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Homemade Pretzels, Soft Pretzels, Homemade Soft Pretzels, No Machine, No Knead, Gemma Stafford, Bigger Bolder Baking, Recipes

Homemade Soft Pretzels (No Knead, No Machine Recipe)

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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

4.9 from 7 reviews
Homemade Soft Pretzels (No Knead, No Machine Recipe)
 
Prep time
Cook time
Total time
 
Author:
Serves: 9
Ingredients
  • 3 cups (42Og/ 15oz) strong flour/ bread flour
  • 1 ½ tsp salt
  • ¼ tsp yeast (I used active dried yeasy)
  • 1 tbsp sugar
  • 10 ½ ounces water
  • To poach the pretzels : 6 cups (1½ litre) water
  • 6 tsp baking soda
  • egg wash
  • salt
  • melted butter, to brush pretzels
Instructions
  1. In a large bowl add in the flour.
  2. Put yeast on one side of the bowl and salt and sugar on the side of the bowl.if you dd the salt on top of the yeast it will deactivate that yeast and your dough will not rise.
  3. Add in water and mix to form a dough. That's it, your dough is done!
  4. Wrap the bowl tight with film wrap and lay a bowl over it. Put it in a dry place at room temp and leave over night. A minimum of 12 hours, but up to 18 hours and let time do its magic. I do 18 hours 🙂
  5. The next day your double will smell boozy and bubbling. It is pretty incredible.
  6. Turn out onto a floured surface and divide into 9 balls and let it and relax for 2 minutes
  7. 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.
  8. 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.
  9. Brush with egg wash and sprinkle with sea salt
  10. Bake 450oF (225oC) for 15 minutes, or until golden brown.
  11. Serve immediately and enjoy!!!!
Notes
WW SmartPoints: 4
WW PlusPoints: 4
Nutrition Information
Serving size: 1 pretzel Calories: 152 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 31g Sugar: 1g Sodium: 258mg Fiber: 1g Protein: 5g Cholesterol: 0

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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Katherine Cowgill by Teren Oddo Oct. 2015

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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

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Muna Samaha
Muna Samaha
YaelEldar
Camille
Emily Vagi
Rxdavie
izubizarreta
Bethany
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208 Comments

  1. Anushka Saha on September 3, 2015 at 8:41 am

    I love this recipe….

    • Sara Rose on September 22, 2015 at 3:02 pm

      Hey Gemma, I was watching some of your videos last night and I saw this recipe and right away I was craving to make them… They turned out amazing, although the recipe says it makes 9 pretzels, but when I made it, it only made 7…. But they were still amazing! I wish I had doubled it because my family just gobbled them all up!!!!!! I don’t think you have a recipe for this, but i was just wondering if you’d be able to post a video on how to make buttercream frosting… (id prefer it is was without milk, but if not it would be fine)…
      Thanx so much, Sara Rose

    • Sara Rose on September 22, 2015 at 3:10 pm

      Hey Gemma, I was watching this video last night and had this craving to make these pretzels…. So I did and they turned out fabulous, just the recipe says it calls for 9 pretzels and for me it made 6… I wish I had doubled it because my family gobbled it all up when they were right out of the oven! I don’t know if you already have a recipe for this, but I was wondering if you could post a video on how to make buttercream frosting (Id prefer if it was without milk… but it would be fine it did have)… I just wanted to share a pic of the results with everyone, so here it is…
      /Users/Apple/Desktop/image1.JPG
      Thanx so much, Sara Rose

    • joycelyin on September 23, 2015 at 9:40 pm

      I love your recipe. can you make a sundae

      • Profile photo of Gemma Stafford on September 24, 2015 at 1:58 pm

        It’s on my list, stay tuned 🙂

        • Profile photo of Faiza Faiza on July 29, 2016 at 4:43 am

          Can u do a video of ur house tour or kitchen tour i m sure evry1 will love 2 see it

          • Profile photo of Gemma Stafford Gemma Stafford on August 1, 2016 at 2:41 am

            Hi Faiza,
            not all baking is possible in the microwave. Breads in particular require a hot convection oven. The pizza mug recipe could be adapted for a monkey bread, but it will not be the same as a convection baked one.
            My house is very modest, and my kitchen is tiny! you can get an idea of it on my Facebook page. We work in a really small space!
            Gemma 🙂



    • Kaytie on November 1, 2016 at 1:31 pm

      Gemma you are a baking goddess, my kids and I made these pretzels, they turned out perfectly and the best we’ve ever had. It’s our favourite food now. Easy to follow no fuss recipe.Thank you so much. You truly are a fantastic teacher.. thank you ❤️??Kaytie

      • Profile photo of Gemma Stafford Gemma Stafford on November 1, 2016 at 4:02 pm

        Hi there Kaytie, thank you for your very kind remarks, i am happy that you are enjoying this recipe, especially with your children 🙂

  2. Joanna on September 3, 2015 at 9:57 am

    Love watching you and your recipes are great!

    • Profile photo of Gemma Stafford on September 4, 2015 at 8:12 pm

      Thank you so much, Joanna. Really glad you like my baking channel 🙂

  3. Abbey on September 3, 2015 at 10:42 am

    Hi Gemma I LOVE this recipe I can’t wait to try it I have made your cinimmon rolls thanks I LOVE LOVE LOVE your channel thanks agen.

    • Profile photo of Gemma Stafford on September 4, 2015 at 8:11 pm

      Thank you so much, Abbey. Really glad you like my baking videos. Stay tuned for more! 🙂

  4. Wendy. Wilde on September 3, 2015 at 10:46 am

    Look so tasty

    • Profile photo of Gemma Stafford on September 3, 2015 at 8:24 pm

      Absolutely! You are going to love these 🙂

  5. Aznieda on September 3, 2015 at 11:23 am

    Omg, looks amazing!! I love pretzel.. Thanks for the recipe Gemma!!?

    • Profile photo of Gemma Stafford on September 3, 2015 at 8:23 pm

      Thank you so much for visiting my website. Really glad you liked this recipe 🙂

  6. Cat on September 3, 2015 at 2:44 pm

    Does this work in a regular oven? I don’t have a pizza oven. Thanks Gemma. They look delicious.

