I am excited to share Joanna Gaines’ pretzel recipe that I have made many times at home. These pretzels come straight from Joanna’s Magnolia Table cookbook, and they are a real crowd-pleaser. When I first tried them, I was amazed at how a simple batch of dough could turn into warm, golden twists with a chewy interior. This Joanna Gaines pretzel recipe is straightforward and uses easy ingredients, so I always feel confident making it. I love serving these with a cheesy dip or mustard, and they bring smiles to family gatherings.
Table of Contents
Key Takeaways
- Soft and Chewy Texture: These homemade pretzels are soft on the inside with a beautiful golden crust on the outside.
- Simple Ingredients: This Joanna Gaines pretzel recipe uses basic pantry items such as flour, yeast, warm water, sugar, oil, and salt, making it easy to prepare anytime.
- Classic Pretzel Crust: A quick dip in a baking soda water bath gives the pretzels their signature chewy crust and deep brown color.
- Manageable Time: The total time to make them is about two hours, which includes rising the dough.
- Versatile Treat: These pretzels taste delicious on their own or can be served with dips, cheese sauce, or coated in cinnamon sugar for a sweet twist.
What Makes Joanna Gaines Pretzel Recipe Special
What makes Joanna Gaines pretzel recipe stand out is its perfect balance of a fluffy interior and a crisp, golden-brown crust. I love that the dough is enriched just enough with oil and sugar to taste rich without being too heavy. The magic happens in the baking soda bath. Joanna Gaines pretzel recipe uses boiling water and baking soda to give each pretzel that trademark chew and color.
Personally, I find this step fascinating; it turns ordinary dough into something special. Plus, Joanna’s instructions are easy to follow, so even if I am not a professional baker, I can still get great results. Each bite has that homemade charm and a hint of sweetness from the sugar, which I think makes these pretzels truly special.
Variations of Joanna Gaines Pretzel
Cinnamon Sugar Pretzels
For a sweet twist, you can turn these into cinnamon-sugar pretzels. After baking, instead of adding salt, I brush each warm pretzel with butter and toss it in a mixture of granulated sugar and cinnamon. I follow Joanna’s tip: do not sprinkle the salt, then after the oven, coat them in cinnamon-sugar. The result is a soft, sweet pretzel roll with a cinnamon crust. It’s perfect for dessert or a special breakfast treat.
Pretzel Bites Version
If you prefer bite-sized snacks, make pretzel bites. After cutting the dough, I divide it into small 1-inch pieces instead of long ropes. Then I roll each piece into a tiny ball or short rope and shape e if desired. I follow the same boiling and baking steps. These little bites are great for kids or parties, since they’re easy to eat.
Stuffed Cheese Pretzels
To make stuffed pretzels, I use the same dough but enclose a cheese filling. I take each piece of dough and roll it out slightly. I place a small cube of cheddar or pepper jack in the center, then wrap the dough around it and seal it tightly. Then I roll the filled piece into a pretzel shape or simply into a knot. When baked, you get a gooey cheese center in every bite. These are amazing right out of the oven when the cheese is melted. Just be careful when dipping stuffed pretzels in the baking soda water; you don’t want the cheese to leak out. I usually dip quickly and bake them immediately.
