Fifteen Spatulas

Hot Buttered Fluffy Pretzels

Soft Pretzels

Have you ever waited in one of those really long lines at the mall for a soft pretzel? You know…the ones for Auntie Anne’s, or Wetzel’s Pretzels? You just can’t help it, right? You can smell that darned cinnamon sugar and butter wafting over from like 100 feet away.

Well try these at home, and you’ll never buy those mall pretzels ever again. There’s just no reason to anymore, because these homemade soft baked pretzels taste better and only cost a buck or two to make a whole tray.

Start by making a simple yeasted dough, and shape it into a ball.

Soft Pretzel Dough

Let the yeast work its magic and create these gorgeous bubbles.

Sometimes I just stare at the dough because it’s sooooo prettyyyyyy…

Soft Pretzel Dough Recipe

Divide up the dough into pieces, and roll each into a long rope.

How to Shape Soft Pretzel

Shape into pretzels by looping the rope through.

How to Shape a Soft Pretzel

Sprinkle each pretzel with coarse sea salt and send them into the oven.

Shaped Soft Pretzels

Bake until golden and puffed, then brush with butter.

Baked Soft Pretzels
Enjoy while they are hot!

UPDATE: I have posted a 100% Whole Wheat Version of these pretzels (cinnamon sugar ones!):

Whole Wheat Soft Pretzels

Click here to check it out.

Soft Baked Pretzels

Yield: 8 pretzels

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 60 minutes

Ingredients:

For the Dough:
12.5 oz all purpose flour (2.5 cups)
1/2 tsp sea salt
1 tsp sugar
2.25 tsp instant quick rise yeast
1 cup warm water (110 degrees F)

For the Topping:
1/2 cup warm water
1 tbsp baking soda
vegetable oil for greasing the sheet pan
coarse sea salt, for sprinkling
3 tbsp unsalted butter, melted

Directions:

Combine all the dough ingredients in the bowl of a stand mixer, and mix with the paddle attachment until somewhat combined (or just mix by hand with a wooden spoon). Change to the dough hook and knead on medium low for 5 minutes. The dough should feel soft and smooth, not sticky to the touch.

Lightly dust the dough with flour, then place in a ziploc bag and let the dough rise for 30 minutes.

Preheat the oven to 450 degrees F, and lightly grease a baking sheet with vegetable oil. You could also do parchment paper if you can find one that's rated high enough (most parchment papers I've seen only go up to 420 degrees F).

Remove the dough from the bag and place onto a lightly oiled countertop. Divide the dough into 8 pieces (just cut it with a knife).

Whisk to combine the warm water and baking soda and cook in the microwave for 1 minute. FYI it's not going to dissolve completely, and that's okay.

Roll each of the eight pieces into a long rope, and shape each one into a pretzel (see the step-by-step photos on the blog post to see how to do this). Dip each pretzel into the soda wash and place onto the greased baking sheet. Sprinkle with coarse sea salt, then let them rest for 10 minutes.

Bake for 9 to 10 minutes until the pretzels are golden brown. Brush the pretzels with the melted butter while they are hot out of the oven. Enjoy while they are hot, and keep in mind these don't taste as amazing the next day. Enjoy!

Recipe adapted from Glenda's Hot Buttered Pretzels who adapted from King Arthur Flour.

Other simple breads from scratch on Fifteen Spatulas:

Homemade Pita Bread

Caramelized Onion and Gruyere Foccacia


A Bread Recipe for Those Who Don’t Know How to Boil Water

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Comments

  1. thecompletecookbook posted on December 12, 2011 at 9:04 am (#)

    Those there are some might fine looking pretzels.
    :-) Mandy

  2. Miz Helen posted on December 12, 2011 at 9:22 am (#)

    I just love Pretzels and these pretzels are making me drool. Your photo’s are awesome! It is fun cooking with you at the SRC, have a great day!
    Miz Helen

  3. Nicole Cook (@DailyDishRecipe) posted on December 12, 2011 at 9:25 am (#)

    Oh these are simply beautiful. Yum!!
    Great pick for SRC – and I’m pinning these to make!

  4. amanda (@fakeginger) posted on December 12, 2011 at 9:30 am (#)

    There is nothing quite like homemade soft pretzels! Yours look awesome – I always have trouble getting mine to hold their shape.

  5. Tina@flourtrader posted on December 12, 2011 at 9:47 am (#)

    You did a great job on these-lightly toasted and perfectly shaped. However, the best thing about these no doubt would be the taste. How I would love to have some of these pretzels-salty and chewy on the outside and fluffy on the inside. I have to leave this post with a pretzel craving now.
    Have a great day!

  6. Meg posted on December 12, 2011 at 9:52 am (#)

    Why must you tempt me with these first thing in the morning? Oh my goodness, they look so good. I can taste them already! Hot, fresh pretzels are the greatest.

  7. Kristen posted on December 12, 2011 at 11:29 am (#)

    What a wonderful treat! Homemade pretzels are so addictive. My family asks for them at least once a month.

  8. Rufus' Food and Spirits Guide posted on December 12, 2011 at 11:30 am (#)

    Beautiful.

  9. wok with ray posted on December 12, 2011 at 11:44 am (#)

    Delicious looking pretzels. I like the step by step process.

  10. Beth posted on December 12, 2011 at 11:48 am (#)

    These pretzels look gorgeous. I’d love to try them!

  11. sportsglutton posted on December 12, 2011 at 12:07 pm (#)

    The Bavarian in me can never turn down a delicious looking pretzel like these. ;-)

  12. Suzi posted on December 12, 2011 at 12:41 pm (#)

    Wow, these pretzels are mouthwatering. I am totally serious when I say I am goingto make them. I am. I love that brushed butter, adda little garlic. Yum!

  13. Jennifer posted on December 12, 2011 at 12:43 pm (#)

    WOW! I can’t wait to try these!!! Off to Whole Foods I go for ingredients…. :)

  14. Amy @ A Little Nosh posted on December 12, 2011 at 1:24 pm (#)

    I just pinned this because they look AMAZING!

  15. Caroline posted on December 12, 2011 at 2:42 pm (#)

    So impressive, Joanne. These look fantastic! You definitely give Auntie Anne’s a run for its money. ;)

  16. Karen posted on December 12, 2011 at 3:05 pm (#)

    Oh gosh, these look beautiful. I might just have to get in the kitchen and whip up a batch of these!

  17. Hezzi-D posted on December 12, 2011 at 4:57 pm (#)

    I want these…immediately! My husband and I are both suckers for Auntie Anne’s and Sheetz’s pretzels but yours look amazing! As the ones in the store cost $3.00 a piece, I’m definitely trying yours out ASAP!

  18. Betsy posted on December 12, 2011 at 9:22 pm (#)

    omgomgomgomgomgomgomg!!!!!!!!!!!! I need some of these in my life stat!

  19. Jenny @ Savour the Senses posted on December 12, 2011 at 10:57 pm (#)

    Oh man these look to die for! Props for making pretzels I don’t think I would have had the guts! Glad to be a part of SRC with you! Check out my Shrimp & Artichoke Tapenade Crostini recipe from this month’s reveal. Happy eating!
    http://savourthesensesblog.com/shrimp-crostini-w-artichoke-tapenade-src-post/

  20. mjskit posted on December 12, 2011 at 11:33 pm (#)

    These are some awesome looking pretzel! I’ve never made pretzels but you make it look very easy. Great pics!

  21. Kay aka Babygirl posted on December 13, 2011 at 12:32 am (#)

    I am definitely not a huge bread person, but these Buttered Fluffy Pretzels have me reconsidering the bread stance I have. These look amazing. I definitely have yo try this out. Thanks for sharing

  22. Kiki posted on December 13, 2011 at 2:37 am (#)

    Your first two words say it all: holy smokes! This first pic on top really makes me want to grab the pretzel and take a bite. I’ll definitely try making these during my Christmas vacation!

  23. Food, Flowers, Herbs and Life! posted on December 13, 2011 at 10:12 am (#)

    I love fresh pretzels – and now with your recipe I can make my own! Your pictures are amazing!

  24. joy posted on December 13, 2011 at 5:28 pm (#)

    The pretzels look great.

  25. rsmacaalay posted on December 13, 2011 at 6:31 pm (#)

    One of my favourite pastries, I love the buttery swet variant

  26. Anonymous posted on December 13, 2011 at 8:30 pm (#)

    aww those pretzels look cute and delicious!

  27. colleen posted on December 14, 2011 at 10:26 am (#)

    Wow that’s some gorgeous looking dough and amazing looking pretzels.

  28. bigbearswife posted on December 14, 2011 at 11:08 am (#)

    I am so making these this weekend!!

  29. Erin @ Dinners, Dishes, and Desserts posted on December 14, 2011 at 6:21 pm (#)

    Deliciousness! I love homemade pretzels. You did a great job with the shape – mine never look that pretty!

  30. sallybr posted on December 16, 2011 at 10:54 am (#)

    Not surprised you got the most popular recipe of the month! I somehow missed it, so I’m glad you got the well deserved award! ;-)

    beautiful shaping, I wish I could make some this weekend. I am definitely pinning it!

  31. jo-lyn posted on December 17, 2011 at 11:27 pm (#)

    ohmygosh!! these look amazing!!

  32. greglandgraf posted on December 18, 2011 at 4:40 pm (#)

    Made these today. So tasty. Thanks for sharing!

    • Joanne Ozug replied on December 18th, 2011 at 7:18 pm

      Thanks for stopping by and letting me know!

  33. Platanos, Mangoes and Me! posted on December 18, 2011 at 7:49 pm (#)

    I love pretzels and I want to try to make these with my granddaughter…wish me luck…

  34. Anne @ Quick and Easy Cheap and Healthy posted on December 20, 2011 at 8:30 am (#)

    OH my I’ve suddenly got a massive craving for pretzels!

  35. Susan @ Cook with Susan posted on March 3, 2012 at 7:54 pm (#)

    Joanne, Love your blog! Plan on making these delicious pretzels real soon. Thanks for sharing.

  36. larni posted on March 9, 2012 at 5:16 pm (#)

    How I love watching my daughter munching on this Pretzels.. I made it today and we all love it! Thank you for sharing.

  37. Kathryn posted on May 20, 2012 at 3:45 am (#)

    Learned the hard way this should have been 5-7 minutes for my oven, but the brown (rather than golden brown) color didn’t detract at all from the fluffy delicious taste. As someone who’s lived in Germany, these aren’t German pretzels, but they’re a dang good Stateside substitute. Thanks very much for the recipe!

    • Joanne Ozug replied on May 20th, 2012 at 11:36 am

      Hi Kathryn, do you have an oven thermometer? Also I sadly have never had a German pretzel! No idea what those are like. I’ll have to find one someday.

  38. tricia bolkan posted on May 22, 2012 at 7:04 pm (#)

    Does anyone know if these pretzels freeze well? Are they ok when they thaw?

    • Joanne Ozug replied on May 22nd, 2012 at 9:00 pm

      Hi Tricia, I’ve never tried it but in general bread freezes well, so it’s worth a shot!