    • Profile photo of Gemma Stafford on September 3, 2015 at 8:23 pm

      Yep, you can use a regular oven for this recipe 🙂

  7. Lorraine on September 3, 2015 at 3:19 pm

    Hi Gemma,
    Thank you for the time you put into these shows. I would never have thought of popping it into water that was amazing for me. Love you shows every Friday for me.
    Lorraine

    • Profile photo of Gemma Stafford on September 3, 2015 at 8:22 pm

      Thank you so much, Lorraine. Really glad you liked this recipe 🙂

  8. Ann Lee on September 3, 2015 at 9:38 pm

    Hi Gemma, I forgot to ask if I don’t have yeast at home for this dough is there a substitute that I could possibly use? Thank you in advance 🙂 (ps. love all your recipes)

    • Profile photo of Gemma Stafford on September 4, 2015 at 8:02 pm

      Thanks for your comment Ann. Sorry, there are no substitutes for the yeast. Hope this helps 🙂

      • Miles Aurbeck on June 5, 2016 at 1:00 pm

        Can you use a sourdough starter instead of yeast?

        • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2016 at 1:38 pm

          Hi Miles,
          Yes you can! I presume you make your own starter? You can use it in a no knead recipe too.
          Gemma 🙂

  9. Barb H on September 4, 2015 at 10:25 am

    I did everything good up until I had to roll the dough into long pieces. Then came my problem, it wouldn’t roll and them when I held it at each end banging on the counter it broke. What am I doing wrong? I did finish making the pretzels and they did taste good but they didn’t look so great. I guess it doesn’t matter what they look like as long as they taste good.

    • Ana on September 5, 2015 at 6:58 am

      Hi Barb

      Same problem for me, the dough broked while banging the counter LOL, anyway they taste quite good. I hope Gemma can help us.

      • Chean on September 13, 2015 at 4:43 am

        Yeah. I faced the same problem as well. Have you overcome/find out the cause of this problem?

        • Yvonne on November 13, 2015 at 3:02 pm

          Hi,
          I faced the same problem too. In the end, my pretzels looked funny but they tasted good 🙂 Any advice on how to overcome the problem of dough not wanting to stretch?

          FYI, I left my dough to rest for 17-18h before moving on to pushing air out and dividing them into equal size pieces.

          • Profile photo of Gemma Stafford on December 31, 2015 at 7:10 pm

            Thanks for your question, Yvonne. What did your pretzels look like?



  10. Linda Easley on September 4, 2015 at 1:30 pm

    Hi Gemma,love your recipes!! Can you make cinnamon rolls also with this recipe?

    • Profile photo of Gemma Stafford on October 29, 2015 at 11:39 am

      Thanks for your comment, Linda. Check out my cinnamon roll recipe. I think you’ll really like it 🙂

  11. Sofi on September 4, 2015 at 7:19 pm

    They look so amazing I’m so glad you put this recipe because I live all the way in Guatemala and you can’t get a good yummy soft pretzel here I am now going to use this recipe as my signature recipe when I want a pretzel thank you so much for putting this recipe!

    • Profile photo of Gemma Stafford on September 4, 2015 at 7:30 pm

      Thank you so much for visiting my website, Sofi. Really glad you liked this recipe. Let me know how your pretzels turn out 🙂

  12. Sowmya on September 5, 2015 at 2:17 am

    These look gorgeous Gemma

    • Profile photo of Gemma Stafford on September 9, 2015 at 7:09 pm

      Thank you so much! Really glad you liked this recipe 🙂

  13. Julia Sapeta on September 5, 2015 at 8:24 am

    Hi Gemma! Are you using warm water or just regular water to activate the yeast? I can’t really tell!
    Thank you!
    -Julia

    • Profile photo of Gemma Stafford on September 10, 2015 at 1:33 pm

      You can use room temperature water 🙂

  14. Rosemary McNamara on September 5, 2015 at 11:58 am

    Can you substitute all purpose flour fro bread flour?

    • Profile photo of Gemma Stafford on September 9, 2015 at 7:08 pm

      Sure, that should be fine 🙂

  15. Bernadette on September 5, 2015 at 2:13 pm

    I LOVE your recipes! Haven’t tried any, yet, but I will!! Thank you for sharing!!

    • Profile photo of Gemma Stafford on September 9, 2015 at 7:06 pm

      Thank you so much for visiting my website. Really glad you like my recipes, stay tuned for more 🙂

  16. Heather on September 5, 2015 at 5:55 pm

    Hi Gemma!! I love this recipe already just by looking at your video!! I was wondering, does the water have to be warm enough the activate the yeast? Or can we just use cold water or tap water?

    Thank you!!

    • Profile photo of Gemma Stafford on September 10, 2015 at 1:33 pm

      You can use room temperature tap water 🙂

  17. Jing Van den Berg on September 6, 2015 at 1:29 am

    It looks so yummy ! I’ve never seen baking soda in my stores, so can I use baking powder ? Also, can you like freeze the dough ? Or can I let it rest for 24 hours ?

    • Profile photo of Gemma Stafford on September 10, 2015 at 1:34 pm

      Thanks for your comment. You will need baking soda for this recipe. The dough should be fine if you let it set for 24 hours. Hope this helps 🙂

  18. Cathrine on September 6, 2015 at 12:19 pm

    Dear Gemma,
    Thank you for they lovely reciepts. I try allready the icecream, microwave cake and lots more. My family love it.
    Now I have just the question, how much is 10 1/2 ounces water. Thank you. Cathrine

    • Profile photo of Gemma Stafford on September 9, 2015 at 7:02 pm

      Thanks for your comment, Catherine. That will be less than 1.5 cups of water, maybe about 1 1/4 cups. Hope this helps 🙂

  19. Dila on September 7, 2015 at 8:05 am

    Hi Gemma!

    Do I let the dough rise on the counter top for 12~18hours? Or let it rise at room temp first for 2 or
    more hours then put in the fridge?

    It’s pretty hot and humid where I live. Did’nt want the dough to turn bad if it’s keep at room temp for that much time.

