Pretzels Recipe

 Pretzels Recipe


 Pretzel is a type of a pastry made from whole wheat flour or all-purpose flour shaped in a knot form, traditionally it is made in the shape of Emblems. Pretzel recipe is not too long you can make them more than half an hour.

But you can experiment with its shape as these days they are made in many forms, it became an element of popular culture due to both the reasons; its twisted knot shape and as food. Salt and baking soda treatment gives it Maillard reaction to acquire flavor and for enhancement of taste seasoning is important, use cheese, sugar, cinnamon, salt ( most common), nut, and sweet glaze for seasoning. Italian monks coined the pretzels as a reward to the children to learn the prayers.

Pretzels are known as the most versatile snacks as they go with everything you whatever you are eating due to its saltiness. you can eat them with a healthy dip or pair with soups as its crunchiness enhance the taste of your soup. One more idea that I have been using; dip them in chocolate sauce or caramel, or in peanut butter, Nutella or frost them with yogurt.

soft pretzels are eaten shortly as they are ready and become at room temperature, hard-break pretzels have long shelf-life.

Prep time: 15 minutes
Cook Time: 15minutes
Total Time: 30 minutes
Yield: 8 pretzels


    1 1/2 cups (360ml) warm water
   1 packet active dry or instant yeast (2 1/4 teaspoons)
    1 teaspoon salt
    1 Tablespoon (8g) granulated sugar
    4 and 1/2 cups (480-530g) all-purpose flour + more for work surface
    1 large egg, beaten
    coarse sea salt, for sprinkling


   Preheat oven to 425°F (218°C). Line baking sheet with parchment paper or silicone baking mat. put aside.

Dissolve yeast in warm water. Stir with a spoon until mixed, about 1 minute. Add salt and sugar; stir combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky, it is ready to knead.

Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball. This measurement does not have to be exact–use as much or little dough for each pretzel as you wish the size of the pretzel is completely up to you.

Roll the dough into a rope with an even diameter. The measurement will depend on how large you want the pretzels. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape, or shape them as you feel easy.


Whisk 9 cups of water and 1/4 cup baking soda together in a large pot. Bring to a boil. Place a pretzel onto a large slotted spatula and dip into the boiling water for 20-30 seconds.  The pretzel will float. Lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto a prepared baking sheet. Repeat with the rest of the pretzels. 

In a small bowl, beat the egg and pour it into a shallow bowl. Dip the shaped pretzel into the egg wash (both sides). Place on baking sheet and sprinkle with salt ( you can sprinkle sugar and cinnamon powder too to make a different taste).

Bake for 10 minutes at 425°F. Turn the oven to broil and bake for 5 minutes more to brown the tops. Watch closely to avoid burning. 

Allow to cool & Serve warm or at room temperature. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days not more (will lose softness).