Breads & Doughs, Snacks

Homemade Soft Pretzels (No Knead, No Machine Recipe)

4.27 from 49 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!

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

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)

4.27 from 49 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.

 

 

 

Submit your own photos of this recipe

25 Images

Muna Samaha

Muna Samaha

YaelEldar

Camille

Emily Vagi

Rxdavie

348
Comments & Reviews

avatar

newest oldest most useful
christine
Member
christine
4 days ago

What does wrap bowl in cling film then lay a bowl over

RF74
Member
RF74
3 months ago

Hi there. I made this twice with great flavor but wired texture. The dough (18 hrs) was boozy and beautiful but pretzels were not so good. The night before last night, at 430F for 16 minutes. They were very chewy, golden brown on top but kind undercooked and doughy inside. Flat and heavy. So tonight I thought since the boiling process makes it chewy, I boiled them for 20 seconds and baked at 420F for 15+3 minutes. The texture was a little bit lighter than last night but still very similar. Anything I can do? Thanks!(by the way, I made… Read more »

Jenny
Guest
Jenny
3 months ago

So easy to do and like you said no knead required. After a couple of failed dough attempts making other breads, this pretzel recipe was a success, I just made it today and I’m in love, this was amazing.

I turned that into 25 garlic knots, can’t wait to make it into pretzels next time…llllllllllllllllove pretzels and I really love this recipe. Thank you for the recipe….I really enjoy your videos as well 🙂

AfraShanaz
Guest
AfraShanaz
4 months ago

Hi Gemma! I’m currently in the process of making these pretzels but after 12 hours I checked the dough and saw that it had not risen at all and that some parts of the dough were hard and dry. I’m going to wait for a bit longer to see if the dough will rise, but can you still use the dough if it’s not risen? if you can’t then what can I do with the dough?

Wilhelm Klaisuban
Guest
Wilhelm Klaisuban
5 months ago

Just tried your pretzel recipe. Mine didn’t come out too good. I could tell they weren’t cooked enough and left them in for about 25 to 30 minutes. They were too chewy like not cooked enough. Not sure where i went wrong.

Chris
Guest
Chris
6 months ago

Hey Gemma! I am searching for an pretzel recipe recently and I loved yours!!! I just wonder, almost all other recipes I’ve searched requires brown sugar to make the dough sweeter. I really like those auntie Anne’s pretzels and I realized how their pretzels taste different from others are their sweetness in their dough. I wonder if I could add like a tbsp of brown sugar in your recipe to make it taste sweeter? Thx a lot.

Nancybatio
Member
Nancybatio
8 months ago

Hi Gemma, I’m a big fan, love your way of explaining and simplifying everything 🙂 I tried your donuts recipe and it turned amazing, i’m planning to make pretzels and donuts for my toddler’s birthday among other things, so it will be a very busy week since i make everything at home. My question is, can i make them a week before and bake them on the birthday? do they freeze well? if yes, at which step? Another question if i may, whats the best way to freeze pizza? make it, bake it and freeze it? or make the dough,… Read more »

Iris
Guest
Iris
8 months ago

Hi Gemma, Thank you for sharing your recipe! I am a fan of your blog! I’ve tried both of your cinnamon rolls recipe and oatmeal cookies and they were a hit. I am trying this recipe now, started the dough, add in 300ml water, mixed with hand but still very dry after kneading a little bit, I am afraid that I might over knead it, so I add in more water. Not sure if this is going to work after 18 hrs. My dough does not look smooth like yours, what could I have done wrong? I also used traditional… Read more »

Member
Gracie08
9 months ago

Just got done making these. I did pretzel bites since my hands sometimes give me a little problem having RA. My boyfriend and son liked them. Was wondering if after you take them out of the water if you could put them on a cookie sheet in the freezer for 30-60 mins and then into a freezer bag. This way you can take out what you want, let them thaw and continue on with the rest of the steps. Would be great if you can. Usually is only two of us here so being able to do small batches would… Read more »

Melissa
Guest
Melissa
9 months ago

Hello Gemma, we are aiming for a plastic free kitchen. Would it be ok to just cover yeast doughs with a tea towel and skip the plastic wrap?

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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford