Top-down view of easy Homemade Soft Pretzel Twists on a blue surface

We’ve all been there. You’re at a movie theatre or ballpark and you agree to split a soft pretzel with your friend. So you take turns tearing away portions of the doughy rope in a dangerous game of tug o’ war, inching your way closer to the moment of truth, piece by dainty piece.

Homemade Soft Pretzel Twists #recipe

And then that moment of truth arrives. You’ve whittled your pretzel down to the thickest, softest, most coveted portion of the entire pretzel shape: the twist.

Homemade Soft Pretzel Twists #recipe

So who gets to sink their teeth into those overlapping layers? Do you? Do they? Do you both? Do you neither?

Homemade Soft Pretzel Twists #recipe

Take a deep breath. That awkward moment will never exist again. Today you’re kicking that classic pretzel shape to the curb and embracing the big, thick beauty of Homemade Soft Pretzel Twists. Share if you dare.

Homemade Soft Pretzel Twists #recipe

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Appetizer

Homemade Soft Pretzel Twists

The King of Carbs: Homemade Soft Pretzel Twists! Dip and dunk in cheese sauce or slice and stuff for the ultimate sandwich.
4.91 from 33 votes
Easy Homemade Soft Pretzel Twists #recipe
Prep Time 2 hrs
Cook Time 15 mins
Total Time 2 hrs 15 mins
Servings 12 twists

Ingredients 

  • 1 1/2 cups warm (110-115°F) water
  • 1 Tablespoon sugar
  • 2 teaspoons kosher salt, plus more for topping
  • 1 (1/4-ounce) package active dry yeast
  • 4 1/2 cups all-purpose flour
  • 4 Tablespoons unsalted butter, melted
  • Vegetable oil
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 Tablespoon water

Instructions 

  • In the bowl of a stand mixer, combine the water, sugar and kosher salt. Sprinkle the yeast on top and allow it to sit for 5 minutes or until it begins to foam.
  • Secure the hook attachment to the stand mixer, then add the flour and butter to the bowl and mix on low until the ingredients are combined.
  • Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.
  • Remove the dough from the bowl. Clean the bowl and then grease it with vegetable oil.
  • Return the dough to the bowl, cover it with plastic wrap and place it in a warm place for 1 hour, or until the dough has doubled in size. (Watch my video for how to proof bread in the dryer.)
  • Preheat the oven to 450ºF and position the oven racks in the middle two positions in your oven.
  • Line two sheet trays with lightly oiled parchment paper.
  • Stir together the 10 cups of water and the baking soda in an 8-quart pot. Bring the mixture to a rolling boil.
  • While the water comes to a boil, turn the dough onto your work surface and divide it into 12 equal pieces. (Do not flour your work surface; See Kelly's Notes.)
  • Applying even pressure, roll out each piece of dough into an 18- to 20-inch rope. Fold each rope in half, twisting the two pieces around one another and pressing the ends together. Twist the bottom end around the top, feeding it through the top hole and pressing to secure. (See photos for shaping instructions.) Return the twists to the cookie sheet.
  • One by one, carefully place each twist into the boiling water for 30 seconds. Remove each twist from the water using a large slotted spoon or spatula(s) and return it to the cookie sheet. Brush the tops of the twists with the egg yolk wash and sprinkle with kosher salt (optional).
  • Bake the twists until golden brown in color, 12 to 14 minutes, rotating the pans (between racks and turning to rotate pans) halfway through, then remove the twists from the oven and allow them to cool for 5 minutes before serving.

Kelly's Notes:

  • Do not flour your work surface prior to rolling out the pretzels or the dough won't have enough traction against the surface. Using the palms of your hands, apply even pressure as you roll from the center out to form the dough into ropes.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe adapted from Alton Brown.


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Nutrition

Calories: 213kcal, Carbohydrates: 36g, Protein: 5g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 26mg, Sodium: 2225mg, Potassium: 50mg, Fiber: 1g, Sugar: 1g, Vitamin A: 140IU, Calcium: 17mg, Iron: 2.2mg

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Comments

  1. I’m trying this today. FYI did you know (for those of us who buy yeast in the bag at Sam’s or Costco). You can get a 2 1/4 tsp. measuring spoon from amazon? That is the same amount of 1 package of yeast.

