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Crazy Dough Pretzels - 1 dough that can make a variety of breads from Pretzels to Cinnamon Rolls.

Crazy Dough Pretzels

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Hi Bold Bakers!

When I started experimenting with Crazy Dough I was so glad to find out it made great pretzels. Just to recap if you are finding out about Crazy Dough for the first time it is one simple, no knead yeast dough you can use to make a variety of completely different breads like Naan, Homemade Pizza and even Cheesy Bread loafs. All you need is my easy Master Recipe.

I cannot wait to show you how to transform my Crazy Dough Master Recipe into Crazy Dough Pretzels! I absolutely love to make pretzels. There really is something special about tearing off a piece of chewy salty bread and dipping them into a cheesy sauce or special mustard or enjoying them all on their own.

Just like any other pretzel dough all I did was divide my Crazy Dough into 10 parts. From there I stretch each piece into a long skinny snake and twist it around itself to form that classic pretzel shape. This sounds complex but it’s really fun and easy. Be sure to have a look at my other homemade soft pretzels video to see how to perfect your pretzel making technique.

After shaping each pretzel I popped them into a pot of boiling water mixed with baking soda. This is the secret to that chewy pretzel texture. Lastly after just 30 seconds poaching in the water I brushed each pretzel with egg to make it shine, sprinkled them generously with salt and popped them into the oven for just 15 minutes. This is definitely one of my favorite ways to use my crazy dough recipe simply because pretzels are something you never think to make at home. You have to give these a try, they are just as fun to make as they are to eat!

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Want even more Crazy Dough Recipes? Check out my Cheesy Bread, Homemade Pizza and Naan Bread.

5.0 from 2 reviews
Crazy Dough Pretzels
Prep time
Cook time
Total time
Serves: 10
  • 1 Crazy Dough Recipe
  • 1 tablespoon sea salt
  • 6 cups (48floz/1,440ml) water
  • 6 teaspoons baking soda
  • 1 egg beaten for brushing
  1. Once your crazy dough recipe has proofed turn out onto a floured surface and divide into 8 balls.
  2. While the balls of dough are resting boil 6 cups of water with 6 teaspoons of baking soda and line a large baking trey with parchment paper.
  3. To shape: take each piece of dough and begin rolling them on the counter. Bang the dough on the counter like I do in my classic pretzel video. You may need to shape into a long log but they will just naturally get longer and longer. Keep going until you reach 20-24 inches (60 cm). Twist the ends of the dough and press onto the the opposite sides of the pretzel.
  4. Put straight into boiling water with baking soda and poach for JUST 30 seconds, then place on a baking tray. This boiling step is the secret to firm skin and adds that pretzel flavor.
  5. Brush with egg wash and sprinkle with sea salt
  6. Bake 450oF (225oC) for 15 minutes, or until golden brown.
  7. Serve immediately and enjoy!



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Ayesha on February 8, 2018 at 3:55 pm

    To make the gluten free verson of pizza pretzels With crazy dough, I changed out the regular flour with 2 1/2 cups gluten free mix with 3/4 cups of tapioca flour/starch and added 3-4 tbsp of water. Hope this helps for those that cant have gluten. Gemma thank you so much for the crazy dough recipe, it helped me a lot! I havent had a nice soft and delicious gf pizza pretzel in years since having to go gluten free.

    • Gemma Stafford on February 9, 2018 at 3:45 am

      Ayesha, thank you so much for this really useful information. Lots of people ask, and honestly this is not my specialty, so i am delighted to get the assistance of people who know. All such contributions are really appreciated by other Bold Bakers, keep it coming!
      Gemma 🙂

  2. Tina M First on February 4, 2018 at 11:57 am

    Can i do pretzel nuggets? And if so how long would i bake them? Also we are snowed in and i don’t have any yogurt .. What can i use in place of it?

