Soft pretzels and breadsticks share the same basic dough, but they take different shapes and finishes. This recipe gives you both options from one simple, forgiving dough that bakes up golden and chewy. The key is a quick boil in baking soda water, which gives pretzels their signature crust and flavor, while breadsticks skip that step for a lighter, softer bite.
Ingredients
- 1 ½ cups (355 ml) warm water (110°F/43°C)
- 1 tablespoon (9 g) active dry yeast (or 1 packet)
- 1 tablespoon (12 g) granulated sugar
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1 ½ teaspoons (9 g) fine salt
- 4 tablespoons (57 g) unsalted butter, melted and slightly cooled
- ¼ cup (60 g) baking soda (for boiling)
- Coarse salt (pretzel salt or flaky sea salt) for sprinkling
- 1 large egg, beaten with 1 tablespoon water (for egg wash, optional)
Instructions
- In a large bowl, stir the warm water, yeast, and sugar together. Let stand for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead; start over with fresh yeast.
- Add the flour, fine salt, and melted butter. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
- Knead the dough for 6–8 minutes, adding flour only as needed, until smooth and elastic. It should feel soft and slightly tacky but not sticky.
- Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 hour, or until doubled in size.
- Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Punch down the dough and divide it into 8 equal pieces (about 100 g each). Cover with a towel while you work.
- For pretzels: roll each piece into a 24-inch (60 cm) rope. Shape into a U, cross the ends, press them onto the bottom of the U, and gently press to seal. For breadsticks: roll each piece into a 10-inch (25 cm) log, tapering the ends.
- Bring a large pot of water to a boil, then carefully add the baking soda (it will foam). Reduce to a simmer.
- Boil each pretzel for 30 seconds per side (breadsticks: skip this step). Remove with a slotted spoon, let excess water drip off, and place on the prepared baking sheets.
- Brush the tops with the egg wash (or water) and sprinkle generously with coarse salt. Use a sharp knife to slash breadsticks diagonally if desired.
- Bake for 12–15 minutes, until deep golden brown. For breadsticks, bake for 12–14 minutes. Let cool on the sheets for 5 minutes before serving.
Tips
- Boiling in baking soda water is essential for pretzels—it gelatinizes the surface and creates that chewy, shiny crust. Breadsticks don’t need this step, but you can still brush them with egg wash for a glossy finish.
- If you prefer a more authentic pretzel flavor, use food-grade lye (follow safety instructions carefully) or substitute with a 10% sodium hydroxide solution, but baking soda is the safe, easy home option.
- Don’t over-boil—30 seconds per side is enough. Too long and the pretzels will taste bitter and have a tough skin.
- If the dough is too sticky to shape, dust your hands with flour, but avoid adding too much or the pretzels will be dense.
Serving Suggestions
Serve warm with mustard, cheese sauce, or honey butter. They’re great as a snack, appetizer, or alongside soup or salad. For a heartier meal, use them as sandwich buns (pretzel rolls) or serve with a charcuterie board.
Variations
- Garlic Parmesan: After baking, brush with melted butter and sprinkle with garlic powder and grated Parmesan.
- Cinnamon Sugar: Skip the salt and egg wash; after baking, brush with butter and roll in cinnamon sugar.
- Whole Wheat: Replace half the all-purpose flour with whole wheat flour; add an extra 2 tablespoons water if needed.
- Everything Bagel: Sprinkle with a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and salt before baking.
- Stuffed Pretzels: Flatten each dough piece, place a cube of cheese or a spoonful of pizza sauce in the center, seal, and shape as desired.
Storage and Reheating
Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 3 months. To reheat, place on a baking sheet at 350°F (175°C) for 5–7 minutes, or microwave for 20–30 seconds (though the oven gives a better crust).
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount (1 tablespoon) and mix it directly into the flour; skip the proofing step and add slightly warm water (120°F/49°C) to the dry ingredients.
Why are my pretzels tough? Over-kneading or adding too much flour can make them dense. Knead just until smooth, and keep the dough soft. Also, don’t boil longer than 30 seconds per side.
Can I make the dough ahead? Yes, after kneading, cover and refrigerate for up to 24 hours. Let it come to room temperature and rise before shaping.
Do I have to use baking soda? For pretzels, yes—it’s what gives them the distinctive crust. For breadsticks, you can skip the boil entirely. If you want a more authentic pretzel flavor, you can use food-grade lye, but handle it with care and follow safety guidelines.
Can I freeze the shaped pretzels? Yes, freeze them on a baking sheet until solid, then transfer to a freezer bag. Boil and bake straight from frozen, adding 2–3 minutes to the bake time.
Why didn’t my dough rise? The yeast may be expired, or the water was too hot (above 130°F/54°C) and killed it. Always check the water temperature and test the yeast in warm water with sugar first.
Related
- Pretzel Con Queso: Soft Pretzels with Cheese Dip
- Street Food Pakoras: Crispy Onion Fritters
- El Churrasco Zaragoza-Style Grilled Beef Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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