homemade pretzels

Pretzel bites are fun to make and fun to eat!

Homemade Soft Pretzel Bites

water

brown sugar

active dry yeast (2 1/4 teaspoons)

unsalted butter (melted)

salt

all-purpose flour

Vegetable oil

baking soda (for boiling the pretzels)

whole egg (beaten with 1 tablespoon cold water)

Coarse sea salt

unsalted butter

milk

Cheddar cheese (grated)

For the Pretzels: Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F.

Bring the 3 quarts of water to a boil in a small roasting pan over high heat and carefully add the baking soda. It will boil over, so add slowly and be careful!

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.

Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.

To make the cheese sauce:

Basic Soft Pretzels! Necessary dippers for your beer cheese soup ♡

Basic Soft Pretzels

yeast

butter

flour

baking soda whisked into 3-4 cups warm water

Make the Dough

In a mixing bowl, gently whisk the warm milk, yeast, brown sugar, butter, and salt. Stir in the flour until a dough forms. Transfer the dough to a floured surface and knead 10-15 times.

Let the Dough Hang Out

Return to the bowl and drizzle with a little oil to prevent sticking. Cover with a cloth or plastic wrap and set aside for an hour to rise.

Pretzel-ify

When the dough has risen, punch it back down and divide it into 6-8 sections. Roll each section into a loooong skinny rope. Fold it into a pretzel. Dip into the baking soda solution and place on a parchment-lined baking sheet.

Bake

Brush with the beaten egg and sprinkle with salt. Bake at 450 degrees for 10-12 minutes, until golden brown. YUUUUUM! Dip in cheese sauce, mustard, or my personal favorite &#8211; beer cheese soup.

I tried this recipe and it worked out perfect for me. Definitely making these more often!

This looks so yumm!
http://beautifullyme.in/

Hey Lindsay…! Your basic soft ptetzels looks soooo good &amp; more delicious, sounds soooo yummy. I really enjoyed your recipe and i will try to making this in some few days after. Thanks for sharing ….keep shared your new idea with beautiful recipes……..!

Lip Smacking Recipe of Basic Soft Pretzels.
Waiting to see more such recipes.
Keep up the good work.

I have a current obsession with pretzels (and cheese sauce) so this was a no brainer for me! It was my first time making pretzels, I think I did well. Although when I got to the step were I needed to roll them in long loose pieces my dough started to separate. I made it work, but any tips or suggestions?

https://www.youtube.com/watch?v=ysDS3zTyFRI

Basic Soft Pretzels - necessary dippers for your beer cheese soup ♡ 

Full recipe: https://pinchofyum.com/basic-soft-pretzels

Instagram: https://www.instagram.com/pinchofyum/
Facebook: https://www.facebook.com/pinchofyum/
Twitter: https://twitter.com/pinchofyum
Pinterest: https://www.pinterest.com/pinchofyum/

These soft pretzels don't need yeast or proofing. They are ready in less than an hour!

No Yeast Soft Pretzels

Greek yogurt

baking soda

egg egg

salt (for topping)

Preheat oven to 350°F.  Line a large baking sheet with parchment paper.

In a large bowl, add yogurt and flour. When measuring out the yogurt, make sure that you strain out any excess liquid. Any extra liquid sitting in your yogurt will cause the dough to be too wet.

Using a large spoon or spatula, mix together flour and yogurt until it begins to form a crumbly dough. Use your hands to push the dough together into one ball. The dough will be very sticky.

Add your dough to a stand mixer with a dough hook attachment. Knead the dough on medium speed until it becomes one ball and pulls away from the sides of the bowl. Your dough ball should feel tacky and no longer too sticky. This should only take a few minutes and you should be watching your mixer carefully and remove the dough as soon as it is tacky. If you over-knead it, the dough will become sticky again. If you do not have a stand mixer, you can knead the dough by hand. You will need to cover your kneading surface with flour and knead the dough by hand until it is tacky and no longer sticky.

Divide dough into four equal balls. Roll out ball on a lightly floured surface until it becomes a 14-inch long rope. Try to make the rope as even and smooth as possible. You can re-roll a few times until it is smooth and even. Form a pretzel shape with the rope. Repeat with remaining dough balls.

