Dear Wednesday,
I’m feelin’ the stress. I have a zit on my face I’m trying to pass off as a Cindy Crawford mole. I’m packing up my apartment again. Who stole all my spoons? All I’ve eaten is two burritos and a jar of pickles in the past three days. I’d like for someone to hold my hand and take me out to dinner. I think I might be whining. That’s not attractive.
Ok.
Wednesday, I just need one thing from you. Carbs. I’m not messing around, Wednesday. I want bread products and beer and candy bars… that’s all I want from you. Oh! Wait… doughnuts too please. And string cheese.
Be a pal, Wednesday. Just this once.
Rad,
Joy
Jill and I… we bake together. It’s called Bake Out. Duh. This time around we practice our carb intake by making pretzels. Have you ever made pretzels? There’s yeasting and rolling. There’s boiling and brushing and baking.
You might want to get in on this action.
Flour, yeast, sugar, salt and water. That’s all you need to make pretzels.
Oh! Time. You’ll need some time too.
Look at those foamy, frothy yeast bubbles. It’s alive. It’s ready for flour.
Shaggy. Shaggy.
Ready for kneading.
We will turn these into twisted baked dough dipped in mustard. It’s just a matter of time.
All that dough for eight giant pretzels. I’m pretty sure I could eat eight pretzels on my own.
The pretzel twisting always gets complicated in my brain. I usually settle for funny looking pretzels.
These are my tongs. They come in really handy for boiling and flipping hot dough.
heh… hot dough.
I don’t know why hot dough is still funny to me… but it is.
My pretzels get loaded with goodness before being slapped in the oven.
This would be the goodness.
And the after baking/dipping goodness.
Homemade Soft Pretzels
from Gourmet, March 2004
1 tablespoon sugar
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
3 3/4 to 4 cups all-purpose flour
1 large egg, lightly beaten
2 teaspoons pretzel salt or grill seasoning
1 heaping Tablespoon baking soda (add it to the boiling water just before throwing in the pretzel dough!)
Stir together sugar, yeast, and 1 1/2 cups lukewarm water (105 to 110°F) in a glass measuring cup, then let stand until foamy, about 5 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)
Whisk together 3 1/2 cups flour and 1 tablespoon table salt in a large bowl. Add yeast mixture and stir with a wooden spoon until it forms a dough. Dust work surface with 1 tablespoon flour, then turn out dough and knead, gradually dusting with just enough additional flour to make a smooth sticky dough, about 8 minutes. (Dough needs to be somewhat sticky to facilitate rolling and forming into pretzels).
Return dough to bowl and cover bowl tightly with plastic wrap, then let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 45 minutes. Turn out dough onto a clean work surface and cut into 8 equal pieces. Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 24 inches long. If dough sticks to your hands, lightly dust them with flour. Twist dough into a pretzel shape. (Dough will retract as you form the pretzel.)
Transfer pretzel with your hands to an oiled baking sheet and form 7 more pretzels in same manner with remaining dough, spacing them 1 1/2 inches apart.
Let pretzels stand, uncovered, about 20 minutes. Meanwhile, put oven rack in upper third of oven and preheat oven to 425°F. Bring a wide 6-quart pot of water to a boil. Once boiling, add heaping tablespoon of baking soda. The baking soda will help the pretzels brown.
Using both hands, carefully add 2 (maybe 3) pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes. Transfer parboiled pretzels to a rack to cool. Repeat with remaining 5 pretzels in 2 batches.
Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet. Brush pretzels lightly with some of egg and sprinkle with pretzel salt. Bake until golden brown and lightly crusted, about 35 minutes. Cool 15 minutes, then serve warm.
Cooks’ notes:
• Dough can be mixed and kneaded in a standing electric mixer fitted with dough hook.
• Pretzels are best the day they are made. (When they are kept overnight, salt may dissolve.)
beth
Hi.
I wanted to ask you about a problem I have whenever I make hot pretzels. so I do everything and then when they are baking there’s always one or two that come out gooey (for lack of a better word) and I was wondering if you’ve ever had that problem and what causes it…? I have made different shapes (regular, sticks, bites) and it happens every time. it’s very frustrating cuz they are sorta gross and I just end up pitching them (which you can imagine how that annoys me!). any ideas?
Thanks.
jacquie
Trying to make them into rolls. My husband is obsessed with the pretzel bread he had at wendy’s. Thanks for the recipe!
