How to Make Homemade Pretzels

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Soft Pretzels

  • 1 1/2 teaspoons instant yeast
  • 1/3 cup honey
  • 1 teaspoon (9 grams) salt
  • 3 cups (16 1/2 oz. or 500 g) Bread flour
  • 1 cup warm water (110 degrees)
  • 3 Tablespoons baking soda – for water
  • Melted butter (for dipping, optional)
  • Toppings; pretzel salt, cinnamon sugar, Parmesan cheese, poppy seeds, sesame seeds (optional)

This is a stiff dough, similar to bagels. Place the yeast, honey, salt and water in the bowl of a stand mixer.  Add the flour, one cup at at time and using the dough hook and knead for five to seven minutes, until a smooth and elastic ball of dough forms.  Or, this can be easily mixed using a Cuisinart food processor;  place all dry ingredients in food processor and pulse a few times to mix. With the machine running, add honey and then water (you may not need all of the water). The dough will start to form a ball, mix for 20 seconds. Turn machine off and let dough rest 2 minutes. Turn machine back on and knead the dough for 20-30 seconds or until the dough is smooth and elastic.  Place dough on an oiled counter top in a long flattened log shape. Cover with oiled plastic wrap, and a damp cloth if you live in a very dry climate. Let rise for 1 – 1 ½ hours. Gently deflate. Preheat Oven 450F, and boil 6 cups of water with three Tablespoons baking soda.

Use a pizza cutter to form 12 long strips of dough.  Gently roll the dough to lengthen to 20 inch strips of dough.  To form a pretzel: Make a “U” with the long strip of dough.  Next, twist the 2 ends and then bring them down to the bottom of the “U” shape.  Last, pinch the ends on where the dough connects and the bottom, and at the center of the twist.  Each pretzel must rest for about 15 minutes before boiling.  Be sure to tightly squeeze the ends of the dough together before they go into the water.  Depending on the size of your pan, boil one or two pretzels at a time.  Place them in the water with the topside down for 20-30 seconds, then flip and boil on the other side for another 20-30 seconds.  The pretzels will slightly puff in the water and turn a yellowish hue.  After boiling drain, then place on a baking sheet lined with a silicon baking mat.  If you do not have a silicon baking mat use a pan lined with aluminum foil and a generous amount of cooking spray.  Add pretzel salt or seeds when the pretzel comes out of the water and before baking.

Bake on the middle rack at 425F.  Place on baking sheet. Bake 12 – 16 minutes, turning the pan half-way through cooking. These are a dark golden brown when finished.  Make sure the sides of the pretzel are dry and not soggy. The internal temperature of the dough should be 190F. Allow to cool completely.  To get the “mall pretzel” flavor brush melted butter on them after they are baked.  To make cinnamon pretzels, wait until they have cooled, dip the pretzels in melted butter, then roll in cinnamon sugar (1/3 cup sugar mixed with 1/2 tsp cinnamon). If you prepare extra pretzels, wrap in saran wrap then store in an air-tight container.  These can be stored in the refrigerator for a few days or in the freezer for several months.  This is a great homemade convenience food.  Just microwave and serve.  You can make several batches in advanced and freeze.  Warm a large tray in the oven before a party.

For more photos and detailed instructions

The dough has doubled in size.  Be sure to keep it covered.

Use a pizza cutter to slice strips of dough, then roll into 20″ ropes

Forming pretzels

Twist the dough, then pinch the ends and the knot

After baking.  Some of these were slightly overcooked.

The original recipe was found in Cook’s Illustrated book, Baking Illustrated, then changed to my liking.  Special thanks to my sister Becca for typing parts of this and providing feedback in her test kitchen.  Enjoy!