sallyreplied on April 24th, 2014 at 12:09 pm

      It’s just the way my fiancé’s mom developed this recipe. Hope you enjoy them!

      Reply

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    Lisa J. Bokposted April 27, 2014 at 7:56 pm

    If I boiled them do I also brush with the egg wash after?? Dying to make these

    Reply

    • Sallyreplied on April 27th, 2014 at 8:29 pm

      Yep!

      Reply

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    Bobposted April 28, 2014 at 10:40 pm

    Wow, thank you very much, it seems delicious :-)
    I am gonna try it :-)

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    Monica Rampoposted April 30, 2014 at 10:03 am

    Hi Sally,
    I am Monica from Indonesia, I really love your website, and feel lucky found it. I have tried your 30 minutes soft pretzel and I found it really easy to make. Thanks for the recipe. But I made the pale one. Because I didn’t do the broil process. I use oatmeal flour and all purpose flour, it tasted delicious though. My daughter loved eat the pretzel I have made using your recipe, maybe next time I will try the baking soda bath to have good looking soft pretzel.
    Eventhough I made the bad looking soft pretzel, I posted it on my blog and link back to your site. At lease people who read my soft pretzel post can make their own easy soft pretzel using your recipe.

    Thanks again Sally and I can’t wait to try your other recipes.
    Monica

    Reply

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    Michelleposted May 4, 2014 at 7:44 pm

    Hi Sally! I’ve just recently come across your blog and wanted to thank you for this easy and scrumptious recipe. I did dunk the pretzels in the soda bath. I made half with sea salt and half with cinnamon sugar and my husband could not stop eating them!!!! He’s already asked me when I’ll be making more. So I will definitely be making these again.

    Reply

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    Katherineposted May 5, 2014 at 6:32 am

    My husband loves pretzels so for his Birthday we learnt to make them together and with 2 friends :o) It’s a nice easy recipe to make and we all had fun trying to roll out the dough and tie pretzel knots! :o) We used the baking soda bath, mostly because it sounded weird so we had to try! The pretzels were really yummy and Chris is eager for us to make more to try different flavourings! :o)

    Thanks for your easy recipe! :o)

    Reply

    • Sallyreplied on May 5th, 2014 at 9:03 am

      The baking soda bath definitely sounds a little odd, but it’s so worth the extra step. So happy you enjoyed these!

      Reply

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    Hayleyposted May 24, 2014 at 5:27 pm

    So I made these this morning for my family and they were so perfect! Soft and brown; and there’s already 4 gone (in a house with two people home…)

    Reply

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    Ashley Mposted May 24, 2014 at 9:08 pm

    I made these tonight and while they didn’t come out as pretty as yours, they were so good! I did the baking soda bath and it definitely gave them that classic pretzel taste. I’ll be making these again to practice shaping them. ;)Thanks for the recipe!

    Reply

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    matsposted May 25, 2014 at 10:44 pm

    awesome recipe. i added bell peppers in the dough and used the butter technique instead of dunking baking soda solution. i also added grated cheese on top during the last 2 mins of baking. yumyum!

    Reply

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    Kateposted June 4, 2014 at 9:01 am

    Thank you for this amazing recipe!! 30mins start to finish, and the baking soda/water dip is easy. Love this! You have made my family happy and me happy because it is so quick!

    Reply

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    Jenniposted June 7, 2014 at 10:28 pm

    The ones I made without boiling turned out fine, but when I tried boiling the pretzels, they practically melted in the water and I could only get them out in parts. I still went head a cooked them and they taste okay. I don’t know what happened during the boiling step!

    Reply

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    Laurenposted June 13, 2014 at 2:37 pm

    This recipe is fantastic! I made this on a rainy afternoon and they were delicious! I will definitely be making these again soon!

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    Blair Pattersonposted June 14, 2014 at 8:06 am

    I made these last night, I boiled them before putting them in the oven and they turned out so good!

    It took about 30 minutes, thank you so much for posting this. Can’t wait to try some other recipes on here!