  39. Amanda posted on May 23, 2012 at 8:28 pm (#)

    Just made these and used yeast I had to activate plus whole wheat flour. Turned out great!!!

    • Joanne Ozug replied on May 23rd, 2012 at 8:42 pm

      Amanda, that’s fantastic!!! I will have to try it adding some whole wheat flour sometime, great idea! Thanks for sharing.

  40. shelly posted on May 24, 2012 at 4:07 pm (#)

    What a great tutorial. I’ve made pretzels before but they have never tasted so light (I use 1/2 whole wheat flour as a rule) or looked so much like a real pretzel shape. The next batch will be cinnamin raisin.

    • Joanne Ozug replied on May 24th, 2012 at 4:09 pm

      Fantastic Shelly!!! I’m so glad you enjoyed these and thanks for sharing that you used whole wheat flour so the rest of us can try that too =) Cheers!

  41. Katie posted on May 29, 2012 at 9:24 pm (#)

    Thanks for the recipe! I was a little worried while I was making it… I had trouble getting the dough out of the ziploc bag (I ended up just cutting the side and tearing it open), then I was really nervous because the soda water made them all slimy and it only took 4 minutes in my oven. I think 500 degrees might be too hot! Even still, they turned out amazing and just as delicious looking as your picture! I made 4 with just butter & salt and 4 with butter, cinnamon & sugar! Hoping they’ll last until tomorrow night so we can take these to Fenway Park for the ball game!

    • Joanne Ozug replied on May 29th, 2012 at 9:45 pm

      Hi Katie, Thanks for sharing your experience! I’m wondering, did you weigh or measure the flour? Either way, I’m glad the pretzels turned out well and you enjoyed them! Have fun at the game =)

  42. Larisa posted on May 30, 2012 at 12:53 am (#)

    I just discovered your blog the other day (thanks to pinterest) and I have just bookmarked you! Today I made these pretzels and the watermelon-lemon slushies. Awesome. Also, I took your “how to pick a watermelon” to the grocery store with me (for the slushies, of course). Perfect watermelon picked. YAH!! What should I make next? :-)

    • Joanne Ozug replied on May 30th, 2012 at 12:46 pm

      Larisa, fantastic!!! So glad you liked the pretzels and that you also picked out such a great watermelon! So far this season I’m having luck too =) Stay in touch and let me know what you make! Happy cooking =)

  43. kristen posted on May 30, 2012 at 1:59 pm (#)

    These pretzels are good & very easy to make…they are the exact same recipe from http://www.kingarthurflour.com. You should definitely give the original recipe source credit!

    • Joanne Ozug replied on May 30th, 2012 at 3:36 pm

      I discovered the recipe on Glenda’s blog, and the recipe is clearly attributed to that source on my post, and always has been. On Glenda’s blog post there’s a link to King Arthur Flour but the link is broken, and a search for “hot buttered pretzels” on KAF’s site yielded “no results found.” Do you have the link? If you do, let me know and I’ll put it up.

  44. Becky posted on June 5, 2012 at 7:51 pm (#)

    Your recipe looks so much more fluffy and light than the one I have for pretzel bites…I’m not a baker at all so I wonder if making them beer pretzel bites is what took away from there fluff-ability? I’ll have to give your recipe a go!

    • Joanne Ozug replied on June 6th, 2012 at 12:46 pm

      Hi Becky, Hm, I would think beer would help because of the carbonation, but I’ve never tried pretzels made with beer! It might be that they have too much flour? Not sure without seeing the recipe, but definitely give these a try, they’re great pretzels!

  45. Kristina posted on June 7, 2012 at 11:26 am (#)

    I made these last night and they turned out great! My husband is obsessed with pretzels and loved these, but said they didn’t taste quite like the ones from the mall. I had to hand-knead the dough since my mixer broke so I might have over-kneaded these :( We still loved them and will definitely try again, which gives me a good reason to get a new mixer :) Thanks for the recipe! I’m trying your Homemade Pitas right now (currently letting the dough rise) and can’t wait to try them!

    • Joanne Ozug replied on June 7th, 2012 at 12:53 pm

      Kristina, I’m glad you two liked them! Oh man, I couldn’t imagine kneading these by hand HAHA. That’s so disappointing your mixer broke…I know how expensive they are! Let me know how the Pitas go, my husband and I love them and make it often with homemade hummus.

  46. Shola posted on June 7, 2012 at 7:57 pm (#)

    I’m going to make some right now!!

    • Joanne Ozug replied on June 8th, 2012 at 4:16 pm

      Yippee! How’d it go?

  47. Share posted on June 8, 2012 at 11:27 am (#)

    My daughter and I made these yesterday. They were awesome! And so easy!
    Thanks for the great recipe!

    • Joanne Ozug replied on June 8th, 2012 at 4:14 pm

      YAY! Thanks for letting me know Share. Hope you and your daughter had fun making them!

  48. Rob posted on June 9, 2012 at 9:47 pm (#)

    My family loved these. So easy and tasted great.

    • Joanne Ozug replied on June 10th, 2012 at 10:22 am

      Fantastic, Rob! So glad to hear it!

  49. QJC posted on June 12, 2012 at 6:13 am (#)

    I’ve never baked anything with yeast before & was so glad I tried this recipe. It was easy to follow, quick to make & so light and fluffy. So happy with the texture! I made 3 varieties – salt, sugar & cinnamon, cheese. I love your step by step pics, thanks for sharing. I’m definitely hooked!

    • Joanne Ozug replied on June 12th, 2012 at 3:03 pm

      Fantastic!!! So glad to hear they went well for you. For the cheese, did you just grate it on top and bake or did you put cheese inside? What kind of cheese did you do?

  50. Abigail posted on June 27, 2012 at 9:49 pm (#)

    Hi! I was wondering- aren’t there 8 oz in a cup? Because in the directions it says 12.5 oz (2.5 cups) so I was wondering if it is in fact 2.5 cups of flour you put in? With that said these look amazing! I can’t wait to hear back from you on this, so I can get to baking them.

    • Joanne Ozug replied on June 28th, 2012 at 12:06 am

      Hi Abigail! You are confusing it with liquid measurements, which yes, is 8oz to a cup. A cup of flour weighs about 5 oz, so that’s the reason for 12.5 oz for 2.5 cups. Do you have a scale?

  51. Sharon posted on June 29, 2012 at 8:55 am (#)

    Can you recommend a brand of instant yeast to use? They look delicious!

    • Joanne Ozug replied on June 29th, 2012 at 11:19 pm

      Hi Sharon, I use Red Star because that’s the only “instant quick-rise yeast” at my local store. I would recommend it, based on the fact that it always works! haha. But I’m sure there are many that would work. Just make sure to do the instant quick rise, not the active dry. They are different. Good luck!

  52. Peg posted on June 29, 2012 at 11:19 am (#)

    They just came out of the oven and I just finished my first one! These are yummy and so easy to make! My sea salt grinder though didn’t work so I just used some fine sea salt. Still tasted good, thanks!

    • Joanne Ozug replied on June 29th, 2012 at 11:12 pm

      YAY!!! So glad to hear it, thanks for stopping by to let me know. Happy cooking (and baking)! =)

  53. Kavitha posted on July 1, 2012 at 4:19 pm (#)

    turned out perfectly, thanks!
    by the way, how would you use an egg-based glaze? most recipes i’ve seen add the glaze before baking (instead of the water + baking soda) to make a shine after baking.

    • Joanne Ozug replied on July 1st, 2012 at 8:08 pm

      Hi Kavitha, do you mean just an egg wash? Take one egg and beat it with 1 tbsp of water, then brush it on before baking. It will give a nice sheen and golden color to the pretzels.

      • Kavitha replied on July 2nd, 2012 at 12:30 am

        sounds great, thanks!

  54. Kelly Davie posted on July 5, 2012 at 3:50 am (#)

    Thanks for sharing this fantastic recipe! My pretzels have always been a bit tough, but these were perfect!

    I’m glad you posted pictures to help us with the knotting. I thought I could do it on my own, but when I went to twist my rope, I tried a few times, then set it down and gave it a quizzical look. I had to pull your recipe back up to figure it out :)

    • Joanne Ozug replied on July 5th, 2012 at 9:12 am

      Hi Kelly, so glad to hear it, thanks for letting me know! Haha yes, the pretzel shaping part is tricky at first!!!

  55. Leslie posted on July 13, 2012 at 1:55 am (#)

    Hi Joanne,

    These pretzels were AMAZING! My crew gobbled them all up in the first 5 mins… I noticed your copyright notice, and wondered if it would be ok to pin them on pinterest.

    Thanks, I can not wait to try some more of your fabulous recipes!

    Leslie

    • Joanne Ozug replied on July 13th, 2012 at 9:21 am

      Hi Leslie, That’s so great to hear! Yes it’s fine for you to post on Pinterest as long as you don’t copy and paste the entire recipe. Thank you for asking! Enjoy and have a wonderful weekend!

  56. Jessica posted on July 14, 2012 at 6:21 pm (#)

    Any tips on using Active Dry Yeast instead of Instant yeast?? Trying to avoid a trip to the store and must make these now! :)

    • Joanne Ozug replied on July 14th, 2012 at 9:17 pm

      Hi Jessica, Don’t know if you’ve already made these, but if you sub active dry it should be fine, maybe add about 25% extra.

  57. Mmart44 posted on July 15, 2012 at 6:57 pm (#)

    I just made these and they were gone in five seconds! Really good recipie, very easy to make. Thanks!

    • Joanne Ozug replied on July 15th, 2012 at 7:55 pm

      Awesome! So glad to hear it!!!

  58. paula posted on July 17, 2012 at 9:41 pm (#)

    i¨ve made them and they are really great!!!! my son said that it was his favourite recipie!!!!!!!!!!!!!

    • Joanne Ozug replied on July 18th, 2012 at 9:36 am

      Paula, that’s great!! So glad to hear you enjoyed them and they turned out well!

  59. Anonymous posted on July 19, 2012 at 9:24 pm (#)

    Made these last night. They were delicious, amazing, just as good as Auntie Ann’s. Yum!

    • Joanne Ozug replied on July 19th, 2012 at 11:14 pm

      YAY! So glad to hear it!

  60. nellie posted on July 20, 2012 at 12:57 pm (#)

    These pretzels are great! I just made them recently but accedently used self rising flour but they still turned out great!

  61. Kendal posted on July 22, 2012 at 6:31 pm (#)

    I came across this recipe on Pinterest and after always wanting to try homemade pretzels, I gave them a try today and wow was I impressed! Absolutely delicious!! The detailed recipe makes them so easy to prepare and mine turned out perfect! I have to say these are better than the soft pretzels from Auntie Anne’s! Thanks for a great recipe!

    • Joanne Ozug replied on July 22nd, 2012 at 6:55 pm

      YAY! So glad to hear it Kendal!

  62. Christina posted on July 23, 2012 at 1:52 pm (#)

    Joanne, hoping to make these for a party this weekend but I want to serve them hot. Do you think they would hold up if I shaped them and put on a cookie sheet the night before?

