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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

4.2 from 45 votes
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)
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
Servings: 9
Calories: 152 kcal
Author: adapted from http://nokneadbreadcentral.com
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
  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 add 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 overnight. 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 dough 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!!!!
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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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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344 Comments

Write a Comment and Review

  1. Lance on July 26, 2017 at 6:14 am

    i have experiences of the “wet sticky dough” at every mixing process but i had this idea that things will go alright with an hour of proofing or that process of fermentation? whenever i took it out of the fridge after an hour of fermenting its always the same as you have and the dough becomes more easier to roll and shape! its so cool to experience touching the fermented dough then it bounces back and not sticking and looking at those strands! a victorious moment ha ha ha and smelling it also wooh! soo good!

    • Gemma Stafford on July 28, 2017 at 1:10 am

      Hi Lance,
      YES! I am really happy that you shared your experience here, I will be looking forward to hearing how it tastes now!
      We will be opening the forum here soon, and this is the type of contribution we will be looking for, we can all learn from each other!
      Thank you for being in touch,
      Gemma 🙂

  2. TheStarBaker on July 7, 2017 at 1:35 pm

    Hi, Jemma I used plain flour and when was poaching them they turned yellow and sort of formed a skin around the edge, they were breaking apart aswell. Also, my dough was not creating strings when I pulled it away from the bowl. What have I done wrong?

    Star

    • Gemma Stafford on July 8, 2017 at 3:36 am

      Hmm, this is a tough one. The yellow is the chemical reaction from the baking soda so that is normal.

      The breaking a part is weird. Did they bake ok? All I can say is just check over the recipe again and see that you used the exact measurements because something sounds off there.

      Hope this helps,
      Gemma.

  3. Ashley on June 30, 2017 at 7:14 pm

    Hello

    I made a mistake and only added 8 oz of water a first, When i released this i took back the dough and added a lil water and flour just to get the sticky consistency….will this cause an issue in the end? thank you 🙂

    • Gemma Stafford on July 1, 2017 at 12:40 pm

      Hi Ashley,
      N, othis will be ok once it has been properly incorporated. Allow the proving time and all will be well,
      Gemma 🙂

  4. Sally on June 28, 2017 at 5:50 am

    Hi , I want to try this recipe but I don’t have baking soda,can I use baking powder instead?

    • Gemma Stafford on June 28, 2017 at 6:23 am

      If you don’t have baking soda you can just leave it out. Baking powder won’t do the same thing 🙂

      • Sally on June 29, 2017 at 1:12 am

        Oh then do I still have to poach the pretzels?

        • Gemma Stafford on July 5, 2017 at 10:04 am

          sorry for my late reply. Yes, still poach the pretzels 🙂

  5. Rowan on June 12, 2017 at 7:19 am

    Hi gemma,
    Can I use all purpose flour instead of bread flour and if I can will the dough change it’s texture
    Rowan?

    • Gemma Stafford on June 12, 2017 at 2:47 pm

      Hi Rowan,

      yes you can use a.p flour. Just note you might need to add more liquid to your dough as a.p flour needs more liquid than bread flour. Using a.p. flour means it might be less chewy.

  6. LovelyQueen on May 12, 2017 at 9:43 pm

    Hi Gemma, my mom tried making this pretzel but i think she’s adding too much water and it’s sticky when she’s try to roll it, in the end she only bake the half of the dough and cut it to bite sizes

    What should we do with the rest of the dough? Thanks

    • Gemma Stafford on May 13, 2017 at 12:28 am

      Hi there,
      Yes, it sounds like it was too wet. You only add sufficient water to the flour to bring it together in a clean ball of cough. Very little extra will over wet it, and it will be sticky. The good news is that very little flour on the table when you are shaping the dough will correct it. You will need to re-prove it after this, but it should be good. Baking is a learning curve too, we learn a little with every recipe, I still do!
      Gemma 🙂

      • LovelyQueen on May 25, 2017 at 7:04 am

        Hi Gemma it’s me again ><

        I just wondering if we can use your no-knead technique for other bread like white bread or monkey bread?

        • Gemma Stafford on May 26, 2017 at 1:50 am

          Hi there,
          Yes, you certainly can. Go through the breads section here on the website. Use the pizza dough recipe as a white bread recipe, it will be good!
          The brioche is great too. you can experiment!
          Gemma 🙂

  7. 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.

    • 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 🙂

  8. 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

    • 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.

  9. 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?

    • 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 🙂

  10. 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!

    • 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 🙂

      • 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

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

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

  11. 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.

    • 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 🙂

  12. 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.

    • 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 🙂

  13. 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.

    • 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 🙂

  14. 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 🙂

    • 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 🙂

  15. 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

    • 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.

        • 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 🙂

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

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

    • 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 🙂

  17. 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,

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

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

  18. 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!

    • 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 🙂

  19. 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. ?

    • 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 🙂

  20. 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?

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

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

  21. 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???

    • 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 🙂

  22. 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

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

      Hi Steff,

  23. 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!

    • 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 🙂

  24. 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!❤❤❤?

    • 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. 🙂

      • 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!☺

        • 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 🙂

  25. 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

    • 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 🙂

  26. 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.

  27. 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?

    • 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 🙂

  28. 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

    • 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 🙂

  29. zesti on June 16, 2016 at 10:31 am

    can you make bagels and artisan bread?

    • 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 🙂

  30. 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.

    • 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 🙂

  31. 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.

    • 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 🙂

  32. 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

    • 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. 🙂

  33. 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?

    • 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 🙂

  34. 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?

    • 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. 🙂

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

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

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

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

    • 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 🙂

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

    love to bake desserts

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

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

  37. 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.

    • 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 🙂

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

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

    • 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 🙂

  39. 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!

    • 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 🙂

  40. 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

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

      I will add it to my list 🙂

  41. 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

    • 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 🙂

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

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

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

    Wow!This looks amazing

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

      One of my favorite recipes 🙂

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

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

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

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

  45. 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 :))

    • 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.

  46. 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.

    • 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? 🙂

  47. 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.

    • 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 🙂

  48. 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?

    • 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.

  49. 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

    • 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 🙂

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

    anxious to try your recipe. Looks awesome

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

      Thanks so much Lisa, delighted you like my recipes 🙂

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