    Looking forward for your answer. Thanks! 🙂

    • Profile photo of Gemma Stafford on September 10, 2015 at 1:44 pm

      You can let it rise for at least 12 hours, no more than 18, on your counter at room temperature. Hope this helps 🙂

  20. Jenny on September 8, 2015 at 9:05 am

    Dear Gemma

    I’ve tried this recipe with the exact measurement but my dough turn out to be so sticky and hardly can roll out even after I’ve flour the table surface and the dough.. Can you help me in this? Appreciate so much of your reply..

    • Profile photo of Gemma Stafford Gemma Stafford on October 29, 2015 at 2:32 pm

      Hi Jenny,

      I’m sorry for my late reply. It is strange that you had this experience. How long did your leave the dough before you tried to roll it?
      Did you use all purpose flour or strong flour? because they absorb different amounts of water.

      I hope i’m not too late to help.
      Gemma.

  21. Julia on September 10, 2015 at 1:19 pm

    Hi Gemma!
    Did you use warm water to activate the yeast? I didn’t see it in the recipe thats why I’m wondering!
    Thanks for all the wonderful recipes you make!
    -Julia

    • Profile photo of Gemma Stafford on September 10, 2015 at 1:51 pm

      Thank you so much for your comment, Julia. You can use room temperature water for this recipe. Hope this helps 🙂

  22. Emily on September 13, 2015 at 5:03 am

    Made these today with my 5 year old. We need some practice with the rolling and shaping as ours looked like a bit of a mess, but they tasted AMAZING!

    • Profile photo of Gemma Stafford on September 14, 2015 at 7:13 pm

      Delighted to hear that. Thank you so much for visiting my website 🙂

  23. Ifra on September 13, 2015 at 11:32 pm

    Hi Gemma
    I was wondering if I could leave the sugar out on this recipe.
    I loved your dole whip recipe it was awesome??????
    (#YourBiggestFan)

  24. Cynthia on September 14, 2015 at 10:59 am

    I just made these and I am speechless! (Mostly because my mouth is full!) Easiest recipe ever and they are heaven! Thank you Gemma! I have tried several of your recipes and have loved every one of them. I always look forward to Thursday to see what new recipe you have created.

    • Profile photo of Gemma Stafford on September 14, 2015 at 6:58 pm

      Thank you so much for visiting my website, Cynthia. Really glad you liked this recipe 🙂

  25. Elaine tinsay on September 14, 2015 at 8:48 pm

    Can I keep the dough for many days?

    • Profile photo of Gemma Stafford Gemma Stafford on October 29, 2015 at 2:27 pm

      Hi Elaine,

      Sorry for my late reply. You can keep the dough for up to 3 days in the fridge before you bake it.

      Best,
      Gemma.

  26. Lisa on September 14, 2015 at 8:59 pm

    Hi Gemma! I was wondering if you could make this with all purpose flour? Thank you for this wonderful recipe!

    • Profile photo of Gemma Stafford Gemma Stafford on October 29, 2015 at 2:26 pm

      hi Lisa,

      Sorry for my late reply. You can for sure but just so you know it does yield you a crispier pretzel, not as soft. I’m really glad you like it 🙂

  27. Joann on September 19, 2015 at 11:31 am

    All of your recipes are amazing but this is 10 stars! Thank You!!

    • Profile photo of Gemma Stafford on September 22, 2015 at 6:08 pm

      Thank you so much, I really appreciate it 🙂

  28. Jane Thiele on September 19, 2015 at 11:11 pm

    Hi Gemma.

    I made these with wholemeal bread flour. The banging on the bench did nor work so well as the dough came apart where my fingers were (probably I don’t have the gentle bakers hands), but I was able to twist and roll them out. In the end though they were delicious and I will be making them again but double the quantity as they were a real hit with my large family. Thank you for your advice and instructions. Love your channel on YouTube so much.

    • Profile photo of Gemma Stafford on October 8, 2015 at 3:04 pm

      Delighted to hear that, Jane. Thank you so much for watching 🙂

  29. Jessica on September 21, 2015 at 2:56 pm

    Hi, i love your recipes! Do i have to boil the garlic knots and the cinnamon bites too? Thanks 😀

    • Profile photo of Gemma Stafford on September 22, 2015 at 5:54 pm

      Thanks for your comment, Jessica. I would highly recommend boiling this dough for those two. 🙂

  30. Alysha on September 26, 2015 at 5:58 am

    Hi Gemma! I made the dough a few hours ago and it already smells so delightful, I cannot wait to bake them! I’ll be posting LOTS of instagram pictures and I’ll be sure to tag you so you can see them! (Although I doubt they will look as instagram worthy as yours…) One quick question I have is how much baking soda should I put in the boiling water before baking? Thank you SO MUCH for all your easy to follow, delicious recipies.
    – Alysha

    • Profile photo of Gemma Stafford on October 8, 2015 at 2:34 pm

      You can use about a tablespoon. 🙂

      • Nadiah on January 25, 2017 at 11:21 pm

        hi, in the recipe, you mention 10.5 ounces of water, which is about 1.3 cups. however, my dough becomes really wet. is my conversion correct? will the dough become softer if i subtitute the water to milk?
        thanks.

        • Profile photo of Gemma Stafford Gemma Stafford on January 27, 2017 at 1:54 am

          Hi there,
          If you use one style of measurement, and add the liquids until the dough comes together in a smooth ball, you are done! Different flours absorb liquids in different ways, depending on where, how and even when they are milled, and a little extra water can make a huge difference. So, choose your style of measurement, and do not over-wet the dough. If you change the liquid you will get a different result,
          Gemma 🙂

  31. Mery on September 28, 2015 at 7:47 pm

    Also I forgot to tell you that I live in cusco so our room temperature is like 6 to 10 C*

  32. Arianna on October 3, 2015 at 3:15 am

    Hi Gemma,

    This is the second time I’ve made this recipe. I grew up in the USA but live in Australia where fresh pretzels are very rare. This recipe is a life saver. Is there a way people can send photos of our finished products?