    • Gemma Stafford on February 4, 2018 at 4:43 pm

      hi Tina,

      Yes cut the pretzels to any length you want. Just bake them for way less time because they are small.

      Maybe just serve them with mustard if you don’t have yogurt. You could also try cream cheese.

  3. Rowena20 on January 29, 2018 at 5:43 pm

    Can I put cheese inside the pretzel dough, how and how much ? 🙂

    • Gemma Stafford on January 29, 2018 at 5:55 pm

      Hum, honestly that would be very difficult.

      I’d say make a cheese sauce to serve with them. That would be easier 🙂


  4. Try 'em & Fry 'em on December 15, 2017 at 1:01 pm

    Corrected Email address. Sorry.

    • Kim Rodgers Obrien on January 23, 2018 at 9:42 pm

      Hi Gemma was just wondering if this recipe would be good for the pretzel rods, I’ve tried 3 different ones and they weren’t very successful

      • Kim Rodgers Obrien on January 23, 2018 at 9:45 pm

        PLease and thank you 😊

      • Gemma Stafford on January 25, 2018 at 8:04 am

        Hi Kim,
        That is a great Irish name you have!
        The dough I use here ( for pizza, is really a basic bread dough.
        Traditional pretzels would be made in this way. The dough would be kneaded, and you can do this, or not. It would be proofed, it would be shaped, in your case into rods, then it would be refrigerated for a slow rising, fermentation. This would work well overnight.
        Then you have your water/soda mix ready, and you boil these from the fridge, when still cold. This helps to set the crust, and keep the inside soft and moist. Then you proceed as per the recipe.
        Now I want you to try this, do let us know how it works for you.
        The crazy dough recipe gives a good result, but a different result, and I think you are looking for the authentic thing, the price is time!
        Gemma 😉

  5. Try 'em & Fry 'em on December 15, 2017 at 12:58 pm

    I would like to grab about 2 inch balls of dough and drop fry them. What do you think? Any potential problems?

    • Gemma Stafford on December 16, 2017 at 6:21 am

      Hi there,
      I think you could do this, the temperature should be about 180C, other than that I know my Mum has done this for the grandchildren, and it worked. Let us know how it went for you,
      Gemma 🙂

  6. Farilyn on November 28, 2017 at 5:48 pm

    The best dough ever!!!!! Love it, my hubby loved the cinnamon rolls, pretzels are next!!!!! Thanks so much!! So happy I stumbled unto your website, recommended it to all my friends and family!!!!

    • Gemma Stafford on November 29, 2017 at 8:39 pm

      I’m thrilled to hear that. Thanks so much for trying it out.


  7. Razya on November 9, 2017 at 7:04 pm

    Can I substitute the yogurt with something else or not use it altogether?I love your recipes.

  8. Jay on November 9, 2017 at 4:32 pm

    Hello Ms Gamma,
    Thank you for your web site, I just discovered it. I love to cook (not to be mistaken to mean I’m a good cook) and have been trying your mug meals. Awesome, so I got bold and today made a treat for my beautiful wife. They were these pretzelish looking things that turned out to be rather tasty. You made me into a kitchen rock star thank you so much.
    Jay from Texas

    • Gemma Stafford on November 10, 2017 at 1:32 am

      Hi there,
      Well, I am delighted to hear that we got you into the kitchen! Well done you. Onward and upward now, you will be a big hit with your family.
      You also made me smile, so winner alright!
      Gemma 🙂

      • Rebekah J Davis on January 28, 2018 at 12:18 pm

        Hi Gemma…I love to cook & bake,My family is always asking me to cook this,bake that..They even bought me a crock pot for Christmas (hint,hint)..Anyway,I came upon your video on Facebook,your basic bread,cookie,& muffin recipes make it so simple for me to please the multi different taste buds I’m trying to please.. tomorrow is my oldest granddaughter’s birthday..funfetti is her favorite..& the microwave cake was a hit with me..I am anxious to start using your recipes..

