How do you cut and eat spaghetti squash?

So, you’re shopping at the grocery store in November and see a curious sight. A large, yellow oval that resembles a cross between a melon and a lemon. What is it? It’s a spaghetti squash! Now, don’t turn your nose up at it because it’s a little out of your cooking comfort zone. It’s actually really delicious and oh so easy to prepare! That’s what we like here after all, isn’t it?! So, my fall home cooks, come with me as we answer the question: just how are you supposed to eat spaghetti squash anyway?!

I know you. You like to cook, but new things scare you a bit. I was the same way. But, sometimes, it’s so worth stepping out of your usually meals and trying a new taste, a new texture, a new food! If you’ve done anything with zucchini or butternut squash in the past, this will be second nature to you. If not, it couldn’t be more easy to be a beginner and here’s why… there’s only one way to cook this bad boy! Roasting!

You cannot go wrong and that’s the beauty of this food and my recipe below. Hey, it might even become your new go-to fall side dish! I can attest to the fact that I hesitated for years to try it, but one day I said to myself, I’m going to cook this thing, and the flavor and texture and ease of it blew me away!

Now I get it every fall and I’m trying new recipes with it, It’s affordable, flavorful, and fun to cook with. Why not try it?

Cooking Spaghetti squash

If you ask me, I would say you are supposed to eat spaghetti squash by roasting it, baby! Line a baking dish with foil and cut the squash in half lengthwise (careful here, it’s pretty dense!).

I trust my Henckels Santoku Knife to help me cut properly through the outer skin and flesh of this spaghetti squash. Want one? Check out the exact knife I used in this recipe here.

Scoop out all of the seeds and innards. Yuck! Next, place the two halves on the foil and rub olive oil all over the tops. Yes, with your hands! Olive oil is a good moisturizer and sometimes you have to get a little dirty in the kitchen!

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Season gernerously with salt and pepper and pop it in a preheated 450 degree oven. Roast it for over an hour. It should be more than golden with a few over dark places. Underdone squash is gross so don’t be afraid to get a little color on it!

What’s next?

Take it out of the oven and let it cool slightly. Before it’s all the way cool, get out your fork. Time for the fun part! Scrape your fork all along the inner “meat” if you will. It comes off as strings, hence the name “spaghetti” squash.

It absorbed all the flavors of the olive oil, salt, and pepper, so in my opinion, that’s the best way to eat it! I like simple, hearty flavors and the spaghetti squash fits the bill perfectly.

How to serve spaghetti squash?

If you’re not into just eating it plain, I’ve got some great ways to serve it. Try covering it with a rich, tomato basil sauce and some parmesan cheese. You may want to even add some garlic and a splash of red wine.

You could turn it into a cheesy spaghetti squash and cheese bake by placing it in a baking dish with some melty cheese and even spinach or kale and baking for 20 minutes. What about an international flair? Try an Asian-inspired Pad Thai sauce and crunchy peanuts.

For even more flavor, add sliced peppers and scallions! Want a Mediterranean option? Mix your cooked spaghetti squash with olives, Feta cheese, and cucumber.

Drizzle with olive oil for fantastic flavor! For the meat-lover in you, pair spaghetti squash with beef, chicken, or turkey meatballs! The combinations are endless!

Storing spaghetti squash

For those of you out there like me that always have leftovers, you can rest assured that cooked spaghetti squash is one of those types of foods that can be refrigerated for up to 4 days in an airtight container. Make sure to bring it to room temperature before putting in the fridge.

Reheating Spaghetti Squash

To reheat your spaghetti squash, simply place in a microwave-safe bowl and heat for 1-2 minutes. Not a fan of the microwave? Place in a saute pan with a little olive oil and cook on medium-low heat for a few minutes. Add whatever ingredients you want to the pan and call it a meal! I hope you have enjoyed learning how you are supposed to eat spaghetti squash, at least my favorite way!


1. Do You Eat the Entire Spaghetti Squash?

What’s Edible and What’s Not

  • Edible Part: The stringy, noodle-like flesh inside.
  • Not Edible: The tough outer skin and the seeds (though seeds can be roasted separately).

Quick Tip 💡

  • Scoop out the seeds before cooking, just like you would for a pumpkin.

2. How Do You Eat Plain Spaghetti Squash?

Simple Yet Delicious Ways

  • As is: Scoop it out and enjoy its subtle, slightly sweet flavor.
  • Seasoned: A bit of salt, pepper, and a drizzle of olive oil can enhance its taste.
  • Cheese Topping: Sprinkle with Parmesan for a cheesy twist.

Pro Tip 🍴

  • Try it with a dab of butter and a sprinkle of herbs for a simple, yet flavorful dish.

3. Should You Eat the Skin of Spaghetti Squash?

Skin: To Eat or Not to Eat

  • Not Recommended: The skin is quite tough and not particularly palatable.
  • Useful as a Bowl: The hollowed-out skin can serve as a natural and attractive serving bowl.

Remember ✅

  • Eating the skin isn’t harmful, but it’s not the tastiest part of the squash.

4. Is Spaghetti Squash Supposed to be Crunchy When You Eat It?

Textural Expectations

  • Ideally Not Crunchy: It should be tender but still retain some firmness.
  • Overcooked Squash: Turns mushy and loses its spaghetti-like strands.

Cooking Tip 🔥

  • Test for doneness by piercing it with a fork. It should be easily pierced but not mushy.

5. What Does Spaghetti Squash Do to Your Body?

Health Benefits Galore

  • Low in Calories: Great for weight management.
  • Rich in Nutrients: Contains vitamins like A, B, and C, and minerals like potassium and calcium.
  • Fiber Content: Aids in digestion and keeps you full longer.

Bonus Health Fact 🌟

  • Spaghetti squash is also believed to have anti-inflammatory properties and can contribute to heart health.

For different flavor combinations, check out this chart:

Flavor TypeIngredientsFlavor ProfileBest Paired With
ItalianGarlic, olive oil, basil, oregano, ParmesanHerby and cheesyTomato-based sauces, meatballs
AsianSoy sauce, ginger, sesame oil, green onionsSavory with a hint of spiceStir-fried vegetables, tofu or shrimp
MediterraneanFeta cheese, olives, tomatoes, cucumberFresh and tangyGrilled chicken or fish
MexicanCilantro, lime, chili powder, black beansZesty and slightly spicyAvocado, corn, grilled meats
AmericanButter, brown sugar, cinnamon, nutmegSweet and comfortingRoasted nuts, dried cranberries
IndianCurry powder, cumin, coriander, coconut milkRich and aromaticLentils, chickpeas, spinach

Comment below on how these tips and tricks worked for you in your spaghetti squash endeavors! Try our recipe for spaghetti squash below and share this article with other cooks who are hungry for new foods and recipes!

