Ingredients
Scale
For the Pretzel Dough:
- 1½ cups warm water (105-110°F)
- 2¼ teaspoons active dry yeast (1 standard packet)
- 2 tablespoons brown sugar, packed
- 2 teaspoons salt
- 4½ cups all-purpose flour, plus more for kneading
- 4 tablespoons unsalted butter, melted
For the Baking Soda Bath:
- 10 cups water
- ⅔ cup baking soda
For Topping:
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- Coarse pretzel salt or coarse sea salt
- 3 tablespoons melted butter (for brushing after baking, optional)
Instructions
- Activate the Yeast: In a large mixing bowl (or the bowl of your stand mixer), combine the warm water (105-110°F—test with a thermometer if you have one), brown sugar, and yeast. Stir gently and let sit for 5-7 minutes until the mixture becomes foamy and bubbly on top. This proves your yeast is alive and active. If it doesn’t foam, your yeast is dead or your water was too hot/cold—start over with fresh yeast and properly tempered water.
- Make the Dough: Add the salt and melted butter to the yeast mixture, stirring to combine. Add the flour one cup at a time, stirring with a wooden spoon or dough hook on low speed after each addition. The dough will start out sticky and gradually come together. After all flour is incorporated, the dough should be slightly sticky but pulling away from the sides of the bowl.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead by hand for 5-7 minutes (or knead with a dough hook on medium speed for 4-5 minutes) until the dough is smooth, elastic, and springs back when poked. The dough should be soft and slightly tacky but not sticky. If it’s too sticky, add flour 1 tablespoon at a time. If too dry, wet your hands and knead the moisture in.
- First Rise: Shape the dough into a ball and place it in a large bowl lightly greased with oil or butter. Turn the dough to coat all sides with oil (this prevents a skin from forming). Cover the bowl with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free spot for 45-60 minutes, until doubled in size. The dough should look puffy and when you gently press a finger into it, the indentation should remain.
- Prepare for Shaping: Line two large baking sheets with parchment paper or silicone baking mats and set aside. Preheat your oven to 450°F—pretzels need high heat for that characteristic deep golden-brown color. Fill a large pot with 10 cups of water and the ⅔ cup baking soda. Bring to a gentle boil over high heat, then reduce to a simmer. The baking soda will foam up initially—this is normal!
- Shape the Pretzels: Once the dough has doubled, punch it down to release the gas. Turn it out onto a clean work surface (you shouldn’t need flour). Divide the dough into 8 equal pieces (use a kitchen scale for precision—each piece should weigh about 100g). Roll each piece into a rope about 20-22 inches long. To shape: form the rope into a U-shape, cross the ends over each other about 1-2 inches from the tips, twist once, then fold the twisted section down and press the ends onto the bottom curve of the U, creating that classic pretzel shape. Don’t worry if your first few aren’t perfect—they’ll still taste amazing!
- Boil the Pretzels: This is the crucial step for authentic pretzel flavor! Working with 1-2 pretzels at a time, carefully place them into the simmering baking soda water using a large slotted spoon or spider strainer. Boil for 30 seconds, flip gently, then boil for another 30 seconds on the other side. The pretzels will puff up slightly and develop a slightly darker color. Remove with the slotted spoon, letting excess water drain off, and place on your prepared baking sheets, leaving about 2 inches between pretzels.
- Apply Egg Wash and Salt: Beat the egg with 1 tablespoon of water. Using a pastry brush, generously brush the top and sides of each boiled pretzel with egg wash—this creates that beautiful golden, shiny finish. Immediately sprinkle with coarse salt while the egg wash is still wet (the salt needs something to stick to). Be generous with the salt—it’s what makes pretzels taste like pretzels!
- Bake: Place the baking sheets in your preheated 450°F oven and bake for 12-15 minutes, until the pretzels are deep golden brown (they should be a rich, dark color, not pale). The darker they get (without burning), the more developed the pretzel flavor will be. If baking two sheets at once, rotate them halfway through for even browning.
- Finish and Serve: Remove the pretzels from the oven and let them cool on the baking sheets for 2-3 minutes. If desired, brush the warm pretzels with melted butter for extra richness and shine. Transfer to a wire rack. Serve warm or at room temperature with your favorite dipping sauces. These are absolutely best enjoyed fresh and warm—the texture and flavor are at their peak!
Notes
- Water Temperature is Critical: Too hot kills yeast, too cold won’t activate it. Use a thermometer for best results—aim for 105-110°F.
- Don’t Skip the Baking Soda Bath: This creates the authentic pretzel flavor, color, and texture. Regular boiling water won’t work.
- Dough Consistency: The dough should be soft and slightly tacky after kneading, not stiff. It will firm up slightly during rising.
- Size Matters: For consistent results, weigh your dough portions—each should be about 100g for large pretzels.
- Pretzel Salt: Use coarse salt (pretzel salt, kosher salt, or sea salt flakes), not table salt which is too fine.
- Darker = Better Flavor: Don’t pull pretzels too early. They should be deep golden brown for best flavor.
- Make Ahead: Shape pretzels, boil them, then refrigerate up to 24 hours before baking. Brush with egg and bake when ready.
- Prep Time: 35 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 large pretzel
- Calories: 315
- Sugar: 3g
- Sodium: 890mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 38mg