  2. 5 stars
    amazing recipe!!!! turned out so so delicious and soft!! 12 minutes on 230C was perfect!! will be saving this recipe to use again :)

  3. 5 stars
    The last time I made pretzels, it was a nightmare. The baking soda water dissolved my dough and it was really gross to clean up. With this recipe, the whole process was a dream! Also, my husband can’t stop eating them, so it’s 5 stars for us!
    I love soft pretzels so so much, and these definitely didn’t disappoint me.
    I made most of them with salt, but I saved two without salt and I’m going to butter them and sprinkle cinnamon sugar on them :)

  4. 5 stars
    These came out beautifully! The dough is great to work with. I’ll be using this dough for my stuffed pretzels.

    1. 5 stars
      Hands down the best homemade pretzel recipe. Be sure to give yourself plenty of time to follow all the steps. They turned out a beautiful brown and the texture when pulled apart is fantastic. I made them with and without salt as well as rolled some in cinnamon sugar. I served them with a bacon mustard, queso cheese and a sweet cream cheese butter dip. Everyone raved about them. This is now my go-to pretzel recipe. Thank you, Kelly.

      1. You are so welcome, Brenda! All of the dips you served the pretzels with sound amazing! I’m so glad you enjoyed the recipe :)

    1. Hi Katelynn – Did you add the water/yeast mixture? The dough won’t be dry at all if you add that in the first step.

  5. 5 stars
    These were a big hit! So easy! The dough is so nice to work with since it’s not sticky. My family loved them!

  6. Is it possible to do all of the steps up until the baking and keep them in the fridge until you’re ready to bake? Or any way to start them early so that they can be baked at the last minute?

    1. Hi Kate – I’ve never tried prepping the dough that far in advance, so I’m not sure how it’d work with the proofing and the rise. And I wouldn’t refrigerate the dough because it’ll prevent the resulting pretzels from being nice and fluffy. Hope that helps!

  7. 5 stars
    Delish! and so easy to make. Next time I’ll try Trisha’s idea and top some with Everything but the Bagel seasoning! These are a great size to split and stuff with yummy sandwich fillings.

    1. Hi Linda – These twists are definitely best when enjoyed on the day they’re baked. However you can store them in sealed plastic bags, but keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft.

  8. 5 stars
    LOVED this recipe! First time making homemade pretzels and this was very easy to understand. Though it was very intimidating rolling the dough and forming the pretzel shape, I had an awesome time! We added ‘Everything Bagel Seasoning’, Salt & Garlic and just Salt on ours. We are considering adding some shredded cheese next time on some. Made some homemade cheese for dipping. Thank you so much!!

  9. Everything was perfect, except the strong baking soda taste. Anyone else have this issue? I followed the recipe exactly. I won’t give up on the recipe; next time I’ll just add less.

    1. Hi Ashley! It could be that you boiled the twists too long. If you boil them longer than 30 seconds your pretzels will have a metallic taste.

  10. 5 stars
    Easy! Even for a Christmas spent by ourselves, my husband was going antsy to do SOMEthing this afternoon and I remembered saving your Homemade Soft Pretzel Twists and asked if he’d like to try making them. He was very enthusiastic! I told him, the deal was that he had to make it by hand… no stand mixer allowed. He really did a nice job with measuring, mixing, and then kneading the dough to a smooth texture and was game to try the rolling/forming once proofed. We both did! ( I love working with dough and don’t seem to plan time for that in recent years ‍♀️) Ours didn’t come out looking quite like yours, but we’re cutting ourselves a wee bit of slack for our first attempt. Some were topped with pretzel salt and some with everything seasoning. Dipped them in grainy Jewish style mustard and we were in heaven. Champagne for me and a beer to go with for hubby was a close-to-dinnertime filling ‘snack’ watching the football game. Will definitely make these again! Thank you Kelly! And Merry Christmas! ❤️

  11. 5 stars
    Oh my gosh! These are amazing and so easy! I had to eat a warm one right away and nearly died and went to heaven. I experimented with a couple of different shapes, too, and had more fun than a kid with Play-Doh. TRY THESE!