How are you supposed to eat spaghetti squash?

Recipe by thisrecipelifeCourse: Dinner


Prep time


Cooking time





Roasted spaghetti squash with olive oil is a delightfully simple and healthy dish that’s a perfect canvas for a variety of flavors. This recipe is all about letting the natural, nutty sweetness of the spaghetti squash shine, enhanced with a drizzle of olive oil and a sprinkle of seasonings.


  • 1 medium spaghetti squash

  • 2-3 tablespoons olive oil

  • Salt and pepper, to taste

  • Optional: garlic powder, herbs (like thyme or rosemary), Parmesan cheese


  • Preheat Oven: Start by preheating your oven to 400°F (200°C). This high temperature is key for getting a lovely roast on the squash.
  • Prepare the Squash: Cut the spaghetti squash in half lengthwise. This can be a bit tough, so watch your fingers! Scoop out the seeds and fibrous strings from the center.
  • Season: Drizzle the inside of each half with olive oil. Spread it all over the cut surface and the hollow. Then, season generously with salt and pepper. If you’re feeling adventurous, a dash of garlic powder or some fresh herbs can add an extra layer of flavor.
  • Roast: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roasting them cut-side down helps steam the squash a bit, making the insides tender and stringy, just like spaghetti!
  • Bake: Bake for about 40-50 minutes, or until the flesh is easily pierced with a fork. The longer you bake, the more caramelized and sweet it’ll become.
  • Make “Spaghetti”: Let the squash cool for a few minutes until it’s safe to handle. Then, use a fork to scrape out the insides, creating spaghetti-like strands.
  • Serve: Serve hot, with a sprinkle of Parmesan cheese if you like, or keep it simple with just the olive oil, salt, and pepper.


  • Size Matters: Smaller spaghetti squash tend to be more tender and less fibrous.

  • Storage: You can store cooked spaghetti squash in the refrigerator for up to 5 days, making it a great make-ahead option for busy weeknights.

What is Italian dressing a mixture of?

Have you ever made homemade salad dressing? It is amazing! It blows away store bought every single time! But, most people are not privy to how to make their own salad dressing. It’s like it’s some weird, hidden secret and you can only find salad dressing in a bottle on a shelf in the grocery store. Well, today you’ll learn the EASY way to make the best Italian salad dressing that you’ve ever tasted! You’ll go from asking: What ingredients are in homemade Italian dressing to Can I have seconds, please!?

What is Italian dressing?

Italian dressing is an oil-based dressing. It is clear and filled with herbs, spices, and sometimes, Italian cheeses. It’s flavor profile can vary based on what is added to its oil and vinegar base. Its taste is tangy, crisp, and fresh.It’s actually second in popularity to Ranch salad dressing.

People that are on a diet prefer Italian dressing because they can literally spray it from a spray bottle onto their salad. It is light compared to some of the heavy cream dressings out there. Lets take a close look at the ingredients for homemade Italian dressing.

Olive Oil

Olive oil is the number one ingredient in Italian dressing. A good quality extra virgin olive oil is needed for a great-tasting dressing. Why extra virgin olive oil? Extra virgin means only one press of the olives. This means maximum lightness and maximum flavor.

You’ll usually have 3/4 unit of olive oil compared to all the other ingredients combined. Olive oil is the last ingredient added to the bowl when making homemade dressing.


The best vinegar to use in homemade salad dressing is apple cider vinegar. It has great background flavors and not a harsh finish. White vinegar taste reminds me of Easter egg dying so I don’t like to use white vinegar unless I have to.

Apple cider vinegar gives a wonderful pucker and tang, but a richness not found in other vinegars. A good Italian dressing needs a balance of oil and vinegar for a slight pucker and a good mouthfeel. It coats the leaves of lettuce perfectly with oily goodness and sharp acidity.


I also add a squeeze of lemon to my homemade Italian dressing. I like an extra kick so I even add the zest of a lemon to jazz things up! The extra zing gives a pop to my fresh veggies and creates a clean mouthfeel.

Parmesan Cheese?

Hey, any Italian will testify to the fact that Italian cheeses make the meal! Asiago, parmesan, you name it! Add a sprinkle of Italian cheese to your homemade dressing and you’ve got a winner!


Yes! Lots of herbs! Come on, we need extra flavor here, not less! Oregano, Italian Seasoning, Thyme, Rosemary, Parsley. It’s called “dressing” for a reason. We’re supposed to taste it! Be bold with the seasoning.

Salt and Pepper

Like any delicious meal, a good dressing needs seasoning. Salt and pepper your salad dressing to your taste preferences. But, don’t skip this part. Even with herbs, lemon, and so on, without salt and pepper, your homemade dressing will be as bland as the day is long.

Creative additions

Salad can sometimes be cast as a boring dish. But it doesn’t have to be! You can add things to your dressing to bring out its flavor and the flavor of every ingredient in your salad as well.

How you might ask? Chop up some scallions or red onions and add them to the dressing. Mince some fresh garlic! Squirt a little hot mustard in your dressing and whisk away.

Favoring the sweet side? Honey makes the perfect mix-in to balance all that tartness. Get creative!

The ingredients for your homemade Italian dressing are very important, so be sure to take your time and select fresh choices.

You’ll need the perfect cutting board for cutting all those fresh herbs, garlic, and onions. I love my Boos block cutting board and use it every day. I trust it to be balanced and sturdy. Check out the exact cutting board I used for this recipe here.

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Are you wondering how long homemade dressing can keep fresh? Good question! I haven’t kept mine past a week. A week is long enough to use it all up. If it’s not, you need to eat more salad, my friend! The acidity in the dressing allows for good storage in the fridge as long as it’s in an airtight container.


Q1: What are the ingredients for homemade Italian dressing?

