These Easy Pizza Dough Soft Pretzel Knots are pillowy soft, classically chewy and totally foolproof. If you love classic soft pretzels but don’t want to spend hours in the kitchen, this is the recipe for you! With just five ingredients and 40 minutes or less, you’ll have these savory snacks on your table. And don’t forget the beer cheese sauce for dipping!
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We’re big fans of soft pretzels around here. From bite-sized soft pretzels to pull-apart pretzel rolls and my favorite fall-inspired pumpkin spice pretzels, I’ve covered them all. They remind me of good times, like when I go to a baseball game or when I take my four kiddos to the zoo.
But making traditional soft pretzels takes more than two hours, and I know that working with yeast can often feel intimidating. Enter, pizza dough soft pretzel knots! They taste just as good as the traditional ones, but without all the hard work.
You only need 15 minutes to prepare them! You can use store-bought pizza dough or make your own, it’s up to you. This recipe is very easy and it’s the best way to make soft pretzel knots that everyone will love!
Why You’ll Love These Soft Pretzel Knots
- Taste just like classic soft pretzels.
- Pillowy soft, classically chewy and perfectly golden brown.
- Easy to make and freezer-friendly.
- They’ll be on your table in 40 minutes or less.
- Made with just 5 basic ingredients.
- Pizza dough: Go the homemade route with my all-time favorite homemade pizza dough recipe, or opt for store-bought for a quick, shortcut alternative. Ensure the dough is at room temperature before shaping to make it easier to work with.
- Baking soda + water: This mixture will form the boiling bath for the pretzel knots, imparting their signature chewy texture and golden crust. Work in batches to ensure even cooking and avoid overcrowding the pot.
- Egg: You’ll whisk one large egg with 1 tablespoon of water to create an egg wash that gets brushed atop the dough for a shiny, golden-brown finish once baked.
- Kosher or pretzel salt: Sprinkle generously over the dough before baking to achieve that iconic pretzel flavor and texture.
Kelly’s Note: Experiment with different toppings for a fun twist on the classic flavor and sprinkle on some sesame seeds, poppy seeds or even everything bagel seasoning (my personal fave!).
See the recipe card for full information on ingredients and quantities.
How do we transform pizza dough into soft pretzel knots? It all comes down to the baking soda bath. A quick dip into this boiling solution gives these knots that beloved chewy texture characteristic of soft pretzels. Let’s dive into the details to guarantee you have success in your own kitchen:
- Divide the dough into 12 equal pieces and roll each piece into a 10-inch rope.
Pro Tip: Don’t flour your work surface when rolling out the dough. Some stickiness helps the dough roll out smoother.
- Tie each rope into a knot. Don’t worry too much about making perfect knots. The beauty of homemade pretzels lies in their rustic appearance, so embrace imperfections for a charming homemade touch.
- Make a baking soda bath. Whisk together the water and baking soda in a large, heavy-bottomed stock pot set over medium-high heat. Bring the mixture to a rolling boil.
- Boil the pretzel knots for 30 seconds. Work in batches to avoid overcrowding the pot, which can cause the knots to stick together. Use a slotted spoon to transfer them to a parchment paper-lined baking sheet.
- Brush each with the egg wash then sprinkle the salt immediately to ensure it adheres well to the surface of the pretzels.
- Bake until they are dark golden, about 12 to 15 minutes. Halfway through baking, I always give my baking sheets a little spin in the oven to ensure the pretzel knots bake evenly and come out perfectly golden all over.
Dipping Sauces
No pizza dough soft pretzel knot is complete without a delicious dipping sauce to accompany it! Here are some of my favorite dipping sauce options to take your appetizer game to the next level:
- Marinara sauce
- Beer cheese dip
- Mustard – Tangy and slightly spicy, mustard is a traditional dipping sauce for soft pretzels and one of my favorites.
- Cowboy butter
- Queso dip
- Butterscotch sauce – The rich, buttery sweetness of butterscotch pairs surprisingly well with the salty pretzel knots. If you love all things sweet and salty, this is a must-try!
- Allow your pizza dough to come to room temperature before shaping and rolling. This makes the dough more pliable and easier to work with.
- Don’t skip the baking soda bath! This brief boiling step is crucial for achieving the classic chewy texture and golden crust.
- One of my favorite parts of making soft pretzel knots with pizza dough is getting creative with toppings. Whether it’s classic salt, everything bagel seasoning, or even something sweet like cinnamon sugar, don’t be afraid to experiment and make them your own!
- These are best enjoyed warm, straight out of the oven. I love serving them to friends and family as soon as they’re cool enough to handle.
- Store leftovers 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.
Common Questions
While technically “yes,” my recommendation is to freeze the pretzel knots after baking. This results in the best texture once re-warmed. In order to properly freeze the pretzel knots, bake them, let them cool completely, then seal them in an airtight container.
The pretzel knots should be dark golden brown and firm to the touch when done.
Yes, you can reheat leftover pretzel knots in the oven at 350°F for about 5-7 minutes until warmed through. Avoid microwaving them, as this can make them soggy.
- Pizza Dough Cinnamon Rolls
- Muffin Tin Pizza Pockets
- Baked Parmesan Garlic Pizza Dough Croutons
- Easy Muffin Pan Pizza Cups
- Cheese and Pepperoni Pizza Bites
- Pepperoni Pizza Pull-Apart Bread
Ingredients
- Cooking spray
- All-purpose flour, for rolling out dough
- 1 pound homemade or store-bought pizza dough
- 10 cups water
- 2/3 cup baking soda
- 1 large egg, whisked with 1 Tablespoon water
- Pretzel or kosher salt, for topping
Instructions
- Preheat the oven to 450°F. Line two baking sheets with parchment paper then grease the paper with cooking spray.
- Lightly flour your work surface then divide the dough into 12 equal pieces. Roll each piece of dough into a 10-inch rope. (Do not flour your work surface when rolling out the dough. Some stickiness helps the dough roll out smoother.)
- Tie each rope into a knot. (You can leave the ends out or tuck them under.)
- In a large heavy-bottomed stock pot set over medium-high heat, whisk together the water and baking soda. Bring the mixture to a rolling boil.
- Working in batches, boil the pretzel knots for 30 seconds, then using a slotted spoon, transfer them into a single layer on the prepared baking sheets, spacing them at least 2 inches apart.
- Brush the pretzel knots with the egg wash then sprinkle them with salt.
- Bake the soft pretzel knots until they are dark golden, 12 to 15 minutes, rotating the baking sheets halfway through. Remove them from the oven and let cool slightly before serving.
Kelly’s Notes
- Store leftovers 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.
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I’m going to make you’re homemade pizza dough for this. Will I use all the dough or 1/3 of the dough recipe for these.
Hi there! You can use all of it. Enjoy!
Just did a test batch for the Super Bowl tomorrow and OMG! Best shortcut recipe ever. Making a double batch tomorrow for the game. Thank you! So yummy and so easy.
I’m so glad you enjoyed the recipe, Susan!