How To Shape Homemade Pretzels

First, you'll want to make the pretzel dough. Here's a step-by-step how-to for making homemade pretzels. Follow the directions, and when it's time to start shaping, c'mon back here and I'll take you through some of our favorite pretzel shapes.

We'll start with a classic twist and move on to braids, loops, and bites.

Make a U with each rope. Twist ends together about 3 inches from ends. Press ends into bottom of U.

Cut rope into thirds. Press the 3 strands together at the top, then braid and tuck the ends under.

Cut rope into fourths. Twist 2 strands together, shape them into a ring, and press ends together. Repeat with other strands.

Fold the rope in half and twist tightly, pressing ends together to seal. Then cut into 1-inch pieces.

Use only a tiny sprinkle of flour on the work surface. This dough is actually easier to shape if it clings to the counter a bit. If the dough shrinks upon you as you roll into a rope, just let it relax for a few minutes before continuing.

In an 8-inch square baking pan, stir 2 tablespoons baking soda into 2 cups warm water (110°F). Line 3 baking sheets with foil and lightly grease the foil. Dip each shaped pretzel into the water mixture. Set on prepared sheets and let rise for 15 to 20 minutes while you preheat the oven to 450 degrees F (230 degrees C). Bake pretzels until golden brown, 8 to 10 minutes.

Let excess water mixture drip off or blot on a paper towel.

While they're still warm, brush pretzels with 2 tablespoons melted butter and sprinkle with pretzel salt or other seasonings, such as coarse kosher salt, garlic salt, white and black sesame seeds, poppy seeds, minced fresh or dried herbs, or cinnamon sugar.

If you're using large salt crystals or seeds as seasoning, pat them gently into the buttered dough to help them adhere.

Dunk 'em in...

Something Sweet

• Caramel Sauce
• Chocolate Sauce
• Honey
• Vanilla Frosting

Something Savory

• Pesto Sauce
• Beer-Cheese Dip
• Honey-Mustard Sauce
• Ranch Dressing

Cooled pretzels can be kept in an airtight container for 1 day. To reheat and re-crisp, wrap pretzels individually in foil and bake for 5 minutes in a 450 degrees F (230 degrees C) oven.

Check out our collection of Pretzel Recipes.

Related: Ham and Cheese Pretzel Panini

This article originally appeared in the September/October 2017 issue of Allrecipes Magazine.