Introduction: Homemade Pretzels (2 Types: Traditional and Cream Cheese Filled)

Picture of Homemade Pretzels (2 Types: Traditional and Cream Cheese Filled)

Hey Folks, just in time for the Superbowl, here are two very easy methods to making homemade soft pretzels.

These take no time at all and will use very basic ingredients found around the house.

I'll show you how to make Traditional ones first, then add a couple steps to show you how to  make cream cheese filled Pretzels (so so good).

These take no time at all to make, and will feed 16 easily. Great for the Super Bowl or just a comforting snack. You'll be surprized how much better these taste then the ones bought at sporting events.


Step 1: Ingredients

Picture of Ingredients

You will require the following for both Pretzel recipes.

2 cups of hot water (from the tap is fine)
1 Tablespoon of sugar
1 envelope of active dry yeast (2 1/4 teaspoons)
5 cups of all-purpose flour
1 Tablespoon salt
Non stick cooking spray or oil
2 tablespoons of baking soda
1 egg
8 oz room temperature cream cheese (220 grams)
1 cup of icing suga

Step 2: Get That Yeast Working

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Dissolve your sugar into two cups of hot water. Once dissolved, add the yeast and stir. Allow to sit for about 5 minutes.

Step 3: Not Dry for Long...

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In a separate bowl mix your 5 cups of flour and salt.

Step 4: Mix It Up.

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Slowly pour your water/yeast mixture into the dry ingredients. Mix well.

Step 5: Balls....

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Mix the dough till it does  not stick to the sides any more. Take the dough out and knead on a floured surface for about 5 minutes. Place in a separate greased bowl and cover with cling film. Add to a warm place and wait about 30 minutes or until the dough has doubled in size. I find in the oven with the light on does just the trick.

Step 6: Divided and Conquer

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Take the dough from the bowl and fold it over itself a couple times. Cut the dough into 16 even pieces.

Step 7: Roll'n Roll'n Roll'n

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Roll a section of dough out into an 18 inch log. You can make them shorter or longer, but this length seems to work just fine,

If you want to make cream cheese filled pretzels see next "bonus" steps

Step 8: Cream Cheese Filling "Bonus"

Picture of Cream Cheese Filling "Bonus"

Mix 8 oz of room temperature cream cheese with one cup of icing sugar. Mix till smooth.  Place in a ziplock bag. snip the tip of the bag for easing icing.

Step 9: Cream Cheese What? "Bonus"

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If you want to make cream cheese filled pretzels flatten out the 18 inch tube to about one inch wide.

Step 10: Folding the Dough

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Fold the dough over the cream cheese and pinch the ends. I give the whole tube a couple twists to help hold it together.

Step 11: Making the Pretzel Shape

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Making the actual pretzel shape is not to hard. First, make an upside down "U". Pull the two ends together and make one twist. Now fold it over on itself and pinch the two ends to the rest of the pretzel.

Step 12: A Quick Boil

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Bring a pot to boil with 2 tablespoons of baking soda added.

Place each raw pretzel in the boiling water for about a minute. This will poach them and give them that nice golden brown appearance. Once poached, let them drip dry and place them on a parchment lined cooking tray.

Step 13: Extra Coat for Flavour

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Beat one egg in a bowl and give each pretzel a brushing of egg.

for the traditional pretzels sprinkle on coarse sea salt.

for the cream cheese pretzels, make a sugar/cinnamon mixture and sprinkle over.

You can also be creative at this stage and add anything you like.

Place in the oven and bake  for 12-18 minutes at 220 degrees Celsius


Step 14: Serv Them Up Warm

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Hey Folks, thats it. As simple as that.

They are best served up warm and with something to dip them in. I like mustard/honey mustard for the traditional pretzels and jam for the cream cheese/cinnamon ones.

You'll be surpriized how good these taste, and even better then ones you would buy at a sports event.

I hope you enjoyed this Instructalbe. Please let me know what you think.


sheME (author)2016-06-21

I have always allowed the pretzels to rise and the yeast to work after folding and before poaching. this gives a fluffier pretzel.

