Soft Pretzel Knots (With Various Toppings)

These soft pretzel knots are exactly like regular homemade soft pretzels, but shaped and tied like garlic knots. There’s more compacted surface area, which means there’s more room for toppings such as cinnamon sugar, garlic parmesan, or jalapeño cheddar. They’re also excellent for dipping and soaking up sauce like tomato sauce, bacon spinach dip, spicy cheese sauce, or your favorite mustard. The dough requires just 6 ingredients and there’s hardly any rise time, so this is a wonderful recipe for yeast beginners. Have fun shaping the knots (they don’t need to be perfect!) and enjoy warm flavorful homemade pretzels within an hour.

soft pretzel knots with different toppings including garlic parmesan, cinnamon sugar, and jalapeño cheddar

Warm pretzels! Toppings! Dips! All the good stuff in life is right here today!

Soft Pretzel Knots Details

  • Flavor: If you enjoy soft pretzels, you’ll love today’s soft pretzel knots. They’re completely homemade, so unlike store-bought frozen soft pretzels, each has that soft, warm, and fresh-from-the-oven taste and texture. You can keep the pretzels traditional with a sprinkling of coarse salt or try various toppings. There’s a detailed list of options below.
  • Texture: The difference between pretzel-shaped (or knot-shaped) bread and soft pretzels/soft pretzel knots is an alkaline bath. This is when shaped soft pretzel dough takes a dip in boiling water and baking soda, a surprisingly easy step that provides the iconic chewy pretzel texture and adds a deeper, richer color to the baked pretzels. The boiling water also locks in the shape so they don’t over-puff in the oven. (Without the baking soda bath, you lose texture, that deep brown color, and flavor. So, basically, you will have bread instead of a pretzel.) We do this key step when making regular soft pretzels, pretzel rolls, and soft pretzel bites, too.
  • Ease: Have you ever made my recipe for regular homemade soft pretzels? It was one of the first recipes I ever published, only to be republished with step-by-step photos a few years later. It’s become one of the most reader-loved recipes on this website because the pretzels are relatively quick, extremely easy, and deliver great taste. Same story with these pretzel knots! Though the recipe requires yeast, I always say that this pretzel dough is a terrific starting point for yeast beginners because there’s very little rise time. Shaping takes a little practice, but the knots do NOT need to be perfect. No matter the shape, they’ll still taste like pretzels. Still, if you’re a perfectionist, this recipe yields 14-15 knots so you have opportunity to get the shape right.

soft pretzel knots on white plate served with mustard

Soft Pretzels with a Slightly Different Shape

The goal for today’s soft pretzel knots recipe was to make a soft pretzel with more compacted surface area for toppings and for holding onto dips and sauces. I never stray from the original soft pretzel dough, so that’s what you’ll use as the base for these pretzel knots. You need just 6 basic ingredients to get started including warm water, yeast, a little sugar to feed the yeast, melted butter, salt, and all-purpose flour. (If you have it, the same amount of bread flour works too!)

The dough doesn’t require extended rise time and the baking soda bath is pretty quick, so besides the baking step, the longest stretch of time this recipe requires is shaping.

  • Divide the dough into 14-15 pieces, which is about 1/4 cup (about 2 ounces) of dough each. Roll each into 14-inch ropes. Tie the ropes into a knot like you do when making garlic knots, then tuck the ends underneath. The ends are quite long so rather than tucking the ends straight underneath, I curve them around the pretzel before tucking under. You can see me do that in the video below.

Here are photos so you can visualize the process:

Whisk the warm water, yeast, and sugar together. Cover and let the mixture sit for a few minutes until foamy on top. Waiting for it to foam isn’t totally necessary, but it helps us see that the yeast is ready and active. The right photo below shows the dough before kneading.

dough in glass bowl

Knead the dough, cut into 14-15 sections, roll into ropes, and then shape into knots. The video tutorial located in the recipe shows these steps as well.

dough on marble cutting board

dough shaped into 14 inch rope

3 process photos showing shaping the dough into knots

dough knots on baking sheet before baking soda bath

The following photo shows the knots after the baking soda bath. At this point, they are ready to bake.

soft pretzel knots on baking sheet before baking

soft pretzel knots on baking sheet after baking

Topping Options

Immediately after the baking soda bath while the pretzel knots are still wet, sprinkle with coarse salt. Or if you’d like a different topping, skip the coarse salt and try:

  1. Cinnamon Sugar: Bake the pretzels completely plain without salt. Once done and still warm out of the oven, brush with melted butter then dip into a mix of cinnamon and granulated sugar.
  2. Garlic Parmesan: Bake the pretzels completely plain without salt. Once done and still warm out of the oven, brush with melted butter then dip into a mix of grated parmesan cheese, garlic powder, salt, and Italian Seasoning. Italian Seasoning is a store-bought item, but you can make your own homemade Italian seasoning. You need 1 and 1/2 teaspoons.
  3. Jalapeño Cheddar: When the pretzels are still wet from the baking soda bath, sprinkle with coarse salt as if you were making plain salted pretzels. Arrange 2-3 thin slices of jalapeño on top. Bake for 15 minutes. Remove from the oven, sprinkle with cheddar cheese, then return the oven to finish baking.

