Easy Homemade Pretzels are a delicious snack that my family loves. If a warm, buttery soft pretzel sounds good to you, then you’ll want to save this Easy Homemade Pretzel recipe. Thanks to rapid rise yeast, these pretzels are both easy and quick to make.
My girls absolutely love homemade pretzels. And when I say my girls, I admit that I’m one of those pretzel loving girls. Last week my older daughter was crazing pretzels, so we decided it was time to whip up a batch of Easy Homemade Pretzels.
Homemade Pretzels
I always loved the pretzels at the mall growing up. My girls do as well, but now that many pretzel places have nuts as a pretzel topping, we have to avoid the pretzel stores due to my daughter’s food allergies. But one just can’t give up warm, delicious, salty pretzels.
So homemade pretzels to the rescue.
I used rapid rise yeast for these pretzels, which cuts down on the rising times, as well as the proofing. I do think that longer rises and traditional yeast in bread products gives the most robust taste, but if you are craving soft pretzels and don’t want to wait a full day to make them, then this easy pretzel recipe is a great way to go.
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EASY PRETZEL RECIPE
Easy Homemade Pretzels
Equipment
- Cookie Sheet
Ingredients
- 4 1/2 cups all-purpose flour Need 4 to 4 1/2 cups
- 2 tbsp sugar
- 1 packet Fleischmann's RapidRise Yeast this is equal to 2 1/4 tsp
- 1 1/2 tsp salt
- 1 cup milk
- 1/2 cup water
- 2 tbsp corn or canola oil
- 2 eggs lightly beaten
- coarse salt
Instructions
- Combine 2 cups flour, the sugar, undissolved yeast, and salt in a large bowl.
- Heat milk, water, and oil until very warm, approximately 120° to 130°F. Stir warm liquids into flour mixture. Stir in enough of the remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
- Divide into 10 equa sizel pieces. Roll each piece to 20-inch rope. Cover and let rest for 5 to 10 minutes until risen slightly. To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle. Place on 2 greased baking sheets.
- Brush with beaten eggs then bake at 350°F for 15 minutes. Remove from oven; brush again with eggs. Sprinkle with salt, cheese, poppy seed, or sesame seed.
- Return to oven and bake for 15 minutes or until done. Remove pretzels from baking sheets; let cool on wire racks.
Notes
Nutrition
Can’t get enough pretzel goodness? I hear ya! I’ve got some other delicious pretzel recipes for you to try!
- Cinnamon Sugar Pretzel Bites
- How To Make Chocolate Covered Pretzels
- Pretzel Bread
- Easy Pretzel Rolls
- Chocolate Covered Pretzel Fudge
Originally published July 2019
Isabella says
This is a great recipe! Although I found a typo in the recipe. “Divide into 10 equa sizel pieces” it should be “Divide into 10 equal size pieces”
Emily Williamson says
I like sizel more lol
Rick says
Super easy and very delicious!
Lin says
Super easy recipe. My 14 years old loves to bake and cook and they were able to follow the recipe. Yummy too ?
Mariz says
I used 1/3 block of fresh yeast and olive oil since these are the only available in my kitchen. It turned out good. Thanks for the recipe.
Tina Fiore says
Quick, easy, and yummy! Used almond milk
Kristen says
Can you leave the dough overnight? And then shape and bake the next day?
Thanks so much!
Christi Johnstone says
Kristen, I would not recommend it for this recipe.
Hester says
Can I knead the dough in a stand mixer? I’ve made these multiple times and love them, just trying to make less of a mess every time thanks!
LouAnn Livengood says
Soo yummy & super easy! I made them into bites, my hubby loved them! Perfect snack for a rainy Sunday afternoon.
Jessica says
A great vehicle for any pretzel topping! We made cinnamon sugar, salted, and everything seasoning. Beautiful crisp outside with a soft chew on the inside. One of the easier pretzel recipes we’ve made. Loved it! Will definitely be making them again!
Harley says
I think your calories are wrong. You have 323 kcal which is 323,000 calories total. If this makes 10 servings then each serving in 32,300 calories which seems way too high especially considering the daily caloric value is roughly 2,000 cal.
Christi Johnstone says
It’s giving you the calories per serving. The total calories are divided by the number of servings. The program that adds this info to the recipe card uses kcal by default, but “calorie” we refer to in food is actually kilocalorie. One (1) kilocalorie is the same as one (1) calorie. Basically “calories” and “kcals” are tossed around interchangeably to describe the same energy amount for both food and fitness purposes. So if it helps, disregard the “k”.