Easy Homemade Pretzels

I swear my kitchen smells like Auntie Anne’s while baking these easy homemade pretzels! Now no need to go to the store because you can make these pretzels at home.

Most homemade pretzel recipes I’ve tried use all-purpose flour. I use a combination of all-purpose and bread flour to have a bit of chewy bread texture.

These homemade pretzels are best eaten immediately after baking. Dip them in your favorite cheese sauce or simply slather with melted butter.

Who knew pretzels are easy to make? This homemade pretzel recipe only needs basic ingredients and no stand mixer or hand mixer required.

My family always buy at Auntie Anne’s and I thought their dough recipe must be really unique because it tastes so good! So instead of driving to the mall whenever we crave for some pretzels, I’ve tried making my own.

Let me tell you this it is equally delicious!

This homemade pretzel recipe is soft and chewy at the same time – the result of combining all-purpose and bread flour.

You don’t need to buy a separate pretzel salt. I have those sea salt with grinders from Costco and I just grind some using the coarse setting. Also, this is a basic pretzel recipe so imagine what else we can make from this – glazin’ raisin pretzel is my next goal!

Shaping the pretzel may look tricky but it’s actually easy. You can see in the tutorial below.

If shaping is not for you, then you can simply make pretzel bites by cutting the rolled dough into small pieces. There is really no wrong way to shape your pretzels!

Homemade Pretzels

Here’s what you’ll need…

TOOLS & EQUIPMENT:

  • mixing bowls
  • wooden spoon
  • plastic wrap
  • baking tray
  • parchment paper

INGREDIENTS:

  • 122 grams (4.3 oz, 1/3 cup) full-fat/ whole milk
  • 5 grams (1 1/4 tsp) instant yeast
  • 1.5 tablespoons brown sugar
  • 1 tablespoon butter
  • 90 grams (3.2 oz, 3/4 cup) all-purpose flour, plus more for dusting
  • 75 grams (2.6 oz, 1/2 cup) bread flour
  • 1/2 teaspoon fine salt
  • 37 grams (1.3 oz, 2 tablespoons + 2 teaspoons) baking soda
  • 1 egg (any size)
  • 2 teaspoons pretzel salt or coarse sea salt
 

How to make…step-by-step

PREPARATION. Measure all the ingredients. Warm the milk in the microwave or saucepan until it’s about 43 C (110 F).
 

MAKE THE DOUGH. In a mixing bowl, place the milk, instant yeast, brown sugar, melted butter, and salt. Mix briefly with a wooden spoon, just to combine the ingredients. Add in the flours and stir with a wooden spoon until a dough forms. If the dough is too sticky, add more all-purpose flour in small increments until it is not sticky. Transfer the dough to a floured surface and knead for about 3 minutes. Shape it to a ball.

 

 

LET THE DOUGH RISE. Return the dough to a bowl drizzled with oil (to prevent the dough from sticking). Cover with plastic wrap and let it rise in a warm place, about 1 hour or until dough doubles in size.

 

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When the dough has risen, you can start preheating your oven to 450 F/ 232 C. Punch the dough back down and divide into 3 sections.
 
Roll each section into a long skinny rope, about 20 inches long. Note: These pretzels are on the chubby side. If you want to make them thinner, roll the dough thinner, about 1/2 inches or less thick.
 
Fold it into a pretzel. Alternatively, cut the skinny rope dough into small pieces to get pretzel bites.
 
PRETZEL-IFY. Make the baking soda solution by combining hot water with baking soda. Ensure that baking soda has dissolved by mixing it with a whisk. Drop each whole pretzel into the baking soda solution for about 30 seconds, then place on a parchment-lined baking sheet.
 

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Brush each pretzel with beaten egg and sprinkle with coarse salt.
 
BAKE at 450 degrees for 10 minutes, until golden brown.
 
Remove from the oven and serve warm with cheese sauce, mustard, or simply slather with melted butter.
 

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Print Recipe
5 from 2 votes

Easy Homemade Pretzel

This easy homemade pretzel recipe uses a combination of all-purpose and bread flour to give that soft and chewy bread texture. These pretzels are best eaten immediately after baking. Dip them in your favorite cheese sauce or simply slather with melted butter.

Ingredients

  • 122 grams 4.3 oz, 1/2 cup full-fat or whole milk
  • 5 grams 1 1/4 tsp instant yeast
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon melted butter
  • 90 grams 3.2 oz, 3/4 cup all-purpose flour, plus more for dusting
  • 75 grams 2.6 oz, 1/2 cup bread flour
  • 1/2 teaspoon fine salt
  • 37 grams 1.3 oz, 2 tablespoons + 2 teaspoons baking soda
  • 1 piece egg any size
  • 1 1/2 teaspoon pretzel salt or coarse sea salt

Instructions

  • PREPARATION. Measure all the ingredients. Warm the milk in the microwave or saucepan until it’s about 43 C (110 F).
  • MAKE THE DOUGH. In a mixing bowl, place the milk, instant yeast, brown sugar, melted butter, and salt. Mix briefly with a wooden spoon, just to combine the ingredients. Add in the flours and stir with a wooden spoon until a dough forms. If the dough is too sticky, add more all-purpose flour in small increments until it is not sticky. Transfer the dough to a floured surface and knead for about 3 minutes. Shape it into a ball.
  • LET THE DOUGH RISE. Return the dough to a bowl drizzled with oil (to prevent the dough from sticking). Cover with plastic wrap and let it rise in a warm place, about 1 hour or until dough doubles in size.
  • SHAPE THE PRETZELS. When the dough has risen, you can start preheating your oven to 450 F/ 232 C. Punch the dough back down and divide into 3 sections. Roll each section into a long skinny rope, about 20 inches long.  (See Note 1) Fold it into a pretzel. Alternatively, cut the skinny rope dough into small pieces to get pretzel bites. 
  • PRETZEL-IFY. Make the baking soda solution by combining hot water with baking soda. Ensure that baking soda has dissolved by mixing it with a whisk. Drop each whole pretzel into the baking soda solution for about 30 seconds, then place on a parchment-lined baking sheet. Brush each pretzel with beaten egg and sprinkle with coarse salt.
  • BAKE at 450 degrees for 10 minutes, until golden brown. Remove from the oven and serve warm with cheese sauce, mustard, or simply slather with melted butter.

Notes

(Note 1) My pretzels are on the chubby side. If you want to make them thinner, make the long rope of dough thinner, about 1/2 inches or less thick.

8 thoughts on “Easy Homemade Pretzels”

  1. Pingback: soft pretzels | Goose & Chopsticks

  2. Babs

    I am allergic to eggs. If I didn’t add the egg wash I know they won’t have the same shine, but would they taste the same? Is it possible to use milk instead of an egg on top. I have done this in other recipes successfully. Can’t wait to try.

    1. trish

      Babs, I’m positive milk will work too. Enjoy enjoy! =)

  3. Gayle Tompkins

    Is there a recipe using cups and teaspoons? I have no idea how to convert from grams into cups!

    1. trish

      I have updated the recipe. Hope you’ll like it, Gayle! =)

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  5. 5 stars
    These look so yummy and perfect for baseball season! Extra cheese for mine please!Thanks for including the step by step photos!

    1. trish

      You’re welcome, Krystle! Yes, you need loooots of cheese sauce for these addictive pretzels. =)

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