  12. 5 stars
    I made these yesterday (12/19/2020) and they were fantastic! I’ve made pretzels before, but they were not as good as these. I don’t recall dropping the others in boiling water, like I do with bagels. I guess that makes a big difference. That may seem like a fussy step, but it’s not hard, no one should be intimidated by that!

  13. 5 stars
    I love this recipe! I used Miyoke’s vegan butter to make them vegan and made them into pretzel bites instead. Topped it with some vegan egg wash and Morton’s sea salt, so divine! It was my first time making pretzel-anything, and I was amazed at how delicious and easy these were. Thank you!

  14. 5 stars
    This is an amazing recipe. Have made numerous times and blessed many people! They freeze well. For anyone thinking pretzels and such are too complicated, they are not! The process is actually quite fun- feel like a big kid working on crafts! Don’t rush making these- enjoy making them :-)

  15. Hello! Excited to try your recipe! If I refrigerate the dough overnight, should I let it rise at room temp for an hour still before boiling and baking?

    Thank you

    1. Hi Kate! I’ve never tried prepping the dough that far in advance, so I’m not sure how it’d work with the proofing and the rise. And I wouldn’t refrigerate the dough because it’ll prevent the resulting pretzels from being nice and fluffy. Hope that helps!

  16. 5 stars
    This is an EXCELLENT recipe. I love soft pretzels. I’ve tried and failed with the King Arthur Flour recipe and was nervous about trying again. But this was so easy and spot on. Adding this to my regular baking list.

    Quick question: What would happen if I just used an egg white wash instead of a yolk wash?

    Thank you!!!

  17. Hi. Sunds like a great recipe but we cannot get active yeast here in Thailand. Can we substitute instant yeast and what would the ratio be and would there be any changes in the recipe?
    Thank you!

    1. Hi Fred – Yes! You’d just want to use about 25% less than the recipe states, and you just add it to the dry ingredients (no need to mix it at the beginning with the wet).

  18. 5 stars
    These were so good!! So easy to make. I used everything bagel seasoning on them and wow! I am sending them as a care package to nurses at my local hospital how do you store yours so they don’t spoil?

    1. Hi Kristie! These twists are definitely best when enjoyed on the day they’re baked. However you can store them in sealed plastic bags, but keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft.

    1. Hi Gracie – You could do it by hand! It should work out without any issues (although the texture might be slightly different), you’ll just want to make sure the ingredients are well incorporated.

    1. Hi Mariam – Instead of keeping the extra dough (refrigerating it will prevent the resulting pretzels from being nice and fluffy), I’d recommend using all of it and freezing any extra pretzels you end up with. :) Hope that helps!

  19. 5 stars
    I made these for my 3 kiddos and they loved it! They had 2-3 each! Thank you soo much for the recipe! I have tried lots of homemade pretzel recipes and this one was the best! The color and texture of the outside layer was amazing!

  20. 5 stars
    I’ve made this recipe too many times to count and they always come out delicious. Thought I would finally stop by and say thank you! We love to make these pretzels and have them with a big fruit/veggie cheese plater. My kids always get so excited when I make them. We even made them rainbow one time for kicks!

    1. Thanks so much for taking the time to comment, Serenity! I’m so thrilled you’ve been enjoying the recipe!

    1. Hi Marlene! It could be that you boiled the twists too long. If you boil them longer than 30 seconds your pretzels will have a metallic taste.

    1. Hi Cristina! You can leave out the salt as it won’t drastically change the outcome, just the flavor a bit :)

  21. 5 stars
    Love this recipe and the new shape. I’ve doubled the recipe and they turn out great. We like to dip them in powdered sugar mixed with milk. Yum!

  22. 4 stars
    i love the recipe, and they turn out great! but, i have to put in a 1/2 cup to 3/4 cup more flour to the dough when kneading, or else it is too sticky and will not come out of the bowl. but, when i do that they still turn out great!

  23. 5 stars
    Have you ever made pretzel bites with this recipe? I’m thinking you would just shorten the baking time…. I’ve made these a bunch in the twist style and LOVE them but my kiddos wanted bite size ones for dipping so I was just curious

  24. 5 stars
    No fail recipe. Easy to make and super yummy! Huge hit with the family. Will definitely add to my recipe collection. Thanks!

  25. 5 stars
    I have made Pretzel buns before, but this dough is by far the best. They turned out very amazing. This recipe is a definitive keeper

  26. 5 stars
    I made these today and they turned out perfect.
    I was wondering if you could make the Pretzels dough ahead of time and bake them the next day?

    1. Hi Shelli! I’ve never tried prepping the dough that far in advance, so I’m not sure how it’d work with the proofing and the rise. And I wouldn’t refrigerate the dough because it’ll prevent the resulting pretzels from being nice and fluffy. Hope that helps!

    1. Hi Karen! I’ve never tried making this recipe without a stand mixer, but I think you could do it by hand. It should work out without any issues (although the texture might be slightly different), you’ll just want to make sure the ingredients are well incorporated.

  27. 5 stars
    I’ve made these once and they were perfect! I want to make them again for a party coming up. Are they easy to double you think or should I make two separate batches?

    1. Hi Erika! I’d recommend making two separate batches. I’m thrilled you enjoyed the recipe!

    1. Hi Candy – I’ve never tried freezing them so I’m not sure what the result would be. Let me know if you give it a shot!

  28. Hi Kelly,
    Hope you and your sweet family are well.
    I wondered if I could add grated cheese or herbs to this recipe?
    I have made it before and big success at my house!
    Also I have fresh grated cardamom in the cupboard, do you think that is a good mix or wrong combo.
    Keep up the good work.
    Hugs, judith

  29. 5 stars
    Love this recipe! Wondering how you store them? I put them in a ziploc bag after they had cooled completely. But they seemed moist when I opened the bag today.

    1. Hi Tracy! These twists are definitely best when enjoyed on the day they’re baked. However, just like you did, store them in sealed plastic bags, but keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft.

    1. Hi Joyca! I’ve never tried using different types of flour so I can’t say with certainty how the pretzel rolls would turn out. Let me know if you give it a shot!

  30. 5 stars
    This was definitely the most easiest and successful recipe I’ve ever tried! Thank you for posting this!

  31. I’m not one to typically comment, but these are just too heavenly not to! My third batch is currently rising. They’re so easy to make and taste so wonderful. Thanks for such a yummy recipe!!!

  32. These are absolutely delicious! I make them a few times a year, and they are always a big hit. I have been trying to play around with flavors… cinnamon sugar, rosemary & olive oil, etc. but haven’t had too much luck. Seems like the sprinkle of salt on top is the best option!

  33. where does the tablespoon of water come into play? i don’t see to much description about the ingredients on the directions.

  34. Kelly, I thank you immensely for this recipe, especially the shape! I preferred using 3 T. brown sugar, not that we need it, but oh the taste!
    I first used it for my homeschool co-op home economics class students in our yeast bread study. Then we began selling them to raise money for our summer missions trips! They sell like hotcakes! Thank you so very much.

  35. I’ve made these a couple times now. Tried lightly oiling, heavily oiling, medium oiling but regardless they always stick to the parchment. Any suggestions?They’re good regardless

    1. Hi Karen – I’ve never experienced these sticking to the paper so I’m not sure what could be the cause. Have you ever tried using a Silpat instead?