Jazz
They are in my oven now.. So impatient! I made the dough in my bread machine – I used 4 cups of flour with the wet mixture (I mixed the yeast, sugar and water separately first) and threw it all in. It cam out pretty sticky but it was fine after I added some more flour :)
Helen
Hi! I love your recipe! I have a request if that’s okay. Can you make a recipe for pretzels baked in a microwave. I’m not allowed to bake in the oven, so.. please fulfill my request! Makes 1 serving.
Jamie
Thanks for the recipe! Finally made these tonight (it was boyfriend’s idea to promise pretzels to our friends in JULY). I found that 35 minutes was too long…ours were done around 15 or 20 minutes. Not sure if that’s due to the summer heat (higher yeast rise temperatures), our oven (tends to run hot) or both. Still, I watched these carefully and they turned out great with some TJ’s mustard on the side. Even better paired with mint green tea from Joy the Baker!
Happy baking,
-Jamie
Katie
I just got done making these. It was my first attempt at making pretzels ever, so I assumed it wouldn’t go well. This is what I learned.
1. The dough is VERY sticky. I kneaded it by hand, I would recommend adding maybe 3 3/4 cups flour next time. It was too sticky to handle.
2. After breaking into 8, let sit for a few minutes to decrease stickiness before rolling.
3. I boiled in a 6.5 quart pot. I would recommend doing 1 pretz at a time if your going for looks, and only 2 otherwise. I tried 3 at once and they came out looking really weird.
4. I baked them at 425, checked on them regularly. About half of them were done after 25 minutes, with burnt bottoms. The other half I let sit for 5 more minutes then took out. They are nice and brown, but they appear very oily, like they are fried. I did spray a light coating of oil then salt, so maybe that is why. Some of the pretzels are very brown, but almost undercooked. I think I will decrease the temp to 400 next time and see how that works.
Otherwise, good recipe to start out!!
clare
i tried making these a few days ago and it tasted good when hot! crispy on the outside and soft on the inside, even when it was reheated :) but once it was cooled the dough became really hard and was almost too tough to chew ): i’m pretty sure that’s not how it’s suppose to be. could it be that i boiled it for too long?
joythebaker
Hmmmm….it’s possible that you boiled for too long.
Amy
i made bacon and cheese ones! im only 13 and found it really easy!
Aaron
Hey, great pix and instructions. I can understand why someone’s pretzels might not come out looking so hot if they followed your instructions to a “T”. Read:
“Bake until golden brown and lightly crusted, about 35 minutes. Cool 15 minutes, then serve warm.”
AT 425 DEGREES those will definitely not be lightly crusted. They will be burnt to a crisp. And definitely not soft as the “how to” implies. I assume that should be 3 to 5 minutes.
Cheers!
Kathleen
I baked these for 35 mins at 425 and they were way overdone. I am going to try it again and watch them closely. However it definitely needs more than five minutes. I thought it was weird because my oven never cooks anything in the time the recipe says. It always needs more time. So I just went about my business until the timer went off. Bad move. We ate them but it was more like a hard pretzel. I won’t get discouraged. I’ll try again.
christine
Freeze leftover pretzels after they have cooled (if there are any). Then take out one (or two) at a time and place directly into a 350* oven to reheat. This keeps them fresh and tasting just-baked.
Aubrey
I needed an excuse to use my new mixer and this gave me the perfect excuse! They are in the oven right now and I can hardly wait!! I did half with cinnamon/sugar and half with
garlic salt/basil/parmesan.
Allie
This is horrible the pretzels look horrible and fake and I followed all of the directions
Allie
I just baked these now I’m about to try them they grew so much when I put them in the water and they look so good I can’t wait!!!!!!
Jordan Sinclair
This is an excellent recipe. For all those who have bad luck with the yeast, try refridgerating it. I make homemade bread regularly, and I buy 1 pound of yeast at a time, and it keeps for a full 6 months. It comes in a foil bag, and you need to cut off the top of the bag, and place the bag in a plastic container. 6 month old yeast performs like brand new store-bought yeast. I make and sell my bread at my school, and make several loaves per week. By keeping the plastic container in the fridge, you’ll never run into bad luck with the yeast. Please keep in mind that the water MUST be of the right temperature. Before I could just “feel” the temperature, I used a meat thermometer to measure the water. Now I know what 105Fto 110F feels like, and I don’t do that extra step anymore. Follow these directions when making the yeast mixture and you won’t go wrong.