Add 4 cups of water and baking soda to a medium pot. Your water level should be high enough to completely submerge one pretzel. If it's not, you may need a smaller pot. Bring water baking soda to a simmer. Then turn off heat but leave the pot on the stove so the water stays hot. Gently submerge one soft pretzel in water for about 30 seconds. The pretzel should puff up slightly but should not lose its form. Do not boil the pretzels in the baking soda because this causes the dough to puff unevenly and lose its form. Remove pretzel and place onto prepared sheet pan. Repeat with remaining pretzels.

Brush the entire surface area of the pretzels generously with egg wash. Sprinkle coarse sea salt over pretzels.

Bake pretzels for about 25 minutes or until pretzels are cooked and the crust is dark brown. Let pretzels cool a few minutes before eating.

I munching on an extra soft homemade pretzel and sipping Chia tea while typing this post... and&nbsp; kitchen is filled with pretzel-shop aroma... Aroma like I stepped into a fair and already knew - there is a soft pretzel shop close-by.. baking a fresh batch of pretzels! yumm!Sharing today a soft pretzel recipe which will bring you taste of the fair at home! Extra soft texture with crusty salty crust yet negligible sugar (my fav). This pretzel recipe uses easy-to-find pantry ingredients and still yields pretzels which are much more lighter than you buy from pretzel shop.&nbsp;<div class="d-block mt-4 mb-3 ad-slot">&lt;ins class=&quot;adsbygoogle&quot;
 style=&quot;display:block; text-align:center;min-height: 250px;&quot;
 data-ad-layout=&quot;in-article&quot;
 data-ad-format=&quot;fluid&quot;
 data-ad-client=&quot;ca-pub-6316610776672658&quot;
 data-ad-slot=&quot;2981660712&quot;&gt;&lt;/ins&gt;
&lt;script&gt;
 (adsbygoogle = window.adsbygoogle || []).push({});
&lt;/script&gt;</div>So, serve these for next family-get-together, or to watch Sunday games or just because you are pretzel-fans like myself. :) Whatever the reason may be, bake a double batch since these disappear faster than you expect.<img alt="Soft Homemade German Pretzels for Game Day Party | chefdehome.com" src="https://media.chefdehome.com/750/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-3.jpg" loading="lazy" width="750" height="1084" srcset="https://media.chefdehome.com/800/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-3.jpg 800w,https://media.chefdehome.com/655/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-3.jpg 655w,https://media.chefdehome.com/492/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-3.jpg 492w,https://media.chefdehome.com/310/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-3.jpg 310w,https://media.chefdehome.com/100/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-3.jpg 100w,https://media.chefdehome.com/750/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-3.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">I'm a sucker for good soft pretzel! That crusty crust, soft texture, and perfect amount of salt in every bite.... A good baked soft pretzel is "the treat" for savory snack-freak like myself. For the record, I have to eat a soft pretzel whenever we are in a fair or just happen to visit mall. Since it is not possible to be in mall/fair every now and then..... I figured a best way to satisfy my pretzel-cravings,.... baking soome pretzels at home! :)I also call my homemade pretzels - humble poor man's pretzels. I mean seriously, there are just 6 basic pantry ingredients in baking this bread snack, favorite of everyone. I'm not sure what ingredients classic German people use to bake pretzels... but this recipe is homemade and it has to be simple and delicious..... that's what makes/encourages me to bake some at home. Just mix simple ingredients, rise dough for 1-2 hour, and then bake for only 10 minutes for a yummy snack to serve for any occasion!Be it a Irish-theme party, football game day appetizer, Friday movie night or just family-munching time on the weekend.... Honestly, I didn't even need a reason to enjoy few pretzels. ;) <img alt="Fresh baked out of oven batch of Soft Pretzels | chefdehome.com" src="https://media.chefdehome.com/750/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-1.jpg" loading="lazy" width="750" height="1125" srcset="https://media.chefdehome.com/800/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-1.jpg 800w,https://media.chefdehome.com/655/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-1.jpg 655w,https://media.chefdehome.com/492/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-1.jpg 492w,https://media.chefdehome.com/310/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-1.jpg 310w,https://media.chefdehome.com/100/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-1.jpg 100w,https://media.chefdehome.com/750/0/0/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-1.