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“This is adapted from a Stefano Faita recipe. The pretzels are fast, easy to make, no boiling & no rising time. Bake one cookie sheet of pretzels while forming the rest of them. While a true pretzel fanatic will say, but they aren't boiled so they aren't a real pretzel, I say try them. They are soft, salty, slightly chewy & got thumbs up from my biggest critics, my kids. They are best fresh, serve with some mustard or a bit of cheese sauce for dipping. If you want a sweet pretzel omit the salt sprinkle, brush with some melted butter after baked & shake in a sugar & cinnamon mixture.”
14 pretzels

Ingredients Nutrition


  1. Preheat oven to 425F, convection oven to 400°F.
  2. Pretzel Dough:
  3. Whisk 2 3/4 c flour, yeast, sugar & salt together.
  4. Add 1 1/3 c warm water (use 1/2 hot tap water & 1/2 cold water to get perfect temperature).
  5. Stir together.
  6. Add 1/4 - 1/2 c more flour while kneading, to make a soft dough. It will still be slightly tacky.
  7. Divide dough into 14 equal portions (about 2 oz each).
  8. Roll each out into rope about 20" long, form into pretzel shape.
  9. Place on parchment lined cookie sheet.
  10. Egg Wash:
  11. Beat egg & 1 T water together, brush pretzels with egg wash, sprinkle with coarse or Kosher salt.
  12. Bake 15 - 20 minutes till golden brown.
  13. Cool slightly on wire rack.
  14. Enjoy!

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