Lauren
I know this is totally breaking the rules…but sometimes I don’t have that one ingredient–TIME. I’ve made soft pretzels many times. They are definitely something I crave every once in awhile (or every week…) and I have been wondering…would this work with that Pillsbury bread dough you can buy at the grocery store? Just boil it in the baking soda water and then bake? Would it turn into pretzels? Please say yes…
a
Yes. We just used Bridgeford. You can find it frozen in every grocery store.
Cheers!
Rebecca
I so want to try these. I’ve never made pretzels before. But, I’m thinking sweet cinnamon sugar pretzels for me and salty for the rest of the family.
Tiffany
These are delicious and easy! If you can’t eat them all the same day, the baked pretzels freeze beautifully. Just reheat at the same baking temperature–do not thaw.
Alexandra
My yeast didn’t foam the first time and barely foamed the second time (brand new yeast too), but I used the second batch and the pretzels are beautiful. They’re in the oven right now, but I have high hopes for them.
joythebaker
Awesome!
Luis
We’ll my wife was skeptical when I said I wanted to make pretzels from scratch. But Wow!THESE ARE FREAKIN GOOD!!!!!!!!
THANKS
Kharina
Hey Joy! I happily came accross your blog 2 weeks ago, whacked you onto my google reader and headed off to NYC for the first time ever with my husband. Guess what we ate there? Soft pretzels!! Hubs had NEVER HAD A SOFT ONE (snigger) in his life!!! I eat loads of them whenever in Berlin. Needless to say, he was sad when he realised in the airport back that we wouldn’t have such goodness coming back home (home is Bath, UK). So, I logged on, and looked up soft pretzels on google and saw to my delight that your recipe is there! Guess what I will be making now? Thanks for this recipe! x
Amber Young
I love to make pretzels. There are few things more gratifying than a freezer full of home-made soft pretzels for later consumption. YAY!
Ade
Hi, If I wanted sweet pretzels eg cinnamon, dusting sugar or vanilla sugar or with nuts or chocolate etc when do I add those?
Thank you xx
Tony
Hi this is one of the best pretzels I ever had. Good Job ! Joy
c
These worked out so well! I rolled the ropes to 24″ and then again to about 30″ after resting, no change in baking temp or time.
Amelia
SUCCESS!
I tried making these pretzels THREE times. First, my yeast was dead. FAIL. Second, I had run out of flour in the first batch and tried to use all wheat flour. FAIL. So today, channelling the Wednesday spirit I went for it again. Brand new yeast + all purpose flour + a little luck = PRETZELS! I’m so proud of myself for having made these. If you want to check out my “masterpiece” you can see it at my website doyouknowthemuffinpan.com. I just want you to see and be proud of me too! Thanks, Joy!
Wika Wonka
WOW! Awesome! I did them yesterday and they tasted just as if I buy them in a shop;) Thank you Joy!
Nooblet
I love pretzels so much! And I love your blog so much! And now the two have come together…ah…
I got really scared when I started looking at pretzel recipes – a lot of them involve lye solution and big industrial gloves. I usually just dip the formed pretzel into a baking soda bath. I’ve never tried boiling my pretzels, I always thought that was just reserved for bagels…next time!
Lexi
While I was working in a camp kitchen this summer we made pretzels and they were the best pretzels I’ve ever eaten. They were quite big but they were so good you could easily eat two in one sitting.
Vanessa
I rarely ever bake but I just may have to make an exception for this recipe! Looks and sounds great!
ellie
These look so good. I have to go home and try them. Right now. I will not pass go and not collect $200. I’m sure my hubby will like them too.
lizzie
ur video made my mouth water so i tried making these but the pretzels diedddd when i put them in the boiling water so i ended up with little glumps of dough but they were still pretty good. just ugly. i wish i was as talented as you joy!
Heidi
Joy and Jill, you’re so beautiful and you remind me so much of me and my girlfriends when we get together.
If I want to make these for my daughter’s birthday party, how many steps can I do ahead of time so that they’ll be fresh for the party?
Freada
Awesome post! I have a question though, my husband and I have been on the hunt for a recipe for hard pretzels for the longest time…this has not been so successful :( Do you have a recipe for this?
Joanna
Do you reckon this would freeze (as either dough or pretzels)? There’s no way I could make 8 pretzels and not eat them if there was no back-up plan!
joythebaker
try freezing the completely baked pretzels then defrosting and warming in a toaster oven to reheat slightly.
