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!


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


  • 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


  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 at 425F. (do not broil).

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




413 Responses to “30 Minute Homemade Soft Pretzels.”

  1. #
    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!


  2. #
    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!


  3. #
    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 :)


  4. #
    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.


  5. #
    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.


  6. #
    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 :)


  7. #
    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!


    • 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!


  8. #
    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


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



  9. #
    Bobposted April 28, 2014 at 10:40 pm

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


  10. #
    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.


  11. #
    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.


  12. #
    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)


    • 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!


  13. #
    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…)


  14. #
    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!


  15. #
    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!


  16. #
    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!


  17. #
    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!


  18. #
    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!


  19. #
    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!


  20. #
    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!


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

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


  21. #
    Mariaposted June 25, 2014 at 12:18 pm

    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.


    • 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.


  22. #
    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 :)


  23. #
    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.


  24. #
    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.


    • rachelreplied on January 3rd, 2015 at 9:51 pm

      Did you try the rice flour? I wonder how almond flour would work.


  25. #
    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 :-)


  26. #
    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.


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

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


  27. #
    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!


  28. #
    Rachelposted August 6, 2014 at 8:50 pm

    How many pretzels does this recipe make? :)


  29. #
    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!


  30. #
    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.


  31. #
    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!


  32. #
    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!


  33. #
    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.


  34. #
    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?


    • 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!


  35. #
    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!


  36. #
    EZFIXposted September 10, 2014 at 4:59 pm

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


  37. #
    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


  38. #
    Carmenposted September 14, 2014 at 4:35 pm

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


  39. #
    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!


  40. #
    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.


  41. #
    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!


    • 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!


      • 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!

  42. #
    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.


    • 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.


  43. #
    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


  44. #
    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 :)


    • 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.


  45. #
    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!!


    • 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.


  46. #
    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.


    • 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.


  47. #
    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 :)


  48. #
    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.


  49. #
    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!


  50. #
    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


  51. #
    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.



  52. #
    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


  53. #
    Remyposted November 30, 2014 at 11:47 pm

    Hi Sally! Love this idea! I am an avid Challah baker and am so used to letting it rise and rise again! Question: when making the cinnamon sugar version, after taking the pretzels out and brushing them with butter, you put them back in the oven for five more minutes. Do you have them bake regularly at that point or do you broil for the last five minutes like the other recipe calls for?


    • Sallyreplied on December 1st, 2014 at 12:31 pm

      Hi Remy! I simply continue to bake them for 5 more minutes at 425.


  54. #
    Lorieposted December 6, 2014 at 11:19 pm

    I used my bread machine to mix everything and yielded 16 good sized pretzels. i boiled with half the water/baking soda which worked great. While one boiled, I rolled the next, so it went super fast.

    To the one whose pretzels fell apart, probably too much water. To the one whose dough kept bouncing back, probably too much flour and/or over worked it.

    Cook time is about 13-15 minutes.

    DEFINITELY an easy dough with many uses, Thanks so much for sharing it!


  55. #
    Minahposted December 31, 2014 at 5:31 am

    Could I do this recipe with a gluten free flour mix?


  56. #
    Marie Anneposted January 3, 2015 at 6:58 pm

    Made these today and they were a total hit!! Next time, we are going to drizzle icing on them!


  57. #
    rosalindposted January 8, 2015 at 8:07 pm

    Love this & all your recipes. You are an inspiration!


  58. #
    Gina Yorkposted January 11, 2015 at 11:32 am

    I want to thank you for all the fantastc recipes you have given me!! I love the soft pretzels and when looking for a whole wheat pretzel recipe wouldn’t you know your website came up!! I am a addicted to baking and loving it! Once again Thank You!!


  59. #
    Natalieposted January 19, 2015 at 12:18 am

    I just made the soft pretzels and they are FANTASTIC!! As I live in South Korea it is impossible to find pretzels anywhere, so it’s a wonderful discovery!!! Delicious, easy and heartwarming: couldn’t ask for more!! Thank you!


  60. #
    Becky Wposted January 26, 2015 at 11:45 am

    Hi Sally, My 7th grade son used your recipe in his cooking class last semester. On Friday night, he had a hankering to make pretzels and OMG, I just had to tell you how amazing they were! We all loved them and can’t wait for him to make more hehe. And, how surprised was I to see your name on the recipe since I’ve been following your blog for years? What a cool, hip teacher he has ;) Thanks so much for sharing, and keep up the yummy work!


    • Sallyreplied on January 26th, 2015 at 12:53 pm

      Hahaha that’s awesome Becky! Thanks for following my blog. And I’m honored my recipe was used in his class.


Leave a Comment