Soft Pretzels
These golden-brown, chewy soft pretzels are the ultimate homemade snack, perfect for dipping in warm mustard or cheese sauce.
Ingredients
- •1 1/2 cups warm water (110°F/45°C)
- •1 tablespoon sugar
- •2 teaspoons kosher salt
- •1 packet (2 1/4 tsp) active dry yeast
- •4 1/2 cups all-purpose flour
- •2 ounces unsalted butter, melted
- •1/2 cup baking soda
- •4 cups water (for the boiling bath)
- •1 large egg, beaten with 1 tablespoon water
- •Coarse sea salt for sprinkling
Instructions
- 1
In a large bowl, combine warm water, sugar, and salt. Sprinkle the yeast on top and let sit for 5 minutes until foamy.
- 2
Add the flour and melted butter to the yeast mixture. Mix until a dough forms, then knead on a floured surface for about 5 minutes until smooth and elastic.
- 3
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
- 4
Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper.
- 5
Bring 4 cups of water and the baking soda to a boil in a large pot.
- 6
Divide the dough into 8 equal pieces. Roll each piece into a long rope and twist into a pretzel shape.
- 7
Drop each pretzel into the boiling water for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheets.
- 8
Brush the pretzels with the egg wash and sprinkle generously with coarse sea salt.
- 9
Bake for 10-12 minutes until deep golden brown, then transfer to a wire rack to cool slightly.
💡 Chef tips
- For a deeper mahogany color and classic flavor, ensure the water-baking soda bath is at a rolling boil before adding the pretzels.
- If you prefer sweet pretzels, skip the coarse salt and brush with melted butter and cinnamon sugar immediately after baking.
- Store leftovers in an airtight container at room temperature for up to 2 days, or freeze them for up to a month and reheat in a 350°F oven.
✅ How it should turn out
The finished pretzels should have a dark, glossy crust with a soft, airy interior and a distinctively savory, slightly salty flavor.