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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.

4.25 from 12 votes
Crazy Dough Pretzels
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Servings: 10
Author: Gemma Stafford
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
  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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87 Comments

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  1. Erika P. on October 26, 2018 at 11:59 am

    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! 😊

    • Gemma Stafford on October 28, 2018 at 4:03 am

      Hi Erika,
      Yes, but the rule when adding any liquid to flour is that you add sufficient to bring the dough together in a clean ball. It is not an exact thing as flour in different places behaves in different ways.
      Do try it, I hope you like it!
      Gemma 🙂

  2. Christine Korthaus on October 14, 2018 at 2:19 am

    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!

    • Gemma Stafford on October 16, 2018 at 3:37 am

      Hi Christine,
      I am playing catch up here as we had big time tech issues! That is great, thank you for telling us, and do post a pic too. I would love to hear about the ‘Panzarottis’ I am not familiar with this, it sounds divine!
      Thank you for being here with us,
      Gemma 🙂

  3. Paula on October 12, 2018 at 4:12 pm

    Can you make it with whole wheat?

    • Gemma Stafford on October 13, 2018 at 3:14 pm

      Hi Paula! Whole wheat flour has gluten, but it is not as available as in white flour, because of the way it is milled. Many of the yeast recipes can also be used with whole wheat flour, and there are strong whole wheat flours developed for this purpose.
      A blend of white and wholemeal will work well too and adding a little more yeast, and more sugar will also help with this flour. Take a look at this recipe (https://www.biggerbolderbaking.com/whole-wheat-bread-recipe-no-knead/) this will give you the idea. You can also add seeds, milled flax and chia seeds etc to boost the nutrition. Do not try this with all wholewheat flour, it will not work so well,
      Gemma 🙂

  4. Stacy on August 14, 2018 at 7:13 pm

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

    • Gemma Stafford on August 15, 2018 at 7:56 am

      Hi Stacey,
      Hummm! I will have to think about this! The skin on a pretzel will not help the flavor to stick, unless you put the flavor into the dough. I suppose you could butter in melted butter, and dip in a sugar cinnamon mix, but I am not sure it will stay in place, I would have to try it,
      Gemma 🙂

      • Hema on October 15, 2018 at 11:11 pm

        Hat is the substitute for egg?

        • Gemma Stafford on October 17, 2018 at 6:56 am

          Hi there,
          When you substitute an ingredient in a recipe you need to ask yourself what the purpose of that ingredient is!
          In this case the egg is an enricher. You can leave it out, or you can add a flax egg. The bread will be a little different, but you will still get a great result,
          Gemma 🙂

  5. AmbreenSL on July 31, 2018 at 3:26 am

    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 .

    • Gemma Stafford on August 2, 2018 at 2:38 am

      Hi there,
      This is for the boiling water, not to add to the recipe. I am not sure why you think it will be too much, it is designed to set the ‘skin’ on the pretzels.
      Is this what you mean?
      Gemma 🙂

  6. Karen on July 30, 2018 at 6:24 pm

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

    • Gemma Stafford on July 30, 2018 at 7:51 pm

      absolutely you can, that is a fantastic idea 🙂

      Best,
      Gemma.

  7. Ritika on July 22, 2018 at 11:48 pm

    Thank you so much for the easy recipe !! i absolutely love your recipes , i have one regarding the crazy dough and pretzel instead of egg what can be used ? i am vegan and don’t use egg at all !!

    • Gemma Stafford on July 23, 2018 at 1:12 am

      Hi Ritika,
      Flax egg is probably the best egg substitute for bread recipes, it has the richness, which is what the egg adds.
      Thank you for your kind words, and for baking with us, let me know how you get on,
      Gemma 🙂

  8. Kelly_04 on July 11, 2018 at 1:16 pm

    Hey Gemma, I made these today following your recipe exactly. However, when it was done. It didn’t have the texture a pretzel has. It is still really good, but I was wondering what I did wrong

    • Gemma Stafford on July 12, 2018 at 3:22 am

      Hi Kelly,
      Did you boil the dough with the soda? This is what gives a pretzel its chewy finish.
      I am not sure I have enough information here,
      Gemma 🙂

  9. Lynne on July 5, 2018 at 8:39 am

    Hello Gemma

    I love your website. Everything looks so delicious.
    Please tell me if I can substitute the milk with something else as my son is lactose intolerant.

    Thank you so much and keep baking.

    Lynne

    • Gemma Stafford on July 5, 2018 at 1:34 pm

      Hi Lynne,
      Yes, you certainly can. A nut milk will work well for you here. almond milk/soy milk/cashew/coconut etc. All will be well,
      Gemma 🙂

  10. chitvillegas on May 26, 2018 at 12:54 am

    Hhi Gemma…would it make a big differ nice if I skip the process of boiling? Thanks….chit

    • Gemma Stafford on May 26, 2018 at 2:40 am

      Hi Chit,
      The boiling process is what makes it a pretzel. If you skip it it will be a roll, but it will be good too, try it,
      Gemma 🙂

  11. Katrina on May 23, 2018 at 11:39 am

    Hi! We made the pretzels today and they are awesome! Thinking toward the holidays, we were wondering if we could freeze the pretzels already shaped. If that would work, should we boil them and freeze them. Or just shape and freeze, boiling them after thawing. Thank you so much for your help.

    • Gemma Stafford on May 24, 2018 at 2:41 am

      Hi Katrina,
      I am delighted you liked this recipe.
      I would boil and freeze. These will defrost really quickly and can almost be baked from the freezer. Run a test batch, try it both ways, either will work well for you,
      Gemma 🙂

  12. Gigi Morley on April 21, 2018 at 12:03 pm

    Have you ever made bagels?

    • Gemma Stafford on April 22, 2018 at 4:27 am

      hi Gigi,
      Yes, but not here on BBB.
      The dough which works really well for bagels is the no knead pizza dough, which is a basic bread recipe. It is fermented, rather than kneaded, and this gives both taste, and texture to the bagels. Try it! Give it at least 12 hours in the fridge to ferment, remove to room temperature, form, proof and proceed as the pretzels recipe.
      Do let us know how this works for you,
      Gemma 🙂

  13. Rina Lacandazo on March 24, 2018 at 5:15 pm

    Hi Gemma,
    Mabuhay (long live!) From the fans here from the Philippines.
    I just want to ask if we can make donut from this dough? My kids love donuts with a lot of different toppings 😀
    Thank you very much!
    Rina

    • Gemma Stafford on March 25, 2018 at 3:55 am

      Hi Rina,
      Yes! My mum made donuts for her grandkids with this dough, and it worked really well. Shallow fry, one side at a time, all will be well,
      Gemma 🙂

  14. JulesK on March 24, 2018 at 5:34 am

    Hi Gemma, just made your Pretzels, there amazing and easy to make. After watching Pretzels being made on the Great British Bake off years ago I swore I would never make them as they looked so difficult but I was so wrong. The only problem I had was half the batch came out a little soggy on the bottom, while the other tray was golden brown on the bottom. Can you suggest where I went wrong? Thanks Gemma

    • Gemma Stafford on March 24, 2018 at 10:07 am

      Hi Jules,
      Was this about where they were positioned in the oven? The heat distribution in ovens varies, according to the type. A fan assisted oven distributes the heat evenly throughout, not so with a conventional oven, or a gas oven. The trays need to be positioned in the center of the cavity.
      Does that make sense,
      Gemma 🙂

      • JulesK on March 24, 2018 at 11:55 am

        That makes perfect sense as the top tray cooked beautifully on the bottom. Next time I will wait to put the second tray in. Thanks Gemma

  15. suzer1 on March 7, 2018 at 12:49 pm

    pretzels! another winner with the crazy dough…recipe worked great and we loved them!

    Gemma, you would be the perfect candidate for the food network tv channel! 🙂

    • Gemma Stafford on March 9, 2018 at 6:29 am

      Hi there,
      Thank you! That is really very kind!
      I am happy you liked this recipe, carry on, lots more to try!
      Gemma 🙂

  16. Lonnie on March 6, 2018 at 2:48 am

    Gemma,

    I was wondering do you have a GOOD cheese sauce recipe for dipping the pretzels into

    • Gemma Stafford on March 6, 2018 at 9:47 am

      Hi Lonnie,
      Really a cheese sauce is a bechamel sauce to which loads of cheese of your choice is added.
      My mum makes hers like this:
      1 pint of milk
      1 white onion, black pepper corns and fresh herbs such as little bay, or thyme, salt.
      1oz butter
      1oz plain, AP flour
      Bring the milk to the boil with the onion, peppercorns, salt and herbs. Do not boil it, turn it off and allow it cool.
      When the milk is cool melt the butter in a pan, and gently cook the flour for about one minute.
      Strain the milk, and whisk it into the ‘roux’ (that is the cooked flour) until a thick sauce is formed, then stop. Bring back to the boil to further cook out the flour. Add more milk if it needs it, then the cheese, whatever you like, but we would use a sharp cheddar, about 4 ozs, and a touch of french mustard.
      I hope you like this one, it is great over cauliflower too, and popped under the grill/broiler.
      Gemma 🙂

  17. 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 🙂

  18. 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.
      Gemma.

  19. 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 🙂

      Gemma.

  20. 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 (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/) 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 😉

  21. 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 🙂

  22. 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.

      Gemma.

  23. 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.

  24. 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 🙂

          Gemma.

  25. 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 🙂

      Best,
      Gemma.

  26. 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 🙂

  27. 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 ☺️

  28. 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. 🙂

  29. 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 🙂

  30. qaqa 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 🙂

  31. 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 🙂

  32. 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 🙂

  33. 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

  34. 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 (https://www.biggerbolderbaking.com/churro-donuts/), give it a try,
      Gemma 🙂

  35. 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 🙂

  36. 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 🙂

  37. 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 🙂

  38. 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 🙂

  39. 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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