Soft Salted Pretzels
A proper pretzel relies on the balance between a quick rise and a brief, alkaline soak. Skip the long proofing times; you want a dough that is firm enough to hold its shape but soft enough to yield under a bite.
The soda bath is non-negotiable.
If you skip the boiling step, you end up with baked bread sticks, not pretzels. Work with the dough quickly so it doesn't lose its elasticity.
- large pot
- slotted spoon
- baking sheet
- parchment paper
- stand mixer with dough hook
What goes in.
- 1.5 cupswarm water (110°F)
- 1 tbspsugar
- 2 tspkosher salt
- 2.25 tspactive dry yeast
- 4.5 cupsall-purpose flour
- 2 ozunsalted butter, melted
- 0.5 cupbaking soda
- 2 tbspcoarse pretzel salt
Mastering the boil
Dissolve the baking soda in 8 cups of simmering water. Submerge each shaped pretzel for exactly 30 seconds; they will puff up slightly and take on a matte finish.
The method.
Activate yeast
Combine warm water, sugar, and yeast in the mixer bowl. Let it sit for 5 minutes until it looks like foamy cream.
Mix dough
Add flour and butter. Knead on medium speed for 5 minutes. The dough should be smooth and pull away from the sides of the bowl.
Rise
Cover the bowl with a damp cloth. Set it in a warm place for 30 minutes, or until the dough has doubled in size.
Shape
Divide into 8 pieces. Roll each into a 20-inch rope. Make a U-shape, twist the ends twice, and press them onto the bottom of the U.
Boil
Bring the baking soda water to a rolling simmer. Drop the pretzels in two at a time for 30 seconds. Lift out with a slotted spoon.
Bake
Place on a parchment-lined sheet. Sprinkle with coarse salt. Bake at 450°F for 12 to 14 minutes until dark chestnut brown.
Other turns to take.
Cinnamon Sugar
Brush with melted butter immediately after baking instead of adding salt, then toss in a mixture of sugar and ground cinnamon.
Stuffed
Flatten the dough ropes before rolling back up to enclose a strip of cheddar cheese inside.
When it doesn't go to plan.
If your dough keeps springing back when you try to roll it, let it rest for another 5 minutes to relax the gluten.
Use a dark baking sheet if possible; it helps conduct heat more efficiently for a crispier bottom.
Do not skip the parchment paper, or the pretzels will fuse to your baking sheet.
The ones that keep coming up.
Can I use egg wash?
An egg wash will give you a shiny, golden crust, but it won't replicate the traditional mahogany color and distinct flavor that a soda bath provides.
Why are my pretzels tough?
Usually, this happens from over-kneading or leaving them in the oven too long. Watch the color closely; pull them out as soon as they hit a deep chestnut hue.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe