Making homemade pretzels is so easy when you use your bread machine. Bread Machine Pretzels are soft and chewy just like vendor style pretzels.
These buttery, soft pretzels are great for snacks and super popular for game day food. Pretzels taste great plain but even more scrumptious dipped into cheese sauce, mustard sauce or even my Homemade Marinara Sauce.
How to make the dough.
Super easy and doesn't require any fancy ingredients.
Simply place ingredients in the order listed and set machine to dough mode.
Perfect dough every time!
Divide the dough into equal pieces, then roll into ropes 18-20 inches long.
Shaping the pretzels may take a bit of practice to master perfectly knotted pretzels. But don't fret they taste great no matter how they look. Simmering in baking soda water may sound very strange but it is a must to achieve the flavor, soft interior and golden brown crust. Be careful when pouring baking soda into simmering water as it instantly foams up, so sprinkle a bit at a time.
Be sure to generously brush pretzels with melted butter as soon as they come out of the oven. Pretzels taste best fresh and warm right out of the oven, but you can store them for up to 2 days in an airtight container. To reheat, microwave for 10-15 seconds.
Bread Machine Pretzels
Ingredients
- 1 cup water room temperature
- 1 tablespoon butter room temperature
- 2 tablespoon sugar
- 1 teaspoon salt
- 2 ¾ cups all purpose flour
- 2 teaspoon dry active yeast
- 6 cups water for cooking water
- ⅓ cup baking soda for cooking water
- 1 egg to brush on before baking
- 2-3 tablespoon melted butter
- 2 teaspoon coarse salt for topping
Instructions
- Place 1 cup water, butter, sugar, salt, flour and dry yeast in bread machine pan in order listed. Do not mix.
- Select Dough setting and press start.
- When cycle is complete, remove dough and transfer to lightly floured surface.
- Preheat oven to 400F. Line baking sheet with parchment paper and lightly spray with cooking spray.
- Divide dough into 6 equal portions.
- Roll each piece of dough into a 18-20 inch rope.
- Shape rope into U, take 2 ends and cross over 1 or 2 times. Bring end towards you, fold down leaving ends over-hang a bit. Press down a bit where dough intersects at the bottom.
- Prepare baking soda water. Using large pot bring 6 cups of water to rapid simmer. Add baking soda slowly to water, stir to dissolve. Reduce heat to maintain a simmer.
- Place 1 to 2 pretzels into water. Do not overcrowd pot.
- Cook for 30 seconds, flip and cook for another 30 seconds.
- Using large slotted ladle remove pretzels and transfer to baking sheet.
- Prepare egg wash by whisking together egg with 1 teaspoon of water.
- Brush pretzels with egg wash. Sprinkle with coarse salt. My favorite is coarse sea salt.
- Bake 400ºF for 10-12 minutes until golden brown.
- Remove from oven and brush generously with melted butter.
Nutrition
BobbyJo says
This recipe is awesome!!! The first time I made it the dough came out so perfect and not sticky at all! My family loved loved loved the pretzels! The second time the dough was more sticky, no idea why as I followed instructions to a T! They still tasted awesome, just a little more work to get them to look like pretzels!! Thank you for sharing this!!
Laureen King says
Thank you so much BobbyJo
Nicole says
Do you let the dough rise in the bread machine? My dough setting also allows for the first rise. I am very excited to make these!
Laureen King says
Yes, the compete dough cycle.
Karen Capern says
My husband couldn’t get enough!
Laureen King says
Thank you Karen for taking the time to rate and comment on my recipe. Happy you and your husband enjoyed the pretzels.
ted willson says
Do I use instant rise yeast or regular?
Laureen King says
Hey Ted, I use regular yeast.
Kirsten says
Made these at bites instead of full pretzels for a party! They turn out great that way too! Just cut the ropes into bite sized pieces instead of twisting them into actual pretzels and voila! Definitely going to become a staple for birthday parties in our house!!
Jackie Richardson says
Turned out magnificently !
Laureen King says
That is great Jackie. Thanks for taking the time to leave me a comment and rate the recipe!
MonicaS says
So good! Thank you! I made them into pretzels yesterday and got a request for turning them into buns today for sandwiches. My husband made a breakfast sandwich with it and it was delicious. 🙂
Laureen King says
Thank-you Monica, I have made them into buns as well. So good with a great stew.