    • Joanne Ozug replied on July 23rd, 2012 at 5:54 pm

      Hi Christina! Hm, while I haven’t tried it with these in particular, I’ve refrigerated bread doughs overnight and these should be fine. They’ll be really puffed in the morning but that’s okay. Just make sure to cover them well so the dough doesn’t dry out overnight. Enjoy and have fun at the party!

      • Christina replied on July 28th, 2012 at 8:17 am

        Should I dip them in the wash and the refrigerate over night or wait to dip prior to baking?

        • Joanne Ozug replied on July 28th, 2012 at 11:40 am

          You know, if you have the time, I think it’d be safest to refrigerate the dough overnight, but shape the pretzels in the morning, then dip and all that. But, if you want to shape them beforehand, I think it’d be best to dip in the morning, otherwise the wash will most likely evaporate by morning.

  63. Jeanette posted on July 23, 2012 at 4:41 pm (#)

    Should one close the zip lock or leave it open?

    • Joanne Ozug replied on July 23rd, 2012 at 5:44 pm

      Hi Jeanette, Close the ziploc bag to seal, it keeps the moisture inside.

  64. Donna posted on July 23, 2012 at 6:43 pm (#)

    I just made these for my boys and they are Devine! Thx for a great recipe!

    • Joanne Ozug replied on July 23rd, 2012 at 6:44 pm

      Fantastic Donna, so glad to hear it!

  65. Stephanie posted on July 23, 2012 at 10:12 pm (#)

    These were great! Thanks for the recipe. I have been eyeing pretzel recipes, and you made it seem so easy. I made them for dinner with honey instead of sugar and added Italian seasoning and garlic powder. Then I topped with cheese before adding them to the oven. SOooo yummy. and fast!
    I also separated the dough on plastic wrap rather than oil, worked perfectly!

    • Joanne Ozug replied on July 24th, 2012 at 10:15 am

      That’s great Stephanie, so glad to hear it. Thanks for sharing your variations too!

  66. Jen posted on July 25, 2012 at 8:01 pm (#)

    I’ve loved soft pretzles since childhood and always thought the recipes involving a boiling water bath seemed too complicated. I found yours on pinterest the other day and thought a quick bath of hot water and baking soda was an awesome way to do it. They turned out great and my toddler loved helping me make them! They were a hit!

  67. Pauline posted on July 26, 2012 at 12:24 pm (#)

    my oven only goes up to 475°F =( would that still work?

    • Joanne Ozug replied on July 26th, 2012 at 12:30 pm

      Pauline, yes that should be close enough!

  68. Marina posted on August 3, 2012 at 12:02 pm (#)

    Just made this recipe, and let me tell you…they were DELICIOUS! I will definitely recommend these to everyone. I’m going to make them again I loved them so much!

    • Joanne Ozug replied on August 3rd, 2012 at 4:00 pm

      YAY! So glad to hear it Marina =)

  69. Jay posted on August 5, 2012 at 6:32 pm (#)

    I just made these and they were lovely. Instead of big pretzels I did bites. It made about 70ish one inch bites. They only had to cook about 5 or 6 minutes to get done.

    I did half the recipe savory and the other half I dusted with cinnamon/brown/white sugar before baking and when they were done I drizzled a homemade cinnamon kind of glaze over the top. They were awesome.

    Thanks for the recipe! It was lovely!

    • Joanne Ozug replied on August 5th, 2012 at 7:52 pm

      Hi Jay, how creative of you to make little bites! They sound like they turned out great.

  70. Raquel posted on August 7, 2012 at 4:51 pm (#)

    My 6 year-old and I are so excited to make these!

  71. Michelle Cooks posted on August 19, 2012 at 5:51 pm (#)

    I just found this recipe yesterday? Made it today as a Sunday treat for me and my husband? Oh my, I’ve never made my own homemade pretzel before and this ones a definite family recipe keeper! Amazingly not so much dough as other recipes call for, easy instructions and they came out beautifully moist and golden! Although I did put my dough in a lightly oiled bowl and covered itwith a rag for 30 minutes rather than in a plastic ziploc bag but to each their own! Thanks for the recipe!!

    • Joanne Ozug replied on August 20th, 2012 at 1:08 am

      Hi Michelle, fantastic! I’m so glad you loved them so much! Thanks for stopping by to let me know.

  72. Anonymous posted on August 20, 2012 at 6:37 pm (#)

    I made these today and they are wonderful!! I definitely want to try the recipe again because I pretty much burnt the bottoms because I think 500 degrees is too hot! After 5 minutes of baking they were smoking and almost all were stuck to the pan! Even so, I scraped them all off, soaked them in butter and actually stuck them back in the oven for 2 more minutes. They taste amazing but aren’t so pretty. Do you think parchment paper would work??

    • Joanne Ozug replied on August 21st, 2012 at 1:36 am

      Thank you for leaving feedback on your experience making these. I have been testing out my oven lately against my oven thermometer and I don’t think it’s really sticking to 500. Even when I preheat it to 500 just opening the door it loses so much heat because I think my oven is kind of lower end (I rent a home at the moment). I think it’s realistically 450 so I’m going to make that note on the recipe. Thanks! Glad they still turned out delicious for you. Parchment paper would work just as long as it’s rated high enough for the temperature 450.

  73. Tricia posted on August 21, 2012 at 4:08 pm (#)

    I made these for an after school snack for the kids in the neighborhood and everyone raved if the deliciousness! What a great, easy recipe for a warm, buttery snack. My boys said they were better than the ball park :-) you’ve made me a better mom. Thanks!!

    • Joanne Ozug replied on August 21st, 2012 at 4:46 pm

      YAY!!! Thanks for letting me know Tricia. So glad to hear it!

  74. Brenda posted on August 25, 2012 at 8:46 pm (#)

    After my husband and I saw the mouth watering photo of those pretzels on Pinterest, we both knew we had to try these. I can’t believe how easy they were to make! And did I mention they were absolutely delicious? Hands down the most easy and delicioius home made pretzel ever! Thank you so much for sharing!

    • Joanne Ozug replied on August 26th, 2012 at 5:43 pm

      Hi Brenda, I’m so glad you and your husband enjoyed the pretzels! I love them too =)

      • Brenda replied on August 29th, 2012 at 8:46 pm

        Have already fixed them twice this week and now I’m trying your recipe as two loafs brushed with garlic butter to go with our sphagetti and meatballs tonight. Hey, it seemed like a good plan to me! ;) Will let you know how it works out.

        • Brenda Peters replied on August 29th, 2012 at 9:59 pm

          Just like I thought…. turned out wonderful!!!

        • Joanne Ozug replied on August 29th, 2012 at 10:28 pm

          You baked it into loaves???? Really??? That is really neat. Just two of the standard loaf pans?

  75. Tamara Chapman posted on August 27, 2012 at 2:13 am (#)

    These look amazing. Do you think that after they cooled I could freeze them and make “freezer pretzels”. Like the ones you buy in the frozen aisle and just reheat? I’m excited to try these.

    • Joanne Ozug replied on August 27th, 2012 at 11:54 am

      Hi Tamara, I’ve never frozen them (restraining oneself from eating this hot out of the oven is tough stuff LOL) but since bread freezes well, I think these might be fine if you freeze them.

  76. Bella posted on August 28, 2012 at 3:04 am (#)

    Just made these and they are wonderful!! I did half with sea salt & half with sugar & all spice so scrummy!! x

  77. Marisa posted on September 3, 2012 at 1:30 am (#)

    Hi Joanne,

    I only have a hand mixer but I really want to make these. How would I mix them without the dough hook? Thanks for your help!!

    Marisa

    • Joanne Ozug replied on September 3rd, 2012 at 1:33 am

      Marisa, a hand mixer won’t work for this, but you can just knead it by hand instead. It will just take a little bit of arm muscle =) Knead it for about 5-8 minutes until soft and smooth.

      • Marisa replied on September 3rd, 2012 at 6:40 pm

        Thanks so much, I will be trying these soon and I will let you know how it turns out!!

  78. Jayne posted on September 4, 2012 at 7:54 pm (#)

    Great recipe! I have made these a few times. They are really quick and easy to make. I think the hardest part I had was trying to form the pretzel shape (You Tube helped with that!). Will make these again for sure.

  79. Anonymous posted on September 7, 2012 at 5:42 am (#)

    I made your pretzels a week ago and yesterday and I’m going to make them again right now !!! these are incredibly fluffy but yet so super duper easy to make. Thank you so much for sharing this recipe.

  80. Anonymous posted on September 9, 2012 at 12:19 pm (#)

    Can I use store bought fresh dough from public deli?

    • Joanne Ozug replied on September 9th, 2012 at 12:22 pm

      I don’t know how their dough was made or what ingredients they used so I can’t say whether or not it would turn out anything like these (my guess is it wouldn’t, but you can certainly try).

  81. Jamie posted on September 14, 2012 at 11:14 am (#)

    Just wanted you to know that I haven’t been this obsessed with a recipe in a long long time! I linked to you on my blog and hope my friends and family love it as much as I did!

    • Joanne Ozug replied on September 14th, 2012 at 6:54 pm

      Hi Jamie, YAY!!! I tried to leave a comment on your blog post but can’t because of the settings on your blog, but I’m so glad you enjoyed them!

      • Jamie replied on September 15th, 2012 at 2:26 pm

        Thanks for the heads up! I had no idea :)

  82. Laurie posted on September 14, 2012 at 8:43 pm (#)

    Hi–these look great! Do you think you could substitute whole wheat flour?

    Thanks!

    • Joanne Ozug replied on September 14th, 2012 at 10:24 pm

      Laurie, I’ve done it with half whole wheat half regular bread flour, and that works well. Not sure about all whole wheat, but I’ll be trying it soon. The problem is whole wheat flour has less proteins in it that create gluten and dough strength, but certainly worth a shot!

  83. Tara posted on September 21, 2012 at 9:11 am (#)

    I just came across your blog and I love it! I tried these pretzels and they were delicious. There are a few other recipes that I am going to try too. Your blog is very inspirational and I LOVE your photography.

    • Joanne Ozug replied on September 21st, 2012 at 8:47 pm

      Thank you Tara! So glad you enjoyed them. Stay in touch and happy cooking =)

  84. Janae posted on October 7, 2012 at 12:46 pm (#)

    I made these last night with my two children and they were a hit! They loved being able to help roll the dough out and sprinkle the salt. I’ve tried to make homemade pretzels before but they were a complete failure. Thanks for your step by step photos and directions these were a totally different story! I will be making these more often for sure. I was also wondering if I could post your recipe to a family blog we have simply for family members to connect and share favorite recipes? I will definitly give credit for the recipe to you and your wonderful site. Thanks for your consideration! I think everyone should try these! Like I said, we LOVED them! Thanks again!

    • Joanne Ozug replied on October 7th, 2012 at 8:52 pm

      Hi Janae, that’s so great you made the pretzels with your kids! That’s one thing I look forward to when I have kids one day. Thanks for asking about the recipe, if you wanted to post a photo and the link that’s fine, but it’s my policy that full recipes aren’t reposted. Sorry for any inconvenience, I do appreciate your thoughts! Happy cooking!

  85. Sarah posted on October 7, 2012 at 5:15 pm (#)

    I just made these but I turned mine into pretzel dogs! Yum yum!

    • Joanne Ozug replied on October 7th, 2012 at 8:48 pm

      I love pretzel dogs =) Glad you enjoyed it!

  86. Carol Leighton posted on October 8, 2012 at 3:43 pm (#)

    OMG, these were amazing!! I mixed garlic salt with the butter and holy cow!!

  87. Marian posted on October 12, 2012 at 1:22 pm (#)

    Is there any need to change anything for high altitude?

    • Joanne Ozug replied on October 12th, 2012 at 8:10 pm

      Hi Marian, Sadly I don’t know anything about high altitude baking. I’ve always lived at sea level!

      • Marian replied on October 13th, 2012 at 7:48 pm

        Darn, but thanks for the great recipe anyway.

  88. liz posted on October 12, 2012 at 9:11 pm (#)

    Didn’t taste like a pretzel but it had a nice texture.

  89. Mel @ Trailing After God posted on October 14, 2012 at 9:32 pm (#)

    These were awesome and my kids thought I was the best when they came home from school to these. My first job was making pretzels and this is exactly how we did things!

    • Joanne Ozug replied on October 14th, 2012 at 10:48 pm

      I’m so glad to hear it Mel! Happy cooking =)

  90. wrl1509 posted on October 17, 2012 at 6:38 pm (#)

    I had to knead the dough by hand since I don’t have a stand mixer and after rising, I tried rolling it into ropes like the instructions said but it didn’t really work. The dough was pretty puffy and would immediately shrink back up as soon as I had it rolled out. There was no way I was going to be able to make it into a fancy shape like in the picture, so I just cut each rope into three straight sticks. They are in the oven right now, so we will see how they turn out.

    • Joanne Ozug replied on October 17th, 2012 at 6:49 pm

      You kneaded by hand? What a workout! haha. Anyway, when doughs shrink up, that just means that the gluten is very tight. If you let the dough sit for 10 minutes or so, the gluten will relax and you should be able to roll it out. This happens with pastas and breads, basically anything where you are building a really strong gluten network.

      • Anonymous replied on November 9th, 2012 at 2:07 pm

        I had the same issue but I used my stand mixer. They turned out lovely but not as easy to work with as I would have liked. Very springy! But oh so yummy… We put cheese on some half way thru baking. :) thanks

  91. Tiffany Sanford posted on October 20, 2012 at 1:03 pm (#)

    These are so easy and delicious! My husband and little brother have eaten 2 dozen today.
    Thank you for the recipe and instructions.

  92. Lonnie posted on October 23, 2012 at 1:10 am (#)

    This dough by they way makes an outstanding pizza dough. Just roll it out as thin or thick as you like.

  93. Myrtle posted on October 29, 2012 at 9:43 pm (#)

    Yum! These look delicous, and looked just as delicous (and tasted!) when I made them! Great recipe!

  94. Myrtle posted on October 29, 2012 at 9:48 pm (#)

    These were such great pretzels!! Thanks for sharing!

    • Joanne Ozug replied on October 30th, 2012 at 7:56 pm

      YAY! SO glad to hear it Myrtle =)

  95. Teri posted on October 31, 2012 at 8:19 am (#)

    Hi I don’t have a stand mixer! So I put the dough in a zip lock bag and kneeded that way, and it turned out great! If you have kids they would love helping with that! Did for about 5 min. Then put in a oiled bowl, to let it rest! Then did the rest of your instructions and they turned out great!
    I do think you have to watch the temp. Of oven each is different! Other than that Great!
    Thanks!

    • Joanne Ozug replied on October 31st, 2012 at 8:43 am

      Hi Teri, I’m so glad hand kneading worked so well for you. Regarding oven temp, do you have an oven thermometer? If not, you should totally get one. I have one and I’m always amazed by how much my oven lies! haha. I have to watch it pretty carefully. Sometimes it’ll say it’s heated to 350 and it’ll be at 425 according to my thermometer. Although, I am currently moving from GA to CT at this very moment so we’ll see how much new oven does. Hopefully it needs less babysitting =)

  96. Gabby posted on November 1, 2012 at 11:57 pm (#)

    I tried this recipe, twice, and it didn’t work out either time :( I used the stand mixer I followed all the instructions and what seemed to be the problem was the dough didn’t become smooth like in the picture, it was still a little bit chunky. I let it rise hoping it would just magically come together but it didn’t. When I rolled the pieces out it just separated. What are some things I could have done wrong? Let it knead longer? Could it be the yeast? I checked the expiry date and it was fine. Do I have to treat the yeast somehow? (This is my first time baking something with yeast, I’m more of a cookie girl). Any help would be greatly appreciated I really want these to work out!

    • Joanne Ozug replied on November 2nd, 2012 at 9:15 pm

      Hi Gabby, Let me ask you a few questions so we can get to the bottom of this. First question is, do you think the dough actually rose? If it did rise, then we will know it wasn’t a problem with the yeast, but if it didn’t rise, then we can troubleshoot any yeast problems. Sounds more like it was a problem with the dough though. How are you measuring the flour? Scoop and scrape method? Weighing it? Let me know =)

      • Gabby replied on November 3rd, 2012 at 6:31 pm

        yes the dough did rise, but the initial problem was that it wasn’t smooth like in the picture it was still kind of chunky and not quite combined. to be completely honest I’m an approximation baker haha. I probably didn’t measure things completely exact, thats probably my problem!

        • Joanne Ozug replied on November 3rd, 2012 at 8:47 pm

          Okay, I was going to say, this post has been up for almost a year and I don’t think anyone has ever said they had trouble with it. You really can’t bake things well unless you measure. Baking is so exact, and small variations can make a big difference in the end result. It’s okay with cooking to approximate, but not with baking.

        • Gabby replied on November 4th, 2012 at 12:42 am

          I did it! Measuring was definitely the problem, Haha. Thanks a lot!

          • Joanne Ozug replied on November 4th, 2012 at 9:27 am

            YAY!!!!! haha. See, measuring really makes a difference with baking, glad they turned out well this time!

  97. Heather Joy posted on November 12, 2012 at 12:27 pm (#)

    Love this recipe! My niece made these and shared some with us. I also featured her batch along with a link to you’re recipe on my blog today, Delicious :)

  98. Chloe posted on November 17, 2012 at 11:29 pm (#)

    i would like to make these Pretzel as a treat for myself for classes ending. i saw i need coarse sea salt for the topping but is that also needed for the dough or do i need fine sea salt?

    • Joanne Ozug replied on November 18th, 2012 at 3:13 am

      Hi Chloe, if you have it, use fine sea salt for the dough. I put coarse sea salt for the top since it’s “traditional” to have a chunky salt on pretzels, but it’s okay if you don’t want to put any salt on top. It’s more of a textural thing to have the crunchy sea salt on top (since the dough is already seasoned). Hope that helps, let me know if you have more questions.

  99. Danielle posted on November 20, 2012 at 7:13 pm (#)

    Joanne! These were scrumptious!! My boyfriend and I have been meaning to make homemade pretzels for quite some time, and I stumbled upon your recipe via Pinterest… And I am SO thankful I did! Your recipe was awesome! AND I’m a huge whole wheat fan, so we’re going to try your cinnamon and sugar ones this weekend! :0)

    P.S. We had 2 pretzels leftover that we couldn’t finish last night… I was bummed because you said they don’t taste as good the second day, but I thought I’d give them a try anyway… They were STILL tasty!! Bravo, my dear! Can’t wait to check out more of your recipes!

  100. Danielle posted on November 20, 2012 at 7:22 pm (#)

    Joanne! These were scrumptious! My boyfriend and I made them last night, and we don’t think we could’ve had better pretzels! We’ve been meaning to make homemade ones for awhile, so I was so happy to stumble upon your tasty-looking recipe via Pinterest. Not only do they look tasty, they ARE! So happy when it works out that way! Thank you so much for this great recipe that I will be adding to my cookbook! :0) AND I’m a huge whole wheat fan, so we’re planning on making the cinnamon and sugar pretzels this weekend! Whoo hoo! Can’t wait to taste those (Can you tell I’m pretty pumped yet?)!

    P.S. I wanted to let you know that I think you’re a little too harsh on yourself to say these don’t taste very good the day after they’re made… We had 2 leftover and decided to try a bite of one this morning. I was ready for it to be hard and dry, but it was STILL tasty! Bravo, sister, bravo! :0)

    • Joanne Ozug replied on November 21st, 2012 at 8:35 am

      Hi Danielle, I’m so glad!!! And thanks for the comment about it tasting good the next day. I think I’m probably too picky…but I just love them fresh out of the oven! They’re all hot and puffy =)

  101. Jeanne posted on November 26, 2012 at 1:05 am (#)

    Hi, I am excited to try these pretzels and was wondering if they freeze well, because you say they do not go well the next day? Thank you!

    • Joanne Ozug replied on November 26th, 2012 at 7:52 am

      Hi Jeanne, bread dough in general freezes well, and this recipe definitely applies. You will have to let the dough come back up to room temperature before baking though, and let it sit at room temperature for a few hours for the yeast to wake up again and give the dough rise. I had someone recently who said she thought it tasted great the next day, so I guess it varies! You could either freeze or just bake ahead and reheat.

      • louvenia replied on January 25th, 2013 at 8:19 pm

        this recipe was great. My husband loved itQ

  102. Lindsey posted on November 29, 2012 at 2:32 pm (#)

    I tried this a few days ago and the results were GREAT!

    Is there any reason you have the dough rise in a ziploc bag instead of in the bowl? Does sealing the bag make a difference?

  103. Joi Rand posted on December 5, 2012 at 4:56 pm (#)

    I wanted to know-since most moms are also working moms-could this be done with frozen dough? There is a whole wheat dough as well which I would probably use. I love the pretzels and wonder is if it’s possible to add small pieces of apple or raisins to assist nutritionally? I thank you for the receipe, I do enjoy “from scratch” too!

    • Joanne Ozug replied on December 5th, 2012 at 5:16 pm

      Hi Joi, How do you plan to freeze the dough, store the big ball of frozen dough, then thaw, shape, and bake? That would work just fine. Or are you wanting to pre-shape and bake from frozen? I haven’t tried the latter so I’m not sure how it would go…the yeast usually puffs the dough out a bit as it comes back to room temperature so that might be missed. Also, adding raisins would be fine, just throw however much you want into the dough as it’s mixing. I haven’t tried pieces of apple before but that might work too.

  104. LeDena posted on December 7, 2012 at 9:46 pm (#)

    I am completely addicted to the pretzels in the mall. I was recently introduced to Pinterest (not certain what a Blog is) . I pinned a pretzel recipe that required boiling them first in a baking soda solution. Can you tell me what the reason for that is? You simply dip them in, which seems much easier and quicker. The other recipe also called for bread flour. I did go out and get some. Haven’t made that recipe yet. Just found yours :) I’m going to try it tonight with a cheese dip made from velveeta and jalapenos. I live at the coast and we have soft water, will that make a difference in the end result? I’m very very new to bread making of any kind, actually this will be my second attempt :) . thank you.