Recipe for Joanna Gaines Pretzel
Joanna Gaines Pretzel Recipe
16
servings1
hour10
minutes8
minutes389
kcal1
hour18
minutesKeep the screen of your device on
Ingredients
- Main Ingredients for the Dough
5 cups all-purpose flour
1¾ cups warm water (95°F to 110°F)
1 tablespoon active dry yeast
½ cup sugar
1 teaspoon sugar (for activating yeast)
2 teaspoons kosher salt
1 tablespoon olive oil
- Toppings and Finishing Ingredients
⅓ cup baking soda
4 cups boiling water
½ cup unsalted butter, melted
¼ cup coarse or flaky salt
Step-by-Step Instructions
- Prepare the Yeast Mixture
First, dissolve the yeast and a pinch of sugar in warm water. Then, pour 1 ¾ cups of water (about 100°F) into a large bowl, add 1 teaspoon of the sugar, and sprinkle in 1 tablespoon of active dry yeast. After that, stir gently, then let it sit for 5 to 10 minutes. You’ll see bubbles or foam forming on top, which means yeast is active and ready. This foamy yeast mixture gives the dough a good start. - Make and Knead the Dough
Next, add the dry dough ingredients. In the same bowl, mix in 5 cups of all-purpose flour, ½ cup of sugar, 2 teaspoons of kosher salt, and 1 tablespoon of oil. I use a wooden spoon or a stand mixer with the dough hook attachment to combine everything. Mix on low speed until the flour is mostly absorbed. Then, knead the dough for about 5 minutes until it feels smooth and elastic. If the dough is too sticky, a little extra flour dusted on the countertop helps. By the end, the dough should pull away cleanly from the bowl and be stretchy. - Let the Dough Rise
Once the dough is kneaded, turn it into a lightly oiled bowl and cover it with a clean kitchen towel. After that, put the bowl in a warm spot (like an off oven with the light on) for about 1 hour. The dough will puff up and double in size. This resting time is crucial for light, airy pretzels. When the dough has nearly doubled, it’s ready to shape. - Shape the Pretzels
After the rise, turn the dough out onto a lightly floured surface. Press it gently to remove any big air bubbles. Then, divide it into 16 equal pieces; each piece will become one pretzel. Take each piece and roll it into a long rope, about 24 inches long. Once the rope is ready, make a U-shape, cross the ends over each other twice, and press them down on the bottom of the U to form the classic pretzel twist. It’s fun to do and gets easier with practice. Place each shaped pretzel on the prepared baking sheet, leaving some space between them for baking. - Boil in Baking Soda Water
Now comes the special step. Bring 4 cups of water to a boil in a large pot and stir in ⅓ cup of baking soda until it’s dissolved. Once it’s boiling, carefully dip each pretzel into the soda water, one at a time, for about 30 seconds. This soda bath is what makes the pretzels golden and chewy.
After dipping, use a slotted spatula to lift the pretzel out and place it back on the baking sheet. (I always wear an oven mitt here because the pot is hot!) After all the pretzels get their soda bath, get ready to bake them. - Brush and Bake Until Golden
Before baking, preheat your oven to 425°F (about 218°C). If you want an extra golden color, lightly brush each pretzel with melted butter or a beaten egg wash. I prefer butter for a soft crust and flavor.
Then place the baking sheet in the hot oven. The pretzels bake quickly, usually in about 8 minutes, until they puff up and turn a deep golden brown on top. Watch them carefully because ovens can vary; you don’t want them to burn. When they look perfectly golden, take them out of the oven. - Add Toppings and Serve
As soon as the pretzels come out of the oven, brush them again with more melted butter for extra shine and softness. Then sprinkle the tops with flaky or coarse salt, pressing it in gently so it sticks. The salt and butter finish gives these pretzels that classic taste.
Finally, serve them warm. These pretzels are at their best right out of the oven, still warm and soft inside. I usually encourage everyone to grab one while they’re hot. You’ll get a cloud of steam when you tear into it, and the crust should crackle a bit. Enjoy your warm Joanna Gaines pretzels with cheese dip on the spot for the tastiest experience.
Recipe Video
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Tips for Soft and Chewy Pretzels
Measure Ingredients Accurately
It is important to use a kitchen scale or proper measuring cups for flour and liquids. Too much flour can make the dough dense. I scoop flour into the cup and level it for accuracy. Getting the yeast-to-water ratio right also means the dough rises perfectly.
Do Not Skip the Baking Soda Bath
This step really makes these pretzels. I always remind myself to dissolve the baking soda fully in hot water. If you skip this, the cheese pretzels will be pale and taste more like breadsticks. The soda bath also helps develop that signature chewy skin.
Adjust Baking Time for Texture
Every oven is a little different. If you like your cheese pretzels super soft, bake them on the lower end of the time, then take them out and brush on butter immediately. For a crisper exterior, you should leave them in a minute or two longer until they are a deep golden color.
Common Mistakes to Avoid
- Water Too Hot or Cold: If the water for the yeast is too hot, it can kill the yeast. Too cold and the yeast won’t activate. I always aim for warm (about lukewarm).
- Not Enough Rising Time: The dough needs time to double. Rushing this can lead to dense pretzels. I gently poke the dough to check if it’s doubled.
- Skipping Salt on Pretzel: Don’t skip the salt sprinkle on top. It may seem minor, but it gives the pretzel its classic flavor. I use coarse salt, so you get little bursts of saltiness.
- Overcrowding Baking Sheet: Leave enough space between pretzels. If they are too close, they can stick together or not bake evenly. I leave at least an inch between each.
How to Store and Reheat Joanna Gaines Pretzel
To keep pretzels fresh, I let them cool completely at room temperature. Then I store them in an airtight container or a zip-top bag. They stay soft and tasty at room temperature for about 1 to 2 days. I do not refrigerate them, because the fridge makes bread go stale faster. For longer storage, you can freeze the pretzels. I wrap each one in plastic wrap or foil and freeze it for up to a month.
When I want to reheat a pretzel, I preheat my oven to about 325°F (160°C). I spritz the pretzel lightly with a bit of water or brush it with butter, wrap it in foil, and bake it for about 5 minutes. This warms it through and refreshes the crust without drying it out. You’ll get that “just-baked” taste again, almost as good as fresh.
Serving Suggestions
Pair with Cheese Dip or Mustard
I often serve these pretzels with a creamy cheese dip or a tangy mustard. A simple cheddar cheese sauce, beer cheese, or even a hearty honey mustard all make great companions. The savory dips complement the salty, bready pretzels perfectly. Personally, I like to mix some cheddar and cream cheese with a splash of milk for a quick cheese dip. The warm, cheesy dip and soft pretzels are a match made in heaven.
Serve Warm for the Best Taste
Joanna Gaines pretzels with cheese dip are best enjoyed warm, so I always try to serve them straight from the oven. If they cool down, reheating as mentioned above brings back the freshness. When warm, the inside is pillowy, and the flavors really pop. I’ve noticed that even plain warm pretzels have a comforting, homemade taste that just can’t be beat. If you have leftovers, just pop them back in the oven or microwave for a few seconds before serving again. Warm pretzels with a little melted butter and salt – that’s the ideal way to enjoy this recipe.
Nutrition Information
Calories per Pretzel
Each homemade pretzel made with this recipe is about 389 calories. This assumes a 16-pretzel yield and uses 1 pretzel as a serving. Most of the calories come from the flour and butter. Of course, toppings or dips will add extra calories, so I suggest measuring if you are watching intake.
Nutrition Insights
Nutrition Facts
16 servings per container
- Amount Per ServingCalories389
- % Daily Value *
- Total Fat
7.86g
9%
- Saturated Fat 4.5g 20%
- Cholesterol 15mg 5%
- Sodium mg 0%
- Total Carbohydrate
53.4g
20%
- Dietary Fiber 2.36g 8%
- Total Sugars 6.72g
- Protein 5.83g 10%
- Calcium 49.1mg 4%
- Iron 3.63mg 21%
- Potassium 269mg 6%
- Vitamin A 338mcg 38%
- Riboflavin 0.18mg 14%
- Niacin 2.3mg 15%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Disclaimer: Nutrition data for this recipe was calculated using the Recipe Blossom Nutrition Calculator. It’s designed to provide a reliable estimate of calories, macronutrients, and micronutrients based on standard ingredients and portion sizes.
However, actual values may vary depending on brands, substitutions, or preparation methods. For medically tailored nutrition advice, we recommend consulting with a registered dietitian or qualified healthcare provider.
Carbohydrate and Protein Content
Pretzels are mostly carbohydrates. Each soft pretzel (from this recipe) has roughly 53.4 grams of carbohydrates. They also have about 5.83 grams of protein. The fat content is around 7 grams per pretzel because of the oil and butter. These numbers can vary a bit based on exact portion size and ingredients, but this gives a good estimate.
FAQs
Can I make the dough ahead of time?
Yes, you can make the pretzel dough ahead of time. After kneading, cover the bowl tightly with plastic wrap and refrigerate it for up to 24 hours. When you are ready to bake, let the dough come to room temperature for about 30 minutes before shaping the pretzels.
Why did my pretzels turn out dense?
Dense pretzels usually happen when the yeast wasn’t fully activated or the dough didn’t rise long enough. Always make sure the water for your yeast mixture is warm, not hot, and give the dough enough time to double in size. Overkneading or adding too much flour can also make the dough tough.
Can I freeze homemade pretzels?
Yes, you can freeze homemade pretzels. After baking, let them cool completely, then wrap each pretzel tightly in plastic wrap or foil and place them in a freezer bag. They’ll stay good for up to one month.
How do I get a deep golden crust?
A rich golden color comes from the baking soda bath. Make sure the water is boiling and the baking soda is fully dissolved before dipping the pretzels. The alkaline water reacts with the dough’s surface, creating that signature deep brown crust.
Can I make this recipe without yeast?
Technically, yes, but the texture will be very different. Yeast gives pretzels their soft, chewy interior and slightly tangy flavor. Without it, the pretzels will taste more like dense breadsticks. You can make a quick version using baking powder or self-rising flour, but they won’t have the same flavor or rise. For the authentic Joanna Gaines-style pretzels, yeast is essential.