  • Extra Virgin Olive Oil: The star player, offering a robust flavor.
  • Vinegar (Red Wine or White Wine): Brings a tangy twist.
  • Lemon Juice: For a citrusy zing.
  • Garlic: Adds a punch of flavor.
  • Dried Herbs (Oregano, Basil, Thyme): The classic Italian trio.
  • Dijon Mustard: A hint of spice and depth.
  • Honey or Maple Syrup: A touch of sweetness.
  • Salt & Black Pepper: Essential seasonings.
  • Optional Add-ins: Red pepper flakes, Parmesan cheese, or anchovy paste for an extra kick!
IngredientRole in DressingNotes
Extra Virgin Olive OilBase of the dressingProvides a robust, rich flavor
Vinegar (Red/White)Adds acidity and tanginessRed wine vinegar for a deeper taste
Lemon JuiceCitrusy zingFresh is best for vibrant flavor
GarlicAromatic punchFreshly minced for best results
Dried HerbsItalian flavorOregano, basil, thyme are classics
Dijon MustardSpice and depthJust a hint for complexity
Honey/Maple SyrupSweetnessBalances the acidity
Salt & Black PepperSeasoningAdjust to taste
Optional Add-insExtra kickRed pepper flakes, cheese, anchovy

Q2: What is Olive Garden Italian dressing made of?

  • Signature Blend: A mix of classic Italian herbs and spices.
  • Oil & Vinegar Base: Olive Garden likely uses a blend of oils for a unique taste.
  • Cheese Notes: Romano and Parmesan for a creamy twist.
  • Garlic & Onion: Essential for that savory depth.
  • Sugar & Natural Sweeteners: Balances the tanginess.
  • Lemon Juice: Just like homemade, for that fresh zing.

Q3: What is Italian dressing a mixture of?

  • Oil & Vinegar: The dynamic duo of any Italian dressing.
  • Herb Medley: Oregano, basil, and others bring the Italian flair.
  • Garlic & Onion Powder: For that umami goodness.
  • Citrus Element: Often lemon, sometimes orange zest.
  • Sweet & Spicy Elements: Sugar, honey, or red pepper flakes.

Q4: What is zesty Italian dressing made of?

  • All Basic Italian Ingredients: See Q1 for the base.
  • Extra Spices: Paprika, red pepper flakes, or a pinch of cayenne.
  • Mustard Seeds or Powder: For a zesty, tangy kick.
  • Additional Vinegar: Often more than the classic recipe.
  • Fresh Herbs (Optional): Parsley, cilantro, or even mint for a fresh twist.

Q5: Which oil is best for salad dressing?

  • Extra Virgin Olive Oil: The go-to for flavor and health.
  • Canola Oil: A lighter option, neutral in taste.
  • Avocado Oil: Rich, buttery, and full of nutrients.
  • Grapeseed Oil: Light and versatile, with a subtle flavor.
  • Nut Oils (Walnut, Almond): For a nutty, gourmet touch.

So, are you teetering on the edge of making the decision to make your own homemade dressing? I hope you will! It literally takes less than 10 minutes and your first bite will have you hooked!

Comment below on if you liked your homemade dressing. Also, try our delicious Italian Salad Dressing recipe below! Share this article with other home cooks who like easy recipes and tasty results!

homemade Italian dressing

Course: LunchCuisine: ItalianDifficulty: Easy


Prep time



This Italian dressing is easy to make and will take the place of your standard store-bought dressing after just one bite!


  • 3/4 cup extra virgin olive oil

  • 2 tablespoons parmesan cheese

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon lemon juice

  • 1/2 tablespoon lemon zest

  • 1/4 cup red onion, diced

  • 1 tablespoon hot mustard

  • 1 tablespoon honey

  • 1/2 teaspoon Italian seasoning

  • Salt and pepper to taste


  • Add all the ingredients except olive oil to a bowl.
  • Whisk in the olive oil vigorously.
  • Drizzle over salad and enjoy!


  • Add additional herbs and seasonings to suit your preferences.
  • Can be used as a marinade for chicken or fish.

Do I need to remove skin from butternut squash?

Are you a sucker for a good soup? Look no further than this article! We’ll share the helpful tips you need to make the most flavorful, creamy butternut squash soup ever! I’m telling you, this recipe rivals even the best restaurants out there! By the end of this article, you won’t need to ask the question: Do you need to peel butternut squash for soup. You’ll be halfway to pro soup maker by the end! Ready?

What is Butternut Squash?

Butternut Squash is a seasonal vegetable that appears in grocery stores around October through January. It is pale orange in color and roasty and nutty in its taste. Hence, the name butternut squash! It pairs well with a variety of recipes because of its mild taste that can be adapted to suit many flavors.

However, it’s most now for its delicious soup that can be found in homes and restaurants in America throughout the fall season.

How to cook a butternut squash?

Cooking butternut squash is easy. Cutting it? Not so much. Peeling it? No need! Thankfully, you only need to cut butternut spuash in half and roast it in the oven. Peeling butternut squash would be really time-consuming. Plus, we need the skin intact to act as a sort of boat or container for all that roasted flesh to be scraped out of it after it’s been roasted. All you need to do is line a baking sheet with foil. Why? To help in clean up, that’s all!

Next, place your butternut squash on a sturdy cutting board. I trust my Boos block cutting board and have for years. Every cut I make on it is one I can trust not to slip and slide around. Check out the very same cutting board I used for this recipe here.

Then, with a very sharp, large knife, like a Santoku, cut your squash in half lengthwise (long ways). Be very careful not to bring the blade towards you. If it gets stuck, sometimes I have to pound the stuck squash down on the board a few times. This helps push the knife further into it without much effort.

I couldn’t get through; what do i do now?

If that doesn’t work, you’ll need to remove the knife carefully and turn the squash over and cut again from the un-cut side. Believe me, this is the hardest part of this recipe.

After it’s cut, slather the flesh with melted butter using a silicone brush. Last, season it generously with salt and pepper. It needs the seasoning so it’s okay to lay it on heavy here. Roast the two halves on the baking sheet for almost 1 and 1/2 hours at 450 degrees Fahrenheit.

You will love the smell of it wafting through your house! If your hose didn’t feel like fall before you started, it will after!

It’s cooked, now what?

You’ve taken your golden and roasted butternut squash out of the oven, but now what? Let it cool down for about 20 minutes. You’ll need to scoop out every last morsel of that delicious roasted orange flesh, and we don’t want any burned fingers! When it’s cool enough to handle, take a large metal serving spoon (if you have one, any spoon will do, though) and begin to scrape out the flesh into a bowl.

Try to get every bit without getting any pieces of the skin. The skin is hard and leathery and it is not appetizing at all. Once you have all the flesh scooped out, it’s soup time! Do you need to peel butternut squash for soup? As you can see from the steps, you should not.

Making the soup

Prepare 2 green apples, peeled and diced, 4 scallions, chopped, and 1 garlic clove, minced. Grab a large metal pasta pot or a dutch oven and put it on the stove over medium heat. Drizzle about 2 tablespoons of olive oil and let it come up in temperature.

Toss in the chopped ingredients and cook for a few minutes. Put dried sage and a tablespoon of flour over the cooked ingredients. Then, pour in the vegetable stock and put the butternut squash in. Stir to combine. Add salt and pepper to taste.