Joanna
Thanks! I actually just found an occasion that warrants baking them, so will have no need to freeze. It’s amazing how I can find an occasion for most things…did you know there was a St Joanna’s Day? Because there is, and it warranted Rhubarb Custard Slice for all of my workmates!
adri
aww i love you guys! your videos are allways so fun!! please make more! :) oh and im not a pretzel fan but those looked delish!
Sarah
Jill should be on The Hills. Like, tots.
Jenn
In the oven now!
Can’t wait for the family to walk in and scarf them down!
Thanks Joy!
la-la-lisa
I love these videos you do! OMG and your KITCHEN! Is it wrong to have kitchen envy? ;)
j
you and jill are adorable! keep making these videos, i love them!
Katie
The Bake Out Videos are always my favorite. You two need your own show. I’d watch it any day over Rachael Ray and the like.
nuria
I really love your blog, congratulations! :)
Twinkle
I’m inspired to make these everyday for lunch now! They look so tasty!
Carly
I’m totally making these with my kids. I’m sure they’ll come up with some awesome non-pretzel-y shapes.
PS. I love the red and white shirt you’re wearing in the first photo on this post. It looks like it’s very flattering and forgiving in all the right places.
Cat @ Buttery Bakery
Thanks for the tutorial on pretzel making. I love reading your blog, it’s so witty. :) Always a fun part of my day. Plus, from your photo above, we seem to have the same pair of tongs. XD And you’re totally right, very handy tool!
malina
i used to work at pretzel time in high school, about four or five years ago. but i seriously became pro at rolling out a length of dough and doing a quick twist with my hands to make the perfect pretzel twist!
coincidentally enough ive been craving to make my own pretzels so this is perfect!
ps. the “butter” at pretzel time is just veg. oil with butter flavoring.
korapost
so, are you adopted\????????
or what?????????????????
joythebaker
Um. No/?????????
devyn
korapost- are you a nitwit/??????
or just a moron?????
keep on keepin on joy. :)
Lissi
When you mix different colors of paint, you will come out with a predictable and uniform shade based on the colors that were involved. Genetics don’t work the same way. We are not the sum total of the physical attributes of the people who made us. We are infinite variations of the sum total of our entire lineage.
Korapost, I think you should read a little science. And maybe a little Ms. Manners, too, perhaps.
joythebaker
Amen.
Jill
That’s right, Lissi!
Marianne G
I’ve been saving this post to read and watch until I had some time. What a surprise to find out that Jill is from Cincinnati, home of Servatti’s. I live in Cincinnati and I love Servatti’s pretzels! As soon as the weather cools down some, I will be making these and remembering the fun you two had making and eating these delicious, golden brown ropes of dough!
p.s. I think I’ll have a Servatti pretzel today in honor of Jill!
Lissi
Thanks for the idea and the tutorial, Joy! I think my babies and I will spend a lovely Saturday making pretzels!
Shaina
Oh my, we have four pairs of those tongs. My husband is a tong hoarder. I so need pretzels in my life right now, and I can’t wait to try these.
Alice
I absolutely hate packing! But oddly enough, I kinda like unpacking.
So jealous about your place by the beach! I lived a stone’s throw from the beach during college (UCSB) and now that I’m in the valley, I’m the farthest away from the beach that I’ve ever lived!
*Sigh* I guess I’ll survive. I’m gonna go make peach cobbler now.
korapost
there is no way that you can be so white when your father is black. are you adopted?
Evan @swEEts
So I think we’re on the same baking wave length.. I’ve been planning on making soft pretzels on Saturday all week and then I find that you’ve beaten me to the punch ha love it!
Sues
Best idea ever!! These look amazing and your video is so cute!
krissypoo
hey, good luck with the move and more importantly- have fun setting up your new place!! love the video. i’m a cincy girl, too. making pretzels is so fun. ever made bagels? my hubbicle makes pretzel bread. sooo yummy. pretzel bread, cheddar cheese and beer. that’s all i need to get thru football season….oh, and my hoodies, yay hoodies :)
hannah {thepastrykook}
i think i ate too many of these last summer. ‘fraid to touch another soft pretzel
holly
Thanks for the recipe, but i have a question! In your video you said that the baking soda is not for flavor, but just for ‘science’ (which was cute, haha), but i thought that flavor is precisely what the baking soda was for… it gives the pretzel the ‘pretzel’ flavor… otherwise it would almost be like a bagel?
