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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!
Want even more Crazy Dough Recipes? Check out my Cheesy Bread, Homemade Pizza and Naan Bread.
Try These Recipes!
Watch The Recipe Video!
Crazy Dough Pretzels
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!
I just love your recipes!! It makes the lockdown so less boring! Thank you so much. I never thought I would ever be able to bake these
Chef you are awesome your techniques are so explanatory your recipes are delicious indeed thank you for sharing 💖 many blessings to you and your family greetings from El Paso Tx
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 »
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 »
Can 1-1 gluten free flour be used to make these?
Excellent
I made this for the family, and they loved it. The pretzels are chewy and flavorful, and the perfect size.
The crazy dough recipe is really “crazy”!! I love pretzel and this was awesome! I have a question, my parchment paper sticked to the pretzel after cooking and could not get it out. Is it because of the water when I boiled it?do i need to pat it dry the bottom before putting it in the oven? Other than that, it was perfect. The slight crunch of the outside and the inside texture is superb! Thanks again Gemma,
Absolutely fantastic!!
One of our friends said they tasted better than Auntie Annie’s pretzels!! =) I’m kind of shocked we pulled it off, but honestly, they could not be easier!
Your bold baker,
Gabbie
Hi Gemma,
I loved your recipe and I’ve try couple of them. And next one is crazy dough.
Just quick questions, can I use the bread flour? And in the step 4 to poach the dough, can I use baking powder instead of baking soda? Thanks.