Crazy Dough Pretzels are the ultimate treat for anyone who loves soft, chewy, and slightly salty snacks. This recipe delivers golden-brown pretzels with a crispy exterior and a pillowy interior, perfect for dipping or enjoying on their own. In just 35 minutes, you can whip up a batch that fills your kitchen with the irresistible aroma of freshly baked bread.
What makes these pretzels special is their versatile dough, which can be shaped into twists, knots, or classic pretzel forms. Each bite offers a satisfying balance of buttery richness and a hint of sweetness, making them a crowd-pleaser for any occasion. Whether you’re hosting a gathering or treating yourself, these pretzels are a quick, delicious way to elevate your snack game.
Ingredients for Crazy Dough Pretzels
- 1 batch Crazy Dough (prepared and proofed)
- 1 tablespoon sea salt (for sprinkling)
- 6 cups (48 fl oz / 1,440 ml) water (for boiling)
- 6 teaspoons baking soda (for boiling water)
- 1 egg (beaten, for brushing)
Step-by-Step Instructions
- Prepare the dough: Turn the proofed Crazy Dough onto a floured surface and divide it into 8 equal balls. Let the dough balls rest while you prepare the boiling water.
- Boil the water: In a large pot, combine 6 cups of water and 6 teaspoons of baking soda. Bring to a boil. Line a large baking tray with parchment paper.
- Shape the pretzels: Take one dough ball and roll it on the counter, banging it gently to stretch it. Shape it into a long log, rolling until it reaches 20-24 inches (60 cm). Twist the ends and press them onto the opposite sides to form a pretzel shape.
- Poach the pretzels: Carefully place each shaped pretzel into the boiling water for 30 seconds. Remove and place on the prepared baking tray.
- Brush and season: Lightly brush each pretzel with the beaten egg and sprinkle generously with sea salt.
- Bake: Preheat the oven to 450°F (225°C). Bake the pretzels for 15 minutes, or until golden brown.
- Serve: Enjoy the pretzels immediately while warm and fresh!
Perfect Pairings: Sauce and Topping Ideas
Take your Crazy Dough Pretzels to the next level with delicious dips and toppings! Try a classic cheese sauce made with cheddar, milk, and a pinch of mustard powder. For a sweet twist, drizzle with melted butter and cinnamon sugar. Feeling adventurous? Add toppings like everything bagel seasoning, grated Parmesan, or even a sprinkle of chili flakes for a spicy kick.
Serve with Style: Presentation Tips
These pretzels are best served warm and fresh out of the oven. Arrange them on a wooden board or a rustic tray for a cozy, bakery-style vibe. Pair with a side of pickles or a crisp green salad for a satisfying snack or light meal. Don’t forget to set out extra sea salt for those who love an extra salty bite!
Keep It Fresh: Storage and Reheating Tips
Crazy Dough Pretzels are best enjoyed immediately, but you can store leftovers in an airtight container for up to 2 days. To reheat, pop them in a 350°F (175°C) oven for 5-7 minutes until warm and slightly crispy. Avoid microwaving, as it can make them chewy instead of crisp.
Mix It Up: Recipe Variations
Get creative with your pretzels! Swap the sea salt for garlic powder or sesame seeds for a different flavor profile. You can also shape the dough into pretzel bites or sticks for a fun, bite-sized option. For a vegan version, skip the egg wash and use a plant-based milk wash instead.
Time-Saving Hacks for Busy Bakers
Short on time? Prepare the dough ahead and let it proof in the fridge overnight. When you’re ready to bake, simply shape, boil, and bake. You can also double the recipe and freeze unbaked pretzels—just boil and bake straight from the freezer, adding a few extra minutes to the cooking time.
Crazy Dough Pretzels
Ingredients
- 1 Crazy Dough Recipe
- 1 tablespoon sea salt
- 6 cups water (48floz/1,440ml)
- 6 teaspoons baking soda
- 1 egg beaten for brushing
Instructions
- Once your crazy dough recipe has proofed turn out onto a floured surface and divide into 8 balls.
- While the balls of dough are resting boil 6 cups of water with 6 teaspoons of baking soda and line a large baking trey with parchment paper.
- To shape: take each piece of dough and begin rolling them on the counter. Bang the dough on the counter like I do in my classic pretzel video. You may need to shape into a long log but they will just naturally get longer and longer. Keep going until you reach 20-24 inches (60 cm). Twist the ends of the dough and press onto the the opposite sides of the pretzel.
- Put straight into boiling water with baking soda and poach for JUST 30 seconds, then place on a baking tray. This boiling step is the secret to firm skin and adds that pretzel flavor.
- Brush with egg wash and sprinkle with sea salt.
- Bake 450oF (225oC) for 15 minutes, or until golden brown.
- Serve immediately and enjoy!