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">When I baked this batch last weekend.... the first positive reaction came from Vishal when he returned home after running an errand... just opened door and he was like "pretzels!!" His reaction reminds me of an old Indian advertisement where a little boy decides to leave home over a fight and then happen to hear some sweets are being prepared at home... and he is ecstatic at name of&nbsp;his favorite sweet called Jaleebi... screaming "Jalebee!!!" lol<img alt="Soft Pretzels served with Beer Cheese Sauce | chefdehome.com" src="https://media.chefdehome.com/750/0/0/soft-pretzel/homemade-easy-soft-pretzels-chefdehome-1.jpg" loading="lazy" width="750" height="1087" srcset="https://media.chefdehome.com/800/0/0/soft-pretzel/homemade-easy-soft-pretzels-chefdehome-1.jpg 800w,https://media.chefdehome.com/655/0/0/soft-pretzel/homemade-easy-soft-pretzels-chefdehome-1.jpg 655w,https://media.chefdehome.com/492/0/0/soft-pretzel/homemade-easy-soft-pretzels-chefdehome-1.jpg 492w,https://media.chefdehome.com/310/0/0/soft-pretzel/homemade-easy-soft-pretzels-chefdehome-1.jpg 310w,https://media.chefdehome.com/100/0/0/soft-pretzel/homemade-easy-soft-pretzels-chefdehome-1.jpg 100w,https://media.chefdehome.com/750/0/0/soft-pretzel/homemade-easy-soft-pretzels-chefdehome-1.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">I have been making pretzels from past few years now.... Last time I had chance to click pictures, they did not look so good. Those days I had major camera-angel issues! Sometimes I wonder, how on this earth I saw a 75 degree angle picture fit to share on blog! :) I have a plenty of those... look at my old recipes. <div class="d-block mt-4 mb-3">&lt;ins class=&quot;adsbygoogle&quot;
 style=&quot;display:block; text-align:center;min-height: 250px;&quot;
 data-ad-layout=&quot;in-article&quot;
 data-ad-format=&quot;fluid&quot;
 data-ad-client=&quot;ca-pub-6316610776672658&quot;
 data-ad-slot=&quot;8107393682&quot;&gt;&lt;/ins&gt;
&lt;script&gt;
 (adsbygoogle = window.adsbygoogle || []).push({});
&lt;/script&gt;</div>But by the time, that pretzel picture got chance to make to blog, I seriously started thinking about my picture quality. I discarded the old batch of pretzel photos.&nbsp;No Special Ingredients like Caustic Soda (what!?!?) Needed:It's homemade pretzel and does not need out-of-ordinary stuff to make it look pretty (at least). For this reason, I name my homemade pretzels - humble poor man's pretzels, pantry-friendly, safe for kids and safe for everyone. Just so you know, most pretzel recipes call for Caustic Soda to get deep brown crust and Pretzel salt for extra-kick briney salty bite. I'm not at all sold for caustic soda. I don't buy anything that will not bring value to my kitchen and is not so safe. The simplest replacement of caustic soda is "plain baking soda". It does not create as super-dark brown crust like hard pretzels but it still does a pretty good job (i hope pictures speak for themselves). For salt, I simply use flaky kosher salt. I live an apartment and don't have huge kitchen cabinet to hold on to a box of salt just for pretzels. Kosher salt works fine for me.PS: you can also use egg wash for extra glossy crust yet I wanted to keep these pretzels egg-less.<img alt="Easy and extra Soft Pretzels favorite of kids and party friendly | chefdehome.com" src="https://media.chefdehome.com/750/0/0/c/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-7a.jpg" loading="lazy" width="750" height="2537" srcset="https://media.chefdehome.com/655/0/0/c/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-7a.jpg 655w,https://media.chefdehome.com/492/0/0/c/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-7a.jpg 492w,https://media.chefdehome.com/310/0/0/c/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-7a.jpg 310w,https://media.chefdehome.com/100/0/0/c/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-7a.jpg 100w,https://media.chefdehome.com/750/0/0/c/soft-pretzel/baked-easy-homemade-soft-pretzel-chefdehome-7a.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">I'm sharing a plain pretzel version here but you can also add some toppings &nbsp;like Jalapeno Cheddar Cheese is my all time favorite. Oh, other one is pretzel pizza! :) (will share recipe sometime)<div class="d-block mt-4 mb-3">&lt;ins class=&quot;adsbygoogle&quot;
 style=&quot;display:block; text-align:center;min-height: 250px;&quot;
 data-ad-layout=&quot;in-article&quot;
 data-ad-format=&quot;fluid&quot;
 data-ad-client=&quot;ca-pub-6316610776672658&quot;
 data-ad-slot=&quot;5772874383&quot;&gt;&lt;/ins&gt;
&lt;script&gt;
 (adsbygoogle = window.adsbygoogle || []).push({});
&lt;/script&gt;</div>PS: I missed you all yesterday. Happy to be back. I hope you enjoying beginning of a new week. Wish you a great day ahead.&nbsp;&nbsp;:) Enjoy! -Savita

