Breads & Doughs

Crazy Dough Pretzels

4.53 from 21 votes
Crazy Dough is one easy recipe for how to make bread and endless variations including my Crazy Dough Pretzels for chewy, salty bread you can enjoy anytime.
Crazy Dough Pretzels - 1 dough that can make a variety of breads from Pretzels to Cinnamon Rolls.

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.

Watch The Recipe Video!

Crazy Dough Pretzels

4.53 from 21 votes
Crazy Dough is one easy recipe for how to make bread and endless variations including my Crazy Dough Pretzels for chewy, salty bread you can enjoy anytime.
Author: Gemma Stafford
Servings: 10
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Crazy Dough is one easy recipe for how to make bread and endless variations including my Crazy Dough Pretzels for chewy, salty bread you can enjoy anytime.
Author: Gemma Stafford
Servings: 10

Ingredients

  • 1 Crazy Dough Recipe
  • 1 tablespoon sea salt
  • 6 cups (48floz/1,440ml) water
  • 6 teaspoons baking soda
  • 1 egg beaten for brushing

Instructions

  • Once your crazy dough recipe has proofed turn out onto a floured surface and divide into 8 balls.
  • 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.
  • 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.
  • 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.
  • Brush with egg wash and sprinkle with sea salt
  • Bake 450oF (225oC) for 15 minutes, or until golden brown.
  • Serve immediately and enjoy!

 

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Comments & Reviews

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Member
Grace G Lai
24 days ago

Nice and easy dough to work on.

RF74
Member
RF74
2 months ago

We had this for dinner. Sea salt & cinnamon sugar. The recipe yielded 8 but there’re only 2 left now. My 21 month monster baby girl had 1/3 of one! Nothing is better than freshly homemade bread! My first two batches failed a while ago. Thank you Gemma for helping me out to realize there was excess soda water on the dough. So I lined a cooling rack with paper towel and rest the baking soda water boiled dough on it and pat dry the dough with paper towel. They turned out crunchy all over outside especially the bottom and… Read more »

Sharon Perrett
Member
Sharon Perrett
6 months ago

Hi Gemma I made the pretzels today and was amazed how easy they were. I don’t cook so much now as I have arthritis in my hands and I find kneading dough painful. Your crazy dough is fantastic I hardly had to do anything to it and my pretzels turned out so good. I only made 3 to start with as I wanted to use the rest of the dough to try other things. I also forgot to take a photo of them before they got eaten. Love your website and I will be trying more things in the coming… Read more »

Elena Madrid
Guest
Elena Madrid
6 months ago

Hello Gema,

I am Elena from Spain,

I tried to do this recipe with gluten free flour and it’s been imposible. The dough broke and it’s not elastic even a little bit.

Do you have any trick for it???

Thank you a lot.

Erika P.
Guest
Erika P.
1 year ago

Hi Gemma! First off thank you for all of your fabulous recipes! I just have a quick question. I saw in an earlier post that you can replace the yogurt with your buttermilk recipe. My question is would we still use 3/4 of a cup or a different amount? Thank you so much for your time. I am very excited to try the Pretzel recipe! ????

Member
Christine Korthaus
1 year ago

Amazing! So much easier than I thought it would be and so yummy! I made 1 batch of crazy dough and split it between pretzels and cinnamon rolls, just to try it out. Both turned out great (my rolling for the cinnamon rolls needs work though!) My grandsons (2 & 5) are going to have a blast making pretzels!
Instead of making pizza though I’m going to try making a stromboli and maybe panzarottis (sort of pizza turnovers, fried). I’ll let you know how it turns out! Thanks!

Brazilianut
Member
Brazilianut
1 year ago

Can you make it with whole wheat?

Stacy
Member
Stacy
1 year ago

These taste great and are so easy to make any suggestions on a cinnamon sugar one?

AmbreenSL
Member
AmbreenSL
1 year ago

Hi Gemma ! I am a new user of your website, and i was wondering about this recipe , it calls for 6 teaspoons of baking soda in the written recipe. Is that the correct amount or its a mistake ? I only see you adding one teaspoon on baking soda in water . i feel 6 would be just too much .

KarenV
Member
KarenV
1 year ago

Can you stuff these with cream cheese and jalapeno peppers, or with cheddar cheese?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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