I’m a big fan of those hot soft pretzels that they sell at malls. I have trouble walking by these kiosks that sell those deliciously salty twisted pieces of baked dough without stopping for a pretzel or two. I’m sure you know how expensive they can get, specially after you add the dipping sauce and drink! Then it gets really costly if you have to buy pretzels for the family.

Well I’ve started making them at home! I know you think it hard, messy, and time consuming. What with letting the rising, blanching, rolling, and shaping of the dough it does sound pretty daunting. But what if you can whip up a batch in about an hour?

Yup this recipe makes a batch of 8 pretzels (more or less depending on the size you make) in about an hour from start to finish. The best part it they cost pennies to make and taste just like the ones at the mall! (At least that’s what my grandkids say, and they love mall pretzels!)

These pretzels are a variation of my Basic Pretzel Recipe. I just added the cheese and garlic!

By the way these pretzels do not require blanching in a baking soda bath. You use an egg wash and it’ll have the same look and texture as store bought!


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  1. Fit your standing mixer with the dough hook.
  2. Combine first 3 ingredients in mixer bowl and mix for about a minute. It’s ok with there are clusters of yeast. Let rest for 5 minutes.
  3. In a large bowl stir together 3 cups flour and salt.
  4. Add flour mixture to the water yeast mix.
  5. Knead for 2 minutes. If dough is too sticky add remaining 1/2 cup flour 1/4 cup at a time until dough no longer sticks to the sides of the bowl.
  6. Add cheese, parsley, and garlic powder. Combine well.
  7. Let rest 15 minutes
  8. Preheat oven to 425degrees
  9. Turn dough onto lightly floured surface and knead for about a minute.
  10. Form into a ball.
  11. Using a sharp knife cut ball in half.
  12. Take first half and cut in half again so you have 2 smaller sections
  13. Cut each section in half to make 4 sections
  14. Repeat with second half. You should end up with 8 sections of dough.
  15. Roll each section into a 25” rope. Make rope thickness as even as possible. Take end of rope and hold away from you, twist together about 3” from each end. You should have a circle on the bottom part of rope that is closer to you. Separate the ends and bring towards you, gently pinch either end into the circle part close to you.
  16. Form all sections into pretzel shapes.
  17. Whisk egg and water together in a shallow bowl.
  18. Dip both sides of each pretzel into egg wash.
  19. Arrange pretzels onto a baking sheets covered with parchment paper or a silicone mat.
  20. Bake 10 minutes, rotating baking sheets half way thru cooking time.
  21. Melt butter and brush onto each pretzel then sprinkle with sea salt.
  22. Bake another 5 minutes.
  23. Remove from oven and cool on racks.
  24. Serve immediately or store in ziplock bags at room temp for 3 days. Pretzels can be frozen up to 3 months.
Recipe Notes

If you like to dip your pretzels, these Cheesy Garlic Pretzel are yummy dipped in my Basic Marinara Sauce. They’re an awesome combination!

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