Let it simmer a good 30 minutes on low. When it’s cooked down some and the flavors have come together, it’s time to grab your immersion blender. Turn off the heat and blend until smooth. Add the heavy cream and stir. Doesn’t it smell heavenly?! Don’t forget to taste it to see if it needs more salt.

Serve this soup with some crusty bread and you’ve got yourself a hearty meal on a cold, autumn day. And it wasn’t even hard! Homemade soup tastes SOOO much better than store-bought. You’ll be hooked on making your own soup from now on! Like this soup? Try our delicious homemade chicken noodle soup.


1. Can You Eat Squash Skin in Soup?

Absolutely! The skin of butternut squash is edible and softens nicely when cooked. It’s a personal preference thing. If you’re after a smooth, velvety texture, peel it off. But if you’re all in for extra nutrients and a bit of texture, leave it on. It’s a little secret for added fiber and vitamins! Another reason why you would not peel butternut squash for soup.

2. How Do You Pick Butternut Squash for Soup?

Picking the perfect squash is an art! Look for one that feels heavy for its size, has a matte and uniform colored skin, and is free of bruises or cracks. A little-known tip: A squash with a larger neck and smaller bulb has more usable flesh – perfect for a hearty soup!

3. Do I Peel Squash Before Cooking?

It’s your call! Peeling butternut squash can be a bit of a kitchen workout, but it’s worth it for a classic, silky soup. However, for a more rustic feel or when you’re short on time, feel free to skip the peeling. Roasting it with the skin on can add a delightful twist!

4. Should You Eat Butternut Squash Rind?

Yes, you can! The rind of butternut squash is completely edible. While it’s a bit tough raw, cooking transforms it, making it tender and tasty. Plus, it’s a win for less waste and more nutrition. If you’re into a smoother texture, though, peeling is the way to go.

5. Can You Leave the Skin on Butternut Squash When Roasting?

Certainly! Leaving the skin on while roasting butternut squash not only saves time but also adds a lovely texture contrast. It crisps up nicely, offering a delightful crunch against the soft, caramelized flesh. A simple drizzle of olive oil and a dash of seasoning, and you’re good to go!

For information on how much squash you need, check out this chart:

Number of PeopleTotal Squash NeededApprox. Weight of Squash
11/4 of a medium squash~0.5 lbs (225g)
21/2 of a medium squash~1 lb (450g)
41 medium squash~2 lbs (900g)
61.5 medium squash~3 lbs (1350g)
82 medium squash~4 lbs (1800g)

So, now you know the exact steps to cook butternut squash and make delicious butternut squash soup, too! The good news is you don’t need to peel the squash for soup-making! I hope you enjoy this soup. Tell us about it in the comments and share this recipe with other cooks who are always on the hunt for an easy, but delicious meal! I hope you enjoyed learning if you need to peel butternut squash for soup!

Butternut Squash sqoup

Course: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 1 butternut squash

  • 2 green apples, peeled and diced

  • 4 scallions, chopped

  • 1 garlic clove, minced

  • 4 cups vegetable broth

  • 1 cup water

  • 1/2 cup heavy cream

  • 1 tablespoon dried sage

  • Salt and pepper to taste

  • 1/4 cup melted butter

  • 1 tablespoon flour

  • 2 tablespoons olive oil


  • Cut butternut squash lengthwise and brush with melted butter. Season with salt and pepper. Place on foil-lined baking sheet.
  • Bake in 450 degree oven for 60-90 minutes. Remove from oven, let cool.
  • Scoop out flesh, Set aside.
  • In large pot or dutch oven, heat 2 tablespoons olive oil. Cook onions, apples, and garlic for 3 minutes. Add sage and flour. Cook 2 minutes. Pour in vegetable broth and squash. Simmer on low for 30 minutes.
  • Remove from heat. Using immersion blender, blend ingredients in pot until smooth. Add cream. Stir.
  • Serve hot.


  • Top soup with pepita seeds or sunflower seeds to add a crunchy texture.
  • Can use fresh sage leaves in place of dried sage.

What can I add to white chicken chili to thicken it?

Do you have one of those favorite tasting recipes that you keep in your back pocket and can make with your eyes closed? Well, this is mine! I don’t know about you, but I favor savory foods over sweet foods. This chili is easy to make and full of great flavor! It has smoky Cumin, fresh and crisp Cilantro, and juicy chicken all mixed together in a creamy broth. It’s a nice break from the usual ground beef or even ground turkey chili with a tomato sauce base. But, it cooks differently than the kind of chili that takes 8 hours to cook in a crock pot. Without it cooking down all day, the question arises: How do you thicken up white chicken chili?

I’ve got the answer for you! Plus, I’ll share my cooking tips that I’ve learned after years of making this dish.

What’s the Difference between Chicken Chili and Beef Chili?

White Chicken Chili is called white because of the type of beans that you use in it. Navy beans are light colored and have the same taste as kidney beans, but just a little milder. They’re great with chicken because chicken is also mild tasting and they complement each other well.

Ground beef chili is typically more bold in its flavor profile and uses dark kidney beans. These beans have more flavor and so does the beef so they go well together and the colors match so to speak.

Besides the different beans, the bases of the chili are different. Ground beef chili uses an acidic tomato base, usually consisting of diced tomatoes rather than tomato sauce. The acidity balances out the strong beef flavor and cooks down to create a thick sauce when mixed with the kidney beans.

Chicken chili, on the other hand, uses a base of chicken broth. There are no tomatoes in chicken chili. Plus, it doesn’t cook for nearly as long as beef chili. You can’t really call something chili if it is sitting in a liquid broth. You might as well call it chicken soup! So, how do you thicken up white chicken chili?

How do you thicken up white chicken chili?

When I make white chicken chili, I use flour as a thickener. Some people use corn starch, but I prefer the taste and consistency of the flour. Here’s why. When you are browning your chicken breasts in olive oil in a large, metal pot on medium high heat, it leaves a lot of great crunchy brown bits at the bottom. These are vital to your chili’s texture and flavor! Just be mindful not to cook on too high a heat because you’ll end up with black bits, which are not appetizing.

When do you add flour to the chicken chili?

After you have removed your cooked chicken breasts from the pot to rest on a plate, lower the heat to medium and add your chopped onions, garlic, and jalapenos. The combination of these veggies really go good together and add to that southwest taste that we’re going for here! Add your cumin and oregano on top of the veggies.