Easy Homemade Soft Pretzels

& 1/4 Cup All-Purpose Flour

Active Dry Yeast, packages, 2.25 tsp

tbsp Unsalted Butter, melted,

Cup Water, lukewarm

Cup Milk, lukewarm

Sugar

Salt

Canola Oil,

tsp Kosher Salt,

tsp Baking Soda

Cup hot

 Preheat oven at 450 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.

Lukewarm milk and water for dough and pour in a wide mixing bowl. Mix in sugar. Mix in yeast and let sit undisturbed for 10-15 minutes until yeast has bloomed.

Add two cups of flour, salt, and melted (room temperature, not hot) butter and mix with spatula to bring dough together.

With dough hook attached, knead dough for 5 minutes, adding 1 tbsp of flour of remaining dough at a time. (dough should not be very dry).  Remove dough in a clean oiled bowl, cover with clean kitchen towel and set aside at warm place for 1-2 hour.

Place in warm place for 1-2 hour or until dough more than double in size.

Remove to a work board and divide into 8 equal portions. (oil your hands as needed so as to easily handle soft dough) 

While start working on dough, set oven to preheat and also heat a deep-wide pan with 4-5 cups of water until water starts boiling.Take one portion of dough at a time and make a long rope. Place rope on board in U shape, then twist the ends inward, cutting each other and place opposite bottom edges of the U. Wet your hands and attach ends onto edges to seal. (Make sure to leave some loose end hanging or pretzel loop will open during the cooking.)

Add baking soda in boiling water and mix well. Add one pretzel at a time and let it dip in soda-bath for 20 secs (make sure to coat both sides in water or pretzel will not color properly.). Remove on a baking sheet lined with parchment paper.  Repeat steps 8-9 with all of the remaining dough. 

Then, bake in preheated oven for 8-10 minutes or until tops are dark golden brown. 

Remove from oven and brush the melted butter on pretzels. Dust with flaky sea salt. Transfer to cooling rack to cool slightly. Serve while still warm with cheese dipping sauce. Enjoy!

These savory and delicious homemade pretzel bites make the perfect finger food. Great party appetizer or game day food!

Homemade Pretzel Bites Recipe with Ham and Cheese

milk ((110-115 degrees F))

dry yeast (1/4 oz.)

ham (finely chopped)

mozzarella cheese (shredded)

tsp baking soda

coarse kosher salt

In a small bowl, stir together the brown sugar and warm milk until dissolved. In a large bowl, combine 2 ½ cups flour, the milk mixture and the yeast. Stir until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.

Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft-free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.

Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust hands and rolling pin with flour. Roll one of the four sections into a 12×4-inch rectangle. With the long side facing you, gently press ¼ of the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has the filling. Cut into 12 1-inch pieces and transfer to a baking sheet lined with parchment paper. Repeat with remaining 3 portions of dough.

Let rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400 degrees F.

Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer. Boil pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets. Bake until puffed and golden-brown, about 15 minutes. Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm.