Thanks!!!
Dar
I’ve been looking at your blog almost everyday now, I love it! Let’s say, you’re one inspiration of mine and I’m trying to make my very own blog also and when you posted Pretzels, it’s right up my ally! I’ve been making Pretzels every week (my father-in-law loves them) so here’s my version and things I’ve discovered about them: http://breadnbeer.wordpress.com/recipes/pretzel-recipe/
Emily Anderson
I knew I loved Jill for a reason – she’s an Ohio girl like me. And Cincinnati to boot! You’re so impressively cool, Joy, are you sure you weren’t born there too? I hope you’re sending these episodes to the cooking channel or food network. Though I have a hunch they aren’t good enough for Bake Out! More Bake Out please!
Andrea
Joy, you’ve inspired me. This is happening this weekend. I’m really excited. I also LOVE Bake Out With Jill and Joy. LOVE it. This is why you’re my fave.
Megan Gordon
Moving again? Girl, you and I are setting records this year. Hope it’s somewhere exciting that makes you smile.
Ingrid
Soft pretzels are one of my favorites!
Bonnie@WhatAboutPie
I loved the video! Now I really want to make pretzels! I have thought about making them from scratch for years, but never have…you have inspired me to go for it! Every time I pull up your blog and see you have a new video I am so excited. Sometimes I even save it for later in the evening when I know I can sit back and really enjoy it! Then, sometimes, I run and brew a pot of coffee..pour myself a cup…and then click on the video. Please keep making the videos! I enjoy them so much. You two have great personalities!
Janice
Just moved to Cincinnati! Would Jill be willing to share her favorite pretzel joint?
Lissi
Janice, Servatii’s has a few locations around the Cinci area. They’re marvelous! Here’s a link to help you find a site near your part of town. http://www.servatiipastryshop.com/Locations.aspx (Since you’re new, I’ll suggest that you try Busken’s Bakeries, too! They have the best cookies, ever!)
Kelly
I’m from Cincinnati too and the pretzels that Jill speaks of are completely worth a visit Joy! I have to bring them for my family every time I visit them in Minnesota!
sarah j
Hey Joy!
The girls and I got our bake on with this! After a morning at camp the cherubs needed a carb fix, of course, the pretzel twisting was determined to be ‘too hard’ and not interesting enough- so, we have a ‘twist’s and a ‘penguin’ shaped pretzels coming up out of the oven soon.
~ Sarah with Olivia 7 & Phoebe 5
PS, who knew penguins were easier to make than the normal ‘pretzel twists’?
NEG
I have a question: Does climate affect yeast reaction because I live in Southwest Texas and i swear I can never get yeast to react so I just don’t ever use it. I would love to though. I would love to make pretzels and homemade pizza dough and bread.
Kim
CUTE pretzel making shirt! I have been eyeing that at Urban Outfitters lately :)
Alicia
This looks simple. I like it!
Lelle
Thanks for this! I have tried pretzels many times but have never been successful. The only time it sort of worked was when I tried to make beer-bread pretzels … but then I dropped the whole batch of them on the floor on the way out of the oven! looks like it’s time to try again!
When Pigs Fly
There is something so wonderful about complex carbohydrates when one is having a bad day, week, month, etc. Add in a little salt and maybe some chocolate and life just instantly gets better.
Kate
Perfect timing, I’ve just recently been thinking about making some soft pretzels. Thanks for the tips! Cute video too. I wish I could do videos but I’m so horribly beyond awkward on film.
Ethan
On the positive, I’m guessing those are pretty good burritos you’re eating in California! The proximity of really solid quality mexican food is tough to come by in Montreal and Toronto.
I had great pretzels in Germany this year (and was also stuck there for a few extra days, thanks Iceland), I may have to try that recipe.
Ashley
I love it! and had I more time and energy, I’d so make these. Where do you guys do Bake Out?
