Soft Pretzels from Scratch

How to Make Soft Pretzels from Scratch

1. 1

   Step 1: Activate yeast and combine dough ingredients

   In a large bowl, stir the warm water and granulated sugar until dissolved, then sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy. Add the all-purpose flour, kosher salt, and melted butter; mix until a shaggy dough forms.

   For this step

   • 3 1/2 cupsAll-purpose flour
   • 1 1/4 cupsWarm water (105-115°F / 40-46°C)
   • 2 1/4 tspActive dry yeast
   • 1 tbspGranulated sugar
   • 1 1/2 tspKosher salt (for dough)
   • 2 tbspUnsalted butter, melted
   
2. 2

   Step 2: Knead and first rise

   Turn the dough onto a lightly floured surface and knead for about 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled in size, about 45–60 minutes.
   
3. 3

   Step 3: Divide and shape into pretzels

   Punch down the risen dough and divide it into 6 equal pieces. Roll each piece into a 20–22 inch (50–55 cm) rope, then form into a pretzel shape by making a U, crossing the ends, twisting once, and pressing the ends to the bottom of the U. Place shaped pretzels on a parchment-lined baking sheet.
   
4. 4

   Step 4: Boil in baking-soda bath

   Preheat the oven to 425°F (220°C). In a large pot, bring the 8 cups of water to a gentle boil, then carefully add the baking soda (it will bubble). Working 1–2 pretzels at a time, lower each into the bath for 20–30 seconds per side using a slotted spatula, then return to the baking sheet.

   For this step

   • 1/2 cupBaking soda (for boil)
   • 8 cupsWater (for boiling bath)
   
5. 5

   Step 5: Egg wash, salt, and bake

   Whisk the egg with 1 tablespoon of water to make an egg wash and brush it lightly over each pretzel. Sprinkle coarse sea salt over the tops, then bake in the preheated oven 12–15 minutes until deep golden brown and crisp on the exterior.

   For this step

   • 1 largeEgg (for egg wash)
   • 1 tbspCoarse sea salt (for topping)
   
6. 6

   Step 6: Cool and serve

   Remove pretzels to a wire rack and cool for 5–10 minutes before serving. Serve warm with mustard, cheese dip, or your favorite spread.
   

1. In a large bowl, stir the warm water and granulated sugar until dissolved, then sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy. Add the all-purpose flour, kosher salt, and melted butter; mix until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead for about 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled in size, about 45–60 minutes.
3. Punch down the risen dough and divide it into 6 equal pieces. Roll each piece into a 20–22 inch (50–55 cm) rope, then form into a pretzel shape by making a U, crossing the ends, twisting once, and pressing the ends to the bottom of the U. Place shaped pretzels on a parchment-lined baking sheet.
4. Preheat the oven to 425°F (220°C). In a large pot, bring the 8 cups of water to a gentle boil, then carefully add the baking soda (it will bubble). Working 1–2 pretzels at a time, lower each into the bath for 20–30 seconds per side using a slotted spatula, then return to the baking sheet.
5. Whisk the egg with 1 tablespoon of water to make an egg wash and brush it lightly over each pretzel. Sprinkle coarse sea salt over the tops, then bake in the preheated oven 12–15 minutes until deep golden brown and crisp on the exterior.
6. Remove pretzels to a wire rack and cool for 5–10 minutes before serving. Serve warm with mustard, cheese dip, or your favorite spread.