These gluten free soft pretzels are simply PERFECT: wonderfully soft and deliciously chewy, they have that classic, mouth-watering pretzel flavour, and they’re also incredibly easy to make! As the recipe doesn’t require any proofing, they’re ready in less than an hour. And the dough is a joy to work with: you can actually knead it and shape the pretzels without having to worry about them tearing. You’d honestly never guess that they’re gluten free!

Easy Gluten Free Soft Pretzels

g (3½ tbsp) light brown soft sugar, divided

640 g (2⅔ cups) warm water, divided

280 g (2⅓ cups + 2 tbsp) tapioca starch

240 g (1¾ cups) millet flour,

80 g (½ cup + 2 tbsp) sorghum flour

g (2 tbsp) xanthan gum

g (2 tsp) salt

US large/UK medium egg, whisked ((for egg wash))

Activate the yeast: In a bowl, mix together the yeast, 10g (about 1 tablespoon) sugar and 320g (1⅓ cups) warm water. Set aside for 5-10 minutes, or until the mixture starts frothing.Tip: If using instant yeast, you don’t need to activate it. Instead, just add it straight to the dry ingredients along with the sugar. Add the water that would be used in activating the active dry yeast to the dry ingredients along with the psyllium gel.

Make the psyllium gel: In a separate bowl, mix together the psyllium husk and the remaining 320g (1⅓ cups) water. After about 30-45 seconds, a gel will form.

For the following steps, I recommend using a stand mixer fitted with the dough hook attachment. You can also make the dough by hand, but the mixer makes it much easier and results in a smoother dough.

In the bowl of the stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, xanthan gum, salt, and the remaining sugar.

Make a well in the middle of the dry ingredients, and add the yeast mixture and psyllium gel.

Knead the dough until smooth and all the ingredients are evenly incorporated. Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.

The final dough will be soft and sticky to the touch – that’s okay, you’ll be working on a lightly floured surface so it shouldn’t be a problem. Resist the temptation to add more flour to the dough, as that can make the final pretzels too dense and dry.

Making the gluten free pretzel dough:

While you&#39;re shaping the pretzels, start pre-heating the oven. Adjust the oven rack to the middle position and pre-heat the oven to 450ºF (230ºC). Line two large baking sheets with parchment/baking paper.

Turn out the dough onto a lightly floured surface and give it a gentle knead.

Divide the dough into 12 equal pieces (each piece should weigh about 112g).Tip: I recommend using a digital food scale to get all pieces the same weight, as that will ensure that they all bake at the same rate.

Roll out a piece of dough into a rope about 16-18 inches/40-46cm long.Tip 1: How long you roll out the dough &quot;ropes&quot; will affect the final appearance of the baked pretzels. Shorter ropes, about 16 inches/40cm in length, result in quite “chubby” pretzels with small-ish holes. Longer ropes, about 18 inches/46cm in length, give thinner pretzels with more pronounced openings.Tip 2: Keep in mind that the longer you make the ropes, the trickier they will be to handle and transfer, especially if it’s your first time making this recipe.

Form the dough rope into a U-shape.

Cross the ends of the U-shape by placing one over the other and then twist them around each other.

Bring the twisted ends down, creating the classic pretzel shape. Gently press down on the ends to make sure that they stick. (Also check out the blog post for step-by-step photos of the shaping process.)

Carefully transfer the shaped pretzel onto a large lined baking sheet. Tip: Be careful and gentle when you handle and transfer the shaped pretzels, as gluten free dough is a bit softer and more delicate than “regular” dough made with wheat flour. You can use a bench scraper to help transfer the shaped pretzels onto the baking sheet.

Repeat with the rest of the dough pieces.

Ideally, you should arrange the 12 pretzels on two large lined baking sheets, six on each. While you&#39;re dipping the pretzels of one baking sheet into the baking soda bath (see next steps), it&#39;s best to keep the other baking sheet in the fridge to slow down any yeast action and proofing.