        • Gemma Stafford on January 28, 2018 at 5:44 pm

          I’m delighted to hear that, Rebekah. Let me know how they turn out.

          P.s I have crock pot desserts that are easy and SOOOOO good 🙂


  9. Kristin Frye on October 22, 2017 at 10:14 am

    I really want to try this dough. I made the dough and refrigerated it. It is one hard lump now. What next? I also would like pretzel sticks not knots… how would I do that? Thanks so much for the help. This southern gal LOVES your beautiful Irish lilt!!!

    • Gemma Stafford on October 22, 2017 at 12:48 pm

      Hi Kristin,

      So take it out of the fridge and let it sit at room temp for 2 hours. Then feel free to work with it. If you don’t want knots just roll it out into sticks and proceeded as directed.

      Doughs are always sluggish coming form a fridge, but don’t worry it is still alive and will work 🙂


  10. Kristin Frye on October 22, 2017 at 9:22 am

    how long do you let the dough sit out after taking out of the refrigerator before cutting into the sections?

    • Gemma Stafford on October 22, 2017 at 10:43 am

      I let it sit out for 20 minutes 🙂

  11. Dalia Botros on October 5, 2017 at 9:05 am

    Hi Gemma

    I tried to make these nice pretzels but unfortunately it stuck on the pan although i was using a baking papers and it this this was due to the rest of the water (may be) as the dough was wet. I had to take the upper layer and through the rest of the pretzels. Do you know a solution for next time!? Thanks in advance.

    • Gemma Stafford on October 6, 2017 at 2:44 am

      Hi Dalia,
      I think the paper was Grease Proof paper, not a silicone baking paper!
      Next time, oil/butter your baking tray, you can then stick the paper to this, and brush again with butter/oil.
      On a non stick pan a brush of oil/butter should do, without the paper,
      Gemma 🙂

      • Dalia Botros on October 6, 2017 at 3:27 am

        Merci ☺️

  12. Marie Michele on September 24, 2017 at 7:56 am

    Hi Gemma, I liked the crazy dough so much that I did a quadruple batch and froze some for later use. When I defrost the batch, do I still need to let it proof? It proofed prior to freezing but i don’t know at what step I should start for the pretzel recipe for example. THANKS!

    • Gemma Stafford on September 24, 2017 at 1:49 pm

      Hi Marie,

      So make your dough, proof it then knock out all the air and freeze it. Then defrost, shapes, boil and bake.

      Hope this makes sense. 🙂

  13. Anna on August 21, 2017 at 10:21 am

    Can I use a bread machine for mixing?

    • Gemma Stafford on August 22, 2017 at 2:47 am

      Sure you can Anna, this should be perfect,
      Gemma 🙂

  14. salman123 on August 14, 2017 at 1:16 am

    Hi Gemma
    do I use the fan heating element or bottom heating element or top and bottom heating element

    • Gemma Stafford on August 14, 2017 at 2:10 am

      Hi Salman,
      I tend to uose the top and bottom elements, convection mode, for baking. Pizza loves a really hot oven, so the fan oven is great for this, as it cooks a bit hotter and faster than convection. You can really use either, try both and decide which suits you best. Keep an eye on the bake about 1/2 way through the bake time. do not open the oven more than necessary and all will be well,
      Gemma 🙂

  15. salman on August 8, 2017 at 11:23 am

    Hi gemma
    i made the dough but when i was rolling it, it wouldn’t roll and it was very tough .Are there way to solve this problem

    • Gemma Stafford on August 10, 2017 at 2:25 am

      Hi Salman,
      forgive me if I am repeating this response, the website was having a health check, and some comments seem to have disappeared.
      This sounds like it was under proofed. It is hard to wait for this, but it is essential. Three things change the texture of a dough, the liquids, the kneading/fermenting, and the proofing. Each of these things is important. Knead well, allow the dough to proof/rise well, and it will be relaxed for rolling, if it stiffens up, cover it, leave it to stand for a few mins and go back to it again. All will be well, it is difficult to get it wrong when you follow the steps,
      Gemma 🙂

  16. Nina on August 3, 2017 at 10:30 am

    This is perfect!!!! I made them today and they were delicious!!! Love you Gemma!!

