Joanna Gaines' Pretzel Recipe: You Won't Believe How Easy It Is

One of the most iconic snacks in the US, pretzels are all-around great. They’re not too fatty, are accessible, and are easy to make. And if you want to make pretzels at home, what’s better than the Joanna Gaines pretzel recipe? It stands out among others, simply because it’s just so good that you find yourself craving for more. So, let’s see what the fuss is all about.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Toppings and pairings
• Equipment
• Storage and reheating
• Tips
• Joanna Gaines' Pretzel Recipe
• Comments

Ingredients

• Active dry yeast — 1 tbsp., or two ¼ oz. packages.
• Sugar — ½ cup, plus 1 tbsp.
• Water — 1 ¾ cups, warm.
• All-purpose flour — 5 cups.
• Kosher salt — 2 tsp.
• Baking soda — ⅓ cup.
• Boiling water — 4 cups.
• Butter — ½ cup, unsalted.
• Flake salt — ¼ cup.

Instructions

1. Combine the yeast and 1 teaspoon of sugar in warm water in a mixing bowl. Set aside while the yeast dissolves, for about 10 minutes.

2. Using a stand mixer fitted with a dough hook, combine the flour, the rest of the sugar, and kosher salt.

3. Combine the yeast mix with the flour mix in the mixer at medium speed, until the dough is smooth.

4. Grease a mixing bowl and add the dough. Cover it with wrap or foil, and let it sit at a warm temperature until the dough rises. The dough should double in size in an hour.

5. Line two baking sheets and preheat the oven to 425 degrees.

6. On a lightly floured surface, divide the dough evenly into 16 pieces.

7. Roll the pieces into a 24-inch-long rope, and twist each rope into the classical pretzel shape.

8. In a heat-proof bowl, combine the boiling water with baking soda.

9. Stir until the baking soda dissolves.

10. Dip each piece of pretzel into the now-dissolved soda mixture, and sprinkle with flake salt.

11. Place the pieces on the lined baking sheets.

12. Try to leave 1 ½ inches of space between the pieces.

13. Bake until the pretzels turn golden brown, about 10 minutes.

14. Brush the pretzels with melted butter.

Substitutions

• All-purpose flour — The original Joanna Gaines pretzel recipe uses all-purpose flour. The most common substitute for all-purpose flour is usually bread flour, which will produce soft pretzels over the standard or hard ones.

• Flake salt — Flake salt comes with the Joanna Gaines recommendation, so you might want to stick to it. It’s lighter than the regular pretzel salt. If flake salt is not your cup of tea, then you might want to consider using pretzel salt.

Variations

• Gluten-free — When it comes to flour, you have plenty of alternatives, and even all-purpose flour has a gluten-free version. But if you’d like to go with something entirely different, you might want to consider almond flour, buckwheat flour, rice flour, or sorghum flour. Most brands offer gluten-free active yeast. Make sure to read the package carefully.

• Cajun pretzels — This one’s a simple mix of classical Joanna Gaines pretzels and Cajun seasoning, but it’s so addictive. Simply prepare the pretzels as you’d normally do, but don’t bake them just yet. Using a mixing bowl, combine Old Bay seasoning, Cajun seasoning, and some olive oil. Stir well, and generously pour the mixture over the pretzels. Toss to coat. Transfer the pretzels to the baking sheet, and bake.

Toppings and pairings

• Cinnamon sugar — A proper pretzel is not complete without toppings, and luckily you have plenty of options. The most popular one is cinnamon sugar. While the pretzels are baking in the oven, combine a cup of granulated sugar with 1 tsp. of ground cinnamon. Brush the pretzels with butter just like you’d normally do, but this time dip the buttery pretzels into cinnamon sugar. The buttery topping will go stale quickly, so don’t leave them around for a long time.

• Garlic parmesan — If you want to be cheesy, bake the pretzels and brush each piece with melted butter. Combine grated parmesan (1 cup), garlic powder (2 tsp.), Italian seasoning (1 tsp.), and sprinkle some salt. Generously dip the buttery pretzels into the mix.

• Jalapeño cheddar — If you’re feeling a bit spicy, you might want to try this one. Dip the pretzels into the soda mixture and sprinkle with salt. Finely chop the jalapeno, and place the slices on top of each pretzel. Bake for fifteen minutes, and sprinkle cheddar over the pieces. Return to the oven to finish baking.

• Cheese dip — The original Joanna Gaines pretzel recipe includes a cheese dip. In a large pot, melt 1 tbsp. butter, and whisk in 1 tbsp. flour. Whisk until the mixture reaches the desired consistency. Add the milk, and cook until it thickens. Remove from the heat and add 1 cup shredded cheddar cheese. Whisk to melt the cheese, and you’re all set!

Equipment

• 2 mixing bowls.

• Heat-proof bowl.

• Oven.

• Measuring spoons and cups.

• Stand mixer, fitted with a paddle attachment.

Storage and reheating

• Transfer the leftover pretzels to an airtight container.

• Store at room temperature for up to two days, though stale pretzels will be edible still.

• Freezing the pretzels is another option. Place the pretzel pieces into plastic bags and store them in your freezer, where they will last for three months.

• You can reheat using an oven. Simply lay the pretzels on a baking sheet and bake for a few minutes.

Tips

• Make ahead — If you want to make the recipe ahead, we recommend freezing the dough for a day or two. You can also shape the pretzels while the dough’s still cold.