Introduction
Oh, homemade pretzels! Just the thought brings back so many happy memories. Remember those classic, slightly chewy, perfectly salty pretzels you’d get at the ballpark or a street vendor? They always felt like such a special treat. Well, get ready to recreate that magic right in your own kitchen, and I promise you, it’s easier than you think! This recipe uses a secret ingredient that makes it unbelievably simple: store-bought pizza dough. Yes, you read that right! No complicated dough rising, no kneading for ages. Just pure, unadulterated pretzel bliss, ready in no time.
Why You’ll Love This Recipe
- Fast: From start to finish, you’ll have these warm, delicious pretzels on your table in under an hour. Perfect for those last-minute cravings!
- Easy: Seriously, if you can unroll dough and twist it, you can make these. It’s a fantastic recipe for beginners or for a fun family activity.
- Giftable: Imagine a basket of these warm, homemade pretzels as a gift! They’re a delightful and thoughtful surprise for neighbors, friends, or even a hostess gift. Just be sure to tell them to enjoy them warm!
- Crowd-Pleasing: Who doesn’t love a soft pretzel? Whether you’re hosting a game day party, a casual get-together, or just want a yummy snack, these are guaranteed to be a hit with everyone.
Ingredients
Here’s what you’ll need to make these delightful pretzels. It’s a pretty short list, which is part of what makes this recipe so amazing!
- 1 (13.8 ounce) can premade pizza dough: This is our magic ingredient! It’s already pre-made, so we’re skipping all the tricky yeast stuff. Just grab it from your grocery store’s refrigerated section.
- 6 cups water: For our baking soda bath – this is what gives pretzels their signature chewy crust and classic flavor.
- ⅓ cup baking soda: Don’t skip this! It’s essential for that perfect pretzel texture.
- 1 large egg white: This acts as our “glue” for the salt and gives the pretzels a lovely sheen.
- 1½ tablespoons water: To thin out the egg white for easy brushing.
- Coarse sea salt: The classic topping! The big crystals give you that satisfying crunch with every bite.
How to Make It
Alright, let’s get our hands a little floury and make some pretzel magic!
- Preheat and Prep: First things first, let’s get that oven ready. Preheat it to 400°F (200°C). While it’s heating up, line a baking sheet with parchment paper. This makes cleanup a breeze and ensures your pretzels don’t stick.
- The Baking Soda Bath: Grab a large pot and pour in your 6 cups of water. Add the baking soda to the water. Now, bring this mixture to a rolling boil. This is where the pretzel transformation really begins!
- Whip Up the Egg Wash: In a small bowl, whisk together the egg white and the 1½ tablespoons of water. This simple mixture will give our pretzels that beautiful golden color and help the salt stick.
- Shape Your Pretzels: Unroll that pizza dough onto a lightly floured surface. I like to give the dough a little knead first just to make it more pliable. Now, divide the dough into 8 equal pieces. Roll each piece of dough into a rope about 12 inches long. If you like thicker pretzels, make your ropes shorter; for thinner ones, make them longer. Now for the fun part: twist those ropes into classic pretzel shapes. There are tons of tutorials online if you need a visual, but don’t stress about perfection – rustic is charming!
- The Boiling Dip: Carefully, one at a time, drop each pretzel into the boiling baking soda water. Let them boil for about 30 seconds per side. This step is crucial for developing that chewy, slightly crisp exterior. Use a slotted spoon to gently lift them out of the water.
- Get Ready for the Oven: Place the boiled pretzels onto your prepared baking sheet.
- Egg Wash and Salt: Now, brush the tops of each pretzel with your egg wash mixture. Be generous! Then, sprinkle them liberally with that coarse sea salt. Make sure to get a good coating.
- Bake to Golden Perfection: Pop them into your preheated oven and bake for 12-15 minutes, or until they’re a beautiful golden brown. Keep an eye on them, as ovens can vary.
Substitutions & Additions
Feeling adventurous? Here are a few ways you can tweak this recipe to make it your own:
- Cheese Please: Sprinkle some shredded cheddar or Parmesan cheese on top after the egg wash and before the salt.
- Spicy Kick: Add a pinch of red pepper flakes or garlic powder to the egg wash for a little zing.
- Sweet Treat: Skip the salt and sprinkle with cinnamon sugar after brushing with melted butter for a dessert pretzel.
- Different Flours: While this recipe is designed for ease with pizza dough, if you’re feeling ambitious, you could try this method with your favorite homemade pretzel dough recipe.
Tips for Success
A few little tips to ensure your pretzel-making journey is smooth sailing:
- Don’t Over-Boil: Boiling for too long can make the dough too mushy. Stick to the 30 seconds per side!
- Watch the Oven: Ovens can be tricky! Keep an eye on your pretzels to prevent them from burning. They should be golden, not dark brown.
- Prep Ahead: You can shape the pretzels and have them on the baking sheet, ready for the boiling bath and oven, a few hours in advance. Just cover them loosely with plastic wrap and keep them at room temperature.
- Flour Your Hands: When handling the pizza dough, a little flour on your hands and surface prevents sticking.
How to Store It
These homemade pretzels are best enjoyed fresh, warm from the oven! However, if you do have leftovers, you can store them in an airtight container at room temperature for up to 2 days. To reheat, pop them in a toaster oven or a regular oven at 300°F (150°C) for a few minutes until warmed through.
FAQs
Can I use biscuit dough instead of pizza dough?
While pizza dough is ideal for its pliability, you could experiment with biscuit dough. You might need to adjust the rolling and shaping as it can be a bit stickier.
Why is the baking soda bath important?
The baking soda bath is what gives pretzels their characteristic chewy crust and distinct flavor. It’s a chemical reaction that creates that unique pretzel texture.
Can I freeze homemade pretzels?
Yes! Once cooled, you can freeze baked pretzels in an airtight container or freezer bag for up to 2-3 months. Reheat them in the oven.
Easiest Homemade Soft Pretzels
Equipment
- Baking Sheet lined with parchment paper
- Large pot for baking soda bath
- Slotted spoon
- Small bowl
- Whisk
Ingredients
Hauptzutaten
- 1 can (13.8 ounce) premade pizza dough This is our magic ingredient!
- 6 cups water For our baking soda bath
- 0.33 cup baking soda Don't skip this! It's essential for that perfect pretzel texture.
- 1 large egg white This acts as our "glue" for the salt and gives the pretzels a lovely sheen.
- 1.5 tablespoons water To thin out the egg white for easy brushing.
- Coarse sea salt The classic topping! The big crystals give you that satisfying crunch with every bite.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large pot, combine 6 cups of water and the baking soda. Bring to a rolling boil.1 can (13.8 ounce) premade pizza dough
- In a small bowl, whisk together the egg white and 1.5 tablespoons of water for the egg wash.1 can (13.8 ounce) premade pizza dough
- Unroll the pizza dough onto a lightly floured surface. Knead briefly to make it pliable. Divide the dough into 8 equal pieces. Roll each piece into a 12-inch rope. Twist the ropes into classic pretzel shapes.1 can (13.8 ounce) premade pizza dough
- Carefully drop each pretzel into the boiling baking soda water for about 30 seconds per side. Use a slotted spoon to lift them out.1 can (13.8 ounce) premade pizza dough
- Place the boiled pretzels onto the prepared baking sheet.
- Brush the tops of each pretzel with the egg wash mixture and sprinkle liberally with coarse sea salt.1 can (13.8 ounce) premade pizza dough
- Bake for 12-15 minutes, or until golden brown.