How to make homemade Pretzels step by step


Actually making pretzels is easy. They are made with a simple dough identical to the bread, and the only difficult part comes when you have to soak the pretzels in boiling water before baking them. Next and step by step we explain the best Pretzels recipe that you can find on the internet If you have any questions we will be happy to help you with this recipe.

4 people More than 2 hours Medium difficulty Ingredients:
  • 1 cup warm water
  • 2 tablespoons active dry yeast
  • 3 cups of flour
  • 1 spoon of sugar
  • 1½ teaspoons salt
  • ¼ cup baking soda
  • 1 tablespoon brown sugar or rice syrup
  • 1 large egg, beaten with 2 tablespoons of warm water
  • Coarse salt
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To start the Straight from the homemade Pretzels you should mix the warm water and the yeast In a medium bowl. Let stand a few minutes, then stir to dissolve the yeast. Add 2 1/2 cups of the flour, sugar and salt. Stir with a rigid spatula to form a floury dough.


Knead with a blender low speed for 5 minutes. You can also knead by hand. If the dough is very sticky after 1 minute, add the flour one tablespoon at a time until a ball forms. The dough is ready when it is soft and slightly sticky, and has a ball shape. Clean the bowl, dip it with oil, and return the dough to the bowl. Cover and let rest the mass of pretzels somewhere warm until the dough doubles in volume, about 1 hour.


Place the dough on a lightly floured surface. Divide the dough into 8 equal parts.

Work with one piece of dough at a time. Spread the dough on a long thin stick on the table using the palms of your hands. The goal is a cane about 50 centimeters long. If it contracts again, let it rest to the side, roll another piece of dough, and return to the previous cane.


Lift the ends of the cane toward the top of the work surface and crush them. Crush them once more to make a knot.


Then fold the knot down through the bottom loop to form the pretzel shape.


Place the pretzel on a tray lined with baking paper and continue putting together the rest of the pretzels. When all pretzels have their shape, cover them tightly and set aside for 20 to 30 minutes.

Preheat the oven to 230º C.


When the pretzels are starting to look swollen, pour 8 cups of water into a large pot and place it in the kitchen over high heat. Make sure the pot has high sides because the water foam doubles its volume by adding the bicarbonate.

Bring the water to a boil, add the baking soda and the syrup or brown sugar. The baking soda will make the water foam reach the edges of the pot. Stir to dissolve the bicarbonate and sugar. Reduce heat to medium.

Put 2 or 3 pretzels in the water - as many as they fit without tightening.

Simmer for 30 seconds, then use a slotted spoon to flip the pretzels. Simmer for another 30 seconds, and then remove the pretzels from the water and place them on the baking sheet. At water bath, pretzels they swell and acquire a wrinkly pasty appearance. Repeat with the rest of pretzels.


Once all the pretzels have been submerged in the water bath, brush them with the egg and water mixture, and sprinkle with salt. Bake the pretzels until they are dark brown and bright, 12 to 15 minutes.


Transfers homemade pretzels freshly made to a rack to cool and let stand until they are cold enough. Pretzels are better when they are eaten fresh and warm.

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