Pretzel dough 9 ways, part 1: minimum effort, maximum fun!

Have you noticed that the classic street-vendor soft pretzel has made its way out of the stone canyons of New York City and Philadelphia and Chicago, and into mainstream Fast Food Nation?

Try Wendy’s pretzel buns. And Little Caesars’ pretzel crust pizza. To say nothing of 7-11’s array of pretzel sandwiches. Yes, pretzels have come a long way since your only chance to get them was from a cart with a charcoal-fired brazier on 47th Street.

Hot Buttered Soft Pretzels is one of the most popular recipes on our site. And we expect our newly introduced Soft Buttery Pretzel Mix to be a slam-dunk winner, as well.

Let’s talk about the mix, OK? While I’m a from-scratch baker, I confess to keeping a stash of King Arthur Flour mixes in my cupboard, as well. They’re handy when you want to make something fresh and yummy but don’t have enough time – or all the ingredients you need.

So when I was tasked with taking our new pretzel mix and seeing what else I could make with it (besides the traditional soft pretzel), I took the bait – and after a couple of days of baking, I’m hooked.


You can make pretzels – of course. Soft yet dense and chewy pretzels with their signature satiny, deep-brown crust and sprinkle of coarse salt. Don’t forget the mustard.


Or take that same dough and make something simpler: pretzel rolls.


Or onion rolls.


Or soft, buttery garlic knots.


It all starts with our new pretzel mix. Talk about wicked simple – all you have to come up with is 2 tablespoons butter and some water; there’s a packet of yeast right in the box.


Mix the dough, knead it, and let it rise for 30 minutes. Yup, just 30 minutes. Pretty easy so far, right?


Shape 8 big pretzels – like this. Remember to squeeze those ends onto the body of the pretzel, then flip it over.

Let the shaped pretzels rest for 15  minutes, while you heat 6 cups water, 2 tablespoons baking soda, and 1 tablespoon table salt in a large saucepan or electric frying pan.


Simmer the pretzels for 60 seconds on each side. I guess I could have fit four at once into this pan, eh?


Plop the pretzels onto a baking sheet, and sprinkle with coarse salt (included in the mix).


Bake for 20 minutes. Enjoy hot pretzels. Or room-temperature pretzels; their texture remains just as compelling as they cool down.

Tip: Don’t skip the water bath. It’s crucial for both texture and color.

So, that’s what the instructions on the box cover. But, as you regularly read on your Facebook feed, “What happens next will astound you.”


Pretzel sandwich buns? We can do that. Divide the dough into 6 to 8 pieces (depending on how large you want your buns; I prefer the smaller size, which results in a palm-sized bun).

Shape into flattened balls. Simmer 20 to 30 seconds on each side. Finish as you would the pretzels, baking for 18 to 20 minutes.

Bring on the grilled burgers. Or ham and cheese. Or how about good old-fashioned sloppy joes?

Tip: The sturdy texture of these buns makes them perfect for overstuffed sandwiches and “messy” fillings of all kinds. They won’t crumble or split under the weight of even a double cheeseburger with all the fixings.

Next up: onion rolls.


Divide the dough in half, and pat each half into an 8″ x 12″ rectangle. Spread each piece with about 1/4 cup chopped onion or shallot, pressing it into the dough.

Roll the dough into logs the short way, as you would for cinnamon rolls. Cut each log into six rolls. Gently flatten them.

You know the drill after that: let the rolls rest for 15 minutes, simmer 30 seconds on each side, top with salt, bake for 20 minutes.


Now that’s a nice-looking roll! And the onion inside adds wonderful flavor.

Tip: You might think the chopped onion would fall out during the rolls’ trip through the water bath. But don’t worry; that doesn’t happen.


Soft, buttery garlic knots – gotta love ’em.


These require that you dredge up your long-dormant knot-tying skills. Are you ready?

First, divide the dough into 16 pieces. Roll each piece into a 13″ rope.

Start with a simple granny knot (I think that’s what it’s called). Then tuck those hanging ends into the center, and squeeze them together.


Simmer for 20 to 30 seconds on each side, then bake for about 15 minutes; you want these knots to be a bit softer than pretzels.

I try an experiment: what happens if you don’t put the knots through the water bath?

The four on the left go through the bath; two of the four on the right I brush with water from the water bath; two I leave naked.

As you can see, the ones that go through the bath have much better color than those that don’t.


Still, they all taste wonderful. Particularly after their “bath” in garlic butter: 4 tablespoons melted butter and as much chopped garlic as you like.