    • Joanne Ozug replied on December 7th, 2012 at 10:32 pm

      Hi LeDena, don’t be intimidated by bread, just make sure you don’t kill the yeast with too hot water and you should be fine. The boiling thing is what they do with bagels. Boiling sets the crust and the longer you boil it, the chewier the crust becomes. The pretzels don’t rise as much if you boil them first, so honestly I wouldn’t bother doing that here.

      • Kathy replied on February 9th, 2013 at 10:45 pm

        I think boiling in the baking soda water is what gives a pretzel it’s taste. Does this recipe still taste like a pretzel? I’ve made pretzel rolls and did the soda water bath and that it what gave them that characteristic taste. Yours look delicious and I am anxious to try them too!

      • Ashley replied on February 9th, 2013 at 10:55 pm

        Actually, typical pretzel recipes call for boiling in a water and baking soda for approx 30 sec. to a minute and it is akin to the alkali solutions that were part of the traditional method in Germany. I find that if I skip this step there is a distinct taste difference and it misses the intense pretzel aroma you get when you bake them after boil/dipping. I’m pretty sure this recipes can just be amended to include this quick step before baking.

        • Kathy replied on February 10th, 2013 at 8:29 am

          Thanks!

  105. Jennifer posted on December 8, 2012 at 4:42 pm (#)

    Just made these and wow wow wow!! So good and super easy. Thanks for sharing!

  106. Cheryl S posted on December 9, 2012 at 6:31 pm (#)

    Thank you for posting this! I made these tonight and they turned out great!

    • Joanne Ozug replied on December 9th, 2012 at 7:08 pm

      That’s great Cheryl! Happy baking =)

  107. Judy Wolkowitz posted on December 16, 2012 at 5:56 pm (#)

    Hi Joane. You mentioned that you could mix the dough with a wooden spoon instead of using the stand mixer. Does that mean I could also mix the dough by hand in lieu of the mixer kneading it? I ask because I don’t have any mixer except those little hand-held mixers…
    Thanks for your time!!
    Judy

  108. Kate posted on December 16, 2012 at 6:22 pm (#)

    Hi Joanne!

    Would there be any difference if I didn’t grease the sheet before baking? Would they stick really bad and not be good anymore or would they still be ok?

    Thanks,
    Kate

    • Joanne Ozug replied on December 16th, 2012 at 10:10 pm

      Hi Kate, it’s not a big deal. You might have to scrape it off with a spatula but it will turn out okay =)

  109. Anonymous posted on December 20, 2012 at 4:49 pm (#)

    Dips? I found a beer cheese recipe but wasn’t a fan do u have your own?

    • Joanne Ozug replied on December 21st, 2012 at 10:46 am

      I’ve never done a dip for pretzels before, unfortunately.

  110. Huhuwhy posted on December 21, 2012 at 9:47 pm (#)

    Heyyy I baked it for 20+ mins and it didn’t turn golden brown like urs. It lOok pale that’s why I baked it longer… Do you know whats my mistake?
    Btw after dipping them into baking soda with warm water I don’t leave it out for 10 mins but instead pop it straight into the oven. Is that why?

    • Joanne Ozug replied on December 22nd, 2012 at 9:23 pm

      My guess is it’s because they didn’t rest for 10 minutes. The longer baking soda soaks the dough, the browner the dough will turn out. I would re-try it with the 10 minute rest. Or if you want them to have even more color, soak them in the baking soda wash for longer.

  111. Meredith Phillips posted on December 26, 2012 at 1:16 pm (#)

    Making these for a second time this afternoon! They are DELICIOUS!!! Last time my pretzels stuck really bad to the pan (I oiled it, but maybe not enough). They came off with some work and still tasted great. Could they be baked on a pizza stone?

    • Joanne Ozug replied on December 26th, 2012 at 1:21 pm

      Hi Meredith, baking them on a pizza stone would be wonderful. I think it would make them extra fluffy, just like it does with pizza!

  112. Debbie posted on December 27, 2012 at 2:30 am (#)

    Hi…I was just curious although these pretzels were simple to make and quite yummy…so everyone in my house said…all nine of us…mine came out really dry. I followed the recipe step by step….just wondering if you could shed some light as to why they came out that way. I will for sure make them again and thanks for the recipe!!!!!

    • Joanne Ozug replied on December 27th, 2012 at 12:59 pm

      Hi Debbie, I think they were overbaked. Do you have an accurate oven thermometer? Your oven might run hot, I’ve heard of these being done in 6-7 minutes instead of 9-10. If you have an instant read thermometer, you can measure their temperature and be sure. Once they reach 180 degrees F they’re done.

  113. Dante posted on December 28, 2012 at 1:15 pm (#)

    Yum! The first time I made these they landed so close bit not quite to what I was dreaming of snacking on, so I played around a bit. I used active dry but not rapid rise yeast, added a splash of olive oil to the dough and after the first rise I kneaded for 5 min before letting the dough rise again, I also cranked my oven up to 500, and didn’t let them rest before baking. The result was slightly more complex and chewy. I’ve tried and played with several pretzel receips and none were anywhere as good as this one for a base.

  114. Isabele LeDoux posted on December 29, 2012 at 5:34 pm (#)

    This Recipe looks really good but i don’t have a Stand Mixer, could I do it by hand?

    • Joanne Ozug replied on December 30th, 2012 at 1:36 am

      Isabele, many have made this by hand and have reported successful results.

  115. Anonymous posted on December 30, 2012 at 9:02 pm (#)

    These turned out to be a big mess and had to toss it in the trash!

    • JDM replied on February 21st, 2013 at 12:39 pm

      Then you screwed it up.

      • Teresa replied on February 25th, 2013 at 4:17 pm

        Haha awesome response! :)

  116. christina curl posted on December 31, 2012 at 12:26 pm (#)

    could one use the frozen bread dough for this recipe?

    • Joanne Ozug replied on December 31st, 2012 at 6:08 pm

      Hi Christina, I suggest you make the pretzels from scratch, don’t worry, you can do it!

  117. Amy posted on December 31, 2012 at 3:38 pm (#)

    These are amazing! I got a stand mixer for Xmas and this was the first thing I tried and they are SOOOOOO GOOD!!! Thanks for the post. I can’t wait to use more recipes with my new loved tool!!!

    • Joanne Ozug replied on December 31st, 2012 at 6:09 pm

      Woohoo! That’s great Amy. Enjoy your stand mixer!

  118. abby posted on December 31, 2012 at 7:00 pm (#)

    I’m wondering if you have ever doubled the recipe? I made these for my family and they were fab but went way too quick. I’ll give it a try but thought I’d see if anybody else had already…? Thanks thanks for the fantastic recipe!!

    • Joanne Ozug replied on January 2nd, 2013 at 1:53 am

      I have never tried it, and I’m not sure if anyone else here has tried (I was hoping someone would say they have). If you try it, please let us all know.

  119. Stephanie Laws posted on January 1, 2013 at 5:42 pm (#)

    I made these after looking over several pretzel recipes and these just seemed so much simpler than all the others. I am so glad that I made these first, they were so good. I made them last night for a New years eve party and they were a huge hit! Thank you so much for this great recipe, this one is a keeper in my house.

    • Joanne Ozug replied on January 1st, 2013 at 8:04 pm

      That’s great, Stephanie! So glad they were a hit!

  120. Jennifer Holovack posted on January 1, 2013 at 10:12 pm (#)

    I made this recipe a little bit ago and they were super tasty but a lot fluffier than the ones in the picture. I’m wondering if i needed to roll them thinner or do something else..

    • Joanne Ozug replied on January 2nd, 2013 at 1:51 am

      You must have some super mighty yeast! haha. Or maybe you developed a really strong gluten web for some really great rising. Yes, you could try rolling them thinner next time. Glad you enjoyed them!

  121. Kim henriksen posted on January 2, 2013 at 5:45 pm (#)

    These were easy and Amazing! I only had kosher salt so I used 1 tsp kosher salt instead of sea salt and they turned out great!

  122. Colleen posted on January 4, 2013 at 1:28 pm (#)

    I made these last night with my grandchild. They are great. Made half cinnamon, half salt. They are wonderful. Thank you

    • Joanne Ozug replied on January 5th, 2013 at 2:25 am

      Colleen, that is wonderful you spent some time in the kitchen with your grandchild. Glad you enjoyed the pretzels!

  123. Emma posted on January 6, 2013 at 2:11 pm (#)

    Just made those after finding the recipe on Pinterest. They are delicious. Easy recipe and easy to follow instructions. Am going to try your peanut butter cups next!

    • Joanne Ozug replied on January 6th, 2013 at 6:50 pm

      That’s great, so glad you enjoyed the pretzels so much!

  124. Kathy posted on January 6, 2013 at 5:23 pm (#)

    I only have salted butter will that make too big of difference?

    • Joanne Ozug replied on January 6th, 2013 at 6:50 pm

      Nah, salted butter will work just fine. You can just add less salt sprinkled on top.

  125. Karen posted on January 7, 2013 at 6:21 pm (#)

    After looking at these for 3 months now, I finally made them today. Wow, is all I can say!!! They are easy, hardley any waiting and delicious!!! I have never had a soft pretzel and I probably won’t try any other because you can’t beat these. Thanks so much for the wonderful blog and recipes. I follow you almost everyday.

  126. Stephanie Stewart posted on January 7, 2013 at 9:37 pm (#)

    Thank for this recipe, it was so easy! I’ve always been intimidated by yeast, but thanks to you my fear is over! The pretzels were amazing, everyone loved them! 8 is the perfect amount, not to many, not to few, just perfect :-) thank you for this site!

  127. Brooke posted on January 8, 2013 at 9:06 pm (#)

    I just made these tonight. They were AMAZING. All I had was the dry active yeast, but they still turned out wonderful! I will be making these over and over again. Thanks for sharing.

  128. Dawn posted on January 11, 2013 at 2:59 pm (#)

    I was strolling through the comments, and I see a question that doesn’t appear to be answered (although, I often miss these things!). I am not proud of this, but I know next to nothing about making bread, so I am also curious – Is there any reason you have the dough rise in a ziploc bag instead of in the bowl? Does sealing the bag make a difference?

    btw – I love the pictures & the way you explain the details!! :)

    • Joanne Ozug replied on January 11th, 2013 at 3:12 pm

      Hi Dawn, Someone else asked this before and I think I’ve answered this, but there are over 200 comments so no problem if you missed it. I always try to put doughs in ziploc bags because it keeps it from drying out, more so than if you just put a towel on top. I had one person report that the first time she made these she didn’t let it rise in a ziploc bag and it wasn’t as good as when she did, though I personally have never made it without letting it rise in a ziploc. Hope that helps!

      • Stephanie Laws replied on January 15th, 2013 at 12:05 pm

        First let make it clear I am in no way a cook but have made these several times and they were so good. When I first made them I didn’t have any zip lock bags so I sprayed waxed paper with Pam and wrapped it around the dough and had no problems, I have done it that way every time and they always come out good :-)

        • Karen replied on January 15th, 2013 at 6:01 pm

          I reviewd previously, but noticed everyone’s comments on the plastic bag. I have made these several times now and I just put my dough in an oiled bowl, with plastic wrap over it and it comes out perfect. By the way, my son keeps hounding me for these. Ha Ha

          • Joanne Ozug replied on January 17th, 2013 at 12:58 am

            Cool, good to know your results, thanks for sharing!