    • Gemma Stafford on August 4, 2017 at 2:47 am

      Thank you Nina, for the love, and the lovely comment too1
      gemma 🙂

  17. Bhanushree Agarwal on July 16, 2017 at 7:26 pm

    Hi Gemma, u have inspired me to make my own crazy dough which has turned out awesome. I played with my dough n made a cheesy bread like u did n also cinnamon rolls which turned out great. Nw next m going to try the pretzels. However i do i have question for u.. Since am a vegetarian and don’t eat eggs what do i brush the pretzels with once u take them out of the water? Could u suggest an alternative?

    • Gemma Stafford on July 17, 2017 at 12:03 am

      Hi there,
      Do not brush them with anything! I would suggest a little milk, but you may not wish to use that either. They will be fine,
      Gemma 🙂

      • Bhanushree on July 17, 2017 at 3:59 am

        thank u so much

  18. Katie on July 11, 2017 at 11:44 pm

    Could I fist them with cinnamon sugar instead

    • Gemma Stafford on July 12, 2017 at 1:35 am

      Hi Katie,
      Yes, you can brush them with butter when they are hot, then dust them with cinnamon sugar like I do with the churros here on the website (, give it a try,
      Gemma 🙂

  19. Nedyalko on July 11, 2017 at 2:54 pm

    Gamma, the idea for travel series is great. You should make secp nd channel for this.

    • Gemma Stafford on July 12, 2017 at 2:15 am

      Thank you for your support for this idea. I will need to bi-locate too! The logistics need to be worked out, but I am confident that we will manage something next year,
      Gemma 🙂

  20. FLMbaker on July 11, 2017 at 1:42 pm

    Dear Gemma
    Love this dough,I made 8 cinnamon rolls ,2 naan breads and two pretzel’s from one batch of crazy dough.Thanks for inspiring me as I am always on the look out for a great recipe which l will definitely be keeping in my little go to recipe book.Can’t wait to see what other suggestions are up your sleeve. PS can’t share pics as we gobbled them pretty much straight away…..

    • Gemma Stafford on July 12, 2017 at 2:16 am

      Hi there,
      That is so good to hear, that is the idea, I am happy that you enjoyed making and baking this recipe. Thank oyu for being in touch,
      Gemma 🙂

  21. Anji Cooper on July 11, 2017 at 11:37 am

    Do I have to serve them immediately? Like, could I just warm them up later/

    • Gemma Stafford on July 12, 2017 at 2:27 am

      Hi Anji,
      You can refresh these in a hot oven, for a few minutes. All baked goods are best eaten fresh, on the day of baking. If oyu need to keep longer then freeze, and refresh,
      Gemma 🙂

  22. Joanne on July 10, 2017 at 6:30 am

    Just made these, and they turned out so well! Having them straight outta the oven with cream cheese spread ;D

    • Gemma Stafford on July 10, 2017 at 7:05 am

      Hi Joanne,
      That is what I love to hear. Fresh baking is irresistible I think! good job,
      Gemma 🙂

  23. Margie on July 9, 2017 at 9:05 am

    I want to bake some today! My oven is old and doesn’t make it to 450° … I’m lucky if it gets to 400°. Is it okay to just cook the pretzels longer and raise them up closer to the heating elements?

    • Gemma Stafford on July 10, 2017 at 6:54 am

      Ah! Margie, I know, and it is not always easy to replace things, or easy to get used to a new one.
      I think you could try this. take it to the hottest setting, and to the top of the oven. it may be that one of the elements in the oven has died. If you can identify the hottest spot, use that, I think it will be good.
      Thank you for being with us,
      Gemma 🙂

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