Comments on: Homemade Soft Pretzels

By: Sam Merritt

Sam Merritt — Wed, 08 Jul 2026 17:34:10 +0000

In reply to Sherry. Hi Sherry! You shouldn't have any issues freezing them. I would probably reheat on 350 for a few minutes. :)

By: Sherry

Sherry — Tue, 07 Jul 2026 21:44:51 +0000

Can you freeze these pretzels? And what temperature should I bake them out of the freezer?

By: Sam Merritt

Sam Merritt — Sun, 14 Jun 2026 01:51:16 +0000

In reply to Marianne Penland. Thank you so much for trying my recipe, Marianne! I'm so glad you enjoyed these so much! :)

By: Marianne Penland

Marianne Penland — Sat, 13 Jun 2026 22:45:18 +0000

Delicious recipe, better than the “famous” original you buy at the mall. Easy to follow recipe that FINALLY combines the instructions with each ingredient and measurement needed in that step. This avoids flipping from the ingredient list to each step in the instructions. No more confusion about dividing/separating amounts. Great time spent making a great snack food. Thanks!

By: Sam Merritt

Sam Merritt — Mon, 01 Jun 2026 18:43:06 +0000

In reply to Tia Uson. Hi Tia! The temperature feel is going to be relative to each individual person this is why I give a temperature range to make sure you know how hot or cold the water should be. :)

By: Tia Uson

Tia Uson — Sat, 30 May 2026 10:16:06 +0000

110f water is not HOT. It’s warm. Your recipe is really confusing.

By: Royetta Renee Calderon

Royetta Renee Calderon — Fri, 01 May 2026 11:49:51 +0000

I made these yesterday, my family really enjoyed them. I made 3 salted, 3 cinnamon sugar, and turned the last 4 into pretzel dogs. I think they liked the pretzel dogs the best. I will definitely make these again!

By: Sam Merritt

Sam Merritt — Fri, 10 Apr 2026 00:41:52 +0000

In reply to Allen Mccoy. Hi Allen! I haven't personally tried making them larger. I don't think they would need any longer in the water, but they may take a little longer to bake. :)

By: Allen Mccoy

Allen Mccoy — Wed, 08 Apr 2026 22:15:18 +0000

Can you do 5 large pretzel instead of 10 if so do you need to increase the time there in the water.Thanks.

By: Sam Merritt

Sam Merritt — Tue, 17 Feb 2026 17:45:36 +0000

In reply to Heidi. Hi Heidi! I haven't personally ever tried it, but I think it could work. Let me know how they turn out. :)

By: Heidi

Heidi — Sat, 14 Feb 2026 00:42:19 +0000

Could I put this in the fridge for 2 days and then bake it

By: Sam

Sam — Mon, 24 Feb 2025 16:54:25 +0000

In reply to Carole M.. Hi Carole! I honestly don't know how it would work. There's a chance they could become soggy or the dough deteriorates a bit. :(

By: Carole M.

Carole M. — Sat, 22 Feb 2025 14:12:41 +0000

Hi, Sam

I was thinking about making these for a family gathering, and wondered if you know if I could prep them through the baking soda bath, then bring them to be baked on site (would be about 2 hours later).

Carole

By: Sam

Sam — Thu, 13 Feb 2025 16:44:30 +0000

In reply to Arielle. Hi Arielle! While it is possible, I really recommend that you use bread flour rather than all purpose when making soft pretzels. Bread flour has a higher gluten content, which in this case yields softer and chewier soft pretzels than you could expect with all purpose flour. :)

By: Arielle

Arielle — Thu, 13 Feb 2025 05:05:54 +0000

Can I use All Purpose Flour for this ?

By: Laura

Laura — Wed, 25 Sep 2024 13:05:20 +0000

In reply to Sam. I look forward to it; thank you! I also wanted to note that next time I will try this with just 100 g of sourdough starter, 325 g Bread Flour + 1 T., and 185 g water. I'm sure it didn't need that much starter (I've read 100 g starter ~5-7 g regular yeast), I was just trying to mimic the "quick" rise of your recipe.

By: Sam

Sam — Wed, 25 Sep 2024 10:50:42 +0000

In reply to Laura. I'm so glad you enjoyed them so much, Laura! I do have a sourdough soft pretzel recipe coming, I hope next week that you can check out too. :)

By: Laura

Laura — Tue, 24 Sep 2024 23:27:55 +0000

EXCELLENT recipe, Sam! I’ve been making Brian Lagerstrom’s soft pretzel recipe (w/a water reduction) with my sourdough starter, and while it is also delicious, it is much more involved/takes longer and requires malt diastatic powder (slightly different flavor pretzel). My family LOVES hot pretzels, so I’ve been on a quest to make a few different versions to find our favorite. I knew Sam’s recipe would be a winner, so we tried it and it’s a HUGE HIT, especially with the ease and quickness of the recipe. Then today I tried it with my sourdough starter and in case anyone is interested, the changes I made are (brown sugar the same): 150 g active starter (50:50 water and all purpose flour), 300 g Bread Flour + 1 T., added an extra tablespoon of butter, used only 160 g water and omitted the yeast entirely. I mixed it by hand, let rest 30 minutes, stretch and fold once, then let rise (mid 70 degrees F) for about 4-4 1/2 hours until doubled in size and proceeded as usual. I do opt for the lye water bath instead of baking soda and egg wash, but as a soap maker I have it on hand :). The ratio is 1,000 g water to 30 g Sodium Hydroxide. I make 1/3 of this batch of lye water; it’s plenty for me (334 g water to 10 g NaOH). The pretzels and pretzel bites took a little bit longer with this sourdough version, about 12-14 min. and were absolutely delicious! Thank you for all you share with us, Sam!!!! 🙂 🙂 🙂

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 09 Sep 2024 14:53:35 +0000

In reply to eve. We're so happy they turned out for you, Eve!

By: eve

eve — Sun, 08 Sep 2024 00:42:20 +0000

I’m also high altitude so I followed Patricia’s suggestions and they turned out flawless! My first try at bread and could not be more pleased!

By: Sam

Sam — Tue, 14 May 2024 01:50:52 +0000

In reply to Patricia Bennett. I'm so glad they turned out this time! :)

By: Patricia Bennett

Patricia Bennett — Mon, 13 May 2024 16:26:23 +0000

Ok. So I tried them again. This time I decreased the flour by 1/4 cup, increased the liquid by 2 Tblsp and only let it rise for 30 min exactly for my altitude. The dough was smooth and soft and they came out perfect! Thank you!

By: Sam

Sam — Sun, 12 May 2024 02:22:01 +0000

In reply to Patricia S Bennett. I’m so sorry to hear this is happening, Patricia! You may need slightly less flour due to your altitude.

By: Patricia S Bennett

Patricia S Bennett — Sat, 11 May 2024 17:40:51 +0000

In reply to Rebecca Aguilar. Hi Sam Love your recipes! I tried the pretzels exactly by the recipe, but the dough was not sticky, not smooth and not sticking together. it was very dry. Had this problem with Challah bread, too. Perhaps it's altitude. I'm at 6900 ft. What do you think?

By: Sam

Sam — Mon, 06 May 2024 15:44:44 +0000

In reply to Billie. That is so great to hear, Billie! I'm so glad you've enjoyed everything and it's all been such a great success. :)