Homemade Pretzel Twists
My homemade pretzels are not only delicious but also incredibly fun to make. From kneading the dough to twisting each piece into its iconic shape, you'll love every step of the process. You can obviously choose whatever design makes your heart sing; so I went with these twisted bad boys.
Whether you're a seasoned baker or just starting out, this recipe is perfect for anyone looking to bring a little bit of bakery magic into their home kitchen.
So roll up your sleeves, preheat your oven, and let's get ready to create pretzels that are crispy on the outside, tender on the inside, and bursting with flavor.
Perfect for snacking, sharing, or pairing with your favorite dips, these pretzels are bound to become a household favorite.
This recipe pairs well with my Buffalo Chicken Bacon Cheese Dip if you're craving a more savory taste or my Cocoa and Caramel Dip if you're looking for something sweeter!
Ingredients Overview
*See recipe card for quantities*
- Warm water between 100°F and 110°F
- Salt
- Cane sugar
- Dry active yeast
- All-purpose flour
- Olive oil
- Baking soda
- Egg
- Water
- Coarse salt - optional for garnishing
Instructions Overview
Here's what the process will look like!
Combine ingredients to activate yeast and form pretzel dough. Cover dough and let rise for 1 hour.
Divide dough into 6 sections and knead each. Roll out into long string to craft pretzel shape.
Bake pretzels in boiling water for 1 minute on each side.
Brush pretzels with egg wash and sprinkle with coarse salt. Place in oven at 350F for 12-15 minutes.
Hint: be sure to let your yeast activate properly in step 1! Water needs to be between 100°F and 110°F to activate the yeast. Anything hotter can kill the yeast!
Substitutions
- Gluten Free - instead of all purpose flour, use gluten free flour. Ratio should be 1:1.
- Yeast - you can use instant or rapid rise yeast in place of the dry active yeast. You do not need to let the yeast froth if you use instant or rapid rise.
Variations
- Sweet - For a sweeter pretzel, you can sprinkle cinnamon sugar on top instead of salt.
Equipment
- 1 KitchenAid Standing Mixer with dough hook attachment
- 1 Kitchen Towel
- 1 Large Stovetop Pot
- 1 Spatula
- 1 Small Mixing Bowl
- 1 Spoon
- 1-2 Baking Sheet depends upon the size of your pretzels
- Parchment Paper
Storage
Room Temperature: If you plan to eat the pretzels within a day or two, store them at room temperature. Place the pretzels in an airtight container or resealable plastic bag to prevent them from drying out.
Reheating: If the pretzels start to get a bit stale, you can reheat them in the oven at 350°F (175°C) for about 5-10 minutes to restore their crispness.
Freezing: Wrap each pretzel individually in plastic wrap or aluminum foil. Homemade pretzels can be stored in the freezer for up to 2-3 months.
Thawing: When you're ready to enjoy a frozen pretzel, remove it from the freezer and unwrap it. Let it thaw at room temperature for a few hours or overnight. For best results, reheat the thawed pretzel in the oven at 350°F (175°C) for about 10 minutes to restore its texture and warmth.
Top tip
Be sure your yeast is active and not expired! To confirm, make sure you see frothy results in step 1 after 5-10 minutes of mixing yeast, salt, water, and sugar! Also check yeast packaging expiration date.
FAQ
Yes! Substitute the all-purpose flour with gluten free flour. Ratio should be 1:1.
Yes! You do not need to "activate" the yeast in step 1 if you use instant or rapid rise, but I suggest still following the procedure in step 1 to ensure your yeast is active.
