Joanna Gaines Pretzel Recipe

There’s something about warm, freshly baked pretzels that makes them impossible to put down!

The key to getting that classic deep brown crust is dipping them in a baking soda solution before baking.

I like to shape them into traditional twists, but knots and bites work just as well if you want something easier.

Letting the dough rise long enough is important—rushing it will make the pretzels dense instead of airy.

I always go for a generous sprinkle of salt, but cinnamon sugar is just as good if you’re in the mood for something sweet.

They come out of the oven with a crisp exterior and soft inside that’s way better than anything you’d find at the mall.

How to Make Joanna Gaines’ Pretzel

Ingredients

• 1 1/2 tsp Active Dry Yeast
• 2 1/2 cups All-Purpose Flour
• 1/2 cup Sugar
• 1 tbsp Butter
• Cooking Spray (as needed for baking surface)
• 1 cup Warm Water
• 1/4 cup Baking Soda
• 1 tsp Salt

Step-by-Step Instructions

Step 1:

Dissolve the active dry yeast and sugar in warm water.

Let it sit for about 5 minutes until it’s foamy.

Step 2:

Add the flour and salt to the yeast mixture.

Stir until a dough forms.

Knead the dough on a floured surface for 5 minutes.

Step 3:

Grease a large bowl with cooking spray.

Place the dough in the bowl, cover it, and let it rise in a warm spot for about an hour.

Step 4:

Preheat your oven to 450°F.

Divide the dough into 8 pieces.

Roll each into a long rope and twist into a pretzel shape.

Step 5:

Boil water and baking soda in a large pan.

Dip each pretzel in the soda-water mixture for about 30 seconds.

Place them on a prepared baking sheet.

Step 6:

Brush the pretzels with melted butter.

Sprinkle with salt.

Bake for 10-12 minutes or until golden brown.

Tips and Tricks for Making This Recipe

Let It Rise

Allowing the dough to rise fully is key for fluffy pretzels, so don’t rush this step.

Make sure to give your dough a warm and draft-free place to do its thing!

Don’t Skimp on Baking Soda

Dipping each pretzel in a baking soda and water bath gives it that classic color and texture.

It’s a crucial step to getting the right chewy texture!

Shape with Care

Rolling the dough into ropes isn’t difficult, but go gently to avoid tearing.

A gentle touch helps keep them smooth and even for a well-shaped pretzel.

What to Serve with Joanna Gaines Pretzel Recipe

Cheese Dip

You can’t go wrong with a classic cheese dip alongside pretzels.

A warm, creamy cheese dip pairs excellently with the salty crust of a pretzel.

Try melting a blend of cheddar and Monterey Jack, adding in a touch of spicy jalapeños if you like a bit of heat.

Mustard Dip

If you’re a fan of tangy flavors, mustard dip is a fantastic choice.

Prepare a simple honey mustard by mixing honey with Dijon mustard and a bit of vinegar.

The sweetness of honey complements the saltiness of the pretzel in a wonderful way.

Hummus

For something a bit different, serve your pretzels with hummus.

The creamy texture and earthy flavor of hummus can be a tasty addition.

You can even experiment with flavored hummus varieties like roasted red pepper or garlic.

Tomato and Mozzarella Salad

A fresh tomato and mozzarella salad offers a refreshing contrast to the warm pretzels.

Drizzle it with olive oil and balsamic vinegar for extra flavor.

This light side dish can add a nice balance to your snack spread.

Pickled Vegetables

Add a bit of crunch and zest with pickled vegetables.

Serve pickled cucumbers, carrots, or cauliflower for an exciting twist.

Their vinegar bite can enhance this snack overall when mixed with the rich taste of pretzels.

Variations and Substitutions

Flour Variations

You can easily swap all-purpose flour with bread flour for a chewier texture in your pretzels.

If you’re looking for something a tad healthier, using whole wheat flour can be a rewarding choice, though it will alter the flavor slightly.

Salt Variations

Replace flake salt with coarse sea salt if needed, but keep an eye on salt levels as they can differ.

Yeast Variations

You might find that active dry yeast works differently than instant yeast, especially with rise times, so be cautious.

Sugar Variations

Using different types of sugar, such as brown sugar or honey, can add a depth of flavor to your dough.

Topping Variations

Consider adding sesame seeds or everything bagel seasoning on top of your pretzels for a unique twist.

Baking Agent Variations

Switching baking soda with a lye solution (only with caution) can give your pretzels that classic Bavarian pretzel look and flavor.

How to Store Leftover Joanna Gaines Pretzels

Airtight Containers

Keep your leftover pretzels fresh by placing them in an airtight container.

This storage method helps maintain their delicious texture and flavor.

Room temperature storage is best for up to three days.

Freezing for Later

To save pretzels longer, freeze them in a freezer-safe container.

It’s a great way to have a tasty snack ready whenever you want.

Pretzels can be frozen for up to three months!

Checking for Freshness

If you notice an off smell or taste upon tasting, it’s best to discard them.

Always double-check before eating, to enjoy the perfect pretzel every time.

Common Mistakes to Avoid

Wrong Flour Choice

When making Joanna Gaines’ pretzels, using the wrong type of flour can throw off the texture.

Stick with bread flour for a soft pretzel, instead of all-purpose flour, to achieve the best results!

Not Letting Dough Rise

Not allowing the dough to rise in a warm environment can lead to dense pretzels.

Give it sufficient time to rise in a warm place to enhance its lightness and flavor.

Skipping the Baking Soda Bath

Dipping pretzels in a baking soda solution before baking is crucial for achieving that golden color and signature taste.

Ensure the baking soda completely dissolves in boiling water before you dip the pretzels in it!