After they have cooked for a few minutes, THEN you add 2 tablespoons of flour on top of these veggies. This gives you a chance to cook the flour a bit to get a richer taste at the end. It will stick to the bottom of the pan but that’s perfectly fine. Cook like this for 1-2 minutes.

Next, you’ll pour in 3 cups of high quality chicken broth. The better quality the broth, the better your chili will be. Careful though, the pan is really hot and the steam at first may be super hot. I’ve almost burned myself several times when initially pouring the broth in a hot pot.

Add salt and pepper now to your taste preference. Don’t add too much. You can always add more later when you taste it. For now, just add a standard amount for cooking.

everything is in, now what?

Stir everything together and let it come up in temperature as you cut up your chicken on a cutting board into bite size pieces. Next, add the chicken and the yummy chicken sauce from the plate they were sitting on (important for flavor!) into the pot. Add some chopped cilantro and turn down the heat to low.

Simmer like this with the lid off for about 30 minutes. Your house is smelling amazing right about now!

You’ll notice that your chili is not thick at first, but give the flour time to do its magic! Cooking down the chili with the lid off is helping to evaporate some of the liquid of the broth, but leaving behind all that great flavor! Your chili will also darken a little as it cooks, which is also a good thing. That means that water is evaporating.

How will I know when it is done?

After about 30-40 minutes, give it a taste and see if you need to add more salt and pepper. Also, check the thickness of your chili by looking at how it coats your spoon. If there is no lingering coating on your spoon when you pull it out of the chili, it has not cooked down enough.

Give it another 15-20 minutes and try again. The consistency should be a little lighter than gravy.

Go ahead and remove the pot from heat and let the chili cool for at least 30 minutes. Why?? Don’t skip this step for two reasons. One, it lets the flavors meld together even more. Two, the chili sauce will continue to thicken as it cools.

Does White Bean Chicken Chili taste good the next day?

Yes! Yes! and YES!! I prefer my chicken chili the next day. Do you know why? The flavors get even more time to come together. Chicken chili is good in the fridge for up to 3 days in an airtight container. After that, the chicken just doesn’t taste fresh enough in my opinion.

What toppings are good on chicken chili?

If you’re going for a traditional southwest taste, top with sour cream, cheddar cheese, sliced jalapenos, and chopped cilantro. If you’re going for more of a fresh, California-style chili, top it with cut avocados, diced tomatoes, and green onions. Or, try your own combination!

Chicken chili lends itself well to almost any topping because of its mild flavor. Just like chicken can be served in many ways, chicken chili can be topped in many ways! But one thing’s for sure… no matter what toppings you choose, your first bite will be so satisfying!


1. What is Best to Thicken Chili?

  • Cornstarch Slurry: Mix cornstarch with cold water in a 1:2 ratio. Stir into chili and simmer.
  • Flour Roux: Combine equal parts flour and butter. Cook until golden, then blend into chili.
  • Masa Harina: A traditional thickener, add a few tablespoons to your chili and stir well.
  • Arrowroot Powder: Similar to cornstarch, use for a gluten-free option.
  • Pureed Beans: Mash or puree some beans from the chili for a natural thickener.

2. How do You Thicken Chili in a Slow Cooker?

  • Add a Thickener: Stir in a cornstarch slurry or flour roux during the last 30 minutes.
  • Reduce Liquid: Remove the lid for the last hour to allow excess liquid to evaporate.
  • Blend Ingredients: Scoop out some beans and veggies, puree, and stir back in.

3. What Can I Add to Chili to Make it More Soupy?

  • Broth: Add chicken or vegetable broth for a flavor boost.
  • Tomato Sauce: For a richer, more tomatoey base.
  • Water: Simple and effective, but may dilute flavors.
  • Beer: Adds a unique flavor dimension, opt for lighter varieties.

4. Why is My White Chicken Chili Not Thick?

  • Excess Liquid: Too much broth or water can make it soupy.
  • Cooking Time: Needs sufficient simmering time for ingredients to break down and thicken.
  • Ingredient Ratio: Too few beans or vegetables in proportion to the liquid.

5. How Much Cornstarch to Thicken White Chicken Chili?

  • Standard Rule: Start with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water for every 2 cups of chili.
  • Adjust to Preference: Add more slurry in small increments if thicker consistency is desired.
  • Simmer After Adding: Let the chili simmer for a few minutes after adding the slurry to achieve the right thickness.
Thickening AgentAmount for 2 cups of ChiliGluten-FreeFlavor Impact
Cornstarch1 tbsp mixed with 2 tbsp waterYesMinimal
Flour Roux2 tbsp (equal parts flour and butter)NoSlight
Masa Harina2-3 tbspYesNoticeable
Arrowroot Powder1 tbsp mixed with 2 tbsp waterYesMinimal
Pureed Beans1/2 cup mashed beansYesSubstantial

I hope you enjoyed some of my tips for making great chicken chili. I hope you’ll try it tonight! If you do, please comment about your experience making this dish! And, please share this recipe and article, and check out our other delicious and easy meals!

white bean chicken chili

Course: DinnerCuisine: SouthernDifficulty: Easy


Prep time


Cooking time



Creamy Navy beans, tender chicken, smoky cumin, and bright cilantro make this dish oh so comforting and delicious!


  • 3 chicken breasts, patted dry with a paper towel

  • 2 tablespoons olive oil

  • 4 scallions, chopped

  • 2 garlic cloves, minced

  • 1 jalapeno, seeded and diced

  • 3 cups chicken broth

  • 2 tablespoons cumin

  • 1/2 tablespoon oregano

  • 2 tablespoons flour

  • 2 tablespoons fresh cilantro

  • Salt and pepper to taste


  • Brown chicken in heated oil in large, metal pot over medium high heat for 5-6 minutes per side. Remove chicken from pot and set aside.
  • Reduce heat to medium and add onions, jalapeno, and garlic to the pot and cook in all the leftover chicken bits for about 3 minutes. Add oregano and cumin. Stir.
  • Add 2 tablespoons flour to the pot on top of the cooked onions, garlic, and jalapeno. Cook for a minute. Then, add chicken broth. Stir. Add salt and pepper.
  • Cut up chicken into bite sized pieces and put back into the pot in the liquid. Add cilantro and reduce heat to low. Simmer uncovered for 30-40 minutes.
  • Remove from heat. Add salt and pepper to taste. Let cool 30 minutes before serving. Add toppings and enjoy!


  • For toppings, add sour cream, cheddar cheese, sliced jalapeno, and cilantro. Avocado tastes great as a topping, too!

Do fresh beans taste better than canned?