    2. Hi K Olson,
      I’ve made these pretzels around a million times now (give or take) and the few times I had them stick it was because I accidentally used waxed paper instead of parchment paper! You may not have done the same thing as me, but since I made this silly mistake I thought I’d mention it. I did it twice on accident and both times the pretzels stuck like crazy.
      I also let my pretzel sit for a few seconds on a cooling rack after taking them out of the baking soda bath, not sure if that helps or not, but in my head it does so I keep doing it ;-)

  36. I love this recipe! I recently bought a Kitchenaid and wanted to surprise my boyfriend with soft pretzels (he always has to buy them when we go to Germany to shop). Now I’m making them at least one day per weekend, often both weekend days. :P My only substitutions are as follows: I have better luck with half the butter (32g instead of 65g, which I think I correctly converted), and since it’s really hard to buy baking soda here, I boil them in a smaller pot with half the water and using half the baking soda, to conserve it. :) Why not, right? You’re still only boiling one at a time, so it’s not like there is a space problem… But thanks so much for sharing this recipe, it’s amazing!

  37. Can I make this dough the day before? If yes, where should I keep it (fridge)? I would love to do this and have the kids do their own.

    1. Hi Betty! I’ve never tried prepping the dough that far in advance, so I’m not sure how it’d work with the proofing and the rise. I definitely wouldn’t refrigerate it because it’ll prevent the resulting pretzels from being nice and fluffy. Hope that helps!

  38. I did a comment on Pinterest . Followed through on your web site. Loved the recipie . Next time I will send a pic. The dryer is a great idea. Always used the oven before , but you almost are doing laundry as much. A guy that cooks wouldn’t think about the dryer. I do laundry though.

  39. Great recipie. In your notes remind those there is a big difference between wax paper and parchment. Saw one comment about that. Never thought about the dryer before.

  40. I wish I had this recipe years ago! It’s so fool proof, I’m amazed at how easy it is to make homemade pretzels that taste just as good as a bakery. Thanks thanks thanks! These will definitely become a weekly tradition and they’re perfect to freeze and reheat

    1. Hi Janice – You want the dough to have traction against the work surface but if you need to you can lightly oil the surface.

    1. Hi Kelly – You can leave out the salt as it won’t drastically change the outcome, just the flavor a bit :)

  41. This was my first attempt at making pretzels from scratch! Recipe is fool proof thanks for sharing

  42. i dont want to make all at once. can you store dough for later use or can i make pretzels and freeze for later?

    1. Hi there – I’ve never tried freezing them so I’m not sure what the result would be. Let me know if you give it a shot!

  43. I just made them, followed the recipe to the T.
    My question is, do the pretzels stick to the oiled parchment until they cool? We can’t remove them when they are just out of the oven. Thanks

    1. Hi Rachel – I’ve never tried making this recipe with self-rising flour so I can’t say with certainty if that would work. Let me know if you give it a shot!

  44. These are so good. My family was eating them faster than I could bake them. I made a double batch and even stuffed some with cheese. The oven temperature seemed to brown the bottom to much so lowered it by 25 degrees. I will be making these again very soon.

  45. Just made these with my daughter and they were amazing. We made some twists, some in the traditional pretzel shape and some in the “nip” shape which we actually liked the best. We will definitely make these again soon!’

  46. Just made these. I’m in the Salt Lake City area and had to add additional flour due to high altitude cooking conditions. Totally didn’t think about that at the start and a few unfortunate words may have escaped my mouth when I went to roll these out the first time (gooey sticky mess). I incorporated more flour and then was able to roll/twist/boil/bake. These are really yummy :)

    1. Hi Amy! I think you could do it by hand, but the texture might be slightly different. And I’ve never tried freezing them so I’m not sure what the result would be. Let me know if you give either a shot! :)

    2. I make and freeze soft pretzels all the time. Freeze them without the salt. When you microwave the frozen pretzel, sprinkle with water and salt. Works great.

  47. Hi! Does 11/2 cups of water mean 5 1/2 cups of water? Seems like that would be too much water for only 4 1/4 c. Of flour.

    1. Hi Kellie! These twists are definitely best when enjoyed on the day they’re baked. If you really need to make them in advance, I’d make them one day before you want to serve them and store them in sealed plastic bags, but keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft. Hope that helps! Enjoy!

  48. hey I really like it so much this recipe and I can’t wait to make it for my family soon but I just can’t understand about the ingredients in below can you please explain more for me thank you

  49. I never comment on blogs, but I just had to on this one – about these soft pretzels! Made them yesterday, and o.m.g. ….sooo good!! Not anywhere near as difficult as I thought they’d be; I didn’t even knead the dough but a minute or so (time restraint) and they just turned out so perfect. I will definitely be making these over and over! Thanks for sharing with us!