Kate
So, I love you and your recipes. But, I’ve got to say that my husband (and maybe alton brown) has come up with a pretty incredible pretzel recipe that just may rival this. Please allow me to share:
Ingredients:
1.5c warm water
1T sugar
1t salt
1 packet yeast
22 oz/ 4.5c flour
2 oz butter, melted
oil (for the pan, silly)
10c water
2/3c baking soda
Direx:
Combine 1.5c water, sugar and salt. Sprinkle yeast on top, let it foam up, then add the flour and butter. Mix it all on low (if you’re using the kitchenaid) or by hand (more messy and fun) until it’s combined and then throw it up to medium for 4-5 minutes until it’s smooth and nice. Oil the bowl, add the dough, cover, put it in a toasty place, let it rise to double the size. THEN, toss the dough in the fridge for… umm, hours. One is ok, more is better, but not so much as a day. Heat that oven to 450. Shape the dough into pretzel, or other fun, shapes, then drop into the boiling 10c of water w/ baking soda. Leave them in for a minute-ish. Take ’em out, toss ’em on the baking sheet, add some sea salt and throw into the oven until they’re golden. If you have some extra melty butter (which you should) baste it on top of those toasty pretzels. And enjoy .. particularly with some spicy german mustard… yummm
fotografiafoodie
Oh goodness, those look amazing! I think I’ll have to try this!
Ash
These are amazing!! AND I totally adored your super cool video!!
Oh… and like making them this week!!
Lynne
you two are adorable! and i can not wait to make some pretzels! i have some truffle salt that is just screaming to be opened and used!!!
thanks for the recipe and the how to video. again… adorable. for realz.
Julie @ Willow Bird Baking
Mmm, pretzels! I want to make these and dip them into some sort of cheesy concoction. While watching a sporting event (okay, I won’t go that far). Mmm!
Janae Monir
Oh Joy, you have a nice voice! Which, for some reason, was surprising to me. Don’t know why. Love your video!
Samantha
I LOVE soft pretzels and had I enough yeast last night, I would have made some myself!
This post just makes me want them even more than I did last night.
Holly
We’re having these for dinner tonight! It’s that time again when my cupboards are almost bare and I have to get to the grocery store. Making a Rosemary Garlic Cheese sauce for dipping. :)
Sushi Girl
Pretzel abuse, I say! Pretzel abuse!! Slapping them in the Oven :D Also did you do what I do? That is… did you eat your yummy pretzels before you remembered to photograph them for us drooling voyeurs?
*love*
Elizabeth
I could go for carbs right now. Lots and lots of salty carb goodness dipped in Dijon, oh yes. But I must limit my carbs, sadly…until the weekend and then I go nuts! This baby weight’s not going to lose itself you know! Damnit!
susieQbaker
Love and enjoy watching the videos all the way here in Cincinnati, Servatti’s is somewhat of an obsession of mine so I was tickled pink when I heard that! :)
Megan
Joy, you better believe that I have tried to make soft pretzels twice. And twice I have failed miserably. The first time it was more out of impatience and the second time … not sure why, but the dough was a jerk.
But I have not made your recipe for these soft-little-pretzel-dreams, so with a boost of confidence from both you and your homegurl Jill, I’m going to make these soon and I bet they won’t end up weird, but rather tasty and good and soft and all that stuff.
Becky
Hi Joy, Thank you for the new Bake Out. I really enjoy them. Will you pleeeeeeze, tell me how you made that cute cartoon into with you and jill skipping through the flowers??? What software program did you use? Is it some kind of common iphone app where I’m the only person in the world left who is totally clueless and everyone is makeing cartoons of themselves skipping but me??? let me know. Sorry for the begging.
Linnea
Joy.. I have to say.. how do you do this EVERYTIME.
while reading your blog I:
1)Laugh.
2)Relate.
3)and want to make WHATEVER you’re making.
Great blog.
Miss Fae
yay/ also vegan!
joythebaker
true. totes vegan.
Kim
Funny. I had the day you’re having today yesterday. And yes, I made homemade soft pretzels just like you! lol
Today is another challenging day. I will be baking cinnamon rolls.
Good day to you and your pimple! lol
iris
I think Philadelphians consume 40% more soft pretzels than the average American.
It’s a major tradition. And I miss it :(
Gen
A nice recipe, isn’t it a bit like the baking of bagels?
Also, I really like the twisting part!
Sherry
I made some homemade pretzels awhile ago, and they were FAB! So much more satisfying when you can do it yourself! Also, for dipping, I used dark chocolate peanut butter? Is that weird? No… it was delicious.
Adrienne
Wow, we must be on the same wavelength because I was just googling how to make these yesterday! We have an incredible German bakery in our town who makes them, but I’ve never made them at home. Thank you for this!