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    Lee Annposted June 17, 2014 at 11:24 pm

    I love this recipe. I would like to make some in advance for a party. What do you recommend for freezing? Baking first and then freezing? Or preparing and baking off later? Thanks so much!

    Reply

    • Sallyreplied on June 18th, 2014 at 10:35 am

      For freezing – I would bake and then freeze up to 3 months. Enjoy!

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    Mariaposted June 25, 2014 at 12:18 pm

    Hi!
    I made these yesterday, but I found the dough too hard to work with to make the actual pretzel shape. It was very elastic-like; everytime I’d stretch it out it shrunk back together. Do you know why this is? I just settled for pretzel sticks (and they were delicious, by the way!) I also wondered, because you said the yeast is not for rising the pretzels, do I need to proof it? I did, and I wonder if this affected the dough’s texture.

    Reply

    • Sallyreplied on June 25th, 2014 at 4:02 pm

      Hi Maria. I find that the key is to be very gentle and do not stretch your dough too fast. If you do, it will spring back like elastic. You do not need to proof the yeast here.

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    Catherineposted July 2, 2014 at 2:35 am

    Hi Sally!
    My mum and I have been looking for a pretzel recipe for ages and finally came across yours. We wanted to let you know that even though both of us have very little baking experience, we were able to make the pretzels with ease, and really in 30 minutes! My siblings and dad just LOVE the cinnamon ones, and so they have now become a common dessert we make in the home. Thanks again for the recipe!
    Catherine :)

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    Breposted July 10, 2014 at 12:40 am

    I have tried other pretzel recipes and they were so time consuming. Since I’m a perfectionist it took me an hour for your recipe. These are the best tasting out of all of them. With regular recipes it would take me close to three hours. I give five stars. This may be my new favorite recipe.

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    Breposted July 10, 2014 at 12:57 am

    I don’t see why rice flour wouldn’t work. It will have a different texture, but it is the gluten free alternative.

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    alnafisyaposted July 10, 2014 at 10:08 am

    The boil water+baking soda is for make the pretzels chewy, I reccomend it to use it :-)

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    Jenroseposted July 12, 2014 at 11:27 pm

    Due to allergy reasons we subbed Namaste gluten-free all purpose flour and omitted the egg wash. They were pretty tasty that way, but I’d sub about 1 cup of the flour for something like teff or buckwheat next time, for flavor. They were not as brown without the egg wash but the texture was pretty good. I think with gf flour they may need a little more sit time before going into the oven.

    Reply

    • Jenrosereplied on July 12th, 2014 at 11:28 pm

      Oh, and we DID do the baking soda wash due to not using egg.

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    Aleshaposted July 31, 2014 at 12:40 am

    Just made these as instructed with the boiling (which was easy and quick i might add). They were great, my mom especially liked them with the one cup of whole wheat flour as you showed in the pictures. They were all gone with in one hour of baking (family size of six mid you). This is now one of my book marked go-to recipes, thanks for posting such an easy quick yummy recipe!

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    Rachelposted August 6, 2014 at 8:50 pm

    How many pretzels does this recipe make? :)

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    Seanposted August 11, 2014 at 12:23 pm

    I was able to yield 14 thick pretzels which were snatched up in ten minutes by my kids. I didn’t boil them in baking soda and used about 1/4 cup of dough per pretzel. Thanks!

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    C Fposted August 11, 2014 at 10:24 pm

    When you are storing the pretzels in a zip top bag you might want to try to wrap them in a cloth diaper before putting them in the bag. This helps keep homemade tortillas soft and edible for up to a week in the fridge.

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    Chelseaposted August 12, 2014 at 12:48 pm

    Made these with the little boy I b-sit on a rainy day and they were perfect! We actually barely scraped up 3 cups of flour (which I didn’t realize we had so little until I was at that step in the process!) We ended up using cornmeal to mix in to get rid of the stickiness and coat the counter.