    1. Excellent! I’m so glad you enjoyed the recipe, Sharon! And thank you for taking the time to comment on how much you enjoyed it :)

  50. I’m sorry. I feel the need to clarify because I so want them to be as wonderful as yours look. Only 1 rise, before you shape? Thank you!

  51. I have made these several times and they are always a hit! Just wondering if I can use the same recipe to make pretzel buns?

  52. I should mention, the only thing I did differently was I used Red Devil 100% Lye instead of baking soda.
    The dough didn’t need quite as much kneading as the directions said, either. All in all, fantastic pretzels!

  53. Came across this recipe tonight and decided to try it out. Never attempted to make pretzels before so I was worried I’d fail.
    These were AMAZING!
    Thank you so much for your recipe. I’ll be using it again and again,

  54. After you boil the pretzel could you freeze them and bake them as you need them? The reason I’m asking is I’d like to serve them for a party and it would help if I could make them ahead of time.

  55. Made these today. I brushed them with melted butter as they came out of the oven. I did not have egg to brush them…so I omitted.

  56. Hi. I made the dough and I had a pretty good dough with just 3 cups of flour wonder if I still should add the other 1 1/2 cup. I think if I will the dough will be to hard. What do you think?

    1. Hi Debbie! I’ve never tried using different types of flour so I’m not sure what the substitute amount would be that would yield the best results.

  57. My only concern about this recipe is that salt inhibits yeast bloom. I personally would add the salt to flour and stir it in before adding the butter instead of mixing it with the sugar and water to proof the yeast, but that’s just the method I learned, not saying it’s wrong. Clearly Kelly has had excellent results with her method.

  58. I still cannot seem to figure out the shaping process from the pictures. You have lost me after the long twisted rope. How do I move on to step 3 (making the twist smaller)?

  59. The water should be warm enough to bathe in but not hurt you, 105 degrees is perfect water for yeast to bloom. Sugars feed yeast so it’s ok to mix a tablespoon of sugar or even flour into the yeast when blooming- however- salt kills it. This is why salt is added to the dry ingredients in bread recipes. If it is mixed well into the flour it will not kill your hard work. It only takes 5 minutes to bloom. It will look “thick” in the water/ as it foams and produces gas. If it doesn’t your water may be too hot, too cool, or dead. If it isn’t expired or dead, cool water is ok but the rising takes longer. Using cool water allows you to retard the raising process so you can refrigerate and bake the next morning (cinnamon rolls are a perfect example) and they’ll rise slowly in your reefer. The hot water is for a rise to double and bake within a few hours. Also- the longer yeast is “fed” and allowed to ferment, the better tasting a dough will be (pizza dough and sour doughs are prime examples). That’s called a starter. Instant yeast can be added to the flour/dry ingredients and doesn’t require blooming in hot water. Active dry is quicker than regular yeast but I’ve used all of them in a water bloom and they all worked well after 5 minutes. 10 at max if your water temp falls to 90 degrees. :) hope that helps

  60. This recipe should win an award. So easy to make other than that they take a bit of time. Mine came out beautifully and tasted absolutely delicious. Just perfect! Thanks so much for sharing!

  61. I am trying these with gluten free flour now. And I don’t know if I accidentally put too much flour in but I had to add water to the dough. I can’t wait to try them!

    1. Hi Amanda – I have never made this recipe with gluten-free flour, but depending on the type you’re using, it likely won’t be a 1:1 swap with all-purpose flour.

  62. I want to freeze some of these for after school snacks. So you completed the entire process then froze them and just reheated at 250?

  63. I made these last weekend and they were delicious. I cut the recipe in half since there are just 2 of us. I also added a diced up habanero pepper and half a block of grated cheddar cheese while mixing the wet and dry ingredients. I used a kitchen aid the the dough hook. I also omitted the egg wash. They were delicious, I wish I could post a picture! Today I may try to bake a quarter batch since we are trying to be good :) The 6 I made last week didn’t make it past Monday! This is the best pretzel recipe I have tried.