Nick says
So the pretzels were good. BUT. You cannot have a lightly oiled wax paper in a 400 degree oven. The paper got stuck to the bottom of the pretzels and burned a lot. I had to cut off the bottoms to eat them. Otherwise, they were ok.
Laureen King says
Nick why were you using wax paper?? The recipe called for parchment paper. Wax paper should never be used in an oven!
Stephanie says
WOW! I’m currently on my second batch because we ate them so fast and my family asked for more. They are incredibly delicious and FUN to make. Mine didn’t look super pretty but it didn’t matter one bit. Thanks for the recipe!
Laureen King says
So awesome Stephanie, the pretzel shapes take a bit of practice. Making pretzels bites is easy and perfect snack size.
Tara says
Can this be made into a whole loaf of pretzel bread or doesn’t turn out right? Thanks
Laureen King says
Yes, I have made it into 4 individual pretzel buns and served with soup.
Ashley Kitteringham says
Should you proof the yeast before adding to bread machine since it is not bread machine or instant yeast?
Laureen King says
I have used regular traditional yeast, no proofing, and the dough turned out just fine. If you prefer you can use bread machine yeast.
Cynthia says
Would you use the same amount of instant/bread machine yeast as regular yeast?
Laureen King says
Yes Cynthia it would be the same amount of yeast. Enjoy.
Emily says
I was craving soft pretzels during COVID-19 quarantine when I first made these. They were so good! I now make them during football sundays. I don’t add the extra butter at the end and they are still yummy yummy! Thanks for the recipe 🙂
Debra says
Hi. What's the best way to transfer the pretzels to the water without losing their shape?
Laureen King says
Hi Debra,
I usually transfer them to the water using a large strainer ladle.
Barbara Sheets says
If I want to make the dough the day before, how do you recommend I store it? I am going to use it to wrap around hotdogs as a project in the assisted living facility where I work. Have you ever tried that? Any suggestions?
Laureen King says
Hi Barbara, I have never made the dough ahead of time, so I'm sorry without testing it I'm not sure the outcome you will get.
Cherie says
Just tried your recipe and it came out amazing. Instead of salt, I did a cinnamon sugar as well as a garlic parmesan topping.
Laureen King says
Cinnamon sugar sounds very tasty Cherie!
Dawn says
Have you ever tried using gluten free bread? I’ve tried 3 different recipes and cannot get the dough to cooperate. Any suggestions for food allergies?
Laureen King says
Hi Dawn, I wish I could offer a suggestion, but I have not ever made gluten free bread in my bread machine.
rick says
I don't usually write reviews, but this was well deserved.
first time making this and everyone loved them! I could use some practice on the shape but regardless.. was good enough for my girlfriend and her friends lol
Laureen King says
Thank you very much Rick, your girlfriend is lucky that you bake for her.
Patt says
Easy to make. Smell, taste and texture even better than store-bought. I will, however, reduce the baking soda by 1/2 & use less coarse salt. Too salty for me.
Sue says
Amazing. So great right out of the oven. They lasted 10 minutes! Thank you so much❤️
Laureen King says
That is awesome Sue, thank you!
Pat says
Could you double the recipe?
Laureen King says
You could depending on the size of your bread maker.
Jess says
Seriously amazed at how well these came out and how good they ended up tasting!
Jessica says
Good evening.
I have a fridgedaire bread maker with a raw dough and a leaven dough selection. I tried leaven dough but my dough just came out very runny. Any ideas on what selection I should use for this recipe if I don't have a regular dough button
Laureen King says
Hi Jessica, I think the leaven dough cycle would add too much rise to the pretzel. I would use the raw dough cycle.
McKenzie McMillan says
These were absolutely delicious! Wondering though....if I wanted to alter the flavoring, say for example doing a garlic rosemary pretzel, would you reccomend i add dried rosemary into the dough cycle or simply top the pretzel with rosemary and garlic at the same time as the salt before baking?
Laureen King says
Thanks McKenzie, I think I would add it to the dough. a flavourful idea!
Jennifer Washington says
These were fun to make! My first try and they were not 'pretty' but they sure are yummy!
Jacob Lowe says
After you shape your pretzels can you put them in the freezer for 10-15 minutes to firm them up so when you pick them up you could just drop them into the water.