KitS6 (author)2015-12-19

So clear and easy to follow. It's my next undertaking. I discovered cream cheese pretzels at Cedar Point in Ohio.... the best ever. So excited that I can make them myself. Will be taking a batch to a Christmas Party on Wednesday. Thanks so much.

quickpost (author)2015-10-10


galiliosharma (author)2015-02-22

Awesome Work

scooter76 (author)galiliosharma2015-04-11


packersmoversdelhi (author)2015-02-28

Great Work


Deepakjuneja (author)2015-01-21

Excellent recipe.

olivia11 (author)2015-01-14

awesome i love it

manishamalhotra (author)2015-01-06

great recipe.

BrianDean (author)2015-01-01

Excellent recipe.

davis31 (author)2014-12-19

good one

sunshiine (author)2014-02-25

Congrats on your win!

scooter76 (author)sunshiine2014-05-29

Thanks sunshine.

scooter76 (author)sunshiine2014-02-26

Cheers, and to you as well (X2)

BARNABASSABA (author)2014-05-23

Congratulations On uR WIN :)

aunt margie (author)2014-02-10

they look lovely. Could you stop baking them halfway through and freeze them, then thaw them and finish baking later? Like the ones you buy in the grocer's freezer? Anything you can do ahead of a big party helps a lot!!

scooter76 (author)aunt margie2014-02-11

Hmmm, not sure. I wouldn't suggest freezing them after the 2 minute boil, as they will be soggy and you would most likely lose the nice golden coloring. I've never froze anything mid bake, but to be honest, interested to see how this would turn out. The next time I make a batch, I will do this to one pretzel and see what happens. Anyone else have any similar experience?

Cheers for the comment

erdship made it! (author)2014-02-03

I was always wondering how these Bretzels were made. I made them and they are so delicious. especially with the gingerbeer I have made last week, yummy. thanks a lot!

scooter76 (author)erdship2014-02-03

They look great, glad you like them. How did you make the ginger beer?

erdship (author)scooter762014-02-04

I got that idea from:
super easy and worked fine for me. Oh and I have shared the bretzels with parents from the German school here in Izmir/Turkey, they have missed these Bretzel sooooo much. thanks again :)

scooter76 (author)erdship2014-02-05

Glad the parents enjoyed them. Am going to try the ginger beer this weekend, thanks.

VeronicaT made it! (author)2014-02-04

Great recipe and excellent instructions! I'll be making these often. Thank you for posting!

scooter76 (author)VeronicaT2014-02-04

Wow, those turned out great. Glad you like them and thank you for the positive feedback.

LeighDino (author)2014-02-03

Wonderful, made them last night for the Superbowl and they turned out amazing! I had a convection oven and dropped the cooking time to 9 minutes. Thanks for the cool recipe!!

scooter76 (author)LeighDino2014-02-03

Cheers, glad they turned out. Better then the Broncos I hope....

georgiaAMH (author)2014-02-02

Desperate to cook something today, I took to this recipe since I'm usually more of a cake baker and fancied being out of my comfort zone. We had no yeast so out on limb and used a pre-packaged bread mix we had in the pantry, since there was yeast in that. besides that, and the fact it was a multigrain bread mix and we had no cream cheese, I followed this instructable to a T and they're currently sat in the oven, coated in sea salt. They look good!! This is the first instructable I've followed and I'm glad I did, it's been fun!

scooter76 (author)georgiaAMH2014-02-02

congrats on your first Instructable. How did they taste? I like how you have improvised the recipe. Do you have a photo!

marhar (author)2014-02-01

Most excellent! I'm going to make them for Superbowl. I may try a savory version of the cream chees filling!

vincent7520 (author)2014-01-29

Excellent recipe.

Instead of putting it in a file that will be lost in the never ending void of my hard drive (or my kitchen cabinet) why don't you deliver at my place ?…

I have excellent Rhine wine in the cellar will make a good sauerkraut with all the meats tradition requires and we'll all have a good time. You may even start a pretzel business here.

Now if that's not a serious offer, I don't know what is !

