Single-Serving Soft Pretzel

Single-Serving Soft Pretzel

Single-Serving Soft Pretzel

Flour dust1

Dip1 Sesame1

Single-Serving Soft Pretzel

I’m loving these pretzels! I’ve made them a few times over the past few weeks, tweaking the recipe here and there, hopefully making it just right.

It’s never gunna be as good as one you knead for ages, and leave to rise a few times for a couple of hours,

but it’s damn fast, and deliciously satisfying when you’re having an intense need for something soft & doughy to munch on.

Single-Serving Soft Pretzel


– this is basically no-knead (or minimal-knead haha) and only has a 15 minute rise.

-If you want the pretzel super shiny (like the main pretzel in these photos) then brush with egg yolk after it’s been dipped in the baking soda solution, and before you sprinkle on the toppings

– Don’t bake them on parchment paper. Unless you grease it a LOT It sticks. I know.

Single-Serving Soft Pretzel

4.60 from 10 votes
Print Pin
Servings: 1 person
Calories: 150kcal


  • 1/3 cup (45g) whole wheat bread flour, plus a little more for shaping (you can use all purpose, whole wheat or strong here)
  • pinch of sugar
  • generous pinch of salt
  • 1 tsp active dried yeast
  • 3 to 4 tbsp warm water

for dipping/coating:

  • 1/2 cup warm water , , 1 tsp baking soda (and 1 egg yolk, if you want it to look shiny)


  • coarse sea salt , , cinnamon-sugar, sesame seeds, poppy seeds, rosemary


  • In a small bowl, combine the first 4 ingredients. Stir in 3 tbsp of water first. If the dough is SUPER dry, then add a little more water and mix again.
  • Pour the entire contents of the bowl out, onto a lightly floured work surface and sprinkle with flour
  • Knead gently until the dough comes together into a ball - it'll be slightly sticky - it should only take 1 or 2 minutes.
  • Shape the dough into a roughly 20" rope. Make the rope into a U shape, twist the ends over each other and fold them down over the base of the 'U' to make a pretzel shape (see the .gif below)
  • In a shallow dish, combine the water and baking soda (from the dipping ingredients). Dip the shaped pretzel into the mixture and flip to coat completely. Transfer to a well-oiled baking sheet. (If you want a shiny pretzel, brush it with egg yolk now).
  • Immediately sprinkle over your topping(s) of choice. Leave in a nice warm place to rise whilst you preheat the oven to 450 degrees F (225 degrees C) - for about 15 minutes.
  • Bake for 20-25 minutes until darkly golden.
  • Eat immediately.
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!


Serving: 1g | Calories: 150kcal | Carbohydrates: 29g | Protein: 5.5g | Fat: 0.7g | Fiber: 4g

83 thoughts on “Single-Serving Soft Pretzel”

  1. This is fabulous! I remember catching a glimpse of you making this on IG. I love the recipe!

  2. This is wonderful! Love single serve recipes! 🙂 And I can totally relate to being a turtle on its back right now..I feel like I can’t keep up either! Hang in there!

  3. Genius! I made pretzels a few weeks ago…with a dipping sauce (I love to dip) but there were so many of them I didn’t know what to do with myself so single serving pretzel sounds awesome. Beautiful photos as well.

    • haha, yeah that’s the problem isn’t it? TOO MANY BAKED GOODS when you’re a blogger! 🙂 thank you

  4. ohhh this would taste like heaven! *-*
    I’m still in love with your .gif and all the stuff you use to take the pictures like marble, wood…!! 😀

  5. LOVE homemade pretzels, but I always make too many and inevitably have to freeze some or *gasp* throw them away, so this is a great idea. Hang in there with all the things, lady! I hope it calms down soon.

    • EXACTLY and I always feel super guilty having to throw food away :/ espesh if it required lots of effort to make 🙁 Thanks Stephanie 🙂

  6. Ohh lovely! I allways eat prezels but now I can bake them myself!
    Thank you, thank you!!! (and beutiful pictures!)

  7. I’m a pretzel freak.. Love the idea of just making one, as I would be tempted to eat waaaaayyy too many. Can totally relate to the turtle on it’s back thing. Hang in there!