Mexican food is my absolute favorite type of food! Are you like me? I simply can’t get enough Carne Asada, guacamole, and, my all-time favorite, bean and cheese burritos! It’s amazing to me that when I go out to Mexican restaurants that every restaurant has their own slight take on beans, and rice and salsa for that matter. But, aren’t beans just beans? No way! And, if you’re a fan of restaurant beans, then you’ll hardly be a fan of canned beans. Canned beans can’t come close to restaurant-quality beans! But, then another question arises: Are homemade refried beans better than canned?

We’ll share our take on the matter and a family recipe for homemade refried beans that are restaurant-like and actually healthy for you. They are made so frequently that they are literally a staple in our family kitchen!

Canned Refried Beans

There are many brands of canned refried beans on the market. And, I’ve tried most of them. Some canned bean brands are okay, meaning they have a tolerable taste, but most are just salty and have an off-taste.

If you were to do a taste-test between restaurant, homemade, and canned, canned would always come in last. Canning requires the use of preservatives, which alter taste.

They also use a ton of sodium to preserve, which gives the “salt coughs” after you eat it. The texture of canned refried beans is also very thick, so they often need to be thinned out with water.

When I ask myself to choose between the three, I think about fresh green beans, restaurant green beans, and canned green beans. Which beans do you think would be best? Now, apply that same thinking to refried beans.

Homemade Refried Beans

Homemade refried beans are better in a lot of ways!

Homemade refried beans are less salty, taste fresh, not old and fake, and have a better consistency. The color is more vibrant, too. When you make them yourself, you control the salt content and flavorings. You also can make as much beans or as little as you want.

Another benefit is that you can make them a more looser consistency or thicker. When blending, you can blend them to ultra-smooth or leave some unblended for more texture.

You can also control the fat content. I’ve seen recipes that use shortening or lard, which is fine for people that want a heavier and richer bean dish. However, I use zero fat in my refried beans recipe and you can’t tell the difference! You can achieve restaurant-quality beans with homemade beans A LOT more than with canned beans.

Is making homemade refried beans easy?

Yes! SOO easy! Follow the below recipe for perfect beans every time and the best part is that it takes less than 5 minutes of prep!

For starters, you need a crock pot and an immersion blender. If you don’t have these tools, don’t make the beans until you get them. They are necessary! For this recipe, I use my basic (and trusty!) 7 quart Crock-Pot. I love it because it holds a lot and is easy to use. It has two-settings and has been a work horse in the Kitchen Easy Life kitchen, making things from chilis to beans to pot roast and more. Check out the crock pot I used for the beans here.

Next, you’ll need to gather your ingredients. You need 2 cups of pinto beans, half a yellow onion that’s peeled, 4 chicken bullion cubes (DON’T skip these!!) 1 teaspoon garlic powder, 2 1/2 teaspoons of cumin, 1 teaspoon salt,1/2 teaspoon of pepper, and 4 cups of water. That’s it!

Everything goes into the crock pot… you don’t even need to dice the onion! Put the lid on and cook on low for about 8 hours.

Once it reaches 8 hours and the color looks similar to the pictures, turn off the crock pot and use your immersion blender to blend smooth.

See, I told you it was easy! Now, take a spoon and try the beans to see if you need to add a little more salt for your taste preference.

Storage and Leftovers

I make so many batches of beans, that I often end up freezing them. Don’t worry, they freeze great! They can last in the freezer for up to 3 weeks in an airtight container. They are also great at lasting in the fridge for up to 5 days in an airtight container.


To reheat your beans, consider the time you have. For better taste, reheat in the oven. Cook in an oven-safe dish covered in parchment paper at 350 degrees for about 10-15 minutes, preferably topped with cheese! This makes for a great cheesy bean dip for tortilla chips!

If you just have to have that bean burrito right now, microwave them for about 1-2 minutes.

Another great way to heat the beans back up is in a saucepan over medium-low heat, but I don’t usually do this method because of the clean up involved.


1. Are Homemade Refried Beans Healthier Than Canned?

Absolutely! Homemade refried beans have a health advantage for several reasons:

  • Lower Sodium: You control the salt, reducing sodium intake.
  • No Preservatives: Skip the additives found in canned versions.
  • Fresh Ingredients: Utilize fresh beans and spices for better nutrition.

2. What Are the Benefits of Homemade Refried Beans Vs Canned?

Homemade refried beans are not just healthier; they’re a culinary delight! Here’s why:

  • Customizable Flavor: Tailor the spices and ingredients to your taste.
  • Texture Control: Make them as smooth or chunky as you like.
  • Versatility: Perfect for various diets (vegan, gluten-free, etc.).

3. Why Do Restaurant Refried Beans Taste So Good?

Ever wondered why those restaurant beans are irresistible? Here’s the secret:

  • Rich Ingredients: Restaurants often use lard or bacon fat for depth of flavor.
  • Slow Cooking: This enhances the beans’ natural flavors.
  • Secret Spices: Chefs might add unique spices or ingredients for a signature taste.

4. Are Fresh Beans Better Than Canned?

In the bean world, fresh is usually best. Here’s why:

  • Better Texture: Fresh beans have a superior texture and don’t turn mushy easily.
  • Full Control: You dictate the bean’s firmness and flavor.
  • No BPA Concerns: Avoid bisphenol-A, a chemical in some can linings.

5. Are Refried Beans Anti-Inflammatory?

Beans, by nature, are anti-inflammatory, thanks to their nutritional profile:

  • Rich in Fiber: Helps reduce inflammation markers in the body.
  • Antioxidant Properties: Beans contain antioxidants that combat inflammation.
  • Low Glycemic Index: Helps in managing blood sugar levels, reducing inflammation.
AspectHomemade Refried BeansCanned Refried Beans
Sodium ContentLower (customizable)Higher (due to preservatives)
FreshnessFresh ingredients usedPreserved for shelf life
FlavorRich & customizableStandardized
TextureAdjustable (smooth/chunky)Often smoother, less varied
Health BenefitsHigher (no preservatives)Lower (additives present)
Cooking TimeLonger, but worth itQuick and convenient
Cost-EffectivenessMore cost-effectiveSlightly more expensive
VersatilityHighly versatileLess versatile
Environmental ImpactLower (less packaging waste)Higher (due to canning)

I hope that next time you are hosting that great fiesta, you’ll try this homemade refried bean recipe! Comment below how it worked out for you! Be sure to follow us on social media for other great tips and recipes!

family-favorite Homemade Refried Beans

Course: LunchCuisine: MexicanDifficulty: Easy


Prep time


Cooking time



These fresh and healthy homemade refried beans will be the hit at your next fiesta!