    Thanks

    Arianna

    • Profile photo of Gemma Stafford on October 8, 2015 at 1:48 pm

      Delighted to hear that, Arianna. Look up BBB on Facebook to share your photos with me there. Thanks so much for visiting my website 🙂

  33. Sarita on October 3, 2015 at 2:24 pm

    Gemma, I love all your recipes! My question is: How can you stay so fit around all those amazing desserts and breads you make?? What is your secret? Because if it were me, I would be as big as a house. I can’t help myself around sweets. Do you have some advice when it comes to staying fit around desserts? Thanks 🙂

    • Profile photo of Gemma Stafford on October 6, 2015 at 6:56 pm

      I like to exercise every day 🙂

  34. Sabrina on October 14, 2015 at 6:43 am

    I am going to make tomorrow already made the dough and going to keep over night and I know it would just turn out perfect.

    I have made your cup cakes all were so lovely and I am going to make again! I have learnt so much watching your videos
    It’s like a guideline

    Like I said before u are truly a fairly princess ?????

    • Profile photo of Gemma Stafford on October 14, 2015 at 6:35 pm

      Delighted to hear that, Sabrina. Thanks for visiting my website 🙂

  35. Chandra on October 16, 2015 at 12:29 pm

    Hi love your site! I would like to know if you can store the dough in the Fridge if you are not using it all at once or can you shape the dough for baking and freeze it until needed. If yes how long will it last.

    thank you

    • Profile photo of Gemma Stafford Gemma Stafford on October 29, 2015 at 12:07 pm

      great Chandra, delighted you like my site. It will last 3 days in the fridge then you have to use it. You can boil and shape and then also freeze on a tray flat at that stage too. I would freeze them up to a month. Also I have froze mine after baked and they refreshed well in the oven again.

      Good Luck,
      Gemma.

  36. Mentega on October 25, 2015 at 4:36 pm

    Gemma~

    I stumbled upon your youtube channel quite by accident, and watched this video. I immediately made the dough and the next day I was made into a domestic goddess by decree of my fiancee when we bit into the first pretzel.
    Since then I’ve subscribed so as not to miss any of your videos, and have tried several of your recipes. Everything always turns out fantastic. Good on you, and please keep them coming!

    <3

    • Profile photo of Gemma Stafford on October 27, 2015 at 5:49 pm

      Delighted to hear that! Thank you so much for subscribing and visiting my website. Stay tuned for more 🙂

  37. Niken Hapsari on October 31, 2015 at 3:26 am

    How about the 10 and half ounces water? How many ml/cups is that? Thank you 🙂

    • Profile photo of Gemma Stafford on November 3, 2015 at 7:55 pm

      It’s 1 1/4 cups 🙂

  38. Annie on November 1, 2015 at 6:10 am

    Excellent recipe, thank you! My recipe did yield 9 pretzels.

    • Profile photo of Gemma Stafford on November 3, 2015 at 7:35 pm

      Great! Really glad you liked this recipe 🙂

  39. vayani on November 3, 2015 at 12:30 am

    heyy..i am from sri lanka.i tried this recipy today.but i dont knw how it is supposed to taste..i have not tasted them earlier…i think it was kind of a succes.but when i was tapping it on a surface to make those long pieces it kept on breaking at the end.( can you tel me why). so i made my own shapes..:) 🙂

  40. vayani on November 4, 2015 at 6:28 am

    hii,, i tried this recipy…i dont know how this is supposed to taste..i am from sri lanka ,,so we dont find these here..it was kinda succes,but when i was trying to bang it on the surface it kept breaking at the end..can you tel me why is that?

    • Profile photo of Gemma Stafford on November 4, 2015 at 6:35 pm

      Thanks for your comment. Try using a larger piece of dough next time. That should help 🙂

  41. Munirah on November 14, 2015 at 6:48 am

    Hi Gemma! Everytime i tried this recipe my dough will turn out flaky and not smooth like yours, and difficult to shape, the pretzels were also quite hard after baked, any suggestion? please do help!

    • Profile photo of Gemma Stafford on December 31, 2015 at 7:09 pm

      Thanks for your comment, Munirah. Did you make sure to follow the recipe exactly?

  42. Eve on November 17, 2015 at 8:14 am

    Hi Gemma, I love your recipes. This looks so good and I will be making it today. I wanted to know if there is a different amount of water that I should put in if I am using all purpose flour? I also wanted to know if you could put up a croissant recipe? I found many online, but I had trouble following it.

    • Profile photo of Gemma Stafford on November 17, 2015 at 6:11 pm

      Thanks so much for visiting my website, Eve. If you’re going to use all purpose flour for this recipe, use a couple ounces less of water. Hope this helps 🙂

  43. Carlijn on December 4, 2015 at 3:35 pm

    I only discovered your videos about two days ago but most recipes seemed so easy to make that I couldn’t control my baking itch, so I just made my very first batch of pretzel dough. I do think I used a bit too much yeast though. I used something that said I needed a package of yeast (which is about a full teaspoon if I had to guess), for 500 grams of flour, but it’s only been about two hours and it’s already twice it’s original size. Gonna wake up tomorrow to find the kitchen has been absorbed by the dough!

    • Profile photo of Gemma Stafford on December 14, 2015 at 9:01 pm

      Good luck! Let me know how it goes 🙂

  44. Sabine on December 13, 2015 at 6:58 am

    Hi Gemma love your show. Was watching your pretzel recipe, and I used brown sugar and it just gives it a bit of a nutty zing to it. It’s perfect. Family loves it. Keep up the great job. 😉

    • Profile photo of Gemma Stafford on December 14, 2015 at 7:57 pm

      Delighted to hear that, Sabine. Thanks so much for visiting my website 🙂

  45. Holiday on December 30, 2015 at 11:44 pm

    I am baking pretzel for a friend who is vegan. Are there any substitutes for egg wash?

    • Profile photo of Gemma Stafford on December 31, 2015 at 5:28 pm

      Thanks for your question. You can use olive oil instead. Hope this helps 🙂

  46. Holiday on December 30, 2015 at 11:52 pm

    Hi Gemma, Thank you so much for your recipe. I am about to make some pretzels for a friend who is a vegan. Are there any substitutes for egg wash???

