Last Updated on November 28, 2023
Joanna Gaines pretzels, also known as soft pretzels are a delicious and chewy snack that is perfect for any occasion. These homemade treats are made with some of the very common ingredients that most of you must have at your home.
When cooked, these pretzels are golden brown and crunchy on the outside while being soft and chewy on the inside.
The butter glaze gives it a glossy finish while the Maldon flaky sea salt adds flavor to the pretzel. You can serve it as an afternoon snack or enjoy it with beer. Follow the recipe below to make these delicious treats at home.
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What Is Joanna gaines pretzel?
Joanna Gaines pretzels are a delicious and chewy snack made from all-purpose flour, sugar, kosher salt, active dry yeast, vegetable oil, and baking soda.
These pretzels get their signature shape by dunking them in a lye bath before baking. However, this viral pretzel has become people’s favorite snake after the popular cook, Joanna Gaine made it.
Where Did I First Try Joanna Gaines pretzel?
I first tried Joanna Gaines’ pretzels at my cousin’s house. She was a huge fan of the show Fixer Upper and often talked about Joanna Gaines, so I thought it would be fun to try her signature snack.
My cousin had prepared these homemade pretzels with sugar, kosher salt, flour, yeast, vegetable oil, baking soda, and unsalted butter. She had followed the recipe on the show and sequentially followed all their instructions. And finally, these pretzels looked absolutely delicious. I was excited to try them out!
The first bite into a Joanna Gaines pretzel was an experience like no other. The outside was golden brown and crunchy, while the inside was soft and chewy. The butter glaze gave it a glossy finish while the Maldon flaky sea salt added the perfect amount of flavor to make these pretzels simply irresistible.
I enjoyed every bite of my Joanna Gaines’ pretzel and found myself wanting more! I asked my cousin for the recipe so I could make these pretzels at home. She was more than happy to share it with me and I couldn’t wait to get started.
When I got home, I followed the recipe step-by-step and managed to recreate these delicious pretzels in no time. My family was impressed by my efforts and we all enjoyed these homemade treats.
Since that day, I have been a huge fan of Joanna Gaines’ pretzels. Whenever I get the chance, I make sure to try out her signature snack as it always brings back fond memories of that first time I tried them at my cousin’s house.
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White Sugar: White sugar is used to dissolve the yeast in warm water and for sweetening the dough.
Warm Water: Warm water helps in activating the dry yeast and making it ready for use.
Active Dry Yeast: Active dry yeast is a living microorganism that helps the dough rise and gives a chewy texture.
All-Purpose Flour: All-purpose flour is used for making the dough.
Kosher Salt: Kosher salt adds flavor to the pretzel and gives it a crunchy texture.
Vegetable Oil: Vegetable oil is added to give a glossy finish to the pretzels and also keeps them soft.
Cooking Spray: Cooking spray is used to grease the baking sheet and give it a glossy finish.
Clabber Girl Baking Soda: The clabber girl baking soda helps in creating that signature texture of pretzels.
Boiling Water: Boiling water helps in preparing the lye bath for dunking the pretzels.
Unsalted Butter: Unsalted butter is melted and brushed over the pretzels to give them a golden color.
Maldon Flaky Sea Salt: Maldon flaky sea salt is sprinkled on the pretzels for flavor.
In a large bowl, mix together white sugar, warm water, and active dry yeast. Allow the mixture to sit for 5 minutes until it starts to foam.
Add all-purpose flour, ½ cup of sugar and kosher salt to the bowl and knead for about 10 minutes until it forms a soft dough.
Grease a large bowl with vegetable oil and place the dough in it. Cover with a damp cloth and let it rise for about an hour.
Preheat the oven to 375°F. Grease a baking sheet with cooking spray and spread the dough onto it. In a large pot, bring 4 cups of water to a boil and add baking soda to it.
Take one pretzel at a time and dunk it in the lye bath for about 30 seconds. Place the pretzels on the baking sheet after dunking them.
Brush melted butter over each pretzel and sprinkle some Maldon flaky sea salt. Bake the pretzels for 20-25 minutes until the surface turns golden brown. Allow them to cool down before serving.
• Knead the dough for about 10 minutes until it becomes soft and smooth. This will ensure that all the air pockets are removed from the dough.
• Don’t forget to grease the baking sheet with cooking spray before spreading the dough onto it. This will help in preventing the pretzels from sticking to the pan.
• The lye bath gives a distinct flavor and texture to the Joanna Gaines pretzel, so don’t skip that step.
• Make sure to brush melted butter over each pretzel for a golden color.
• Keep an eye on the oven and check after 20 minutes of baking time. The surface should be golden brown when done.
