Pretzels
Easy Homemade Traditional Pretzels — Soft, Warm, and Healthy-ish
Pretzels have a way of wrapping you in memory: the warm, slightly tangy smell that drifts through the kitchen and the satisfying crack of a salted crust. Pretzels were my go-to comfort food growing up — we’d make a batch on rainy Sundays and dunk them into mustard while the house filled with laughter. These homemade pretzels are easy to make, have that classic traditional flavor, and can be dressed up to feel healthy or indulgent depending on your mood.
Serve these pretzels for a cozy weeknight snack, a Sunday family meal, game day, holiday gatherings, or packaged up for a thoughtful homemade gift. No matter the occasion, fresh-baked Pretzels hit the spot.
🧂 Ingredients:
- 4 cups (500 g) all-purpose flour (or 50/50 whole wheat for a heartier version)
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 tablespoon granulated sugar
- 1 1/2 cups (360 ml) warm water (105–115°F / 40–46°C)
- 2 teaspoons fine salt (plus coarse salt for sprinkling)
- 2 tablespoons melted butter (or olive oil / melted coconut oil for dairy-free)
- 10 cups (2.4 L) water (for the baking-soda bath)
- 1/2 cup (120 g) baking soda (for the bath)
- 1 large egg beaten with 1 tablespoon water (for egg wash) — or vegan wash: 3 tablespoons plant milk + 1 teaspoon maple syrup or 2 tablespoons aquafaba
- Optional toppings: coarse pretzel salt, sesame seeds, poppy seeds, everything bagel seasoning, cinnamon sugar (for sweet pretzels)
👩🍳 Directions:
- In a small bowl, stir warm water, sugar, and yeast. Let sit 5–8 minutes until foamy. (If it doesn’t foam, the yeast might be dead — start over with fresh yeast.)
- In a large mixing bowl, combine flour and salt. Add yeast mixture and melted butter. Mix until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth and slightly springy. (Or use a stand mixer with dough hook on medium for 4–5 minutes.)
- Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm spot for about 1 hour, until doubled in size.
- Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper; lightly oil the parchment.
- Punch down the dough and divide into 8 (or 10 for smaller pretzels) equal pieces. Roll each piece into a 20–24-inch rope, then shape into classic pretzel twists (or make knots, sticks, or bites).
- On the stovetop, bring 10 cups of water and 1/2 cup baking soda to a rolling boil. Working a few at a time, gently drop each shaped pretzel into the boiling bath for 20–30 seconds. Use a slotted spatula to flip so both sides get a quick soda bath, then lift and drain briefly.
- Place boiled pretzels onto prepared baking sheets. Brush each with the egg wash (or vegan wash). Sprinkle with coarse salt or preferred toppings.
- Bake for 12–15 minutes, until deep golden brown (watch closely — ovens vary). For extra-crispy edges, broil 30–60 seconds at the end, watching like a hawk.
- Transfer to a rack to cool a few minutes before serving. Enjoy warm with mustard, cheese dip, or your favorite spread.
💡 Tips & Variations:
- Want soft pretzel bites? Cut the ropes into 1–1.5 inch pieces before boiling and bake 8–10 minutes.
- Whole grain swap: Use half whole-wheat flour + half all-purpose for more fiber without sacrificing too much softness.
- Vegan egg wash: Brush with aquafaba, or 3 tbsp plant milk + 1 tsp maple syrup for a golden finish.
- Gluten-free option: Use a high-quality 1:1 gluten-free flour blend plus 1 tsp xanthan gum; texture will be different — shape smaller pretzels for best results.
- Low-carb / keto version: Try “fathead” pretzel bites made from shredded mozzarella + cream cheese + almond flour — bake at 375°F (190°C) for 12–15 minutes. (Recipe varies; not a direct swap for the dough above.)
- Flavor variations: Brush with garlic butter and sprinkle Parmesan, or toss warm pretzels in cinnamon sugar for a sweet treat.
- Serving ideas: Serve with spicy brown mustard, beer cheese dip, hummus, or Greek yogurt ranch. Great alongside soups, salads, or charcuterie.
- Storage: Keep at room temperature in an airtight container up to 2 days. Reheat in a 350°F (175°C) oven for 5–8 minutes. Freeze cooled pretzels individually wrapped for up to 2 months; reheat from frozen at 350°F for 10–12 minutes.
- Tip for the perfect crust: Don’t skip the baking-soda bath — it gives that signature shiny, deep-brown crust and the classic pretzel flavor.
🩺 Health & Lifestyle Tie-in
While classic pretzels are a comforting carb, simple swaps can add nutrition: whole-grain flour adds fiber, olive oil gives heart-healthy monounsaturated fats, and topping with seeds adds minerals and healthy fats. Small practices like cooking at home more often can boost your health and, over time, help reduce healthcare costs — a tidy reminder that good food and financial well-being often go hand in hand.
If you’re watching sodium (pretzels love salt!), sprinkle more lightly or try herb blends instead of coarse salt.
❤️ Conclusion
There’s nothing like the simple joy of warm, freshly baked Pretzels — they’re easy, crowd-pleasing, and endlessly adaptable. Try this recipe on a cozy night in or bring a batch to your next get-together. If you make this recipe, tell me how it went in the comments or tag me — I’d love to see your version and the toppings you choose! #fblifestyle
Enjoy baking, friend — and save me a warm one!
Traditional Pretzels
Ingredients
Method
- In a small bowl, stir warm water, sugar, and yeast. Let sit for 5–8 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Add yeast mixture and melted butter. Mix until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth and slightly springy.
- Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm spot for about 1 hour, until doubled in size.
- Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper; lightly oil the parchment.
- Punch down the dough and divide into 8 (or 10 for smaller pretzels) equal pieces. Roll each piece into a 20–24-inch rope, then shape into pretzel twists.
- On the stovetop, bring 10 cups of water and 1/2 cup baking soda to a rolling boil. Gently drop each pretzel into the boiling bath for 20–30 seconds.
- Place boiled pretzels onto prepared baking sheets. Brush with egg wash and sprinkle with coarse salt or preferred toppings.
- Bake for 12–15 minutes, until deep golden brown. For extra-crispy edges, broil for 30–60 seconds, watching closely.
- Transfer to a rack to cool a few minutes before serving. Enjoy warm with mustard, cheese dip, or your favorite spread.