        • Joanne Ozug replied on January 17th, 2013 at 1:01 am

          Totally awesome, thanks for sharing your method with us all!

  129. Kathy posted on January 19, 2013 at 2:08 pm (#)

    Mine turned out awesome!

  130. Kathy posted on January 19, 2013 at 2:08 pm (#)

    Mine turned out awesome!

  131. Lindsey posted on January 20, 2013 at 8:26 pm (#)

    Ack! I’ve made these twice before and they were great. But I just made them tonight and they didn’t roll out well. The dough kept stretching and breaking. The pretzels were thin in some places and fat in others. What did I do wrong?!? Too little flour? Bad rolling technique? Help!

    • Joanne Ozug replied on January 21st, 2013 at 10:04 am

      Lindsay, it sounds like the gluten wasn’t developed enough, which means that the dough wasn’t kneaded for long enough. The dough should be stretchy and elastic and smooth, when kneaded properly. Hope that helps!

  132. Laura posted on January 26, 2013 at 7:53 pm (#)

    I just made these and WOW! They are delicious! I made 4 huge pretzels rather than 8 smaller ones and they still turned out great! Thanks for such an easy recipe!

  133. Claire posted on January 27, 2013 at 8:25 pm (#)

    Thank you for this recipie I made them tonight and my husband and I Ioved them. Not sure if any one else has done this but I used my bread machine with the dough setting. I know it’s like cheating lol but the dough usually comes out perfect every time

  134. Toodie posted on January 27, 2013 at 8:37 pm (#)

    Just made these this afternoon. While I am pretzel-shaping inept, other than that they were super easy to do and really, really good. I did half the salted and buttered and the other half cinnamon-sugar. Such an easy to do recipe and yummy to boot. I’ll be making again.

  135. Christy posted on January 29, 2013 at 2:39 am (#)

    I made these today with my kiddos and they were great! Thanks so much for posting!

  136. Donna posted on February 2, 2013 at 5:37 pm (#)

    I just finished making these and I just ate one with my husband while they were still hot. Are you kidding? These are great. Also, I used Reynolds no stick aluminum foil and greased it as well and the pretzels still even wanted to stick to that. I am sure I will be making these again. Thanks for the recipe..

  137. Angie posted on February 2, 2013 at 7:35 pm (#)

    I just found your Blog and now I’m addicted to it :)lol I love how you have made it so easy to follow along and photos to help! you did an amazing job with it. Thank you so much for sharing such wonderful recipes with us! I’m making these pretzels tomorrow…I can’t wait–Angie

  138. kera posted on February 2, 2013 at 11:02 pm (#)

    O.My.Goodness….. I just made these pretzels & loved them!! I’m not a baker & I got them right the first time :) Can’t wait to make them with whole wheat yeast.

    Thanks so much for posting recipe.

  139. Jessica posted on February 2, 2013 at 11:16 pm (#)

    These are fantastic! They did need a couple of extra minutes in the oven ( only 3 extra). Hubby was VERY pleased with the results! Thank you for sharing your recipe and for the video.

  140. theultimatefoodaddict posted on February 10, 2013 at 7:10 am (#)

    they are so fluffy! i wanna make them right now! i want to try this too! thanks for sharing.

  141. Vicky posted on February 11, 2013 at 2:15 pm (#)

    Hi,
    So I made these today a second time- the first time I didn’t knead it long enough, but I find even if I knead it for around 10 minutes, it’s doesn’t get to your stage where it’s elastic and I find when ever I stretch the dough, I can see the gluten strands breaking. Is is my mixer, a kitchen aid artisan, or is it the yeast? I get my yeast from Fleishmanns in the supermarket. Thanks!

    • Joanne Ozug replied on February 11th, 2013 at 3:31 pm

      Hi Vicky, how are they baking up? Also are you using the dough hook?

    • Karen replied on February 11th, 2013 at 4:28 pm

      If you feel that the dough is tearing too easily and is missing that elasticity, you are probably actually OVER-kneading. This is pretty easy to do with electric mixers. This link talks about over-kneading/under-kneading in a pretty concise manner.

      http://www.thekitchn.com/bread-baking-clinic-under-knea-157484

      Hope this helps!

  142. ASIA WALLACE posted on February 14, 2013 at 12:37 pm (#)

    Hello, Thankyou sooo much for this lovely recipe! I totally understand what you meant when you said it is ok to make them Cinnamon Sugar because they are already whole wheat! lol, that is Exactly what I was thinking!!!!!!! I have been wanting for so long a recipe that is like the Auntie Annies Cinnamon Sugar, I absolutely loove those, and yes I am tired of waiting in LINE!! So THanks once again, I will not have to wait in line anymore!!!!!!!!!!!!

  143. Abbey posted on February 26, 2013 at 1:11 am (#)

    I just found your blog and I’m so excited! You have so many amaaazing looking recipes I am dying to try! I just made these and they were absolutely perfect! Thanks!!

  144. Lisa posted on February 28, 2013 at 7:09 pm (#)

    Do you have the recipe for the sour cream and onion powder Auntie Annie’s uses?

    • stephanie replied on February 28th, 2013 at 8:55 pm

      That would be great to try making them that way! Yum Yum

  145. Jen posted on March 5, 2013 at 6:07 pm (#)

    The first two times I made these they stuck to the pan, no matter how much oil I used. This time I used parchment paper (that’s good up to 420*) the paper didn’t burn and the pretzels taste just as yummy as before.

  146. laura posted on March 8, 2013 at 9:25 am (#)

    Your video says to bake them at 500 degrees, but the recipe says 450. Which works best?

    • Joanne Ozug replied on March 8th, 2013 at 12:23 pm

      Hi Laura, I discovered with my oven thermometer that the oven wasn’t truly baking at 500 (even though that’s what I had it set to), it was more hovering around 450, so I adjusted the recipe. 450 is perfect. And this story is a good reminder to always double check with an oven thermometer for accuracy. Happy baking!

      • Laura replied on March 8th, 2013 at 12:33 pm

        Thanks for responding. I can’t wait to make these with my 11-year old son, who is getting to be a great cook.

  147. cindy posted on March 12, 2013 at 10:59 pm (#)

    made these two days in a row…so easy to put together…i don’t have a mixer so stirred together with a wooden spoon and then kneaded for 5 min…perfect gluten gluttony. my daughters inhaled them, exclaiming, “I don’t want this moment to end!”

    • Joanne Ozug replied on March 14th, 2013 at 3:02 pm

      Hi Cindy, what a comment! I’m so glad you and your daughters loved them!

  148. Ashley H posted on March 18, 2013 at 9:49 pm (#)

    I made these tonight and they were so awesome! I was shocked, I didn’t really know what to expect and I just loved them! Great job and thank you for sharing!!

  149. Kat posted on March 25, 2013 at 9:34 am (#)

    A friend and I made these (but cinnamon and raisin) about a week ago and they were amazingly good, stupidly unhealthy but really very good.
    So last night we decided to have another attempt but make them marginally better for us, so we made banana and chocolate ones. They looked absolutely disgusting (particularly pre-cooking) but were literally the best thing I’ve ever tasted. You should definitely give it a go!

    We did the recipe as normal then added banana chunks and chocolate before cooking. Next time (there will definitely be a next time) we’re going to try and substitute some of the water with banana, see if it improves the look of them at all!

    Thanks for the recipe! I hadn’t been able to find pretzels for sale in about 4 years, so these satisfied some pretty long term cravings :D

  150. Camellia posted on March 26, 2013 at 1:21 pm (#)

    Mmmmm! I made these yesterday, and my whole family wants me to make them again today!

  151. Jennifer posted on March 28, 2013 at 7:36 pm (#)

    Perfection! Thanks for the recipe. My first attempt @ pretzels & they were perfect. We ate them fresh out of the oven dipped in honey mustard

    • Joanne Ozug replied on March 28th, 2013 at 8:40 pm

      That’s great Jennifer! The honey mustard sounds wonderful =)

  152. Laura posted on March 30, 2013 at 9:47 pm (#)

    So, I made these tonight but for some reason I couldn’t get the dough to turn smooth and not sticky. I went ahead and let it rise and made them anyway, but the pretzels turned out spongy, like a breadstick, instead of dense, like a pretzel. Any ideas what I may have done wrong?

    • Joanne Ozug replied on March 31st, 2013 at 8:40 pm

      Hi Laura, it sounds like the dough had too much water/not enough flour. Next time add enough flour so that the dough feel “tacky” but not sticky. Having a higher water content in bread will make it lighter and more spongy, so just add some more flour next time. I should note though, that these are soft pretzels and probably won’t be dense regardless.

    • David Schofield replied on May 12th, 2013 at 4:52 pm

      Like bagels, dense (commercial) pretzels are boiled first before they’re baked. This gives them that kind of moist crusty density.

  153. Xenna posted on April 9, 2013 at 5:03 am (#)

    Trying out this recipe atm! Hope it comes out gooood! :D

    • Joanne Ozug replied on April 9th, 2013 at 8:12 am

      Hope it goes well too!

  154. Apples & Sawdust posted on April 10, 2013 at 6:13 pm (#)

    LOVE these! I am planning on making some to take to work, however I want my co-workers to enjoy them fresh so I was planning on making the dough tonight, form the pretzels, and then freeze/refrigerate (?) them to bake at work the next day. Have you ever done this? Do you have any recommendations for how to best prep the pretzels ahead of time but bake later?
    Thank you so much!!

    • Joanne Ozug replied on April 10th, 2013 at 7:53 pm

      Hm, I would say it’d be best to refrigerate them (don’t recommend freezing for such a short time period, as you’d have to let them thaw first, then bake). They might puff up a bit in the fridge but they should bake okay =) What a nice co-worker you are!

  155. Briana posted on April 14, 2013 at 7:20 pm (#)

    These were insanely good! Thanks for the detailed descriptions, they came out perfectly!

    • Joanne Ozug replied on April 14th, 2013 at 7:21 pm

      That’s great Briana! So glad they turned out so well.

  156. Michelle posted on April 20, 2013 at 1:49 pm (#)

    Hi Joanne
    I made your pretzels with a few of my kids last night and they were a hit. I loved how quickly the dough came together (hooray for my Kitchen Aid!) and how quickly the dough rose (rised? risened? oh,well). The kids had fun rolling and shaping the dough and we especially loved gobbling them up.
    Thank you, thank you for a quick, simple and fun treat! I’m looking forward to trying more of your recipes.

    • Joanne Ozug replied on April 20th, 2013 at 3:40 pm

      Hi Michelle, it’s so wonderful to hear that you all had a great time making the pretzels and enjoyed them so much! Happy cooking =)

  157. Kristan posted on May 7, 2013 at 10:02 pm (#)

    Hi Joanne!

    My family loves these pretzels! I made a double batch tonight and used white whole wheat flour. They still turned out great!! Thanks for such an easy recipe :)

    • Joanne Ozug replied on May 8th, 2013 at 9:55 am

      Hi Kristan, that’s fantastic!! I’m so glad you all enjoyed them so much.