    We made all sorts of letter shapes and skipped the optional step and just brushed egg on the top of each pretzel and coated it with sea salt and slightly pressed the salt in. They came out perfect! Though, the broiling stage, definitely watch. Luckily I was and it was less than 3 minutes they were a delicious golden brown.

    Will bookmark this recipe because it’s so great! No convincing the child that the dough “needs to sleep for a little while”…Thanks!

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    Veraposted August 12, 2014 at 1:04 pm

    Just got done baking these delish pretzels. The recipe was super easy to follow and I made 12. Thanks for sharing the recipe. This has become my fave food blog!

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    Nanthiposted August 21, 2014 at 6:44 am

    Just finished baking them. i made little smaller in size and yield was 20. Came out so perfect. I didnt boil them , but should try this step next time.

    Thanks a lot for the super easy recipe.

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    ppatsyposted August 28, 2014 at 6:34 pm

    Question? Could you use this dough wrapped around little smokie sausages for a “twist” on pigs in a blanket?

    Reply

    • Sallyreplied on August 29th, 2014 at 8:15 am

      Yes, I’m sure that would work. I’ve just never tried it so I don’t have any tips for you. Enjoy!

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    Lisaposted September 8, 2014 at 5:30 pm

    I wasn’t 100% convinced that this recipe would be an “authentic” pretzel. Was I wrong! So easy and so quick and so good! I used white flour and did the bath. I really hate to admit it but…I ate 3 of them right away! So good!

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    EZFIXposted September 10, 2014 at 4:59 pm

    Love making pretzels, i loved the cheese idea!! I have to give that a try!!

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    Eshalposted September 11, 2014 at 1:35 pm

    Hi, I have been trying your recipe’s for quite some time and they always turn out excellent. But I don’t know what happened today, I followed step by step this recipe with all purpose flour and boil in baking soda water too but they were not soft, some were crunchy and some were chewy,,, can you guess and correct me what possibly could be the reason please. I tried the cinnamon sugar version and on half I just sprinkled some cheese. Thank you

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    Carmenposted September 14, 2014 at 4:35 pm

    Just made these , easy and sooo good! Thanks!!

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    Melissaposted September 26, 2014 at 9:43 am

    Hi Sally,
    I just found your website recently, and I love it! I plan on buying your recipe book soon!
    This recipe was a hit, I’ve made three batches already and also used the dough as a pizza base – delicious!!

    Thank you for making such wonderful recipes!

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    Debra Turnerposted October 4, 2014 at 10:24 pm

    Hi Sally,

    Years ago while still living with my parents, I made pretzels, but they were so time consuming, I stopped making them. Your recipe simplifies the steps and I will try it. Thanks for making it easy. I will try the whole wheat version.

    Reply

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    Tehaniposted October 14, 2014 at 6:37 pm

    Aloha Sally,

    Thanks so much for your recipe that I found through pinterest! I have been craving pretzels, as we do not have many options here on Maui…the only pretzel shop we have is pretzel maker…and while they’re OK, I do not prefer them because they’re more of a “sweeter” taste. I like pretzels that aren’t as sweet (Such as Wetzel Pretzels). Are these more on the sweet side? THanks so much! Love your blog. Mahalo!

    Reply

    • Sallyreplied on October 15th, 2014 at 11:41 am

      Aloha Tehani! These pretzels aren’t sweet at all, really. I think you’ll love them!

      Reply

      • Tehanireplied on October 15th, 2014 at 2:04 pm

        Thank you so much for your quick response, Sally! You have no idea how excited I am to try this recipe! I’m going to make a batch of the dough while at work today and bake them at home! Also wanted to let you know I made your cake batter cookies a couple of months ago to take on a family fishing trip and everyone LOVED them. Have a great day!

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    Annieposted October 20, 2014 at 4:44 pm

    Will I need to do the 5 min broil with the cinnamon sugar ones?Also will Bakers Corner Yeast work? Thank you.

