Breads & Doughs, Snacks

Homemade Soft Pretzels (No Knead, No Machine Recipe)

4.59 from 145 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)

4.59 from 145 votes
Learn how to make my Homemade Soft Pretzels recipe with my favorite no-knead, no-machine method!
Author: adapted from https://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 https://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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MrsLala
1 year ago

I made these yesterday after proofing the dough for 16 hours and they turned out perfectly. My husband says they taste just like the ones you buy. Will definitely be making this again. Thank yo so much for such an easy to follow recipe. I only came across your page after finding you on YouTube last week looking for an easy dough recipe. I’m a subscriber now. Thank you so much.

Alahna
Alahna
1 year 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 »

1 year 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!

Raeesah
Raeesah
1 year 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?

Monica
Monica
10 months ago

Hi there! I have recently made your sourdough recipe and was wondering if you have made these with starter instead of yeast. If so how much would you add? And would do anything differently from there?

Lakshmi gomathynayagam
Lakshmi gomathynayagam
1 month ago

what is the maximum proofing time for the dough?

Lyanna Tew
Lyanna Tew
2 months ago

Hi Gemma, thanks for the recipe, am excited to try it! May i know how long i need to rest the dough (coming out from the refrigerator) before i can do the soda wash and bake? Is it ok to shape the dough into pretzels first before putting in the fridge for 12 hours (to save some time in the morning, am planning to wake up a bit earlier to bake it for breakfast (but not too early :D) i’m in Malaysia so it’s not cold here.

GraceBtrs
2 months ago

Hello!
Does this recipe work for pretzel buns? or can you share what to change in them?
Thank you!

Karlene
3 months ago

More help needed than a comment. What am I doing wrong, that when I pick them up to boil they deflate and does not raise after baking?

Nita
Nita
3 months ago

I have made these twice this week and they are so good! But when I am shaping them into ropes, they keep shrinking back on me. Like 3-4 inches each time. I know it’s me, cause I have the same problem with any dough I do. Can u tell me the secret to not make them shrink? Ty

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!