  158. Judith Hannemann posted on May 9, 2013 at 11:44 am (#)

    Wilton parchment is rated to 450, FYI.

  159. Adrienne posted on May 15, 2013 at 5:13 pm (#)

    Thanks for sharing this recipe! It was super easy…especially for a novice like me! I look forward to trying these and more of your recipes soon!

  160. Adrienne posted on May 15, 2013 at 5:18 pm (#)

    Thanks for sharing this recipe with us! It was super easy to make, even for a novice like me.

    I look forward to trying more of your recipes!

  161. Irina posted on May 16, 2013 at 7:20 pm (#)

    So these look absolutely delish!!! but… what is soda water?

  162. Nary Elena posted on May 18, 2013 at 12:42 pm (#)

    Think it could work with GF flour? And what if tour mixer doesn’t have a paddle attachment?

  163. Rebecca posted on May 25, 2013 at 10:50 am (#)

    Is it possible to use rice flour for the dough rather than regular flour?

    • Joanne Ozug replied on May 26th, 2013 at 11:44 pm

      Hi Rebecca, unfortunately rice flour won’t be able to develop any gluten, so I don’t think it would work. You might be able to use gluten free flour maybe? But I don’t have any experience with it so I’m not sure how it would go. If you try it please report back and let us all know =)

  164. Kathy posted on May 28, 2013 at 1:52 pm (#)

    Is that 2 cups + 5oz. of flour
    and 2 1/4 t yeast?

    • Ashley replied on September 2nd, 2013 at 2:47 pm

      Two and a half cups of flour. And two and one quarter teaspoon yeast (the equivalent to one instant package).

  165. SA posted on June 1, 2013 at 5:41 pm (#)

    Tried these today – my first attempt at a dough/bread recipe – they turned out AMAZING! Honestly one of the best tasting and easiest recipes I have ever made. Thanks so much!

    • Joanne Ozug replied on June 2nd, 2013 at 8:25 pm

      I’m so happy to hear that! Happy cooking =)

  166. Alicia posted on June 4, 2013 at 11:27 am (#)

    Although these did stick to my sheet pan a bit, they tasted amazing! I’ll be making them again very soon with a bit more oil on my baking sheet. Thanks for posting this recipe!

    • Joanne Ozug replied on June 4th, 2013 at 2:34 pm

      Hi Alicia, I’m so glad they tasted so good!

  167. Katelyn posted on June 6, 2013 at 11:48 am (#)

    with your delicious recipe me and my family made ” Pretzels hot dog roll ups.”

    • Joanne Ozug replied on June 8th, 2013 at 5:50 pm

      That sounds wonderful! So happy to hear it was delicious =)

  168. Heather posted on June 26, 2013 at 12:39 am (#)

    I don’t have course sea salt. Would regular salt mess them up?

    • Joanne Ozug replied on June 26th, 2013 at 10:31 am

      The course sea salt is really just for texture. There is already salt in the dough so you can just leave it off and they will taste good.

  169. simonne posted on June 26, 2013 at 6:28 pm (#)

    Hi I have tried this ,itis so good… iI melt some butter and dip the pretzel in ..Mmmmm.try it ..

    • Joanne Ozug replied on June 26th, 2013 at 8:06 pm

      YAY! I’m glad you enjoyed the pretzels =)

  170. Lexi posted on June 28, 2013 at 2:18 pm (#)

    I love these! I made them multiple times! It takes alot to impress my dad with food and he loved them! We dipped them in cheddar cheese!

    • Joanne Ozug replied on June 28th, 2013 at 7:19 pm

      Hi Lexi, I’m so glad that you have made these many times and enjoy them! The cheddar cheese dipping sauce sounds lovely!!

  171. Ammara posted on July 2, 2013 at 4:15 am (#)

    These look delicious! Can’t wait to try them :-D however I like in the UK and I’ve checked in superstores and we don’t have All Purpose Flour .. any idea which is better .. Plain Flour or Self Raising Flour? Please and Thank You

    • Joanne Ozug replied on July 2nd, 2013 at 9:20 am

      Hi Ammara, you should use plain flour. Enjoy!

  172. surkhab posted on July 10, 2013 at 7:39 am (#)

    WOW ! looks amazing … Bookmark this recipe will make this for my iftar..

  173. Ashleigh posted on July 15, 2013 at 7:07 pm (#)

    Hi! I made these with my 10 year old daughter, Leilah, today. They turned out great —- we dipped them in yellow mustard. What a treat! Thanks!

  174. Ashleigh posted on July 15, 2013 at 7:12 pm (#)

    My 10 year old daughter, Leilah and I made these together this afternoon. They were fantastic dipped in mustard — What a treat! Thanks for sharing!

    • Joanne Ozug replied on July 16th, 2013 at 5:43 pm

      Hi Ashleigh, I’m so happy to hear that. Happy cooking!

  175. Robyn posted on July 25, 2013 at 6:21 pm (#)

    Huge hit with the fam! I doubled it.
    Now, less than a week later I am making them again.
    I used a silicone baking mat. Worked great!

  176. Hani@haniela's posted on August 2, 2013 at 9:23 pm (#)

    I love making pretzels!

  177. jan posted on August 7, 2013 at 6:34 pm (#)

    My dough came out very well. But when it came out of the oven it was not soft and it did not get the golden color. It was more of a yellow and over done. I tried again baking again but it again so it wasnt over done but didnt get that yello color as before. and on the inside both times baking its not done. Oven is at 420°

    • Joanne Ozug replied on August 9th, 2013 at 9:25 am

      Hi Jan, the baking temperature in the directions is 450 degrees, so I’m wondering why you’re baking it at 420? Is it because you’re using parchment paper that only goes up to 420? If so, try to use a Silpat or go without the parchment and make sure the baking sheet is well greased. The pretzels should be baking at 450. Hope this helps!

  178. Lonnie posted on August 19, 2013 at 11:03 am (#)

    I want to make these pretzels but I am a bit confused by your measurements. it says 12.5 oz (2.5) cups. 2.5 cups would be 20 oz. Which one is it?

    • Joanne Ozug replied on August 19th, 2013 at 11:35 am

      The standard weight for a cup of all purpose flour is 5 oz. America’s Test Kitchen uses this measurement. At 5 oz per cup, 5+5+2.5 = 12.5 total ounces . 20 ounces is way over and would be the equivalent of 4 cups. Hope you enjoy the pretzels.

  179. Veronica posted on August 21, 2013 at 10:15 pm (#)

    Hi Joanne,

    So, as promised, I made these pretzels today and they were absolutely awesome! I will never buy mall pretzels again– just that good! My only problem was the pretzels sticking to the pan– had it been anybody other than family eating them, I would have been embarrassed. Can you tell me where I went wrong? I lightly oiled the pan with vegetable oil, gave the pretzel dough a ‘soda bath’ and let them rise for 10 minutes before baking them. Did I not use enough oil? Or, should I have tried to get as much of the baking soda mixture off as possible before placing them in the pan? I just dunked them and slapped them on the pan. Any ideas? Thanks!

    • Joanne Ozug replied on August 22nd, 2013 at 1:39 pm

      Hi Veronica, glad that you enjoyed the pretzels!! As far as the sticking, I think it depends on the pan. I use an uncoated pan and haven’t had any issues with sticking, and I don’t really grease it heavily. Do you have a silpat? You could use that, or a high temp parchment paper.

      • Veronica replied on August 22nd, 2013 at 4:16 pm

        Hi Joanne,

        I used a pan that already had a nonstick coating. I didn’t grease it heavily– I poured a small amount of vegetable oil and used a pastry brush to spread it around. I do not have silpat or a high temp parchment paper (before reading the other posts, I saw parchment while shopping for the ingredients, but didn’t get it due to the 420 degree rating), but I will definitely invest. I saw another post where someone said Wilton makes parchment that goes up to 450 degrees so I will look for it.

        Thanks Joanne! I look forward to trying more recipes!

        • Joanne Ozug replied on August 23rd, 2013 at 9:37 am

          Hi Veronica, I actually don’t use nonstick pans anymore for this reason. I found that stuff stuck to them more often than not, which didn’t make any sense to me. I actually ended up throwing them away. I have less issues with a completely uncoated pan like this one http://amzn.to/17PVSoj Hope that helps!

  180. Amy posted on September 2, 2013 at 2:03 pm (#)

    I just made these. I used a silpat and they came out wonderfully. However next time I will make a few changes. They came out way too fluffy to be considered a pretzel and reminded me more of a biscuit, so I will cut out small balls of dough from the big dough and roll it thinner to make them more like Auntie Anne’s. I divided my dough up into 8ths like the recipe said but my dough could have actually produced more pretzels than that. I would have needed to make the pretzels much bigger than the photos show to make 8 pretzels or would’ve made more smaller pretzels. I’ll use my own judgement next time.

    • Amy replied on September 2nd, 2013 at 2:07 pm

      Oh! And I will also brush on the baking soda water rather than dip. They came apart when I dipped them and then after baking I realized I had missed some spots.

  181. eringreen16 posted on September 12, 2013 at 8:36 pm (#)

    Just made these… They are AMAZING!!! Personally I think they are WAY better than store bought or pretzel shop ones!!!!
    This is a great recipe for other bread bases. I am gonna try it as a pizza crust tomorrow for dinner, and probably as burger buns in a few days! lol
    My 2.5 year old step daughter helped make them, and when told she could have one after she ate dinner she ate so fast I had to check the floor around her to make sure she didn’t just toss it. lol We loved them! Thank you!

    • Joanne Ozug replied on September 13th, 2013 at 9:13 am

      YAY! So glad you enjoyed them! And that’s great you had your step daughter help you =) Happy cooking!

  182. Kirsten posted on September 15, 2013 at 7:14 pm (#)

    Just made these for Monday’s pre-school snack. I doubled the recipe but realized they are plenty big enough to stretch the recipe to 12 pretzels for little people. I also had to add a little extra flour, about 1/2 a cup and it was still super sticky when I left it to rise. It is a good thing I doubled it because they are ssooooo good! I think I ate three. I just hope they last for school tomorrow and that the kids enjoy them. I’ll be coming back for more recipes!

    • Joanne Ozug replied on September 16th, 2013 at 11:16 am

      Hi Kirsten, that’s wonderful! So glad you enjoyed them and glad you were able to adjust the flour. It can be tricky when humidity levels vary. Happy cooking!

  183. Max posted on September 20, 2013 at 5:35 pm (#)

    Huh… I don’t have a bread hook…But I’m a Clay Mator Which Means I make clay mation…
    So I make my own clay with flour water and salt and then paint it…So do I really need a bread hook? ‘Cause I if I knead it with my hands it will come out fine…Right? OH MY GOSH! I just got an idea for my next clay project, CLAY PRETZEL! Gotta run!
    Oh Thanks By The Way

  184. Cathy posted on September 30, 2013 at 3:46 pm (#)

    My kids are adults and since I found this recipe last year i have made it numerous times and they constantly want more!! They insist I no longer twist them but make large stick pretzels as they prefer them that way. Thank you for a great, fun and easy recipe.

  185. Keri xianne posted on October 3, 2013 at 10:01 pm (#)

    I just made your recipe for preztel and they turn out great . I made the typical shape , nuggets, stcks and some unusual shapes. I also don’t have an oven so I used my toaster oven and still the great . This recipe is a keeper . Thank you so much .

    • Joanne Ozug replied on October 4th, 2013 at 12:59 pm

      Awesome, glad you enjoyed them and tried some fun shapes!

  186. Hilary posted on October 8, 2013 at 7:06 pm (#)

    Came to pin this yummy pretzel recipe and was intrigued by your “A Bread Recipe for Those Who Don’t Know How to Boil Water” recipe. When I click on it I get a 404 error. Any chance you’ll repost it or is there a fix?

    • Joanne Ozug replied on October 8th, 2013 at 8:24 pm

      Hi Hilary, I’m really glad you said something! A while back all the URLs on my site got updated, but because these were inserted manually, they didn’t get updated too. They should be good now =)

  187. Josh posted on October 27, 2013 at 8:29 pm (#)

    I just made these and I’m sure I did something wrong. For some reason the 2.5 cups of flour was nowhere near enough to reduce the stickiness of the dough. I swear I added flour at least 25 times to several pieces just to be able to work with them and it was still difficult. I didn’t use a dough hook, by the way..I kneaded it by hand. How much is a dough hook with that excellent futuristic contraption!? I enjoy making home-made pizza often anyway and it would be nice to have. Anyway, mine came out OK, but I’m sure I did something horribly wrong (like: are we supposed to very lightly dip JUST the bottom of the pretzel in the water/baking soda mix or are we supposed to soak it?). Thank you for the recipe.

    • Joanne Ozug replied on October 27th, 2013 at 9:35 pm

      Hi Josh, hm, I have never made these by hand so I can’t comment on that personally, I just know that several people have commented saying they’ve made these successfully by hand. A stand mixer is fairly expensive, I think around $400, but it should last a lifetime and I use mine often. The baking soda wash doesn’t have any impact on the fluffiness or anything, it’s solely for flavor (and that step can be skipped if desired).

  188. gordon posted on November 5, 2013 at 1:45 pm (#)

    I think I’ve discovered my new comfort food website…

  189. Malinda posted on November 10, 2013 at 9:10 pm (#)

    I made this tonight after finding it on pinterest. I have been making them in the past with a different recipe, but this recipe was much easier and tastes almost identical. Thank you so much, yum! :)

    • Joanne Ozug replied on November 12th, 2013 at 9:32 am

      That’s wonderful Malinda, really happy to hear that!

  190. Lucy Jones posted on November 12, 2013 at 7:57 am (#)

    This recipe looks AMAZING !
    How long can I keep the dough ? Do I have to use it right away ?

    • Joanne Ozug replied on November 12th, 2013 at 9:29 am

      Hi Lucy, the dough and texture will change as its refrigerated, but you can keep it for a couple days. Enjoy!

  191. Connie Gibson posted on December 9, 2013 at 3:00 pm (#)

    Do you have any gluten free recipes for the pretzels?

    • Joanne Ozug replied on December 9th, 2013 at 3:42 pm

      Hi Connie, unfortunately I don’t, but you may be able to find something in a google search. Good luck!

  192. Naju posted on December 14, 2013 at 6:29 pm (#)

    Thank you! It was amazing and so easy!

    • Joanne Ozug replied on December 15th, 2013 at 6:26 pm

      YAY! Really glad they turned out well!

  193. Beth Sheinman posted on December 31, 2013 at 8:36 am (#)

    Hi Joanne! Love your site and this recipe. Quick question…..even after 5 mins with the dough hook attachment on my mixer, the dough was still sticky. What might I have done wrong? It made rolling out the strips very trying! I baked them as directed and they tasted delicious but weren’t pretty due to difficulties forming the actual pretzel. LOVED the taste but HELP this novice please! (This was my first time using yeast). Keep these awesome recipes and videos comin’!!!!! Fondly, Beth

    • Joanne Ozug replied on December 31st, 2013 at 8:38 am

      Hi Beth, did you measure or weigh the flour? It sounds like it might’ve needed just a little more flour. Next time you can add additional flour, a tbsp at a time, to make sure it isn’t sticky (tacky is okay).

  194. holly posted on January 5, 2014 at 9:23 pm (#)

    my first job was as a pretzel roller at auntie Anne’s and I have always loved them. this recipe is even better! my 5 year old helped make them, which is always fun and my husband devoured them! no worrying about leftovers here. thanks for sharing!

    • Joanne Ozug replied on January 6th, 2014 at 2:41 pm

      Hi Holly, how fun, you must be an expert! Glad you and your son enjoyed this recipe!

  195. sharon posted on January 6, 2014 at 8:25 pm (#)

    were can i buy the yeast?

  196. hot buttered soft baked Pretzels recipe posted on January 13, 2014 at 4:30 am (#)

    What a lovely recipe! I saw first time this recipe an it has fully impressed me. I would definitely love to cook it at home for my family.

  197. Christina posted on January 13, 2014 at 6:36 pm (#)

    I had to come back and leave a comment- I just made these and they are SO GOOD!!!! They really do taste just like Auntie Anne’s pretzels, but so much healthier! I LOVE LOVE LOVE these- we will be making them often in our household!

    Thank you!

    • Joanne Ozug replied on January 14th, 2014 at 8:13 am

      Hi Christina, I’m so glad you loved the pretzels!!

  198. Maggie posted on January 22, 2014 at 9:17 pm (#)

    I sincerely hope you weren’t joking about being allowed to eat the whole batch in one evening- because my boyfriend and I have just about every time I make these! Trying the cinnamon sugar ones tonight :)

    • Joanne Ozug replied on January 31st, 2014 at 12:56 pm

      Haha, no, wasn’t joking ;) Glad you both enjoyed the pretzels!

  199. Kelsi posted on February 1, 2014 at 2:26 pm (#)

    Does it have to be instant rise yeast, or is a typical jar of active dry yeast okay? (And are they the same thing?) Thanks! Can’t wait to try these. They look amazing!

    • Joanne Ozug replied on February 4th, 2014 at 7:53 pm

      Hi Kelsi, active dry will work well enough here. Just make sure you use a thermometer to get the temp of the water right. Enjoy!

  200. Lauren posted on February 4, 2014 at 3:25 am (#)

    One of my favorite recipes!!! Have made this twice and absolutely loved it both times. I tripled the recipe the most recent time I made it and didn’t have any difficulties to those also looking to make a lot at once!

  201. Robyn young posted on February 21, 2014 at 7:27 pm (#)

    When you say save for later, how would you save it for later and how long can you save it?

    • Joanne Ozug replied on February 23rd, 2014 at 12:03 pm

      Because of the butter, you really should refrigerate them or freeze. In the fridge I wouldn’t keep them longer than a couple days.

      • Erin replied on March 14th, 2014 at 6:54 pm

        In your video you say you are going to save some of the dough for later. How do you go about doing that? Thanks!

        • Joanne Ozug replied on March 16th, 2014 at 8:25 pm

          Hi Erin, you can shape the dough into pretzels, keep them on the sheet pan and freeze, then let them come to room temp and bake. OR, you can just bake all of it, and freeze the pretzels after baked, and reheat. Bread freezes very well!

  202. brandie posted on February 21, 2014 at 8:31 pm (#)

    Soo good! Thanks so much for this!! My hubs even thought they were great…this from a guy who doesn’t understand the obsession with hot soft pretzels! However, if u manage to have a few left over in the am…a fresh layer of butter and salt and a few seconds in the microwave and ur good!! ~blessings~

    • Joanne Ozug replied on February 23rd, 2014 at 12:02 pm

      Hi Brandie, I’m so glad you and your husband enjoyed the pretzels!

  203. Mina posted on March 26, 2014 at 1:10 pm (#)

    Just made these ,they turned out great! i had to add almost another half cup of flour to reduce stickiness,and that made me stress out,i almost cried.i added flour little by little till i got perfect consistency.Afterwards it was just amazing,i couldn’t leave the ovens side,i just watched them as they get fluffier and fluffier each minute passing by.this is just perfect.Thank you for sharing this :3

    • Joanne Ozug replied on March 27th, 2014 at 12:33 pm

      Glad they turned out well Mina!

  204. Cherie H posted on April 4, 2014 at 3:57 pm (#)

    Do I need to proof the yeast before adding it to the mixture or can I just add it directly to the other dough ingredients?

    • Joanne Ozug replied on April 13th, 2014 at 11:31 am

      If you’re using instant (rapid rise) yeast there’s no need to proof. Enjoy!

  205. c.barlow123 posted on April 21, 2014 at 3:21 pm (#)

    just got done with the pretzels . . . the fam. loved them and they were almost gone with in mins. lol they turned out amazing(and the pictures helped a lot)

  206. Adam @ CorrChilled posted on May 1, 2014 at 10:22 am (#)

    Those pretzels look soooooooooooo good! Thanks for sharing this recipe :)

  207. christy posted on May 15, 2014 at 9:26 pm (#)

    Hi. just found these on Pinterest. We are gluten free so I have a batch in the oven using gluten free flour. Super easy and cannot wait to try them. Thanks!

  208. mama lucy posted on May 25, 2014 at 5:50 pm (#)

    I was looking for an easy to make recipe for my daughter’s birthday party next Saturday( I like to test them out before making them for guests). I came across this one and it seemed pretty easy. I’ve never made pretzels myself but have helped my sister when I was little and love soft pretzels. Just pulled these one out and they are so yummy. I did have to proof my yeast and I didn’t use a Ziploc but an oiled bowl and plastic wrap and my dough still rose nicely. I kneaded it once or twice before cutting it. The twisting part was fun. Can’t wait till next weekend, I think the girls will have a blast making these. Maybe shape them for their initials? Anyway, thank you so much for this awesome recipe, this one’s a keeper!

  209. Heidi posted on June 19, 2014 at 11:33 am (#)

    Oh these look positively delicious!

  210. Cindy posted on September 10, 2014 at 12:04 pm (#)

    The pretzels I’m in love with and most all of the recipes..

  211. Janet posted on September 13, 2014 at 11:34 pm (#)

    Made these today, so easy and delicious. I am going to try them with cheese next.

  212. James Mathews posted on September 22, 2014 at 1:11 am (#)

    Just took my “FIRST” batch out of the oven. Enjoying one now they are great.

    • Joanne Ozug replied on September 24th, 2014 at 12:31 pm

      So happy to hear this, James!

  213. Kimi posted on October 20, 2014 at 2:46 am (#)

    so cute! Imma try this :D 

  214. Julie posted on November 15, 2014 at 5:21 pm (#)

    Love the recipe it doesn’t matter where you got it from I’m making them now for Sunday breakfast can’t wait to eat some and will share this recipe with family and friends . Julie

  215. michelemerlin posted on November 29, 2014 at 6:10 pm (#)

    Looks very good, but please i dont understand what backing soda is….could You please tell me what it Is ? Many thanks and good luck.