Tip: Don’t be conservative with the garlic butter; you want to really soak the knots. This is no time to count fat grams – enjoy!

Some key points to remember:

•The oven temperature for both pretzels and rolls is 400°F.
•Bring the water bath to a medium (but not rolling) boil; when you add your pretzels, it’ll calm down to a simmer.
•Sprinkle the salt onto whatever you’re making as soon as you lift it out of the water bath and put it onto the pan. If you wait for your knots or rolls or pretzels to dry off, the salt won’t stick.
•If you’re worried about appearance, these treats are best enjoyed the same day you make them. When stored overnight under wraps, the salt tends to melt and disappear. They’ll still taste good; they just won’t show that pretty white-salt coating.

Note: While I use our pretzel mix for all of the treats pictured here, you can also start with our Hot Buttered Soft Pretzels recipe. Yields will be different, but the techniques are all the same. Enjoy!

Rolls are great but hey, we’ve only just begun. This dough also makes delicious pigs (and cheese) in a blanket; crazy-good cheddar and garlic bread; chili/cumin dipping sticks with a creamy jalapeño popper dip; pretzel-crust pizza… and something chocolate (of course) for dessert. See Pretzel Dough 9 Ways, part 2.


Bonus for Valentine’s Day! Shape pretzel mix into hearts instead of pretzels. Proceed as directed for basic pretzels, above.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. David R Van Gelder

    Could this mix be used to make crackers with a cheddar/salt topping? It seems that this dough might lend itself to becoming a wonderful cracker with many possible toppings.

    1. The Baker's Hotline

      We don’t see why not, David! It’ll all be a matter of rolling them thin enough to be considered a cracker. If you find the dough keeps springing back when you try to roll it, cover it with plastic wrap and let it rest for about 15 minutes to allow the gluten to relax. Annabelle@KAF

    1. The Baker's Hotline

      Hi Michele, this product is exclusively available through at our flagship location in Norwich, Vermont, and through our online store. We’d be happy to ship a whole bunch of mixes right to your door. Happy baking! Kye@KAF

  2. B

    Yum! I have made the from scratch KA recipe method before and have always enjoyed them. I used the recipe again this week but used the cooking times and simmering method described here and had very good results. I made the knots, regular pretzels, bites, and then I tried the rolls. Yummy but had no rise and were sad versions of the lovely puffed up roll shown here. I did use active dry yeast, and considering the blog post this week about the differences in types of yeast, perhaps I should have give the dough I used for the rolls more time with initial rise. I let it sit about 45 minutes in the bowl (as described above) and covered, rather than in a plastic bag (as described in the from scratch recipe). I hate using plastic bags. It did double in size and all my other items rose fine. Just those darn pretzel rolls. They looked just like the picture when they were flattened balls but they didn’t rise up much more. Any thoughts on what I might do next time to get the lovely shape shown here?

    1. The Baker's Hotline

      There are a number of factors that may have come into play here, B, including how long the rolls were left to rest a second time and how they were shaped. They might simply need more time to become puffy before being baked, especially if you’re using active dry yeast. You can also consider checking out this video about how to shape dinner rolls, which can be an important step in achieving the best rise. Hope that helps! Kye@KAF

    1. The Baker's Hotline

      Sandra, we’ve suggested that you try these tricks with our recipe for Hot Buttered Soft Pretzels. You can either click on the link in the post or here to get to it. Happy scratch baking! Mollie@KAF

  3. Bonnie

    Can I make like a focaccia bread with this soft pretzel mix? Or can I make a hot dog bun in bun pan with this mix?

    1. The Baker's Hotline

      You’re getting creative here, we like it! You are welcome to try making focaccia by following the original steps in the recipe through the first proof–the only trouble is it may be difficult to boil a large piece of bread. You could skip the boiling and let the dough rise right on a cookie sheet, dimple it with your fingers, then bake. It won’t have quite the same color or crust, but it will be a tasty focaccia. The same goes with hot dog buns; you could prepare the dough and put it in the pan to rise after the initial 30 minutes, but you will likely need to skip the boiling step. If you go ahead and experiment with these methods, be sure to let us know how it turns out! Kye@KAF

  4. Chelsea

    Curious – your original pretzel recipe says to use a cooled water/baking soda bath, and this says to simmer them. What’s the difference? Thanks!

    1. The Baker's Hotline

      Chelsea, in this blog PJ is using the pretzel mix, which does call for bathing the pretzels in simmering water and baking soda and (optional) salt. If you’re using the pretzel recipe, I would follow the directions for bathing the pretzels listed in the recipe. Barb@KAF

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