Shaping the pretzels:

The exact amounts of water and baking soda you&#39;ll need can depend on the volume of your pot and on how many pretzels you want to dip into it simultaneously (the larger the pot, the larger the volume of the baking soda solution that you&#39;ll need). But while the amount of water and therefore of the baking soda solution can vary you always have to use the same proportion of baking soda to water (that is, keep the concentration of baking soda in the solution constant). Use 16g (about 1 tablespoon) of baking soda per 240g (1 cup) of water. I used a medium-sized pot/saucepan for dipping one pretzel at a time, so I used 80g (5 tablespoons) of baking soda and 1,200g (5 cups) of water.

To make the baking soda bath, bring a pot/saucepan of water to a gentle boil. Add the baking soda and mix well until dissolved. The solution will bubble and froth a bit as some carbon dioxide is released due to the heat.

When you&#39;re ready to start dipping the pretzels, make sure that your baking soda bath is very hot and close to boiling, but not actually actively boiling.Tip: If your solution starts boiling, it can bubble up and start foaming quite violently when you drop in your pretzels. This isn’t really dangerous, but it can flood your stovetop and is best avoided.

Gently drop a pretzel into the baking soda bath, being careful not to splash yourself with the hot liquid.

Keep the pretzel in the hot baking soda bath for 20-30 seconds. You can gently press down on the pretzel to keep it fully submerged in the baking soda bath.Tip: Keeping the pretzels in the baking soda bath for too long can give them a slightly metallic flavour.

Use a slotted spoon to gently lift the boiled pretzel out of the bath, and allow any excess water to drip away. Then, transfer it back onto the lined baking sheet.

Repeat with the rest of the pretzels on the first baking sheet.

Baking soda bath:

Gently brush the pretzels with the whisked egg.

Sprinkle them generously with flaky sea salt (or pretzel salt, if using).

Egg wash &amp; sprinkling with salt:

Bake the pretzels at 450ºF (230ºC) for 12-14 minutes until puffed up, cracked in places and deep golden brown.

While the first batch of pretzels is in the oven, repeat the process with the second baking sheet of pretzels that you&#39;ve kept in the fridge: dip them into the baking soda bath, egg wash and sprinkle with salt. Then, place them into the oven after you&#39;ve taken out the first batch.

Allow the pretzels to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

These gluten free soft pretzels are best served warm – that’s when they’re at their softest and fluffiest.

Baking the soft pretzels:

The gluten free soft pretzels are at their very best while still warm or on the day of baking.

However, you can keep them in a closed air-tight container at room temperature until the next day. Then, before serving, reheat them either in the microwave or in the oven. This will return some of their softness – but note that they won’t be quite as soft and delicious as on the first day.

Storage &amp; serving:

This was the first Loopy Whisk recipe I tried, and it is amazing. After years of trial and error with gluten free recipes, Kat is a Godsend! I can now bake wheat-free bread with confidence that when I take it out of the oven it will not only be edible, but that my family will love it.

The Loopy Whisk strikes again!! I just made these and they are delicious!! Thank you for making such good recipes for the gluten free community!

I made those for my (bavarian) boyfriend who has coeliac disease. The expectations were rather low since all previous attempts on gluten free pretzels turned out really bad, but THIS! This recipe is so amazing and the pretzels so delicious we simply could not believe it! He was craving proper pretzels for years and now we make them at least once a week to compensate ^_^ If we are lazy we just make pretzel buns or sticks and all shapes are equally delicious. You made our day, our week, our year! Thank you so much, Kat!

As usual, all Loopy Whisk recipes prove easier than I could've guessed!  I halved the recipe (they're all gone now :) and researched extensively how to use Lye to see if it makes a difference (we'll try baking soda next time).  They were golden brown,  just the right chew, and DELICIOUS!!  We kept saying: Oh my gosh, over and over.   I haven't had something that tasted most like the real thing in 20+ years (except for Loopy Whisk pita - they're also incredible!).  As easy (and tasty!) as these were, they will definitely be made A LOT.    Thank you Kat, again, for all of your hard work and delicious recipes.

Typing this through my tears because I just ate the most delicious gluten free soft pretzels ever ???? I used flake salt for half as directed and for the other half I dipped them in butter and cinnamon sugar after baking. They both turned out great!! It's been so long (YEARS) since I've had a good soft pretzel. Thank you so much for sharing your recipes!!