  47. Marie on December 31, 2015 at 9:30 am

    I am making the pretzel recipe you put 1/4 tsp of yeast did you mean 1/4 oz cause that packet is that much.?

    • Profile photo of Gemma Stafford on December 31, 2015 at 5:19 pm

      Thanks for your comment, Marie. You will need 1/4 tsp of yeast for this recipe. Hope this helps 🙂

      • Karola on August 1, 2016 at 7:22 am

        To me 1/4 tsp seems very little too. Besides, on your video it looked as if you put much more, like a whole teaspoon or so, so I feel confused.

        • Profile photo of Gemma Stafford Gemma Stafford on August 2, 2016 at 1:50 am

          Hi Karola,
          I know now what is confusing you. I use a spoon which is 1/4 measure, the camera makes it look bigger.
          If you use too much yeast in this recipe the pretzels will be ‘green’ and will taste of yeast.
          Do try this, it has worked for lots of other bold bakers,
          Gemma 🙂

      • Karola on August 1, 2016 at 7:28 am

        To me, 1/4 tsp seems very little too. Besides, in your video it looked as if you put much more, like a whole teaspoon or so, so… I’m pretty confused by this.

  48. Cecilia on January 3, 2016 at 2:47 am

    Hi Gemma
    My question:
    1)Can I substitute your active yeast with instant yeast?
    2)Can I just bathe the pretzel in the warm baking soda water (boiled but with the fire off)?
    Thank you

    • Profile photo of Gemma Stafford on January 6, 2016 at 6:33 pm

      Thanks for your questions, Cecilia. You can use instant or active yeast for this recipe. You should also make sure to boil the pretzels in the water, not just warm water. Hope this helps 🙂

  49. Guy on January 16, 2016 at 12:17 am

    Hi Gemma I wasn’t sure what the dough consistency is meant to be so could you please let me Know?

    • Profile photo of Gemma Stafford Gemma Stafford on January 16, 2016 at 6:27 pm

      Hi Guy,

      After it ferments it will be shot but it firms up once you start to work with it. Before you ferment it the dough is very sticky and soft 🙂

  50. Julie on January 18, 2016 at 1:55 am

    Hi i am in England can you please tell me what 10oz of water is in ml please i made this recipe using strong bread flour and left it for 18 hours is was so sticky i had to throw it away any help would be great thank you xx

    • Profile photo of Gemma Stafford on January 25, 2016 at 2:21 pm

      Thanks for your comment, Julie. It will be about 295 ml.

  51. Lisa Coultas on January 23, 2016 at 6:45 pm

    anxious to try your recipe. Looks awesome

    • Profile photo of Gemma Stafford Gemma Stafford on January 25, 2016 at 1:13 pm

      Thanks so much Lisa, delighted you like my recipes 🙂

  52. Hazera Begum on January 24, 2016 at 7:52 pm

    I don’t have baking soda is there anything else I could do?? Or can I not use it at all

    • Profile photo of Gemma Stafford on January 25, 2016 at 3:43 pm

      Sorry, you will need baking soda for this recipe. Thanks so much for visiting my website 🙂

  53. Yusuf on January 25, 2016 at 1:52 am

    Hi Gemma,
    My dough was really sticky and how do you get the cinnamon on them?

    • Profile photo of Gemma Stafford Gemma Stafford on January 25, 2016 at 8:56 pm

      Hi,

      That’s a shame. I’m sorry to hear that. I am surprised as I haven’t experienced that. Did the dough rest for 18hours? it should be drier after that. To add cinnamon just add it in with the dry ingredients.

  54. Jo on January 25, 2016 at 10:08 pm

    Hi Gemma, I tried making this and found that the dough was very sticky – too sticky to work with and I ended up having to using a lot of extra flour to manage it. I let the dough rise for more than 18 hours, perhaps around 20 or 21 hours.

    • Profile photo of Gemma Stafford Gemma Stafford on January 25, 2016 at 10:19 pm

      Hi Jo, I leave mine for 18-24. But honestly 18 should have been enough. Maybe just double check the measurements you used, just incase. I suggest trying it again and leaving it for 24. Good luck 🙂

  55. Vahideh on January 27, 2016 at 12:31 pm

    Thanks alot for another perfect recipe.
    Dear gemma can you tell me please why the amount of dry yeast is low in pretzel dough?
    With best wishes.

    • Profile photo of Gemma Stafford Gemma Stafford on January 30, 2016 at 5:45 pm

      great question. It is low because it is a fermented dough. So you use a little yeast to get the ball rolling and then over the fermenting period the dough will develop natural yeasts so it actually has more at the end then what you started with, make sense? 🙂

  56. Bea on January 28, 2016 at 1:10 am

    Hey Gemma! Great recipe but I have some questions. What kind of flour did you roll the dough in after you getting out of the bowl? And the last time I made it, it was way to watery and I only noticed it while I was kneading it, any suggestions for the future? Thanks :))

    • Profile photo of Gemma Stafford Gemma Stafford on February 9, 2016 at 4:30 pm

      Hi Bea,

      I’m really glad you ike my recipes. I’m really surprised by that because I have not had a watery dough. Can you tell me did you use cup measurements?
      I’m stupid because I have made this a few times.

  57. Vahideh on February 1, 2016 at 12:05 am

    Thank you dear gemma
    Your recipe is based on scintific reasons.
    You are best chef.

    • Profile photo of Gemma Stafford Gemma Stafford on February 2, 2016 at 10:11 pm

      aw thanks so much. That is why I love bread baking 🙂

  58. Walia on February 5, 2016 at 5:04 am

    Wow!This looks amazing

    • Profile photo of Gemma Stafford Gemma Stafford on February 5, 2016 at 11:00 pm

      One of my favorite recipes 🙂

  59. Tracy on February 9, 2016 at 6:33 pm

    I am curious about the pizza oven. Which one is it? I need one!