Detailed instructions for these toppings are available in the recipe notes below. I bet you could have fun with even more toppings such as everything bagels seasoning instead of coarse salt. Heavily sprinkle on the pretzels while they’re still wet from the baking soda bath before baking.

soft pretzel knots with different toppings including garlic parmesan, cinnamon sugar, and jalapeño cheddar

pretzel knots with spicy cheese dipping sauce

Great for Dipping & Soaking Up Sauce

The knot shape yields a doughier pretzel than the traditional soft pretzel shape, so they require longer in the oven. And because they have more interior, pretzel knots are perfect for dipping and soaking up sauce. Serve with:

  • Tomato Sauce (great with the garlic parmesan pretzels)
  • Bacon Spinach Dip (tasty with the salted pretzels)
  • Spicy Nacho Cheese Sauce (pictured above and delicious with the jalapeño cheddar or salted pretzels)
  • Salsa (try with jalapeño cheddar pretzels)
  • Pepperoni Pizza Dip (wonderful with the garlic parmesan or salted pretzels)
  • Stone Ground Mustard (always great with salted pretzels)
  • Homemade Pesto (try with the garlic parmesan or salted pretzels)
  • Maryland Crab Dip (love this with salted pretzels)

I always serve cinnamon sugar pretzels plain, but you could try vanilla icing if you wanted to serve them with a dip. Lots of options here, so have fun!

Print
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soft pretzel knots with different toppings including garlic parmesan, cinnamon sugar, and jalapeño cheddar

Soft Pretzel Knots

  • Author: Sally
  • Prep Time: 35 minutes
  • Cook Time: 22 minutes
  • Total Time: 1 hour
  • Yield: 14-15 knots
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Description

These soft pretzel knots are exactly like regular homemade soft pretzels, but shaped and tied like garlic knots. There’s more compact surface area, which means there’s more room for toppings such as cinnamon sugar, garlic parmesan, or jalapeño cheddar. Review recipe notes and watch the video tutorial before starting.


Ingredients

  • 1 and 1/2 cups (360ml) warm water (lukewarm– no need to take temperature but around 100°F (38°C) is great)
  • 2 and 1/4 teaspoons (7ginstant or active dry yeast (1 standard packet)
  • 1 Tablespoon brown sugar or granulated sugar
  • 1 teaspoon salt
  • 1 Tablespoon unsalted butter, melted and slightly cool
  • 3 and 3/4 – 4 cups (469-500gall-purpose flour (spoon & leveled), plus more for hands and work surface
  • toppings: coarse salt/coarse sea salt or toppings described in notes

Baking Soda Bath

  • 1/2 cup (120gbaking soda
  • 9 cups (2,160ml) water

Instructions

  1. Make the dough: Whisk warm water, yeast, and sugar together in the bowl of your stand mixer fitted with a paddle or dough hook attachment. (If you do not have a stand mixer, just use a regular large mixing bowl.) Cover yeast mixture and allow to sit for 5 minutes or until foamy on top. Add salt, melted butter, and 3 cups (375g) of flour. Beat on low speed for 1 minute, scrape down the sides of the bowl with a rubber spatula if needed, then add 3/4 cup (95g) of flour. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If dough is extremely sticky after 1 minute of mixing, add remaining 1/4 cup of flour and continue to beat for 1 more minute. (You can see in the video that I add the remaining flour.)
  2. Knead the dough: Keep the dough in the mixer and beat on low speed for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. Cover lightly with a towel and allow to rest for 10-30 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 5.)
  3. Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
  4. Shape: With a sharp knife, pizza cutter, or bench scraper, cut dough into 14-15 pieces, which is about 1/4 cup (2 ounces) of dough each. Sprinkle work surface very lightly with flour. (Tip: The heavier you flour the work surface, the harder it is to roll the dough. A little stickiness actually helps. You only need *a very light* dusting of flour.) Roll each piece of dough into a 14-inch rope. Tie the ropes into a knot, then tuck the ends underneath. The ends are quite long so rather than tucking the ends straight underneath, I curve them around the pretzel before tucking under. You can see that in the video below.
  5. Baking Soda Bath: Mix water and baking soda together in a large pot. Bring to a boil. Place 2-3 pretzels into the boiling water for 20-30 seconds, flipping halfway through. (Any longer than 30 seconds and your pretzels could take on a metallic taste.) The knot shape makes the dough heavy, so if the pretzel knots are sinking, use a spatula to get them off the bottom of the pot. Using a slotted spatula or spoon, lift the pretzel knots out of the water and allow as much of the excess water to drip off. Place pretzel knots onto prepared baking sheets. Sprinkle each with coarse sea salt while each are still wet or leave plain if using other toppings detailed in the notes below (you still need to salt them if doing the jalapeño cheddar pretzels). Repeat baking soda bath with remaining pretzel knots. If needed, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking.
  6. Bake for 20-24 minutes or until golden brown. I usually bake mine for the full 24 minutes to obtain a very deep color as pictured.
  7. Remove from the oven and serve warm.
  8. Cover and store leftover pretzels at room temperature for up to 3 days. They lose a little softness over time. To reheat, microwave for a few seconds or bake in a 350°F (177°C) for 5 minutes.

Notes

  1. Make Ahead & Freezing Instructions: Baked and cooled pretzel knots freeze well up to 2-3 months. To reheat, bake frozen knots at 350°F (177°C) for 20 minutes or until warmed through or microwave frozen knots until warm. The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into knots while still cold, but allow some extra time, about 1 hour, for the pretzels to puff up before the baking soda bath and baking.
  2. Flour: If you have it, the same amount of bread flour works instead of all-purpose flour. Do not use whole wheat flour.
  3. Cinnamon Sugar: Bake the pretzels completely plain without salt in step 6. As the pretzel knots bake, melt 4 Tablespoons (60g) unsalted butter. Set aside. Combine 3/4 cup (150g) granulated sugar and 1 and 1/2 teaspoons ground cinnamon. Set aside. Once the pretzels are done and still warm out of the oven, brush each with melted butter then generously dip into cinnamon sugar. Pretzels are best served that day because due to the melted butter topping, they become soggy after a few hours.
  4. Garlic Parmesan: Bake the pretzels completely plain without salt in step 6. As the pretzel knots bake, melt 4 Tablespoons (60g) unsalted butter. Set aside. Combine 3/4 cup (about 68g) grated parmesan cheese, 2 teaspoons garlic powder, 1/4 teaspoon salt, and 1 and 1/2 teaspoons store-bought or homemade Italian Seasoning. Set aside. Once the pretzels are done and still warm out of the oven, brush each with melted butter then generously dip into parmesan garlic mixture. Pretzels are best served that day because due to the melted butter topping, they become soggy after a few hours.
  5. Jalapeño Cheddar: When the pretzels are still wet from the baking soda bath, sprinkle with coarse salt as if you were making plain salted pretzels. Place 2-3 very thin slices of jalapeño on top of each, pressing them down to adhere as best they can. Bake for 15 minutes in step 6. Remove from the oven, use 1 cup (112g) shredded cheddar cheese and sprinkle each partially baked knot evenly with cheese, then return the knots to the oven to finish baking for the remaining time in step 6.

Keywords: soft pretzel knots

 

237 Comments

  1. Anytime I make pretzels I think… wow, so achievable, yet so impressive! These would be perfect to bring to a potluck. Or midday snack. Or dinner. 😀

  2. Loved this recipe Sally! The shaping was a challenge too – which was fun! I used these like slider buns and made mustard, ham and cheese sandwiches with them. I also sprinkled smoked sea salt on top, which is kind of ugly but DELICIOUS. Thanks for another fun baking challenge!

  3. So good! Definitely will be making these again and again!

  4. What a great recipe! I’ve just made these soft pretzel knots and they turned out AMAZING!! Super soft on the inside and crispy on the outside – Delicious!
    Thank you so much Sally for your perfect recipes!

  5. Molly Hollingsworth says:

    These were delicious! The knot form made it feel slightly easier to boil and bake than the actual pretzel form. I didn’t do any fun toppings, but next time I will!

  6. Madeline Esterhammer-Fic says:

    This recipe is easy to follow and so versatile! Make them sweet or savory–all of them are winners.

    I used the Everything But the Bagel seasoning mix from Trader Joe’s to make the perfect knot for for my egg sandwich.

  7. This pretzel recipe makes UNBELIEVABLE pretzels!! I impressed my family and guests when I made this recipe for Labor Day. Everyone was WOWED by how they looked on the serving plate and then once they dipped the pretzel into the cheddar cheese dip and tasted — incredible! This is a keeper!! Thank you!