    Reply

    • Sallyreplied on October 20th, 2014 at 4:52 pm

      Your yeast will be just fine and yes, do the 5 minute broil for the cinnamon sugar version.

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    Bellaposted October 20, 2014 at 7:34 pm

    i made these this weekend and they turned out fabulous! My sister took one bite and said “Wow, these really taste like pretzels!” I was amazed at how little time they took. I opted for the baking soda bath and it didn’t really add much time! Thank you Sally!-
    Bella, the 12 year old family baker

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    Emilyposted October 21, 2014 at 10:11 am

    Hi Sally

    Wow this recipe looks fab, thank you! I’m really looking forward to trying it out later.
    I’m just wondering if you could give me a hand with converting the measurements please…Do you know how many grams/ounces one of your cup measurements works out at please? I’ve looked around online for conversions and as they all vary by as much as 50g (quite a lot!) I thought I’d ask you direct!
    Thank you!!
    Emily :)

    Reply

    • Sallyreplied on October 22nd, 2014 at 10:37 am

      Hi Emily! Just added some gram measurements for you. Sorry I hadn’t done that before.

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    Jenny G.posted October 23, 2014 at 12:18 pm

    Love these pretzels! Have made them many times for my family with and without the baking soda bath. I’m making them for a party and plan to make them 1 day before. How do you suggest I package them to keep them fresh? sometimes it seems the pretzels can get wrinkled…I think as they toughen up over time. Will the baking soda bath be more or less helpful in keeping them from becoming tough too fast? Thanks!!

    Reply

    • Sallyreplied on October 24th, 2014 at 7:00 pm

      The baking soda helps, Jenny. And I store mine in a ziplock bag – though they become a little tough over a few days. OR you can freeze them, thaw, and heat up in the oven at a low temperature.

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    briposted October 29, 2014 at 11:52 pm

    I cant tell you how addicted I am to your blog!! I love it so much, and these pretzels were the first recipe I ever tried. I have a question though. I love that the baking soda bath gives the pretzels a light and fluffy texture, but there’s a taste on the pretzels that I really dislike, and I think it’s the baking soda. Is there any way I can get the texture without the taste? Does the baking soda do anything special, or can I boil the pretzels in water with the same effect?
    Thank you so much to anyone who can help me. I really appreciate it.

    Reply

    • Sallyreplied on October 30th, 2014 at 6:58 pm

      I’m so glad you’re enjoying my blog! The baking soda bath is what gives the pretzels their authentic pretzel look, browned crisp outside, and soft center. You may leave this whole step out! In fact, that’s how I used to make them. I think they are tasty both ways. OR you could try slightly reducing the amount of baking soda in the boiling bath.

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    Chelseaposted October 30, 2014 at 10:14 pm

    Just finished my first batch and it’s already gone, so the second one is in the oven now! It’s incredible how easy this was! Thanks a bunch :)

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    katieposted November 6, 2014 at 3:56 pm

    I LOVE THESE!!! they are so delicious!! i think that the baking soda step is required. I made both the cinnamon sugar and salt ones and they are both delish! Everyone said, they are awesome, just like at the mall! i will deffinently be making them again… like tomorrow.

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    Leticiaposted November 8, 2014 at 11:10 pm

    I just made them and I was just wondering if it’s suppose to take like yeast? Did I put to much? Or is it suppose to be like that? Or I don’t know , I love the way it came out… golden, chewy … beautiful!

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    Rayposted November 10, 2014 at 9:09 pm

    I made this dough and used it as the crust for two pizzas. Best pretzel pizza ever :D

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    Elaineposted November 11, 2014 at 1:19 am

    Hi Sally I was so happy that you have created a pretzel recipe that only takes 3o minutes. I tried your recipe however both batches of the pretzels were half cooked. In addition my pretzels did not rise at all. I have no idea why as i have followed yr instruction.

    Elaine

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    aliyahposted November 16, 2014 at 8:57 pm

    too good to be true delicious me and my mom made these they were deliciou how did ou get this reciepe bye p.s going to make these again

    Reply

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