  64. Happened upon your blog through some blog hopping… What an amazing collection recipes you have… Tried out this pretzel recipe today… They came out so yuummy… Thank you for posting a wonderful recipe..

    1. Hi Morgan – Did you place them on a parchment paper-lined baking sheet? They shouldn’t stick if you line the baking sheet.

  65. I’ve only used instant active dry yeast or quick rise and do not change anything and they are always as pictured above and delicious

  66. My goodness, these look wonderful, maybe I’ll make them.for a church outing, then I won’t eat the whole batch myself! I like the idea of using a bread machine if you don’t have a mixer and dough hook. What is the purpose of boiling the twists before baking? Thanks.

  67. Hi there! Tried this recipe and LOVED it.. the family was very impressed.
    Just wondering if this would work just the same for a regularly-shaped soft pretzel.
    Thanks for sharing!

  68. Beautiful! Made these today…one with coarse sea salt, the other with cinnamon sugar…I love that the dough doesn’t smell/taste “yeasty” as can be the case when using packaged yeast…I’m not sure if the fact that my yeast didn’t take more than 5 minutes to bloom had anything to do with it but either way, they turned out like perfection.

  69. Never tried to make pretzels before, thought it would be hard. Followed this recipe, and OMG, they’re good! Hubby and I made them together in a sort of assembly line, and it was easy. Chewy outside and oh-so-soft inside. Can’t wait to make more.

  70. I made these this morning. Followed the exact recipe and they turned out great! Pretty easy to make too. Thanks, Kelly.

  71. They came out beautiful thanks to your awesome instructions. I did add an egg to the dough for added protein and a bit of softness. I’ll freeze for later.

  72. Honey is sweater and wetter, so you use about 3/4 of it to 1 of sugar ratio. But, equal portions ought to work as well. It’s so little.

  73. Nice looking soft pretzels. You lost me on the instructions on how to shape it. Did you fold the long twisted dough to make it shorter? Can you explain it further please. I’d like to make this soon. Thanks.

    1. Hi Ela – If you reference the third photo above, you can see the exact shaping process. If goes from a long rope, to a twisted rope and then into the twist. Hope the photo helps!

  74. I am wondering if I could use something else to substitute the egg or if they would turn out good w/out the egg added… my son is allergic but these look so good & I would love to make them!

    1. Hi Nichole! I’ve never tried making this recipe with an egg substitute so I can’t say with certainty how the pretzel rolls would turn out.

  75. I made these yesterday! I don’t have a mixer, just kneaded by hand and they are absolute perfection! Thanks for the great recipe

  76. I always make up two batches and puT in freezer. When we are ready to use them I put on tray in oven for 10 mins about @ 250. They very soft and just the same as when they came out of oven the first time. They are also delicious with chocolate dip,cheese dip, and just spicy mustard. Of course they are delicious plain.

  77. These were fantastic! Thank you so much for the recipe. I made two batches for the 4th and they were demolished as soon as they came out of the oven. Such a simple recipe for such a fantastic thing!

  78. Just made these today, literally last batch is in the oven, and we tried one, so so good!! Mine don’t look as nearly as pretty as yours but they are SO good! Thanks for sharing!

  79. I just wanted to say my family LOVES this recipe! In fact, they love it so much I have made it probably every week since I found it! They turn out perfect every single time.

  80. I can’t even get my yeast to activate! Saw this on pinterest this morning and decided to make it… I’ve never worked with yeast before so I’m not certain of the process.

  81. Make these this weekend and my little ladies were thrilled! Thank you for the awesome recipe! I will definitely make it again!

  82. Saw these on Pinterest this morning and decided to go ahead and make them….YUM! They turned out perfectly. Great recipe!

  83. Just curious how far in advance of an event I could make these and still have them be yummy. And if that’s possible, what is the best way to store them.