EmLue
Never, never, EVER stop doing these. They are so awesome! And funny! And also very important, they are useful! Altogether rad. You need to do more baking videos with Jill. But don’t stop doing your regular posts either. Cause those are rad to. :)
joythebaker
ok. so you want me to keep doing everything always? got it. done.
notyet100
ummm this looks so yummy
erinmarcotte
So glad I am not the only one who get startegically placed pimples…even went as far as touching it up with a dab of eyeliner when the coverup just looked cake-y. Super yum! They are a great vessel for pulled pork or sloppy joe if you perhaps twist em’ too tight and they come out more like a bun, the chewy-ness holds in all the gooey-ness
joythebaker
work it out girl. work. it. out.
Rachel @ MWF Seeking BFF
Is it weird to say I just want to grab the dough from that bowl and shove it in my mouth? I feel like if I try to make these (which I will!) I won’t even get to the kneading part cause I will eat the dough. I think I just revealed to much about myself…
love the pics, as always
Anne @ the doctor takes a wife
These look delicious :) I’m stressed for a Wednesday too!! The zit thing, we also have in common…
Heather (Heather's Dish)
i adore soft pretzels! and i love the posts where you and jill bake together…probably the best thing ever :)
Jill Marie
Thank you for sharing….I laughed so hard while reading your post….and now thanks to you I want to leave work and go home and make pretzels with the kids!
You made me smile! Thank you much!
Rachel (Two Healthy Plates)
I love soft pretzels! My parents used to make them all of the time but I’ve never had the courage. hehe
Caitlin
Yummmmy, I love pretzels. Alas, I live far above sea level, and most things I bake fall flat. Any modification tips for those of us at high altitude?
DessertForTwo
I’ve been wanting to make these for a while. And if the Bake Out team can do it, so can I! Yay! :)
joythebaker
high five. for real.
ashley
ahhhh, I’m totally from Cincinnati! Love Servatii’s. Oh my godd I love it. EVERYTHINGGGG is soooooo yummyy! God, now I’m going to have to go there today. Warm pretzel for dinner? Sounds good to me.
max besana
Oh girl… you ROCK! I’m definitely trying these pretzels tomorrow… and if I manage to be as successful as you, I might be able to include it in my first catering dinner… Would be too much to ask to cross your dough stained fingers for me? After all, you are the bug that bite and moved me to try feeding wonderful fresh food to lovely people!! JOy, you are an inspiration!!!!!
oh, yeah… pretzels… can I dip them in anything, right, ANYTHING…?
joythebaker
you’re a doll. i hope your pretzels knock their socks off.
and yes… pretzels can be dipped in anything but gasoline. do it.
Evie
Bake-tacular! I love these Bake Outs and these pretzels look a-mazing just as Jill mentioned!
The Blue-Eyed Bakers
Oh carbs. Is there anything more comforting? No. Not. We’ve spent many hours consuming soft pretzels dipped in mustard, Nutella, peanut butter…but never made any. Now we shall spend some hours trying this. Because aren’t carbs just the best?
MJ
I’m curious why you’re moving, again! Although it does make me feel a little better as I’ve moved three times in the last year (long story).
Also, has anyone tried freezing the pretzels after the water bath? I’d love to know if I could make a batch on a Sunday and then bake-off the pretzels at my whim… just saying.
joythebaker
the place i moved to a few months ago was only supposed to be temporary. i’m now moving to a little bungalow by the beach. you’ll have to carefully coax me away from there with apple fritters and fine gentleman… otherwise i’ never ever leaving.
Becky
Oooh, I’ve never attempted pretzels yet…adding this to my list cause I’m on a carb overload right now : )
Kristen
I haven’t had a soft pretzel in YEARS, which is waaay too long! Because I love them. You are inspiring me to make them. And soon.
life and kitchen
I made pretzels one time and they came out tasting like breadsticks… so I will definitely have to try this recipe! It looks like yours turned out great!
Nica
I love making soft pretzels! Except I don’t usually boil mine. They come out a little crunchy and golden brown on the outside and soft on the inside. I brush them with water and sprinkle on my sea salt and other toppings before popping them into the oven. What does the boiling do to them? Maybe I’ll try it next time.
Sarah K. @ The Pajama Chef
I made pretzels recently, and they were great. I might have to try this recipe too. All your spices make it fun!
lia
Thanks for sharing all this little secrets with us. I really love your website and all your recipes and suggestions!
Cheers,
Lia.