  • 2 cups dried pinto beans, rinsed

  • 4 cups water

  • 1/2 yellow onion, peeled

  • 4 chicken bullion cubes

  • 1 teaspoon garlic powder

  • 2 1/2 teaspoons cumin

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper


  • Turn crock pot on to low. Pour 4 cups water into crock pot.
  • Rinse beans with the water and add to the pot. Add the rest of the ingredients and put the lid on.
  • Cook on low for 8 hours.
  • When done, turn off crock pot and with your immersion blender on high speed, blend until smooth. Serve immediately or store for up to 5 days in the fridge.


  • Adjust the salt and pepper to your individual taste preference.

Why do you boil pretzels before baking?

I used to think that good pretzels could only be found at Auntie Anne’s or the fair, but that was before I discovered I could make my own pretzels at home! Every time I make these pretzels, my family raves about them. Yes, they are a bit tedious to make, but I can guarantee you that they are worth a little elbow grease! When I first started endeavoring to make my own pretzels, I wondered: Do you have to boil pretzels before baking? Well, I’ve made a lot of pretzels since then and can give you the answers you need to bake your best pretzel ever!

To Boil or not to boil?

Boiling pretzels is unnecessary. Some recipes call for boiling, but it’s a step that doesn’t add anything to the quality of the pretzel. It’s true, the pretzel does need to be submerged in water after it is formed and we’ll go over that because it is a vital step to the texture of the pretzel. But, do you have to boil pretzels before baking? No, its not needed.

Ingredients for pretzel making

So, you’ve decided you’re going to try your hand at pretzel making. It’s really not that hard! Don’t let the number of steps discourage you. It all flows together very nicely and you’ll be enjoying soft, fluffy, delicious pretzels in no time!

All you need is flour, powdered sugar, vegetable oil, salt, yeast, melted butter, baking soda, and water. These ingredients are usually in your pantry and fridge all the time. Chances are you could make pretzels right now!

Tools for pretzel making

You need to clear off your counter space for rolling out the pretzel dough strips to almost 3 feet in length.

A stand mixer works REALLY good here! Why spend 5 minutes kneading the dough when the dough hook of the mixer can do it with ease and better than can be done by hand. If you do a lot of baking, you should invest in a stand mixer. I love my Kitchen Aid Stand Mixer because it’s large and cuts work like kneading and mixing to almost nothing for my part. Check out the mixer I used for these pretzels here.

I get commissions for purchases made through links in this post. As an Amazon Associate I earn from qualifying purchases.

You’ll also need a sharp knife to cut the dough into 8 equal pieces.

The last tool you need is a silicone basting brush for brushing on melted butter at the end.

Steps to making pretzels

Proofing the Yeast

I use my glass measuring cup so I can see through it. Plus, it’s tall so it gives the yeast room to puff up. Yeast need a little sugar to eat while they are proofing (which is really the yeast burping!). This recipe calls for 1 1/4 cup warm water. Just pop your measuring cup with water into the microwave for about 20 seconds. Test the water with your finger.

If it is too hot, it will kill the yeast. If that happens, just dump some out and replace that with room temperature water and retest with your finger. It should be warm, but not hot.

Then, sprinkle a little sugar into the water and put 1 tablespoon plus 1 teaspoon of yeast into the water and stir. Let it sit for about 5 minutes.


Next, you place 3 and 3/4 cups flour, 3/4 cup plus 2 tablespoons powdered sugar, and 1 and 1/2 teaspoon salt to the bowl of your stand mixer.

Add the vegetable oil to the yeast and water, then pour into the flour mixture.

Turn on the stand mixer with the dough hook to low. After about a minute on low, increase the speed to medium low and continue letting it mix for about 4 minutes. This produces a very pliable and squishable dough.

Let It Rest

Now it’s time to let it rest. Put the dough into an oiled bowl, cover it, and place it somewhere warm in your kitchen to double in size about 45 minutes to an hour. I usually place mine in the microwave because it’s pretty warm in there.

After it has doubled in size, it’s time to make the pretzels! But, before you start, get your pretzel assembly line in order and preheat your oven to 425 degrees Fahrenheit. What do I mean by assembly line? You’ll need to line up some items to make the process flow smooth.

Baking Soda Water Bath

Okay, remember how we said that the pretzels DO need to be submerged in water after they are formed. This is what you do. You need a 8 X 8 glass baking dish with 4 cups of warm water in it. Then, you stir 1/2 cup of baking soda into the water. Set this on the counter where you’ll be rolling out your pretzels.

Next to this water bath, you’ll need about 8 paper towels folded in half on the counter. These are to dab off excess water from the pretzels after their little dunk in the baking soda bath. This is important because if you don’t dab off the water, you’re pretzels will be sitting in a watery puddle on the baking dish and they won’t crisp up on the outside. You DO NOT want soggy, mushy pretzels, so don’t skip the paper towels.

The last item you need in the assembly line is the baking dish lined with parchment paper. You can fit all 8 pretzels on a single baking dish, but they actually cook better when they are spread out. When they are too close, they steam up together and don’t get that characteristic chewy outer shell and fluffy middle. You might even end up with raw, undone pretzels, so be sure to space them out. If you make extra big pretzels, consider using two baking sheets instead of one.

What about the boiling water? Don’t you have to boil the pretzels before baking? No, that step is not required and I am sure you will be pleased with the outcome.

Some things to remember

Pretzel making is not the easiest food to make, but I can share some tips with you that I’ve learned over the years to give you greater success. One big plus to this recipe is that you will not need to boil the pretzels before baking.

Don’t overcrowd your baking sheet. I just mentioned this above, but it’s worth repeating.

Make sure your baking soda is fully dissolved in the water. Chunks of bitter baking soda are not appetizing.

Have a clean counter top when rolling your pretzel ropes. No chemicals from cleaning products should be on there either. To be sure it’s clean, wash it with warm, soapy water and a sponge. Rinse it completely. Then, make sure it is totally dry before you begin.

And, a very important tip… DON’T FLOUR THE COUNTER before rolling your pretzel ropes! They need to stick a bit in order to gain traction to change shape. Flouring the surface prevents the rope from doing anything except being pushed in a straight line. If you accidentally flour the surface, wipe it off and make sure it is clean and dry and retry rolling.

Now we’re ready to roll!

Cut your dough ball into 8 equal pieces using the knife. Roll out each piece into a rope about 3 feet long. Ready for the twist? I have to admit, I’m not the best at the twist. I can tell you that the longer and skinnier your rope, the better.

My pretzels tend to come out a bit thick and bulky, but they taste amazing so it doesn’t bother me a whole lot. If you have the patience, roll them out until they are 3 feet long.

