Crab Pretzels
Prep time
Cook time
Total time
Recipe type: Appetizer
  • 1½ cups warm water
  • 1 packet active dry yeast
  • 1 tsp salt
  • 1 Tbsp sugar
  • 4 cups all-purpose flour
Crab Dip Topping
  • 4 oz cream cheese, room temperature
  • 1 Tbsp mayo
  • 1 Tbsp sour cream
  • 1 tsp Old Bay
  • ½ tsp garlic powder
  • 1 tsp Worcestershire
  • ¼ tsp lemon juice
  • 8 oz Jumbo lump crab meat
  • shredded cheddar
  • sliced green onions for topping
  1. Preheat oven to 425 F.
  2. Dissolve yeast into warm water.
  3. Add salt and sugar, stirring to combine.
  4. Stir in flour, one cup at a time.
  5. If dough is still sticky, add a little more flour (no more than ½ cup). Dough should bounce back when poked.
  6. Knead the dough on a floured surface for about 3 minutes.
  7. Separate into even portions. (I made 10, but you could do more or less depending on the size you want.)
  8. You can make regular shaped pretzels if you want. I made mine into twisty pretzel logs.
  9. Boil 9 cups of water with ½ cup baking soda.
  10. Dip pretzels using a slotted spoon into the boiling baking soda water for 30 seconds.
  11. Drain excess water off of pretzels.
  12. Place on baking sheet lined with silicone baking mat.
  13. Bake for 10 minutes.
Crab Dip Topping
  1. Mix first seven ingredients.
  2. Stir in crab meat. (Please use real lump crab meat, not canned stuff.)
  3. Spread crab mix over baked pretzels and don't be stingy with it.
  4. Top with shredded cheese.
  5. Broil for about 5 minutes.
  6. Top with sliced green onions and more Old Bay if desired.
Recipe by The Shirley Journey at