Save Warm, golden-brown pretzels with a soft, chewy interior and classic salty crust—perfect for snacking or sharing.
I enjoy making these pretzels because they bring a comforting warmth to family gatherings and the aroma fills the kitchen with a delightful scent.
Ingredients
- Dough: 1 ½ cups (360 ml) warm water (about 110°F/43°C), 2 ¼ tsp (7 g, 1 packet) active dry yeast, 1 tbsp (12 g) granulated sugar, 4 cups (500 g) all-purpose flour, 1 tsp (6 g) fine sea salt, 2 tbsp (28 g) unsalted butter melted
- Boiling & Topping: 10 cups (2.4 L) water, ⅔ cup (90 g) baking soda, 1 egg yolk beaten with 1 tbsp water, coarse sea salt for sprinkling
Instructions
- Step 1:
- In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
- Step 2:
- Add flour, salt, and melted butter. Mix with a wooden spoon until a shaggy dough forms.
- Step 3:
- Turn dough onto a floured surface and knead for 5–7 minutes until smooth and elastic.
- Step 4:
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Step 5:
- Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper.
- Step 6:
- In a large pot, bring 10 cups water and baking soda to a boil.
- Step 7:
- Punch down the dough and divide into 8 equal pieces. Roll each into a 20-inch (50 cm) rope.
- Step 8:
- Shape each rope into a pretzel: form a U, twist the ends twice, then press onto the bottom of the U.
- Step 9:
- Carefully dip each pretzel into the boiling baking soda solution for 30 seconds use a slotted spatula to transfer to prepared baking sheets.
- Step 10:
- Brush pretzels with egg wash and sprinkle generously with coarse salt.
- Step 11:
- Bake for 12–15 minutes, until deep golden-brown.
- Step 12:
- Cool slightly on a wire rack before serving.
Save My family loves gathering around the table enjoying these pretzels, especially during cozy weekends and game nights.
Required Tools
Large mixing bowl, Measuring cups and spoons, Wooden spoon, Stand mixer with dough hook (optional), Large pot, Slotted spatula, Baking sheets, Parchment paper, Pastry brush
Allergen Information
Contains: Wheat (gluten), Eggs, Milk (butter). May contain traces of nuts or soy if ingredients are processed in shared facilities Always double-check labels for allergens
Nutritional Information (per pretzel)
Calories: 220 Total Fat: 3 g Carbohydrates: 42 g Protein: 6 g
Save 
This recipe will soon become a beloved staple perfect for sharing and snacking any time.
Questions & Answers
- → What is the purpose of boiling pretzels in baking soda water?
Boiling in baking soda water helps create the pretzels' characteristic chewy crust and deep golden color when baked.
- → Can I substitute active dry yeast with instant yeast?
Yes, instant yeast can be used but adjust quantities as it acts faster; it can speed up the rising time slightly.
- → How do I achieve a soft interior in these pretzels?
Kneading the dough well and allowing sufficient rising time develops gluten, resulting in a soft and chewy texture inside.
- → Are there alternatives to the salt topping?
Yes, after baking you can skip salt and brush pretzels with melted butter, then coat them with cinnamon sugar for a sweet variation.
- → What is the best way to store and reheat pretzels?
Freeze baked pretzels and reheat in a 350°F (175°C) oven for 5–7 minutes to restore freshness and warmth.
- → What accompaniments pair well with these pretzels?
Mustard and cheese dips complement the salty crust and soft interior, enhancing the overall flavor experience.