  60. Svenja Geissler on February 12, 2016 at 11:17 pm

    Hi Gemma
    I really want to make these pretzels but I do not have any strong or bread flour. Could I use cake flour instead?
    Please reply soon
    Your faithfull follower
    Svenja

    • Profile photo of Gemma Stafford on February 18, 2016 at 10:31 am

      Thanks for your comment. I would recommend using plain or all-purpose flour instead for this recipe. Let me know how it turns out 🙂

  61. raida on February 15, 2016 at 4:56 pm

    This was a great recipe and i loved it,please show us how to make bagles too.thanks alot. x

    • Profile photo of Gemma Stafford on February 17, 2016 at 7:17 pm

      I will add it to my list 🙂

  62. sarah on February 17, 2016 at 4:36 am

    Hi Gemma! Could I leave out the sugar in this recipe? I know it’s only 1 tbsp but I’d rather leave it out. Thanks!

    • Profile photo of Gemma Stafford on February 17, 2016 at 7:06 pm

      No, sorry you will need the sugar for this recipe. Thanks so much for visiting my website 🙂

  63. julie on February 21, 2016 at 1:44 pm

    For the bread flour can I use half white and half whole wheat bread flour?

    • Profile photo of Gemma Stafford on February 22, 2016 at 2:09 pm

      I haven’t tried that, Julie. But I’m sure it will be fine. Let me know how it turns out 🙂

  64. Zafar on March 9, 2016 at 3:17 am

    Great to see u cooking withou any effort. U have become my role model in cooking. Thanks a lot.

    • Profile photo of Gemma Stafford on March 9, 2016 at 3:21 am

      Hi Zafar, thank you for your kind comments. I am happy when you are happy!
      Gemma 🙂

  65. Candy on March 23, 2016 at 11:38 am

    love to bake desserts

    • Profile photo of Gemma Stafford on March 24, 2016 at 6:31 pm

      Hi Candy,
      Good, nothing nicer for a treat,
      Gemma 🙂

  66. maddyjames on March 25, 2016 at 5:37 am

    Any suggestions for a gluten free (and nut free) version?

    • Profile photo of Gemma Stafford on March 25, 2016 at 9:31 am

      Hi Maddy,
      Although this bread does rely to some extent on the gluten to develop properly, it is worth experimenting with a 1/4 batch and whichever flour you choose to use, or perhaps a mix of your favorite flours! This is not my special area, though I will focus a bit more on this in the future,
      Gemma 🙂

  67. dayna on April 2, 2016 at 1:16 pm

    Hi, gemma, i made these today super yummy, and easy my 4 yr old helpped. I was wondering if you had the nutritional value for this recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on April 2, 2016 at 5:54 pm

      That’s great to hear Dayna. I can add the nutritional value for the pretzels. just give me a couple of hours. 🙂

    • Profile photo of Gemma Stafford on April 7, 2016 at 12:25 pm

      Hi Dayna. I have update the nutritional values for this recipe. Check it out 🙂

  68. Marge J. on May 5, 2016 at 1:12 pm

    Hi Gemma,
    I was wondering how long these would stay in the fridge or freezer?

    • Profile photo of Gemma Stafford on May 6, 2016 at 11:41 am

      Thanks for your question, Marge. These are best when eat right away when they are the freshest. But You can keep them in an airtight container at room temp. for a couple days. Hope this helps 🙂

  69. Lynn on May 11, 2016 at 7:50 pm

    How long do you bake the knots and cinnamon pretzels? The same as the pretzels or shorter since they are smaller?
    Lynn

    • Profile photo of Gemma Stafford Gemma Stafford on May 13, 2016 at 3:12 pm

      a little shorter Lynn, like around 10-12 minutes. A good tell is that they are golden brown. 🙂

  70. Ghee Shan on May 29, 2016 at 8:23 pm

    Hi Gemma,
    I would like to make this as breakfast for my kids. It is look so simple! A question, will it becomes harder if the pretzels had cool down? Because I am going to bake it on early morning. Then my kids will bring to school and have it during recess time. Thanks.

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2016 at 7:46 am

      Hi Ghee,
      This is a soft pretzel. It should stay soft for a day or so,
      Gemma 🙂

  71. Profile photo of jan_estan jan_estan on June 12, 2016 at 9:45 pm

    i made this but it turned out too hard and chewy. what just happened there? huhu.

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2016 at 2:30 am

      Hi there Jan_estan,
      It sounds like the second proving of these doughs was not complete when you baked, or that the measurements were a little off. The oven temperature is also important to the result. If this was your first try I would suggest you try again, it takes a little practice to get the science of baking,
      Gemma 🙂

  72. Profile photo of zesti zesti on June 16, 2016 at 10:31 am

    can you make bagels and artisan bread?

    • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 1:56 pm

      Hi Zesti,
      Yes I can! Bagels are a process, I have made them many times. For my bold bakers I will need to find a way that is not too complex. Check out the no knead dough here on my site, this is the perfect start for an artisan bread,
      Gemma 🙂

  73. Olivia Fernandez on July 3, 2016 at 2:29 pm

    Hi Gemma!

    I live in Florida and it’s really humid and warm outside, and I was wondering that if I left the dough outside to proof, would it cut the 12-18 hours in half? Or would it shorten the rising time at all? I mistakenly made the dough at 1 pm and I would rather not be baking these at 1 in the morning! Thanks much!

    Olivia

    • Profile photo of Gemma Stafford Gemma Stafford on July 4, 2016 at 2:11 am

      Hi Olivia,
      Once it is proved put it in the fridge. This will hold it for the remainder of the time. It will over-blow if it is allowed to pass this time in a warm place.
      As this is a no knead dough it needs the time to develop the gluten and to ferment. You could try it after 8 hours, but do not over-prove it!
      Gemma 🙂

  74. Daisy on July 16, 2016 at 6:40 am

    Hi Gemma,
    Is there any chance that you can replace the yeast with anything to make the pretzals?