MrsDragon
We must be on the same wavelength–I just spent last night finishing up a double batch of soft pretzels (your recipe, of course : ) to freeze for snacks. DELICIOUS. : )
Although, this cheesy mustard sauce? Takes it over the top. http://www.mrsdragon.net/2010/06/cheese-dip.html
(It also freezes well, meaning I can have pretzels and cheese dip whenever I want. YUM) : D
joythebaker
well played, indeed.
Cookbook Queen
I absolutely LOVE soft pretzels. Seriously, I could eat them for every meal. As long as they all had different seasoning on them, to keep me from getting sick of them.
I’m so glad you did this video!! I think pretzels are one of those things best learned by watching someone else do it.
Can’t wait to try them!! Good for a rainy Saturday.
kelly
joy – any chance of a good beer-cheese recipe to go with this?!
joythebaker
i don’t have a beer and cheese recipe, but i sure do like the way you think.
Cate
Just wanted to say I totally have that red & white striped shirt from Urban Outfitters! And I love your blog and creative recipes, definitely favoriting it :)
Samantha Angela @ Bikini Birthday
Awesome!
I just baked some Sourdough Pretzels and posted about it on my blog:
http://gamereviewwiki.com/bikinibirthday/2010/06/25/sourdough-pretzels/
Darla Jean
My Wednesday was similar. Not so good. My response? Some severe banana bread. I feel ya.
Jessie @ simplysifted
I’m so glad you posted these! I was on vacation in Portland, OR a few weeks ago and the best thing we ate was a fresh baked soft pretzel served with a warm cheese sauce for dipping. I’ve been wanting to try recreate it at home and now I have a recipe for the pretzel part.
kitty
I live in Portland — where did you get that pretzel?
joythebaker
WANT!
Jessica @ How Sweet It Is
I am dying to make a cinnamon sugar variety!
MaryMoh
These must be so fun to make and delicious to eat. I love it.
Silvia
Pretzels are so my thing, can I just cheat a little bit and prepare the dough in my bread machine?
joythebaker
i don’t have much experience with bread machines. if you try it out, you might want to use a recipe that comes directly from a bread machine cookbook.
let me know how it goes!
MISSSHIN
I LOVE pretzels! Definitely will be making this with my friend some time soon! Thanks :)
Wei-Wei
HAH! I saw this episode a long time ago, I think I actually would make these. They look heavenly and I would really go heavy on the salt ;) I LOVE salty pretzels!
Wei-Wei
Allie (Live Laugh Eat)
I made soft pretzels once using pizza dough. You could say I cheated….like you, I needed carbs and fast! Next time I’ll have to try it the legit way, pretzel salt ‘n’ all!
Emily
I thought we were just on the same page regarding butter and peanut butter and chocolate and vanilla extract and mmmm a whole bunch of yummy things…now we’re apparently on the same page regarding acne. Cool.
Also, I just wanted to let you know that my roommate and baking buddy and I love your blog and you and started our own about a month ago to track the fun things we bake as part of our summer job running a community baking house for our college. I realize that sounds rather weird…i guess the baking house is kind of a long story.
That’s all, just wanted to say that I appreciate your ability to take your readers with you on a crazy baking adventure and to sweep us up in your hysteria over hot dough and carbs and moving boxes…I’m definitely feeling that little bit of baking crazy over here in my 100 degree kitchen…I collapse to the floor with laughter at least once a day over the Phantom from the Bachelorette and my inability to resist frozen cookie dough balls…yeah.
Jen
Emily, I think that sounds so interesting that you and your roommate started a blog based on your summer job at a community baking house at your college. I had no idea they had anything like that at a college.
I would love to be a reader and follower of your blog if you post a link to it. Sounds like so much fun! Good luck on your cooking and college adventure!
Emily
Thanks for the support Jen!
Our blog is watchembake.blogspot.com
Enjoy!
joythebaker
community baking house!? sign me up for that! i checked out your blog. super cute! your black and white cookies look amazing!
sheila @ Elements
hi Emily, A community baking house is such a wonderful idea!!! I love that it’s open at all hours, and it’s such a neat way for people to connect and bond. Have lots of fun and enjoy something yummy for me! :) Cheers! sheila
sophie
when i tried to make pretzels they didnt really stick together when i twisted them, perhaps too much flour when i was kneading it… looks great joy!
joythebaker
yes… sounds like too much flour. you want the dough to be a little sticky. true.
The Boob Nazi
Okay it’s not BAKING per se. I felt the need to correct that haha.
The Boob Nazi
I drooled just reading the title alone. Recipes like this one are why I love baking.