You are the best thing tiktok introduced me to.  I am only a few weeks away from opening a shop in my small city and being able to produce quality gluten free products is so important to me.  I have many celiacs and friends with Crohn's and my theory is that EVERYONE should have quality baked goods accessible and not have to travel out of town.  You have taught me so much.  It took two videos of yours for me to preorder your cookbook.  OK, now I made these pretzels the other day because I'm well known for my regular soft pretzels.  The looks on everyone's faves, gluten free and gluten people, gave me so much joy.  The only thing was my issue.... my commercial oven is MUCH hotter than my home one so they were a little dark but I find GF people "settle" and are happy with treats.  I'm going to change that opinion and set them up to expect quality and never settle for less than perfection and I can do that with your recipes!!!  You're a gem to me.

These are really good gf pretzels - I really like how your recipes turn out and your directions are generally very clear. I keep King Arthur one for one gf flour on hand and that’s what I used in this recipe - just 600 grams of that flour blend. 

If you had a “beer” cheese recipe to go with these, that would be great :)

Hello! I have a family member who has an allergy to Yeast. Do you have any recommended substitutions for yeast?

Thank You!

I just made them and they are delicious, even though I might have messed up with the baking soda water since they didn't brown much. Still, heavenly fluffy and a dream with cream cheese and chives!

I wrote a question about turning this recipe into a bagel one and just discovered that the bagel recipe is in your book! Sorry about that :)

Those were great! And thank you for all your wonderful recipes :) I'm also writing with a question – I'm trying to make New York-style bagels and found information that the dough in both soft pretzels and bagels is very similar, but they are, of course, boiled in different liquids. I know that bagels are also denser - do you have any suggestions on how to modify this recipe to experiment with bagels? :)

This recipe for Basic Soft Pretzels yields warm, chewy pretzels with a golden-brown crust and a perfect salt sprinkle. They are easy to make at home using simple ingredients, with a classic baking soda dip that gives the crust its iconic flavor and texture. Enjoy them fresh out of the oven, perfect for dipping in cheese sauce or mustard.

Basic Soft Pretzels Recipe

instant yeast (2 1/4 teaspoons)

all-purpose flour,

egg, beaten

In a mixing bowl, gently whisk together the warm milk, instant yeast, brown sugar, melted butter, and salt until combined. Stir in the all-purpose flour until a rough dough forms. Transfer the dough onto a floured surface and knead it 10 to 15 times until smooth and elastic.

Let the Dough Rise

Place the kneaded dough back into the mixing bowl, drizzle lightly with oil to prevent sticking, and cover with a cloth or plastic wrap. Allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size.

Shape the Pretzels

Once risen, punch the dough down to release air. Divide the dough into 6 to 8 equal sections. Roll each piece into a long, thin rope and gently form each into a classic pretzel shape.

Dip in Baking Soda Solution

Carefully dip each shaped pretzel into the warm baking soda bath briefly. This step helps develop the distinctive pretzel crust during baking. Remove and place the pretzels on a parchment-lined baking sheet.

Prepare for Baking

Brush each pretzel generously with the beaten egg wash to achieve a shiny, golden crust. Sprinkle coarse salt evenly over the tops.

Preheat your oven to 450°F (232°C). Bake the pretzels for 10 to 12 minutes or until they turn golden brown. Remove from the oven and allow to cool slightly before serving. Enjoy warm with your favorite cheese sauce or mustard.

Top 7 homemade pretzels recipes from across the web

The most viewed homemade pretzels recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Soft Pretzel Bites

Basic Soft Pretzels

No Yeast Soft Pretzels

Easy Homemade Soft Pretzels

Homemade Pretzel Bites Recipe with ...

Easy Gluten Free Soft Pretzels

Basic Soft Pretzels Recipe

Top 7 homemade pretzels recipes from across the web

The most viewed homemade pretzels recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Soft Pretzel Bites

Basic Soft Pretzels

No Yeast Soft Pretzels

Easy Homemade Soft Pretzels

Homemade Pretzel Bites Recipe with ...

Easy Gluten Free Soft Pretzels

Basic Soft Pretzels Recipe

The most viewed homemade pretzels recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine