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.
Homemade Pretzel Twists
6 pretzels
1h 30
15 minutes
Don't get it twisted – these pretzels are the best!
Ingredients
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- 1 cup warm water between 100°F and 110°F
- 1 teaspoon salt
- ⅓ cup cane sugar
- 1 tablespoon dry active yeast
- 2 cups all-purpose flour
- 1 teaspoon olive oil
- Baking Water
- 1 teaspoon baking soda
- water exact amount depends upon size of stovetop pot. Want to fill ¾ pot with water for boiling.
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- 1 Large Egg
- 1 tablespoon water
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- coarse salt for garnishing
Directions
Grab your KitchenAid Standing Mixer and add water, salt, sugar, and yeast to mixing bowl. Let sit for 5 minutes so the yeast can activate and get frothy. Then add in flour and olive oil to mixing bowl. Turn on medium-low speed for about 5 minutes until the dough comes together. Once dough is formed, cover the bowl with a clean kitchen towel and let sit in dry warm place for one hour. This is to allow the dough to rise. It should double in size after the hour.
After the rise, separate the dough into 6 even pieces. Preheat oven to 350℉.
Grab your large stovetop pot and fill with water (about ½-¾ of the way to the brim) and add your baking soda. Set on stove on medium-high heat. While the water heats to a boil, knead each piece of dough for about a minute, folding each ball of dough into itself a few times. The amount of time it takes to boil the water will depend on the size of your pot and amount of water.
After each chunk of dough is kneaded, roll it out into a long string, about 14-16" inches long. Take each end and hold them up so you get a "U" shape. Then place the "U" shape on your flat surface. Curve the top ends of the "U" shape so it almost looks like a heart shape, and use the last 2-3 inches of each string end to criss-cross over one another a few times to get a twist going down the middle of your pretzel. Pinch the bottom of your twist into the bottom of your pretzel (the bottom of your initial "U" shape) to secure the twist to the rest of the pretzel dough.
Repeat the above step for each chunk of dough to craft a total of ~6 pretzels. Grab your baking sheet and line with parchment paper. Keep nearby stovetop pot.
Once the water in your stovetop pot is boiling, gently place each pretzel, one at a time, on the surface of your hot water. Cook each side of the pretzel for one minute, using your spatula to flip the pretzel and transfer to baking sheet. After each side has been cooked in the boiling water, transfer your pretzel to your baking sheet and let sit until all pretzels have gone through the same process. Place each pretzel approximately ½-1" inch apart on the baking sheet. If you need to use two baking sheets to fit the pretzels, go ahead and do so.
Prep your egg wash in your small mixing bowl, using your spoon to mix egg and water. Gently brush the egg wash across the surface of each pretzel with your spoon. Then lightly sprinkle with salt, if you have extra (optional).
Place baking sheet(s) in the oven and bake for 12-15 minutes or until the pretzels are lightly golden brown.