    • Profile photo of Gemma Stafford Gemma Stafford on July 16, 2016 at 11:56 am

      Hi Daisey,
      Not really, you can of course use other raising agents, but the result will be really different, more scone like than bread like!
      Gemma 🙂

  75. Sharon Nanny on July 27, 2016 at 4:23 am

    Could I use a pizza pizzaz to bake them? I have that, it is great for a lot of things, including soft pretzels. I don’t have a stove top or oven. I’d love to make these. I will probably cut the recipe in half as I’m just one personal. Thanks.

  76. Chloe on August 14, 2016 at 10:36 pm

    Hi Gemma. I have a pizza stone
    Should I just bake these pretzels on a regular baking sheet or pizza stone. ,? Is there a difference in texture between these two. I hope to try baking this tomorrow. Thanks. Chloe

    • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 1:41 am

      Hi Chloe,
      These are designed to be baked on a baking tray. You can of course try them on your pizza stone, or some on and some off, to see which you prefer,
      Gemma 🙂

  77. Profile photo of Seline Seline on August 31, 2016 at 6:55 am

    Hi, Gemma! How much is 10½ ounces water? Like, how many cups? Thx. Great recipe, anyway. Can’t wait to try it!❤❤❤?

    • Profile photo of Gemma Stafford Gemma Stafford on August 31, 2016 at 10:45 am

      one cup of liquid is equal to 8 fl ozs. So, 10 oz of liquid will be a drop or two over 1 1/4 cups. 🙂

      • Profile photo of Seline Seline on September 1, 2016 at 3:03 am

        Hey, Gemma! Is it ok if I let the pretzel dough rise more than 18 hours? Thanks for replying anyway!☺

        • Profile photo of Gemma Stafford Gemma Stafford on September 2, 2016 at 1:58 am

          Yes it is in a cool place, use the fridge if the room is very warm,
          Gemma 🙂

  78. Tisha on September 19, 2016 at 10:45 am

    Hello,

    Do you think that this no-knead method will work with bagel making? My roommates and I really want to try to make our own. Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on September 20, 2016 at 12:53 pm

      Bagel making is a process, which involves boiling the dough prior to baking. I have this on my list, it is interesting to try, give it a go, you can google a good recipe 🙂

  79. Steff on September 26, 2016 at 1:55 pm

    What is 10 1/2 once of water in ml??

    I think I calculated it wrong and used to much water?. Can u make sure that u write ml and grams behind everything

    • Profile photo of Gemma Stafford Gemma Stafford on September 27, 2016 at 1:46 am

      Hi Steff,

  80. Steff on September 27, 2016 at 3:51 am

    Hi Gemma, one more question. Can freeze the pretzels after the hot water bath ??

    What were u going to say to my comment befor???

    • Profile photo of Gemma Stafford Gemma Stafford on September 27, 2016 at 10:59 pm

      great question. I actually don’t see what not because then just pull them form the freezer and pop them straight into the oven.

      Good luck 🙂

  81. Stefff on September 28, 2016 at 5:27 am

    Hi Gemma. I aseed this earlier and I can see that u were going to answer but. U didn’t finish I guess. What’s 10 1/2 Oz in ml?

    • Profile photo of Gemma Stafford Gemma Stafford on September 29, 2016 at 1:35 am

      Thought I got this one? it is 310 – 311 ml. 🙂

  82. Steff on September 29, 2016 at 1:37 pm

    I used 300ml and it was really wet. I put more flour to it but that didn’t work either. ?

    • Profile photo of Gemma Stafford Gemma Stafford on September 30, 2016 at 1:31 am

      Hi Steff, I am not sure what went wrong here. You can actually bake this dough as a loaf too! Flour takes up liquid in different ways, depending on how it is formulated. If you follow the recipe you will find that the dough should come together, leaving the bowl clean. Very little extra liquid will change this, and the type of flour affects it too. So, next time add 3/4 of the liquid, then the remainder more slowly until the dough forms, then stop! You will learn about your flour in this way.
      Don’t give up! Gemma 🙂

  83. Profile photo of Mlb373 Mlb373 on October 8, 2016 at 12:10 pm

    My friend made these and oh my! They are delicious!! Can’t wait to try making them.
    Cand the pretzels be frozen after baking?
    How long will they keep on the counter after baking?
    Thx!

    • Profile photo of Gemma Stafford Gemma Stafford on October 9, 2016 at 3:50 am

      Thank you, yes they can be frozen, refresh in a hot oven before serving,
      Gemma 🙂

  84. Jj on October 15, 2016 at 2:05 am

    Good day,

    I have read the comments above and noticed that you have said these can be baked in a regular oven. My query is, should the temperature still be 225 degrees Celsius with the regular oven?

    Thank you for your time,

    • Profile photo of Gemma Stafford Gemma Stafford on October 15, 2016 at 10:15 am

      Hi there, f you mean a convection oven, then yes! 🙂

  85. Syazana on October 20, 2016 at 7:47 am

    Can i use the dough even when it does not rise? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on October 22, 2016 at 1:57 am

      I do not understand why it did not rise! If the yeast is fresh, and you follow the instructions, then it must rise! I will not be good if it has not proved 🙂

  86. huda on January 1, 2017 at 6:42 pm

    Hi Gemma

    I want to ask you :
    1 – Put it in a dry place at room temp and leave over night. Does this means after put all the ingredients in the bowl, wrap and leave it on the counter, room temperature not in the fridge
    2 – A minimum of 12 hours, but up to 18 hours and let time do its magic – if after 18hours on the counter, can i put the dough in the fridge and use it later
    3 – is the recipe can be done like your no knead donut recipe? let the dough raise 3hours at room temperature and put in the fridge for 24hours and roll it the next day

    • Profile photo of Gemma Stafford Gemma Stafford on January 2, 2017 at 3:59 am

      Hi Huda,
      This is a fermented dough, a slow rise will be best. If oyu leave it at room temperature for 12 hours you should be thinking about baking it off after the second prove. After 18 hours it will be time to bake!
      If you wish to keep this dough for a loger period follow the instructions for no knead bread, prove at room temperature for at least 2 hours and then refrigerate, it will continue to prove in the colder environment, and you can leave it there for a few days, then proceed to knock it back, shape, prove and bake!
      This is a learning curve, it seems to me that you are a big way along this curve already, your questions tell me you have a good understanding of the process, well done to you. Happy New Year to you and your family,
      Gemma 🙂

      • huda on January 6, 2017 at 10:37 pm

        Hi Gemma

        I’d tried the recipe. After fermented for 13hours, i excitedly to shape the pretzel. But i found out the dough very sticky though i had spread plenty of flour. It’s very difficult to shape the dough. I just shape the pretzel to donut shape and pouch the dough for 30s and bake.

