Joanna Gaines Pretzel Recipe

This chewy Pretzel Recipe is a fun weekend project as well as being incredibly satisfying! Boiling the dough in baking soda water makes the exterior go dark and glossy, which along with the coarse salt sprinkle adds a classic stadium-style crunch to these soft pretzels that is so delicious with mustard.

Joanna Gaines Pretzel Recipe Ingredients

• The Dough:
  • 1 1/2 cups warm water (about 110°F)
  • 1 tablespoon sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 4 tablespoons unsalted butter, melted
• The Soda Bath:
  • 10 cups water
  • 2/3 cup baking soda
• The Finish:
  • 1 egg yolk beaten with 1 tablespoon water (egg wash)
  • Coarse sea salt or pretzel salt
  • 10 hot dogs (if making Pretzel Dogs) OR just extra butter for brushing

How To Make Joanna Gaines Pretzel Recipe

1. Bloom the yeast: In the bowl of a stand mixer, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until it becomes foamy and bubbly.
2. Mix the dough: Add the flour, kosher salt, and melted butter to the yeast mixture. Using the dough hook attachment, mix on low speed until combined. Increase the speed to medium and knead for about 5 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
3. Rise: Grease a large bowl with oil. Place the dough inside, turning once to coat. Cover with a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size.
4. Shape: Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper. Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 10 equal pieces.
   • For Pretzel Dogs: Roll each piece into a long rope (about 18-20 inches). Wrap the rope spirally around a hot dog, tucking the ends under.
   • For Classic Twists: Roll into a longer rope (24 inches), make a U-shape, twist the ends over each other twice, and press them onto the bottom of the U.
5. The Soda Bath: Bring the 10 cups of water and the baking soda to a rolling boil in a large pot. Carefully drop the shaped pretzels (or dogs) into the boiling water, one or two at a time. Boil for 30 seconds. Remove with a slotted spoon and place on the prepared baking sheets.
6. Bake: Brush the top of each pretzel with the egg wash. Sprinkle generously with coarse salt. Bake for 12-15 minutes until they are a deep, dark golden brown.
7. Serve: Let them cool slightly on the pan. Serve warm with mustard or cheese sauce.

Recipe Tips!

• The Baking Soda Bath: This is the most critical step! The alkalinity of the baking soda gelatinizes the outside of the dough instantly. This creates the signature chewy “skin” and allows the pretzel to brown deeply in the oven. Without it, you just have a bread roll.
• Watch the Bubble: When you add baking soda to boiling water, it will fizz up aggressively! Use a very large pot to prevent it from boiling over onto your stove.
• Egg Wash Shine: The egg wash gives the pretzels that shiny, mahogany finish. If you want them softer (like mall pretzels), brush them with melted butter after baking instead of egg wash before.
• Salt Stick: Salt won’t stick to dry dough. You must sprinkle the coarse salt immediately after brushing with the egg wash while it is still wet.

What To Serve With Joanna Gaines Pretzel Recipe?

This Joanna Gaines Pretzel Recipe is the ultimate snack food! A bowl of warm Beer Cheese Dip is the holy grail pairing for soft pretzels. For a sweet twist, skip the salt and brush the baked pretzels with butter, then toss them in Cinnamon Sugar! If you made the pretzel dogs, serve them with a variety of Spicy Mustards and ketchup for a fun family dinner.

How To Store Joanna Gaines Pretzel Recipe

• Room Temp: Store pretzels in a paper bag or loosely covered container at room temperature for up to 2 days. Airtight plastic containers will make them soft and soggy.
• Reheat: Soft pretzels stale quickly. To revive them, sprinkle with a little water and heat in a 350°F oven for 5 minutes until the crust is crisp again.
• Freeze: Freeze baked pretzels (without salt if possible, as it draws moisture) for up to 2 months. Reheat from frozen in the oven at 400°F for 10 minutes.

Joanna Gaines Pretzel Recipe Nutrition Facts

• Calories: 320 kcal
• Fat: 6g
• Carbohydrates: 58g
• Protein: 8g

Nutrition information is estimated per plain pretzel.

FAQs

Try More Recipes:

• Joanna Gaines Cornbread Recipe
• Joanna Gaines After School Banana Bread Recipe
• Joanna Gaines Shortbread Cookies Recipe

Joanna Gaines Pretzel Recipe

Author: Sandra Cooking Method:Baking Cuisine:German-American Courses:Appetizers

Difficulty:BeginnerPrep time: 20 minutesCook time: 15 minutesRest time:1 hour Total time:1 hour 35 minutesCooking Temp:100 CServings:10 servingsEstimated Cost:25 $Calories:320 kcal Best Season:Available

Description

Authentic soft pretzels with a chewy, dark crust and soft interior. Whether wrapped around a hot dog or twisted into a knot, the baking soda bath guarantees that classic pretzel taste.

Ingredients

• 4.5 cups flour
• 1.5 cups water
• 1 packet yeast
• 4 tbsp butter (melted)
• Bath: 10 cups water, 2/3 cup baking soda
• Topping: Egg wash, coarse salt

Instructions

1. Bloom yeast in warm water and sugar.
2. Knead with flour, salt, and butter; rise 1 hour.
3. Divide and roll into ropes (twist or wrap dogs).
4. Boil water and baking soda.
5. Boil pretzels 30 seconds; drain.
6. Brush with egg, salt, and bake at 450°F for 12-15 mins.

Notes

• The soda bath creates the dark, chewy crust.
• Don’t boil longer than 30 seconds or they get gummy.
• Best eaten warm from the oven!

Keywords:Joanna Gaines Pretzel Recipe