Comments on: Easy Homemade Soft Pretzels

By: occhef

occhef — Sat, 24 Jan 2026 20:42:44 +0000

They really need to rest 30min after shaping before boiling. I tried your recioe and they turned out small and dense

By: Lexi @ Sally's Baking

Lexi @ Sally's Baking — Fri, 23 Jan 2026 17:14:04 +0000

In reply to Lisa. Hi Lisa, you can bake both at the same time, but only if they fit on the same (middle) rack without touching. Otherwise, it is best to bake them separately so that you're not baking them on separate racks, which will cause them to bake unevenly.

By: Lisa

Lisa — Fri, 23 Jan 2026 17:07:53 +0000

Hi there, Do you bake the 2 baking sheets at the same time? If so, which rack positioning do I use? The same rack or top and bottom. Do I rotate? Thanks!

By: Ren

Ren — Thu, 22 Jan 2026 21:18:30 +0000

I’ve been making this recipe often and keeping pretzels in the freezer for fun snacking. My honey loves them!
I do half bread flour and half whole wheat. Thanks for the tip about not salting the freezer ones.
I love your recipes, and your site is my go-to when it comes to baking!

By: Janet

Janet — Thu, 22 Jan 2026 12:56:12 +0000

LOL. Forgot to add the stars.

By: Janet

Janet — Thu, 22 Jan 2026 12:55:17 +0000

I can’t give this recipe enough stars. It’s so easy and good. Although I don’t want to change a thing Im wondering if anyone has tried to add protein powder to the dough and how did it turn out? I would imagine it would require more liquid.

By: Lexi @ Sally's Baking

Lexi @ Sally's Baking — Wed, 21 Jan 2026 13:30:13 +0000

In reply to Jodi Ozimek. Hi Jodi, yes, the prepared pretzel dough can be covered and refrigerated for up to one day.

By: Jodi Ozimek

Jodi Ozimek — Wed, 21 Jan 2026 02:33:17 +0000

Would it be possible to allow the dough to proof overnight in the fridge and then form the the next day?