Breads & Doughs, Snacks

Homemade Soft Pretzels (No Knead, No Machine Recipe)

4.37 from 74 votes
Learn how to make my Homemade Soft Pretzels recipe with my favorite no-knead, no-machine method!
Homemade Pretzels, Soft Pretzels, Homemade Soft Pretzels, No Machine, No Knead, Gemma Stafford, Bigger Bolder Baking, Recipes

Hi Bold Bakers!

Since I received my pizza oven from Italy, I have been doing a lot of bread making. Something that you have requested a lot is a great recipe for soft pretzels. I tried a few for you and I found this was the best. One huge thing for me is that it is a No-Knead Dough, so you get a great result with little work.

What is a No-Knead Dough?? It is a dough that you don’t need a machine for. You mix the dough by hand and you let the dough proof and ferment overnight.  You get great flavor and texture from the fermenting that I personally have not been able to achieve on a machine. It is my favorite method for bread making because it takes the guess work out of creating amazing doughs.

I have made many No-Knead Doughs on Bigger Bolder Baking, like my amazing  No Knead Cinnamon Rolls and No Knead Brioche Dough.

This is another recipe where I used my Alfa Pizza Wood-Fired Oven just like my Chocolate Dulce de Leche Empanadas. The results are so lovely and you can’t beat the feeling of making breads/doughs outdoors! So let’s get baking!

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As a bread baker I am obsessed with bread making. If you are a little weary of failing when it comes to dough, don’t be. This method of making doughs will make you feel like a professional once you see the results.

Homemade, No-knead, No-machine, Soft, Pretzels, Baked, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make soft pretzels

Watch The Recipe Video!

Homemade Soft Pretzels (No Knead, No Machine Recipe)

4.37 from 74 votes
Learn how to make my Homemade Soft Pretzels recipe with my favorite no-knead, no-machine method!
Author: adapted from http://nokneadbreadcentral.com
Servings: 9
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Learn how to make my Homemade Soft Pretzels recipe with my favorite no-knead, no-machine method!
Author: adapted from http://nokneadbreadcentral.com
Servings: 9

Ingredients

  • 3 cups (42Og/ 15oz) strong flour/ bread flour
  • 1 ½ tsp salt
  • ¼ tsp yeast (I used active dried yeast)
  • 1 tbsp sugar
  • 10 ½ ounces water
  • To poach the pretzels : 6 cups (1 1/2 litre) water
  • 6 tsp baking soda
  • egg wash
  • salt
  • melted butter , to brush pretzels

Instructions

  • In a large bowl add in the flour.
  • Put yeast on one side of the bowl and salt and sugar on the side of the bowl.If you add the salt on top of the yeast it will deactivate that yeast and your dough will not rise.
  • Add in water and mix to form a dough. That's it, your dough is done!
  • Wrap the bowl tight with film wrap and lay a bowl over it. Put it in a dry place at room temp and leave overnight. A minimum of 12 hours, but up to 18 hours and let time do its magic. I do 18 hours 🙂
  • The next day your dough will smell boozy and bubbling. It is pretty incredible.
  • Turn out onto a floured surface and divide into 9 balls and let it and relax for 2 minutes
  • To shape: take each piece of dough and begin rolling them on the counter. Bang the dough on the counter like I do in the video and they will just naturally get longer and longer. Keep going until you reach 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 definite 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!!!!

Recipe Notes

WW SmartPoints: 4
WW PlusPoints: 4
Nutrition Facts
Homemade Soft Pretzels (No Knead, No Machine Recipe)
Amount Per Serving (1 g)
Calories 152
% Daily Value*
Sodium 258mg11%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

Some fun variations for this dough:

Pretzel knots

Homemade, No-knead, No-machine, Soft, Pretzels, Pretzel Knots, Baked, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make soft pretzels

A fun variation for your pretzel dough is to make some pretzel knots. Rather then shape like a pretzels knot the dough like you would a pice of string. I sprinkled mine with fresh rosemary and served with mustard sauce.

Cinnamon Pretzels

Homemade, No-knead, No-machine, Soft, Pretzels, Cinnamon, Baked, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make soft pretzels

I love these little cinnamon treats. I just cut the dough into small pieces and once baked I brushed with butter and tossed them in cinnamon sugar with a little pinch of salt. The reason there are only a few in the bowl is because I ate them while taking photos, lol.

 

 

 

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Comments & Reviews

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Raeesah
Guest
Raeesah
2 months ago

Hi Gemma! This recipe looks great and I made it a few years ago, and as the flour here in the UK is different it didn’t turn out right but I want to try it again. Will probably use strong white flour instead of plain flour this time round. Was wondering if I could use instant yeast as that’s more of a staple here and if so how much would I use?

Alahna
Guest
Alahna
2 months ago

I have some recommendations for this recipe for people who have issues with the texture. I made these twice and the first time I really didn’t like the texture, they tasted good at first but after a few bites it did taste a bit off. The second time I made it however it was fantastic. I didn’t really make changes to the recipe I just was careful with some things. 1) I used instant yeast instead of active dry. 2) I added the water slowly instead of all at once watching the texture develop in my dough as I mixed… Read more »

Ashley
Guest
Ashley
6 days ago

Hi Gemma!

Do you think this dough can be used to make cream cheese stuffed pretzels? If so, would cooking time need to be adjusted?

Walaa
Guest
Walaa
8 days ago

I think I put alot of baking soda. It tastets like somthing tickling in the mouth

Member
Christi Brogan
18 days ago

Really wanted to like this recipe but it was just way too wet. I’m an experienced baker so my guess is that it’s the flour difference between there and here (South Texas) but even with adding an additional CUP of flour it was still sticky and hard to roll. I think I’ll be going back to my old recipe but maybe incorporating the overnight rise to see if I like that better. Thanks for the idea anyway!

Marlee Richards
Guest
Marlee Richards
23 days ago

Do I need to let my yeast bloom or sponge?

Member
Rtodea
1 month ago

❤️the recipe ❤️

Pallz2503
Member
Pallz2503
1 month ago

Congratulations on the arrival of the little one. Your recipes are awesome Gemma. Tried the pretzel recipe and it was so much better than market bought which usually tasted too rubbery to me. Alongwith I made the mascarpone cheese as per your recipe..yummmyyy! Thanks again..waiting for some bagel recipe too..cheers!

Cynyc40
Member
Cynyc40
2 months ago

Made the pretzels yesterday and they were fabulous!! Only issue I had was rolling them out. My counter surface I guess is not the best place – I never got an easy roll. any suggestions? I did flour the surface. Thanks!
PS Love all of your recipes – you are my go to for any baking recipes!

Tracy Miller
Guest
Tracy Miller
3 months ago

Thanks for all the great recipes! I tried the no knead soft pretzel recipe and have 2 questions. They all stuck to the paper. I used wax paper. If I try using parchment paper next time will this solve my problem? The next question is that my dough had a weird dry texture and didn’t shape well. I was able to bake it anyway and cut it off the paper since it stuck. It tasted great! I was wondering if I should have added a little water to the dough after getting the air out of it and while trying… Read more »

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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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