Homemade Soft Pretzels

Why you’ll love it

• Mall-style pretzels at home with basic pantry ingredients.
• Chewy inside, deep golden outside thanks to the baking soda bath.
• Fun to shape with kids, and easy to turn into pretzel bites.

Quick facts

Ingredients

For the dough

• 1 1/2 cups (360 ml) warm water, about 110°F (43°C)
• 1 tbsp (12 g) granulated sugar
• 2 1/4 tsp (1 packet, 7 g) active dry yeast
• 4 1/2 cups (565 g) all-purpose flour, plus more for dusting
• 2 tsp fine salt
• 4 tbsp (56 g) unsalted butter, melted and slightly cooled
• 1 tsp vegetable oil, for the bowl and pans

For the baking soda bath

• 10 cups (2.4 L) water
• 2/3 cup (about 150 g) baking soda

For the topping

• 1 large egg yolk beaten with 1 tbsp water
• Coarse pretzel salt or flaky sea salt
• 2 tbsp (28 g) melted butter, for brushing (optional)

Step-by-step method

1. Activate the yeast. In the bowl of a stand mixer, stir together the warm water and sugar. Sprinkle the yeast on top and let it stand 5 minutes, until foamy.

2. Knead the dough. Add the flour, salt and melted butter. Mix with the dough hook on low until combined, then knead on medium-low for 5 minutes (or by hand for 8 minutes), until smooth, elastic and only slightly tacky.

3. Let it rise. Shape into a ball, place in a lightly oiled bowl, cover and let rise in a warm spot about 1 hour, until doubled in size.

4. Prepare the oven and bath. Heat the oven to 450°F (230°C). Line 2 sheet pans with parchment paper and brush the parchment lightly with oil. Bring the 10 cups of water to a boil in a wide pot, then slowly add the baking soda (it will foam up).

5. Shape the pretzels. Punch down the dough and divide it into 8 equal pieces (about 4 oz / 120 g each). Roll each into a 24-inch (60 cm) rope, slightly thicker in the middle. Form a U shape, cross the ends over each other twice, then fold them down and press onto the bottom of the U.

6. Boil. Lower the pretzels into the simmering bath 1 or 2 at a time and cook 30 seconds per side. Lift out with a slotted spatula, let them drain and place on the prepared pans.

7. Top and bake. Brush with the egg wash and sprinkle with coarse salt. Bake 12–14 minutes, rotating the pans halfway, until deep golden brown.

8. Finish. Let cool 5 minutes on a rack. Brush with melted butter if you like and serve warm.

How to know it is done

The pretzels are done when they are a deep, shiny mahogany brown all over, the bottoms sound hollow when tapped and the inside reaches about 190°F (88°C). Pale pretzels need 1–2 more minutes; they should look darker than regular bread.

Tips for the best result

• If the dough keeps shrinking back while rolling, cover it and let it rest 5 minutes, then roll again.
• Don’t skip the baking soda bath: it gives pretzels their color, chewy crust and classic flavor.
• Oil the parchment: boiled pretzels can stick to plain paper.

Variations and substitutions

• Pretzel bites: cut the ropes into 1-inch (2.5 cm) pieces, boil 20 seconds and bake 10–12 minutes.
• Cinnamon sugar: skip the salt, bake, then brush with butter and toss in 1/2 cup sugar mixed with 1 tbsp cinnamon.
• Everything seasoning: replace the salt with everything bagel seasoning.
• Whole wheat: replace up to 1 1/2 cups of the flour with white whole wheat flour.
• To serve: pair with spicy brown mustard or our Beer Cheese Dip.

Storage and reheating

Soft pretzels are best the day they are baked. Keep leftovers at room temperature in a paper bag up to 1 day (plastic makes the salt dissolve and the crust soggy). Freeze unsalted pretzels, well wrapped, up to 2 months. Reheat in a 350°F (175°C) oven for 5–8 minutes, brushing with a little water and adding salt before warming.