Soft Pretzels
A good pretzel relies on a tight, lean dough that is shaped quickly and blanched properly. If you handle the dough too gently, you lose the tension needed for a firm bite.
Don't skimp on the soda bath
The baking soda bath is non-negotiable; without it, you are just baking bread sticks in the shape of a knot.
- Stand mixer with dough hook
- Large stockpot
- Slotted spoon
- Baking sheet with parchment paper
- Sharp knife or baker's lame
What goes in.
- 1.5 cupswarm water
- 1 tbspsugar
- 2 tspkosher salt
- 2.25 tspactive dry yeast
- 4.5 cupsall-purpose flour
- 2 ozunsalted butter, melted
- 0.5 cupbaking soda
- as neededcoarse pretzel salt
Gelatinization
Boiling the dough in a baking soda solution gelatinizes the outer layer of starch. This reacts in the oven to create the characteristic dark, shiny skin.
The method.
Activate yeast
Combine warm water, sugar, and yeast in the mixer bowl. Let it sit for 5 minutes until it looks like thin foam.
Mix the dough
Add flour, salt, and melted butter. Mix on low speed until combined, then increase to medium for 5 minutes. The dough should be smooth and pull away from the bowl cleanly.
Rise
Place in a greased bowl, cover with a damp cloth, and let sit in a warm spot for 60 minutes or until doubled in size.
Shape
Divide dough into 8 equal pieces. Roll each into a 24-inch rope. Form a U-shape, twist the ends twice, and press them into the bottom of the U.
The Bath
Bring 8 cups of water and the baking soda to a rolling boil. Drop pretzels in, two at a time, for 30 seconds. Remove with a slotted spoon and place on parchment.
Bake
Sprinkle immediately with coarse salt. Bake at 450°F for 12–14 minutes. They are ready when they are a deep, dark brown.
Other turns to take.
Cinnamon Sugar
Omit the salt topping. After baking and brushing with extra melted butter, toss the hot pretzels in a mixture of cinnamon and granulated sugar.
Stuffed
Roll the rope flat into a rectangle, place a string of cheese in the center, roll it back into a rope, and then shape.
When it doesn't go to plan.
If the dough shrinks back while rolling, let it rest for 5 minutes to relax the gluten.
Place the pretzels on the baking sheet immediately after the bath; do not let them sit too long or they will stick to the paper.
Use a sharp blade to score the thickest part of the pretzel before baking to prevent uneven puffing.
The ones that keep coming up.
Why is my crust pale?
The water bath wasn't boiling or the baking soda concentration was too low. Ensure the water is bubbling before adding the dough.
Can I use lye instead of baking soda?
Lye creates a more traditional, deeply darkened crust. It is highly caustic, so handle with gloves and ensure excellent ventilation.
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