Now for the Twist!

This is probably the hardest part, but it’s also the funnest! Go Figure! Grab the ends of the pretzel and while your hands are in the air, bring your hands together in a way that twists the dough mid-air. Before the pretzel has a chance to unroll set it quickly down on the counter and press the two ends you were holding into the top corners of the pretzel.

You might need several (or 20 or 30!) tries at this, but keep at it! Getting the perfect shape is not absolutely that important. Hey, if it stresses you out, just cut the rope into bite-size pieces and make pretzel bites instead!

Soda Bath Time – No Need to Boil the Pretzels Before Baking

When your pretzel is formed, dunk it into the baking soda bath. I kind of move my pretzel gently around in the bath along the bottom of the dish for a few seconds, then I pull it out and put it on the paper towel before placing it on the baking sheet. Repeat this with all the pretzels. If you are making salted pretzels, salt them now before putting them in the oven. Not too much salt though! And there you have it, no need to boil these pretzels before baking!

Cook at 425 for 5 minutes and then turn the baking sheet around in the oven and cook for another 4-6 minutes. We want them done on the inside and not doughy.

While they are baking, melt 1/3 cup of butter in a small bowl and get your silicone basting brush ready. The minute you take your pretzels out of the oven, you must baste them with the butter. It should be a light basting. They shouldn’t be swimming in butter. These are so good and my kids love them! Now that you know the answer to if you need to boil pretzels before baking, use this simple recipe to make a batch today!

If you are coating your pretzels in ranch seasoning or cinnamon and sugar, you’ll want to have that in a large bowl and carefully roll the buttered pretzel around in the mix. My family just likes plain salted pretzels, nothing fancy. And this recipe delivers!


Why Do You Boil Pretzels First?

Boiling Before Baking: A Must-Do for That Classic Pretzel Crust!

  • Texture Transformation: Boiling pretzels in water before baking them transforms the dough, leading to that signature chewy crust and soft interior we all love.
  • Science Behind the Boil: The boiling process partially cooks the dough, setting the crust’s structure before it hits the oven. This means less rise and more chewiness!

What is the Secret Ingredient Which Makes a Pretzel Taste Like a Pretzel?

Unlock the Flavor Secret: Lye or Baking Soda?

  • Traditional Twist: Lye, a strong alkaline solution, is the authentic choice. It gives pretzels their unique flavor and deep brown color.
  • Home Kitchen Hack: Baking soda can be a safer, more accessible alternative. It doesn’t quite mimic the complexity of lye, but it gets close!

What is the Purpose of Soaking Pretzels in Baking Soda Water?

Baking Soda Bath: A Key Step for Pretzel Perfection

  • Alkaline Alchemy: Soaking the dough in a baking soda solution creates a high pH environment. This promotes the Maillard reaction during baking, enhancing flavor and color.
  • Crispy Charm: This process is crucial for achieving that distinctive, crispy crust.

Why Are My Homemade Pretzels So Dense?

Troubleshooting Dense Dough: Let’s Make It Light!

  • Yeast’s Role: Ensure your yeast is active. Inactive yeast means less rise and denser dough.
  • Knead for Need: Over or under-kneading can affect texture. Aim for a smooth, elastic dough.
  • Proofing Pointers: Adequate proofing is essential. Under-proofed dough won’t expand as much, resulting in denseness.

Should I Egg Wash My Pretzels?

Egg Wash Equation: To Shine or Not to Shine?

  • For the Gloss: An egg wash (beaten egg with a bit of water) before baking gives pretzels a glossy, golden finish.
  • Flavor Factor: It also adds a richer flavor and helps toppings stick.
  • Optional But Optimal: While not mandatory, it’s a simple step for an aesthetic and flavorful upgrade!

To explore lots of seasoning variations, check out this chart:

Seasoning VariationIngredientsFlavor Profile
Classic SaltedCoarse sea saltSalty, traditional
Sweet CinnamonCinnamon, sugar, melted butterSweet, warm, comforting
Garlic ParmesanMinced garlic, grated Parmesan, melted butterSavory, cheesy, aromatic
Everything BagelPoppy seeds, sesame seeds, dried onion, saltCrunchy, savory, slightly oniony
Spicy JalapeñoSliced jalapeños, cream cheeseSpicy, tangy, creamy
Honey MustardHoney mustard drizzleSweet, tangy, with a mustard kick

I hope you’ll share your pretzel-making comments with us! Share this article with other home bakers out there and be sure to follow us on social media!

Best homemade pretzels

Course: LunchCuisine: AmericanDifficulty: Medium


Prep time


Cooking time



Once you make your own homemade pretzels, you’ll never go back to get them at the mall again!


  • 3 and 3/4 cup flour

  • 1 tablespoon plus 1 teaspoon yeast

  • 3/4 cup plus 2 tablespoons powdered sugar

  • 1 1/2 teaspoon salt

  • 1 1/4 cup warm water

  • 1/2 cup baking soda (for baking soda bath)

  • 4 cups warm water (for baking soda bath)

  • 1/3 cup melted butter

  • Salt for outside of pretzel (Pretzel salt or kosher salt)


  • Dissolve yeast in warm water with a sprinkle of sugar for 5 minutes.
  • Combine flour, powdered sugar, and salt in your stand mixer bowl. Add vegetable oil to yeast mixture and pour into flour mixture. Mix with dough hook 5 minutes. If mixing by hand, knead for 5 minutes.
  • Put dough in oiled bowl, cover, and let double in size 45 minutes.
  • Prepare the baking soda bath. Add 4 cups warm water to a clear 8 X 8 baking dish. Add 1/2 cup baking soda and stir. Line a baking sheet with parchment. Place paper towels near baking soda bath. Preheat the oven to 425 degrees.
  • Remove the dough from boil and cut into 8 equal portions. On a non-floured clean surface, roll each portion into a 3 foot long rope.
  • To twist the rope, grab the ends and holding it mid air, twist the dough and set it down on the counter quickly. Press the ends onto the top corners of the pretzel.
  • Dip the formed pretzel into the baking soda bath and dab excess liquid with a paper towel before putting on baking sheet. Repeat this process with all 8 portions, keeping space between each pretzel on the baking sheet.
  • Salt the pretzels before putting them in the oven for 5 minutes. Then, turn the baking sheet in the oven so that the front is in the back and bake an additional 5-6 minutes.
  • Remove pretzels from oven and brush tops with melted butter. Enjoy!


  • Can coat with ranch seasoning or cinnamon and sugar after brushing with melted butter.