Pretzels! (Traditional, Rolls and Pretzel-Dogs)

This is a recipe I’ve used many times and turn to for a “quick” and easy pretzel. I say quick because it requires one rise which takes an hour and an additional 20 minutes after that. Not too shabby for a bread dough. This dough is soft, a little bit chewy and very versatile. When I make a batch of this dough I like to make three things with it: traditional knot-shaped pretzels, pretzel rolls and pretzel-dogs (reminiscent of the “Wetzel Dog” that Troy and I are fond of). This provides some snacking material, and dinner once with the rolls (pretzel burgers!!!) and one meal of pretzel dogs. The rolls and pretzels are best the first day but the pretzel dogs are excellent re-heated. I never waste leftovers of any of them though (although best the first day they are still pretty tasty after that, they just tend to get a bit “soggy” from the butter wash).


If you like the pretzels you buy while wandering your local mall give these a try, they are very similar! In fact the recipe I adapted these from was called Mall Pretzels. And feel free to be creative with your toppings! Traditionally, these are brushed with melted butter and sprinkled with coarse salt right after coming out of the oven, but they are awesome with cinnamon-sugar sprinkled over the butter, finely chopped almond and sugar, garlic and salt or even poppy seeds. I tend to stick with just butter on the hot dogs as they are salty enough on their own.




  • 1 (.25 ounce) package active dry yeast
  •  2 tbsp. brown sugar, packed
  •  2 tsp. kosher salt
  •  1 1/2 cups warm water (110 degrees F/45 degrees C)
  •  3 cups unbleached, all-purpose flour
  •  1 cup bread flour
  • Canola or Vegetable oil
  •  2 cups warm water (110 degrees F/45 degrees C)
  •  2 tbsp. baking soda
  •  2 tbsp. unsalted butter, melted
  •  2 tbsp. coarse kosher salt
  • Hot Dogs (If making pretzel dogs- i ONLY use Nathan’s- they are my favorite.)


  • In the bowl of a stand mixer fitted with a dough hook, mix 1 ½ cups warm water and brown sugar, stirring with a spoon to dissolve (make sure you get the temperature of the water right or you will a) kill the yeast if it’s too hot or b) the yeast won’t bloom).
  • Sprinkle the yeast over the top and lightly stir.
  • Allow yeast to bloom about 5 minutes, undisturbed.
  • Stir in the salt and both flours with the dough hook on low speed until the dough forms and begins to stick to the hook.
  • Dump the dough onto a floured board and knead until smooth and elastic, about 8 minutes. Sprinkle flour on the dough, board and on your hands as needed to prevent sticking.



  • Using a paper towel spread a thin layer of the oil on the inside of a large bowl
  • Form into a ball and place in greased bowl and turn to coat the surface.
  • Cover loosely with plastic wrap and let rise for one hour or until doubled in volume (approximately, it may not quite double and that is fine).
  • Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 2 or 3 baking sheets with parchment paper or with silicone non-stick mats. The number of sheets you need will depend on how large you make your pretzels.
  • After dough has risen, cut into 12 even pieces using a bench scarper.
  • Roll each piece into a 2-3 foot rope, about pencil thin (or thinner if you prefer- i like mine on the smaller side).*



  • Twist into pretzel shapes or wrap around hot dogs
  • Alternately, form dough into balls for rolls, pulling the dough tight over the surface of each ball down towards the bottom of each roll.
  • Dip each pretzel, roll or pretzel dog into the baking soda solution and place onto parchment covered baking sheets, and let rise 15 to 20 minutes. For pretzel dogs, put with the ends of the dough facing down so they don’t curl up while baking (although it doesn’t  matter that much if they do).



  • If making rolls, put a slit across the top of each with a sharp knife after the second rise.



  • Preheat an oven to 450 degrees F with the racks in the center position while the dough rises.
  • Bake in the preheated oven for 8 to 10 minutes, or until golden brown. You can also check the temperature with an instant read thermometer- it should be about 190 degrees



  • Brush with melted butter and your desired toppings immediately after removing from the oven.


i know i made my pretzels a bit small but i like them this way!

mmm pretzels…. I’m sorry I don’t have a picture of a pretzel burger for you but you basically cut one of the rolls in-half horizontally and use it as the bun! This seems to be a trend at restaurants and fast food chains lately so get in on it, but better!

*Another note- when rolling out the dough if you find that it is difficult to get to your desired length, roll each piece out to half of it’s desired length and let rest while you do the same with the rest of the pieces. By the time you get through, the first one will have “relaxed” enough to be rolled out further more easily.



16 responses to “Pretzels! (Traditional, Rolls and Pretzel-Dogs)

    • I love them! I think every-time I make a batch of pretzels I make more and more of the dogs proportionally from the pretzels themselves lol

  1. I have to try these recipes! I’ve only made pretzels once, but found that they were totally unsatisfactorily different the second day. My pretzels were overly chewy and not as tasty even for lunch the next day. Any suggestions on what to do?

    • I have a few suggestions that might help with the “second day” issue:
      1) don’t brush your pretzels with butter until you are ready to serve them. Instead store them “plain” and then pop them back into the oven before you want to eat them to warm them back up (5 minutes or so) and then brush them with butter. The butter is much of what is causing them to be soggy on subsequent days.
      2) Store pretzels (and any fresh bread) in a paper bag on the counter instead of in a zip-lock bag. This facilitates the escape of moisture instead of trapping it on the surface of the bread- also making it soggy. Along this line, make sure your pretzels (or any bread) is cool before storing to avoid excess moisture.
      3) Regarding chewiness: you want some chew in a pretzel but overly chewy means you probably either over worked the dough (building up too much gluten) or over baked them. When kneading don’t overdo it, just until it’s in a smooth ball. The second rise in this recipe should also help with this issue a bit.
      Hope these tips help! Please do try these pretzels, I just love them! And note the tip at the bottom of the blog post if you want larger pretzels that look more like the ones you buy at the mall.
      Please let me know how they turn out for you.

  2. I absolutely love pretzels. I could live on them. I will definitely be making these. Jess, you are a wonder. And I’ll be making some rolls for burgers also. As soon as I take care of my 3 gallons of burgoo. Yummy.

    • aww thanks. i love being in the kitchen.. i need to find a way to make a living doing this without just being on a “line” somewhere… i want to start a business someday, we’ll see what happens. let me know how your pretzels turn out! i’ve made these so many times and they never fail!

    • Yes, there is no mix required! It is really a pretty simple thing to make and the only “special” ingredient you need is a bit of bread flour! I hope that you try them! They are such fun to make! Happy Baking and thank you for visiting and commenting on my blog!

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