    1. Hi Ana! These twists are definitely best when enjoyed on the day they’re baked, because when you put them in an airtight container to keep them fresh, they tend to become too moist. If you really need to make them in advance, I’d make them one day before you want to serve them and store them in sealed plastic bags, but keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft. Hope that helps! Enjoy!

  84. I was just thinking the other day that I haven’t had a soft pretzel in ages – and then I saw this. Must be fate? These look so good, Kelly!

  85. I made these today and they turned out perfect! They are easy and delicious. I used my bread maker to mix and knead the dough, since I don’t have a mixer with a paddle. It worked just as good. Thank you for the recipe!

    1. Hi Brenna! No need to drain them, and definitely don’t put them on paper towels or they’ll stick. Just shake off as much excess water as possible.

  86. I can’t wait to try these, Kelly! I’m grinding my own flour now and I bet they would be amazing with some wheat flour.

  87. OMG I am almost 6 month pregnant and these got me drooling! They look amazing and I will defintley be making them! What is the equivalent of the active dry yeast in teaspoons? I only have the stuff in the jar not individual packages. Thanks!

  88. I made a similar pretzel dough a couple of years ago for a family gathering, for the kids. Instead of twists, I made them sticks, for easier grabbing; after baking, I had the kids dip them in melted butter & cinnamon sugar. For the adults I kneaded in finely shredded cheddar & cracked black pepper, but had considered pepper jack & (a little!) finely minced jalapenos. The last batch was pre-packaged shredded parmesan, which I sprinkled on after the egg wash. They went pretty fast! The best part was, I made the dough at home & brought it with me, so the kids could form the dough themselves. It kept them busy & they felt rewarded for their work.

    1. Hi Gabriela – I’ve never tried this recipe with bread flour, so I can’t guarantee if they pretzels will turn out.

  89. Just a note – a package of yeast is actually 1/4 ounce. However, I used 3/4 ounces of yeast without a negative effect–the pretzels still came out great!

  90. My daughter and I made these today and they were awesome. We make a
    lot of breads without a mixer. Although we need to twist forming school
    they came out fabulously. We have made other pretzels that were good, these actually are now our favorite. Now to work on those darn twisty shapes. Lol

  91. I love your recipes. I tried this but I totally screwed something up with my dough. I think I needed to add just a little more flour. My pretzels turned out looking like monsters! I will be trying again. This recipe is too simple to just walk away!

  92. I think I could eat this whole batch in 1 sitting. All of my pregnant friends (all 3 of them, due in the same month!) are craving pretzels. This would make their day! Off to bake :)

  93. Hi, can I substitute honey for sugar? (Idon’t have any in the house) if so, how much do I use? Thanks so Much! Love all your posts!!

    1. Hi Tanja – I’m sure it’d work to substitute honey for sugar but unfortunately I’ve never tried making the recipe with honey so I can’t say for certainty exactly how much you should use.

  94. I don’t think I could stop eating these. They are so gorgeous and look absolutely perfect. Very impressive!

  95. You are a professional braider, lady!! Whoa! Those knots and twists are just amazing! I need your skills! Pinned :)

  96. give me beer cheese + these pretzels and I will seriously not leave the house for days. DAYS. I swear.

  97. I’m so encouraged to try these because of your great instructions but somehow I know mine won’t turn out as pretty as yours :) They look amazing!

  98. These look heavenly! Just wondering if you ever use instant yeast. That’s all I have, but I know the equivalents aren’t the same as active dry yeast.

    1. Thanks Tracey! I’ve tried making other pretzel and bread recipes with instant yeast but the reaction is different and I’ve never really been able to nail down the ratios for substituting one for the other. So I’d recommend sticking with active dry yeast for this recipe, just because that’s what I tested the recipe with and that’s what I know works for certain :)

    1. Hi Laura – I’ve never tried making this recipe without a stand mixer, so I can’t say for certainty how the dough would come together using only your hands. It should work out without any issues, but you’ll just want to make sure the ingredients are well incorporated.

  99. These look SO good. I have still yet to make pretzels at home, but this makes me want to give them a go!

  100. Hello pretty pretzels!
    I have never made them from scratch, but it looks a lot easier than I thought!
    Pinned for future reference!