Thanks again for posting.

scooter76 (author)vincent75202014-01-29

wow, very nice offer. I just sent you one in the post. I wonder if someone has ever made a meat stuffed pretzel?

vincent7520 (author)scooter762014-01-31

Ahem … I'll stick with the traditional recipe.

susan00 (author)scooter762014-01-29

HAHA, send me some as well please!!! look very yummy. Will try them soon.

hajav made it! (author)2014-01-30

Excellent! Turned out great :)

I had bread machine yeast in the cupboard, which worked fine.

My girlfriend and I had a blast shaping them together.

The last batch I baked I topped with a mixture of cinnamon, white and brown sugar, and a little bit of vanilla white sugar.

Whole project from idea to done took roughly an hour and a half, keep in mind I wasn't working too fast.

Thanks for posting!

scooter76 (author)hajav2014-01-31

WOW, well done. Glad you enjoyed it (the making and the eating) Just remember, they dont last to long so you'll have to enjoy them some more very soon.

momatoye (author)2014-01-29

cant wait to test this, looks verryyyyy yummmmyyy!

calistoar (author)2014-01-29

¡¡ very fine recipe!! I will try, looks very appetizing!!! Thanks.

scooter76 (author)calistoar2014-01-29

Glad yo like them, hope yours taste just as yummy.

calistoar (author)2014-01-29

I suggest to you,: is very convenient to use instant dry yeast, as is directly mixed with flour in dry (and later activate when you pour the warm water and other liquid stuff, before you start kneadig ) you save the step of previously dissolve it in water.

¡¡Big hug from Patagonia Argentina!!.

scooter76 (author)calistoar2014-01-29

very good point, unfortunately I live in a small town on the east coast of Scotland and this is the only yeast I could get at the time. Hugs back from Scotland.

thomas9666 (author)2014-01-26

Just made pretzels for the first time on Friday. Nowhere near as good as these look, will be trying this recipe out soon!

scooter76 (author)thomas96662014-01-26

This was the first time I tried the cream cheese ones. Do not look as good presentation wise, but will improve with time, but I will say tet taste like heaven. Post a picture of your next batch.

spark master (author)scooter762014-01-29

Tootsies mmmmm I dunno if I like that combo, but 8 horses make a race. Get the freshest tootsies you can, no dollar store crap. Very fresh ones are moister and flexible, heat them gently under a lamp or few secs in microwave, roll thin as you like embed them and boil/bake'm. mmmm I still am not sure of the combo, but taste is personal always, so give'm a whirl and see how they work out.

Put the cheese "run outs" in the dough seal well and let sit for 5 minutes, on a warm (not very warm or hot) counter, the cheese should soften enough to bend carefully.


ooh I fergit, you can buy a large tootsie and cut lengthwise this allows faster rolling out if not the right size. Freshness is imperative for tootsies!

thomas9666 (author)scooter762014-01-27

I tried to make Nutella pretzels for my girlfriend, similar to your cream cheese ones, and it looked horrendous :D I still have some dough in the freezer so I may try it again soon and I'll hopefully have them in a presentable state

spark master (author)thomas96662014-01-28

Here is something you might try. Pipe the nutella onto wax paper the size you want, freeze it , lay them in the dough follow the recipe. You may need to let it sit a bit for shaping or after wards for poaching.

I have done pretzels with almost same dough ad method they come out nice, but perhaps risking the use of lye (traditional) is better. I have never done a side by side.

nice instructable

scooter76 (author)spark master2014-01-28

Cheers, Have never tried the lye method myself. freeze is a good idea, but i wouldn't got for rock hard, as you need to be able to shape the pretzel, however it should work. what would happen if you put a tootsie roll in? thanks for the positive feedback.

scooter76 (author)thomas96662014-01-28

Nutella, I bet they tasted good though...

beetleman (author)scooter762014-01-28

Nutella would be so good

thomas9666 (author)scooter762014-01-28

It was half decent.... It stuck to the greaseproof paper and burned ever so slightly

Next attempt shall be better

Cheesus_Christ (author)2014-01-29

I want these in my belly.

About This Instructable




Bio: Jack of all trades, master of none. Father, husband, creator.
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