What Ingredients Can I Replace or Substitute While Making It?
White Sugar: You can use any type of sugar such as brown sugar, coconut sugar or maple syrup for sweetening.
Active Dry Yeast: You can substitute active dry yeast with instant yeast but keep in mind that the rising time will be shorter.
All-Purpose Flour: Whole wheat flour can also be used instead of all-purpose flour to make it healthier.
Kosher Salt: You can use any type of salt such as sea salt or pink Himalayan salt for flavor.
Vegetable Oil: Any type of oil such as olive oil, coconut oil or avocado oil can be used instead of vegetable oil.
Clabber Girl Baking Soda: Sodium bicarbonate (baking soda) can be used as a substitute for clabber girl baking soda.
Unsalted Butter: Clarified butter or ghee can be used instead of unsalted butter.
Maldon Flaky Sea Salt: You can use any type of salt such as sea salt, pink Himalayan salt or kosher salt for sprinkling.
Joanna Gaines Pretzel Recipe
- 2 Large Bowl
- baking sheet
- Cooking spray as needed, for greasing the baking surface, ensuring easy release and preventing sticking.
- 1 1/2 teaspoons of active dry yeast the key ingredient responsible for the dough’s fermentation and the resulting light and fluffy texture.
- 2 1/2 cups of all-purpose flour a versatile and essential ingredient that forms the base of the dough and contributes to its structure.
- 1/2 teaspoon of white sugar providing a subtle sweetness that balances the flavors in the dough.
- 1 teaspoon of kosher salt enhancing the flavors and ensuring a well-seasoned bread.
- 2 tablespoons of Maldon flaky sea salt providing a delightful crunch and a burst of savory goodness to the pretzels.
- 1/4 cup of unsalted butter adding richness and a luscious flavor to the finished pretzels.
- 1 1/2 teaspoons of vegetable oil providing moisture and contributing to the dough’s texture.
- 1/6 tablespoons of Clabber Girl Baking Soda a leavening agent that helps the dough rise and creates a soft and tender crust.
- 1/4 cup of white sugar for the dough adding a touch of sweetness that enhances the overall flavor profile.
- 2 cups of boiling water used for activating the baking soda and giving the dough a characteristic chewy texture.
- 7/8 cup of warm water creating the perfect environment for activating the yeast and ensuring a successful rise.
- In a large bowl, mix together white sugar, warm water, and active dry yeast. Allow the mixture to sit for 5 minutes until it starts to foam.
- Add all-purpose flour, ½ cup of sugar and kosher salt to the bowl and knead for about 10 minutes until it forms a soft dough.
- Grease a large bowl with vegetable oil and place the dough in it. Cover with a damp cloth and let it rise for about an hour.
- Preheat the oven to 375°F. Grease a baking sheet with cooking spray and spread the dough onto it. In a large pot, bring 4 cups of water to a boil and add baking soda to it.
- Take one pretzel at a time and dunk it in the lye bath for about 30 seconds. Place the pretzels on the baking sheet after dunking them.
- Brush melted butter over each pretzel and sprinkle some Maldon flaky sea salt. Bake the pretzels for 20-25 minutes until the surface turns golden brown. Allow them to cool down before serving.
Serving Size: 1 Pretzel
- Calories: 170
- Total Fat: 6g
- Saturated Fat: 2.4g
- Trans Fat: 0g
- Cholesterol: 10mg
- Sodium: 242mg
- Carbohydrates: 24g
- Fiber: 1g
How to Store Leftover Joanna Gaines pretzel?
The leftover Joanna Gaines pretzel should be stored in an airtight container at room temperature for up to two days. They can also be refrigerated for about a week. Reheat them in the oven until the surface turns crispy and golden brown.
Can pregnant women eat this?
Yes, this is a safe snack for pregnant women.
How many pretzels does it make?
The recipe makes about 12-15 pretzels.
What can I use instead of active dry yeast?
You can substitute active dry yeast with instant yeast but keep in mind that the rising time will be shorter.
Can I make them without a lye bath?
Yes, you can skip the lye bath and just sprinkle some salt after brushing melted butter over each pretzel. The texture may not be as crisp but it will still taste delicious.
Is this gluten-free?
No, this recipe contains all-purpose flour which is not gluten-free.
The Joanna Gaines pretzel is a delicious, easy-to-make snack that’s perfect for any occasion. With its unique flavor and texture, it’s sure to impress everyone at your next gathering.
The recipe is simple to follow and can be customized according to your liking. So what are you waiting for? Get baking and enjoy this delicious treat today.
This dessert is sure to be a hit with everyone you share it with. Please share this recipe with family and friends if you enjoyed it too!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.