  8. These were so easy and turned out great! I took them out after 20 minutes and they were a nice colour and so soft inside. I didn’t put salt since I didn’t have nice coarse salt, but I sprinkled some cheese halfway through baking. I’d definitely make these again, with some different toppings!

  9. Great recipe! I used half tonight and froze half the dough for another time. Used salt and everything bagel seasoning. Great step by step instructions. I’ve made your garlic knots and soft pretzels so this was a breeze… and I appreciate that!

    Thank you for the care and detail you put into your recipes. Looking forward to October!

  10. These were amazing! It was so nice they didn’t have to rise for long. They were so soft and chewy. I loved that I could make difference flavors too as I love jalapeño cheddar, but my family won’t touch them. The kids loved the cinnamon sugar.

  11. We loved these pretzels! They were quick to make and so delicious! I made salted, cheese, and jalapeno cheese and they are all great.

  12. Kristin L Miles says:

    These were great! I appreciate the detailed recipe info. Totally possible to make these and not crazy time consuming! My daughter loved them!

  13. Easy to follow and very yummy recipe!! My son hovered around the pan as they cooled a bit – he loved them!!

  14. Easy to follow and very yummy recipe!! My son hovered around the pan as they cooled a bit – he loved them!!

  15. Surprisingly with all my baking experience, I have never made soft pretzels before- so this was something fun and new! So fast, easy, and delicious! The shaping part was easier than expected too. 5 stars!

  16. these tasted GREAT. i must have done something wrong, though, because my dough was so sticky that I couldn’t properly form the knots. pretty sure that was me not the recipe tho.

    1. Did you add all of the flour? Including the extra 1/4 cup? If not, I’d recommend doing so… Mine were pretty sticky after rising too, but I added a little flour as I was rolling them out so I could handle them a little better. When I watched the video, I saw that Sally’s were much less sticky than mine after mixing the flour in (pre-rise), so I think I should’ve added more at that point.

  17. This is something I might not have tried if it weren’t for the baking challenge, but I am so glad that I tried this recipe! I found the folding to be relatively easy after watching the video and topped them with various toppings (cinnamon & sugar, everything bagel, salt) and everyone in my house enjoyed them!

  18. Big fan of the salted ones over cinnamon sugar. And normally I prefer sweet to savory! Tasty treat and loved the smells throughout.

  19. Delicious and super easy. First time I made ’em as per recipe, but forgot to take a picture. The second time ( two days later), made ’em again. This time I made the recipe with 1/2 bread flour, and divided it – 1/2 recipe knots and 1/2 recipe as rolls with an added eggwash. Didn’t make toppings because they don’t last long enough – we ate them for a snack and for dinner two days in a row!
    Great Recipe!

  20. First time to make pretzels and can’t believe it that I did it! 🙂 I can still need help on making the knots; but added jalapeno and cheese as the topping and they are delicious! Thanks Sally!

  21. Very easy and fun to make recipe. Results in super delicious soft pretzels!

  22. Super easy to make, and I quite enjoyed the baking soda bathing (very satisfying to see the texture change). I mixed up an “everything but the bagel” seasoning using poppy seeds, sesame seeds, dried minced garlic and onion, and kosher salt, and sprinkled that on top before the oven. Next time I will sprinkle it after baking, and maybe brush some melted butter first.

  23. I was in a bit of a rush to get through this recipe, but it was SO easy and they still turned out SO delicious! My family is going to dip them into some yummy mustard and melted cheese along with our cozy soup. Thanks!

  24. Made this last night and they turned out great!! I took them out of the oven a few minutes early because they were getting quite dark. Served with Sally’s Beer Cheese Dip! Great recipe, would recommend!!

  25. This recipe was easier to make than I thought and it turned out fantastic! Thanks Sally for another amazing recipe.

  26. Sally knows her knots! These are easy to make, followed her well-stated instructions faithfully, and they worked out beautifully. Took some to neighbors who needed a bright spot in their day, to a daughter who shares her freshly laid eggs with us and saved some for my husband who was worried they would all be given away before he got more than a taste. I will definitely be making more!

  27. Love these pretzel knots! Found they are actually easier to make than regular pretzels as they come out looking more uniform in shape and size (at least for me). Pay careful attention to the recipe as the flour is divided when added over 2 or 3 increments vs. all at once.

  28. I can now mark making pretzels off my bucket list… and I’ll definitely be making them again – who knew it was so easy?!?! Loved them!

  29. I made soft pretzels before that required a longer rise, and these were just as good (maybe better!) than my other recipe. Wow! I made the cheddar jalapeño, and I couldn’t be more thrilled by the results.

  30. Delicious and easy to follow recipe! We had fun making this!

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