  8. AMAZING. I’ll have to bust these out for my husband sometime. He loves soft pretzels! (so do I, but the whole gluten thing…) I’m with you on the sauce debate. No sauce here! A hot pretzel with salt on top doesn’t get much better. Or, my 2nd favorite, cinnamon + sugar. 🙂

    • yay thanks lady 🙂 aww man, you need to start working on a gluten free pretzel recipe! yesssss cinnamon + sugar is THE BESTEST

  9. What a coincidence but I made pretzels today too! But those pesky ones that take multiple long rising times. Brioche pretzels to be in fact. Oh lawd so heavenly, still however super excited to that this single serve option you have laid before me in blog from. So snazzy. I also totally understand the better lighting in London at the moment! Tho weather been freakin’ crazy!


    • wow well they sound incredible (I keep seeing Deb from Smitten Kitchen’s brioche choc chip pretzels and dying because they look so freaking delish). I know right, its ridiculous; it’s like:
      sun, rain, hail, snow, sun, grey.
      haha, oh London, you’ll never have normal weather :’)

  10. First, love your purple nail polish. Second, thank you for this perfect portion recipe!! Third, beautiful baking. The crust on this pretzel is exactly what you want a pretzel to look like.

    • wooh thanks Katherine! (I still have the nail polish on…I need to put a new colour on today I think)

  11. First, love your purple nail polish. Second, thank you for this perfect portion recipe!! Third the crust on this pretzel is exactly what you want a pretzel to look like.

  12. Love this! I suppose it wouldn’t be as good if you didn’t use bread flour for the actual pretzel dough? Sad. But omg cheese sauce…normally I can take or leave cheese sauce but if you’re not against oozy melty processed cheese, Wetzel’s Pretzels has an amazing cheese pretzel and the dipping sauce only adds to the amazingness. Can’t wait to make these for my boyfriend and his grad school mates!

    • thanks Erika!! You can use anything you want tbh 🙂
      I’ve been turned off cheese for the moment…I ate a grilled cheese and it made me feel SO ILL like omg, I can’t even look cheese in the face atm haha but maybe one day…

  13. Such a good idea. Great. Yumm-yumm. Will try tomorrow and see if it stops me from being a turtle. Or hamster. Or whatever. Love your blog!

  14. I have been feeling similarly overwhelmed lately too. Juggling work, blogging, social media, and real life social outings has been kind of…insane. But just hanging out in the kitchen in the garden and making the things that you like really does help bring back some inner peace 🙂

    As for the pretzels, they sound (and look!) wonderful and I love that they’re fast and easy to make! I don’t need dipping sauce with mine, either. Just a simple sprinkle of cinnamon and sugar is my favorite serving style for soft pretzels 🙂

    • yes exactly! Too much life happening right now. it really does, it’s like crafty mediation
      Cinnamon sugar is deffo THE way to go 🙂

  15. Oh you – you and your single lady treats! Bless your tireless work in the area of midnight craving satiation.

  16. Isn’t the long daylight amazing? I still remember it getting dark at 4pm… definitely not the best for food bloggers trying to photograph their dinner! Anyway, this recipe is perfect and I plan on trying it soon. Cheers from a fellow single-lady Londoner!

  17. A single serving pretzel is genius! Although I’m pretty sure I’d want two once I’d tasted that deliciousness 🙂

  18. Man oh man, this knowledge could be dangerous in my hands. I love soft pretzels WAY too much! I am more than happy to eat them plain, but I do also love a sweet & spicy mustard dipping sauce for them on occasion. (Thinking about pretzels and dipping sauces reminds me of this time my mom was picking me up from college, and we decided to stop by the mall before heading home. I had a craving for soft pretzel bites with mustard, and we grabbed some from a pretzel stand in the mall. I paid, turned around, took half a step, and somehow lost my grip on the pretzel cup, and they went flying across the mall floor. Then some REALLY loud middle-aged Italian guy came running over, lamenting how horrible it was that I dropped all of my pretzels, and started badgering the poor pretzel stand girl to give me more for free. She just stood there just kind of shaking her head and saying sorry, and he would not leave her alone. I was so embarrassed by the whole situation that I finally mumbled, “really, it’s totally cool, I don’t even want pretzels anymore,” and dragged my mom away before he could say anything else.)

    Also, just so you know, I am becoming obsessed with the idea of a pretzel cafe. It would be like a bagel cafe, but better. There would be all sorts of toppings, toasted pretzels with cream cheese, PRETZEL SANDWICHES — omg.

    • HAHA sorry!!! Any hot bread product will literally be devoured by me in seconds if there’s nothing stopping me (like even though I had to take photos of these, I managed to EAT ONE before because I was so hungry, and had to re-make it…).

      OMG that is hilarious :’) I can just imagine that Italian guy hahahaha

      Yeah, I know it totally needs to happen. So does a bagel cafe.

  19. So single serving recipes are always super exciting to me, but I must say this is THE BEST thing I’ve ever seen. THE BEST. I can’t control my excitement. Thank you!!

  20. I’m full on revising at the moment too, definitely sympathise with the need to take an indulgent break just for you!! I had to reign in the baking a little as it was all getting a bit too fattening since only 2 of my housemates are about these last few weeks as it’s technically uni holidays (not much of a holiday though if they stick exams right after it). But then today I got given a (very belated) birthday gift of a biscuit press/icing pen!! Very exciting. Baking ban is definitely over. Do you have one? I’ve been researching recipes all evening instead of working, oops.
    Good luck with the revision and exams, I’m sure you’ll do brilliantly 🙂
    P.s. your outfit in the .gif looks super-cute 🙂

    • oh man, my brother’s back from uni atm, so its just making me do the opposite – I bake ALL THE THINGS and im like yeah ye’ll totally eat it all (which he doesn’t)
      That sounds pretty awesome, I don’t have one 🙁 but I agree – stop the baking ban – the new kitchen gadgets just need to be used!!
      Thank you! You too 🙂

  21. This is super fabulous! I can’t wait to make one of these bad boys for me, myself, and I!

  22. I love your pictures and recipes. I’d like to inform you of a great new website I would like to invite you to come and join us and share your wonderful pictures with us. We are simply foodies and we are not photography snobs, so picture perfection is not important, all we care about is delicious food.

  23. I’m glad I’m not the only one with 1000+ blog posts to read !! It’s kind of overwhelming, ha, but there are so many great blogs out there — including yours! 🙂

  24. “Make Soft Pretzels” is on my list of things to do. It’s actually been there for a few months. But I was overly worried because I don’t want to make a big batch because I know I will eat 6 a day. This solves everything!

  25. does this REALLY have to be eaten right away? o_o i want to make one(or two) in the morning to take with me for lunch to school…:D

  26. i don’t know what it was, but i’m sure it was the yeast, it just tasted off. kind of embarrassing on my part because i made it for someone at a dinner party because they did not eat sweets. not sure what i did wrong 🙁

  27. My 12 y/o son made this; it was so good (better than the ones I made a few months ago, i must confess), that he wanted to make a “batch” and managed to make 12, still turned out terrific! He had over-sprinkled the coarse salt on the one I chose, so I ate it dipped in honey, which was delish! Yup, there were a few leftover for the morning and they were not as good; must be eaten fresh and warm from the oven! Thanks so much!

  28. Oh, my word!!! I moved to Japan 15 months ago, and have had the strongest craving for soft pretzels ever since! They are no where to be found! This is amazing! As soon as I get home I am making 12 of these! Okay, maybe not 12, but you get the idea.

  29. Just made these and now I’m waiting for them to rise. I can’t wait to eat it though, it looks delicious!! I decided to go just with a sugar/cinnamon topping because those are my favourite. What’s your favourite?

  30. OMG I really thought this was too good to be true but I am so glad I was so wrong!! Easy, delicious, and fun. I’ve found a new favorite midnight snack 🙂

  31. UPDATE on the deliciousness! I made it again tonight (don’t judge me) but I was out of sugar and it still ended up okay. Also I brought the water and baking soda to a boil while I was mixing the other ingredients, removed it from the heat when the pretzel was ready, and poached it for like 15 seconds on each side. It made quite a difference for the end product 🙂 I can’t believe how quick, easy, and delicious this is. A little melted butter, salt, and garlic powder really put mine over the top!

Comments are closed.