Soft Pretzels
Warm, chewy, golden-brown soft pretzels with a classic crust and tender inside are surprisingly easy to make at home.
Ingredients
- •1 1/2 cups warm water (355ml)
- •1 packet active dry yeast (2 1/4 teaspoons)
- •1 tablespoon granulated sugar
- •2 teaspoons kosher salt
- •2 tablespoons melted coconut oil or vegetable oil
- •4 1/2 cups all-purpose flour (560g)
- •9 cups water (for boiling)
- •1/2 cup baking soda
- •1 large egg, beaten (for egg wash)
- •Coarse sea salt or pretzel salt for sprinkling
Instructions
- 1
In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until the mixture becomes foamy.
- 2
Add the oil, kosher salt, and all-purpose flour to the yeast mixture. Stir until a dough forms.
- 3
Turn the dough out onto a lightly floured surface and knead for about 5 to 7 minutes until smooth and elastic.
- 4
Place the dough in a oiled bowl, cover with a damp towel, and let rise in a warm place for about 1 hour, or until doubled in size.
- 5
Preheat your oven to 450°F (230°C) and line two large baking sheets with parchment paper.
- 6
Bring the 9 cups of water and the baking soda to a rolling boil in a wide pot.
- 7
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope, about 20 to 22 inches in length.
- 8
Form a pretzel by crossing the ends over each other twice to make a shape, then pressing the ends down onto the bottom curve.
- 9
Drop the pretzels into the boiling baking soda water one or two at a time for 20 to 30 seconds, then remove with a slotted spatula and place on the prepared baking sheets.
- 10
Brush the top of each boiled pretzel with the beaten egg wash and sprinkle generously with coarse salt.
- 11
Bake for 12 to 15 minutes, or until the pretzels are a deep golden brown.
- 12
Transfer to a wire rack to cool slightly before serving.
💡 Chef tips
- Use a slotted metal spatula or spider strainer to easily transfer the pretzels in and out of the boiling baking soda bath.
- Store leftover baked pretzels in an airtight container at room temperature for up to 2 days, and reheat them in a toaster oven to restore crispness.
- For a dairy-free recipe, use the plant-based oil recommended and skip the egg wash by brushing with water or melted plant-based butter instead.
✅ How it should turn out
The finished pretzels have a shiny, deep mahogany crust with a satisfying chew, a subtle salty tang, and a soft, fluffy interior.