        The result is very sad. the pretzel is totally fail. not chewy and hard skin. i’d follow and measure & weight the ingredients correctly. I’m very sad but i will try again because your donut is totally success and my family like to so much.

        • Profile photo of Gemma Stafford Gemma Stafford on January 7, 2017 at 2:42 am

          Hi Huda,
          i am sorry to hear this. this recipe usually works really well, it sounds like there was too much liquid for the flour. different flours absorb liquids in different ways, according to where, how and even when they were milled. Next time add the liquids 3/4 in one go, then carefully until the mix comes together to form a ball, this will do it,
          Gemma 🙂

  87. janene on January 14, 2017 at 4:41 pm

    Hi Gemma. I can’t wait to give this a go. I would also love to see a garlic or herb bread recipe 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on January 14, 2017 at 6:02 pm

      I hope you like it, Janene.

      I’ll add you request to my list. I plan on doing more breads 🙂

  88. Erika on January 27, 2017 at 11:45 am

    I made the dough and was wondering if it was possible to refrigerate the dough before it rises so that it could be made a different day. If so how long would the dough last in the fridge before it goes bad.

    • Profile photo of Gemma Stafford Gemma Stafford on January 28, 2017 at 1:29 am

      Hi Erika,
      Good question! This is a fermented dough, and in a way is a little like a sourdough, but using a little yeast to get it going. Natural yeast arise in the dough through the proving process. Cold proving is an acceptable way to prove too, fridge temperature will allow for this, and the dough will rise, and the flavour will develop. It will stay for 2 – 3 days when well covered down. I put the bowl into a large plastic bag, like a turkey cooking bag, close it off, but allow space in the bowl for the dough to rise. Experiment a little with this, you can divide the dough, and treat each bit in a different way.
      Gemma 🙂

  89. Profile photo of sbishnoi88 sbishnoi88 on February 11, 2017 at 12:03 pm

    Hey Gemma! I’m gonna make the garlic knots as a side for Valentine’s Day 🙂 will this work with almond flour? I know you mentioned bread flour gives a chewier texture than AP flour.

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 9:27 am

      In a word NO!
      There is no gluten in nut flours, you need gluten for yeast baking, you can sometimes add a little to a strong flour, but for this recipe I would leave it as is,
      Gemma 🙂

  90. Carol Kuchinski on February 22, 2017 at 6:15 pm

    I don’t think it’s safe to use milk in the dough and then let it sit at room temp for 12 hours. Someone may get sick. A safer way would be to use 1.5 cups water and powdered milk. I think you may want to give an alternative method.

    • Profile photo of Gemma Stafford Gemma Stafford on February 23, 2017 at 4:24 am

      Hi there,
      I think you are worried unnecessarily! What matters is that the milk is fresh to start with. If you are concerned you can refrigerate this to allow it to rise really slowly. in very warm places this is probably best for the dough in any case. Powdered milk is not widely used in many countries, fresh milk is more available to many. So, do what is right for your situation,
      Gemma 🙂

  91. Profile photo of Paweł Romanowski Paweł Romanowski on March 23, 2017 at 2:56 pm

    Hello,

    I just made these and they turned out delicious! Thank you for reviving my favourite hobby! 🙂

    Question: is there any way I can make them softer so they tear apart when ready?

    Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on March 24, 2017 at 4:38 am

      Hi Pawel,
      I think what will change this is using an all purpose flour! There is little difference in the gluten. 13.5% or so in bread flour, 11.5% or so in AP/plain flour.
      AP flour seems to have a softening affect on dough, I use this often in yeast baking, especially with enriched dough,
      Gemma 🙂

      • Profile photo of Paweł Romanowski Paweł Romanowski on March 25, 2017 at 7:04 am

        Hi Gemma,
        Thank you for the reply! I will try using AP flour tonight. 🙂
        Pawel

        • Profile photo of Gemma Stafford Gemma Stafford on March 26, 2017 at 2:58 am

          Let me know how you get on with this Pawel,
          Gemma 🙂

  92. Lian Arguin-Laverdière on April 1, 2017 at 12:57 pm

    Hi, thank you for the video. Can we use whole wheat flour for the recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on April 2, 2017 at 2:48 am

      Hi there Lian,
      Yes, double chocolate flavor is perfectly possible, thank you.
      Whole wheat flour is possible, but the gluten is less available in this. You may need to mix it 1/2 and 1/2 with strong white flour, to get the texture right,
      Gemma 🙂

  93. Sean on April 7, 2017 at 10:18 pm

    Hi Gemma, I’m excited to make these this weekend. I’m curious if there is any issue if I want to double the recipe regarding proportions of the ingredients. I also want to know if it’s possible to freeze the pretzels if I want to serve them as needed.

    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on April 8, 2017 at 3:26 am

      Hi Sean,
      No issue with doubling this recipe, it will work well for you. Be a bit cautious about the liquids. Add 3/4 in one go, then the remainder until you have a nice clean ball of dough, then proceed. Bake before you freeze, the result will be better. Then you can refresh in a hot oven before serving,
      Gemma 🙂

      • Sean on April 8, 2017 at 9:37 am

        Excellent. Thanks.

  94. anu on April 25, 2017 at 12:02 am

    Hi Gemma, active dry yeast is not available anywhere near where i live so i wanted to know whether i can use instant yeast instead and if yes what would i have to do differently? Will the fermentation time or method of proofing remain the same? Please let me know the exact details as this is my first attempt at making any kind of bread.

    • Profile photo of Gemma Stafford Gemma Stafford on April 25, 2017 at 11:16 am

      Hi there,
      This will be good for the no knead method. it is usually a finer grin, and will dissolve readily, all will be well,
      Gemma 🙂

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