Crazy Dough Pretzels
Save RecipeHi 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.
- 1 Crazy Dough Recipe
- 1 tablespoon sea salt
- 6 cups (48floz/1,440ml) water
- 6 teaspoons baking soda
- 1 egg beaten for brushing
- 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!
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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Can I use a bread machine for mixing?
Sure you can Anna, this should be perfect,
Gemma 🙂
Hi Gemma
do I use the fan heating element or bottom heating element or top and bottom heating element
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 🙂
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
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 🙂
This is perfect!!!! I made them today and they were delicious!!! Love you Gemma!!
Thank you Nina, for the love, and the lovely comment too1
gemma 🙂
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?
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 🙂
thank u so much
Could I fist them with cinnamon sugar instead
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 🙂
Gamma, the idea for travel series is great. You should make secp nd channel for this.
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 🙂
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…..
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 🙂
Do I have to serve them immediately? Like, could I just warm them up later/
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 🙂
Just made these, and they turned out so well! Having them straight outta the oven with cream cheese spread ;D
Hi Joanne,
That is what I love to hear. Fresh baking is irresistible I think! good job,
Gemma 🙂
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?
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 🙂