Katarina says
This worked great but it can be even better. Our Bavarian Bakery uses caraway seeds in their pretzel croissant type rolls which we love. We added caraway seeds to the dough about 1/3 through the doughing process, and again as an additional topping on the pretzels. YUM. I think next time we will thin out the ropes as well and increase the number of pretzels, making them with smaller dough cuts. 6 makes pretty big pretzels! I made 9 but could easily be 12 by just cutting the dough more and rolling them thinner. They puff quite a bit at the boiling stage. We also tried rolling up a few croissants, but that needs some work...came out like a big fat pretzel loaf. Thanks for this great recipe- It fed our craving!
Camille says
First time pretzel maker, here. I was pretty nervous! They came out wonderfully delicious and I will make them again and again. Thank you for such a fun recipe.
Chelsea says
I made these a few times came out perfect but this last time they were so bitter it was unbearable. Not sure what happened ?
Laureen King says
Hi Chelsea, the only thing that would make the pretzels bitter that I can think of would be the baking soda or the yeast. Maybe the yeast was bad or by chance the baking soda was mismeasured?
Melly says
I do not put my pretzels in a simmering baking soda bath. The bitterness comes from the baking soda. Just dip them in the baking soda water and remove and don’t let them sit for any amount of time after dipping. Hope this helps 🙂
Terryn says
Yummy!!
Mom of 3 boys says
Thank you so much for sharing!! I can’t even tell you how many times I have made these for my boys!! 1 likes just the plain coarse salted way and 2 like cinnamon sugar bites. And with this recipe I can make everyone happy!! Plus the ease of my bread machine is a total win!!!
Debi says
I made these 2 times so far,and both times they were amazing! My Pa. husband loved them! The only thing I changed was the baking soda.I used a 1/4 cup instead.
Keri Craig says
I have made theses recipe 4 times and boy! Every time I get perfect pretzels. This recipe is a keeper. Thank you
Laureen King says
Thank you so much Keri
Nisrine’s says
If we want to make the dough ahead how can we keep it till we want to use it?
Laureen King says
Good Question, but I'm afraid I don't know how they would turn out. I have always prepared right away after I made the dough.
Wendy says
These were so good!! Directions were easy to understand- thank you!!
Laureen King says
Thank you so much Wendy.
Ellen Pullen says
Have made these a number of times, no issues, my family loved them.
Will keep making them!
Laureen King says
Thanks Ellen, its a great reason to pull out the old bread maker!
Tammy says
If they don’t doesn’t seem to be mixing good in the machine.
What would you recommend?
Laureen King says
I'm not sure what you mean Tammy. Is your bread maker not mixing the dough well? This shouldn't happen is your bread maker is working correctly.
lib says
I had a slurry! followed the recipe and instructions for sequence of addition: I used shortning (high s.cost of butter) and it was a mess... almost like a crepe batter/pancake batter. Ended up adding 1 cup more unbleached white flour.
I suspect that the flour (a new brand to this household: robinhood) was milled finer and that the shortning made it 'runnier' Yikes
Hope others had better luck: will switch back to a bagel recipe for this one.
Laureen King says
I have never had this issue with the dough, so I am just wondering, did you use a bread machine? When measuring the flour, did you sift the flour when measuring, you should NOT sift. How much water did you add to the dough? Wish I could help you more?
Susan M Heppermann says
Used the described amount of baking soda and it was way too strong. I had to throw them out.
Laureen King says
Susan, did you bring the 6 cups of water to a boil first, and then sprinkle in the baking soda? The baking soda shouldn't really flavor the pretzel, as it is not added to the dough. It is added to the boiling water to help achieve the soft inside and bake up golden brown.
D says
I used this recipe and it was a big hit!!! I made them into pretzel twists instead and really like how they turned out! I am working on making another batch right now!!!
Laureen King says
Thank you, I bet the pretzel twists were delicious.
Madeleine Kane says
Can I use this recipe to make soft pretzel buns, and if so, how long do I keep them in the water/baking sofa, and how long do I bake them in the oven? This is a great recipe for regular pretzels - the family loves them and are always begging for more!
Laureen King says
Madeleine, I have made these into pretzel buns, I think I kept them in the water/baking soda the same amount of time. As for baking I baked them until a dark golden brown on top.
Ellen Pullen says
Absolutely one of the best Pretzel Recipes I have made.
No Changes to the Recipe, they turn out absolutely amazing everytime!
Our local Pretzel Chain has closed and my family swears that these are even better!