When you suddenly get a craving for homemade soft pretzels and you're not at the mall, you won't need to wait for dough to rise if you use store-bought pizza dough! Serve, of course, with mustard.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lightly flour a work surface. Place dough on flour and sprinkle more on top. Begin to knead dough, kneading about 2 tablespoons flour into dough until it is soft and supple but not too sticky, 5 to 10 minutes. Cover with a large bowl and allow dough to rest and come to room temperature, 15 to 20 minutes.

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  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper and sprinkle lightly with cornmeal.

  • Place water in a deep skillet. Whisk in baking soda to create an alkaline bath. Bring to a simmer over medium-high heat. Adjust heat to keep water at a low simmer while you shape the dough.

  • Dust dough with a sprinkling of flour as needed so that dough does not stick to work surface. Flatten slightly and divide into 6 equal pieces. Shape each piece into a round dough ball.

  • Shape each dough ball into a disk, thinner in the middle, thicker around the edges. Poke a hole in the center. Gently keep pulling and stretching until you've achieved a round pretzel shape that's not too thick.

  • Transfer pretzels (in batches if necessary) to simmering alkaline bath. Boil about 30 seconds per side. Transfer to prepared sheet with slotted spoon. Immediately sprinkle with coarse salt while pretzels are still wet and sticky. Let rest 5 to 10 minutes before baking.

  • Place on center rack in preheated oven until beautifully browned, and stretch marks have formed, about 20 minutes. Exact times will depend on the specific size and shape of your pretzel.

  • Transfer to a rack to cool a bit.

Chef's Note:

When you're shaping the dough into rings, be sure to stretch them out, so your pretzels are not too thick. If you make them too fat, they become too bready. Larger, thinner dough rings will give you a chewier pretzel, closer to the ones you get at the mall.

Nutrition Facts

220.8 calories; 7.2 g protein; 40.5 g carbohydrates; 0 mg cholesterol; 4782.3 mg sodium. Full Nutrition

Reviews (12)

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Most helpful positive review

Rating: 5 stars
09/05/2017
I just want to add that the amount of time it boils in the baking soda water is very important. If it stays in the baking soda water too long, the flavor is very strong. Mine were inedible because I boiled them for maybe 2-3 minutes each side. Hope that saves someone from making the same mistake. (I'm not really rating the recipe) Read More
(8)
13 Ratings
  • 5 star values: 13
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/05/2017
I just want to add that the amount of time it boils in the baking soda water is very important. If it stays in the baking soda water too long, the flavor is very strong. Mine were inedible because I boiled them for maybe 2-3 minutes each side. Hope that saves someone from making the same mistake. (I'm not really rating the recipe) Read More
(8)
Rating: 5 stars
09/05/2017
I just want to add that the amount of time it boils in the baking soda water is very important. If it stays in the baking soda water too long, the flavor is very strong. Mine were inedible because I boiled them for maybe 2-3 minutes each side. Hope that saves someone from making the same mistake. (I'm not really rating the recipe) Read More
(8)
Rating: 5 stars
10/12/2016
These pretzels are great. I like to make pizza dough into pretzel dogs. Put the pizza dough on floured board (wood or cookie sheet) and slice the dough so you get long, 1"-2" pieces of dough. Just roll the hot dogs, sausages, polish sausages, or whatever in long sliced up pizza dough and wrap them around each hot dog or sausage spiraling from top to bottom. Boil in 4 c. boiling water water with 2 T baking soda for 1 minute, put on an oiled cookie sheet with a few grains of uncooked oatmeal, or uncooked cream of wheat on the sheet to prevent sticking and bake at 375 until they are done and browned on the top (slightly less brown than John's) like a pretzel - about 20-25 minutes. Even if you accidentally cook them as brown as John's, they will probably be fine. I've made 50 batches of these and none of them have ever failed. Dip them in mustard and ketchup if you'd like. They get rave reviews from my kids, their friends, and, even, adults. Read More
(6)
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Rating: 5 stars
05/02/2017
These were super easy. Kids loved them! Read More
(1)
Rating: 5 stars
03/04/2017
Really good Read More
(1)
Rating: 5 stars
04/07/2018
This is now a go to treat at our house. I ve made it with store bought and homemade dough...although I have found that fresh dough is harder to work with. I often let it sit in the fridge for a day. Thanks for a great recipe! Read More
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Rating: 5 stars
08/23/2019
Oh my!!! These are amazing and so easy. Sometimes I do not even add the extra flour and they still turn out to be absolutely delicious. They are 100 times better than the mall pretzels! My son likes to make them into a sandwich with prosciutto and beer cheese sauce. Try this recipe and you will be happy. Read More
Rating: 5 stars
12/28/2017
Love the video Read More
Rating: 5 stars
04/14/2020
LOVE these pretzels, my kids can't get enough of them! Read More
Rating: 5 stars
07/22/2019
The receipe was great! I did make my own pizza dough using pizza dough yeast as the store bought doughs sometimes change with the seasons. I have come to love Chef John's recipes with videos in tow! Follow along without deviation on the first attempt. TY Chef! Top off with a little mustard! Read More