Soft Pretzels
These golden, chewy soft pretzels are made from a quick-rising yeast dough and get their signature flavor and texture from a brief baking soda bath before baking. Perfect for dipping, snacking, or serving warm with cheese, this is an approachable and satisfying recipe for beginners and pros alike.
Equipment
- 1 Stand Mixer or Large Mixing Bowl – for combining and kneading dough
- 1 Wooden Spoon or Dough Hook – for initial mixing
- 2 Baking Sheets – for baking the pretzels
- 2 Silicone Baking Mats or Parchment Sheets – to prevent sticking
- 1 Pizza Cutter or Sharp Knife – for portioning the dough
- 1 Large Pot or Dutch Oven – for the baking soda bath
- 1 Slotted Spatula – for removing pretzels from boiling water
- 1 Kitchen Towel – for covering and resting the dough
Ingredients
For the Pretzel Dough:
- 2¼ teaspoons 7g instant or active dry yeast (1 standard packet)
- 1 tablespoon brown sugar or granulated sugar
- 1½ cups 360ml warm water (around 100°F/38°C, lukewarm to touch)
- 1 tablespoon 14g unsalted butter, melted and slightly cooled
- 1 teaspoon fine salt
- 3¾ to 4 cups 469–500g all-purpose flour (spooned and leveled), plus extra for kneading and shaping
- Coarse salt or flaky sea salt for topping
For the Baking Soda Bath:
- 9 cups 2.13 liters water
- ½ cup 120g baking soda
Instructions
- Activate the Yeast: In a large mixing bowl, whisk together the yeast and sugar with the warm water. Let the mixture sit for about 1 minute to begin activating the yeast—it may look slightly foamy or cloudy.
- Mix the Dough Base: Stir in the melted butter and salt. Add 3 cups (375g) of flour and mix with a wooden spoon (or dough hook if using a stand mixer) until it begins to form a sticky, shaggy dough.
- Develop the Dough Texture: Gradually add ¾ cup (94g) more flour and mix until the dough starts pulling away from the bowl and feels slightly tacky but not wet. If needed, incorporate an additional ¼ cup flour (about 31g), a tablespoon at a time, until the dough feels soft yet manageable. Poke it with your finger—if it springs back, you're ready to knead.
- Knead Until Smooth: Turn the dough onto a lightly floured surface and knead by hand for 3–5 minutes, or continue using a stand mixer fitted with a dough hook. The dough should be elastic and slightly springy. If it’s sticky while kneading, dust lightly with flour—but avoid over-flouring to keep the dough tender. Use the “windowpane test” to check: stretch a small piece between your fingers. If light passes through without tearing, it’s ready.
- Rest the Dough Briefly: Form the dough into a smooth ball and cover it with a clean towel. Let it rest at room temperature for 10 to 30 minutes—this gives the gluten time to relax, making it easier to shape.
- Prepare for Shaping: While the dough rests, preheat the oven to 400°F (204°C) and line two baking sheets with silicone mats or parchment paper (greased if using parchment). Begin bringing the 9 cups of water and baking soda to a boil in a large pot.
- Divide and Shape Pretzels: Cut the rested dough into 12 equal pieces—each about 75g or roughly ⅓ cup. Roll each piece into a long rope, 20–22 inches in length. Form a large “U,” twist the ends together once or twice, then fold them down to the bottom of the U to create a classic pretzel shape. Press the ends down firmly to hold the shape.
- Boil in Baking Soda Bath: Gently place 1–2 pretzels at a time into the boiling baking soda water for 20–30 seconds. Do not exceed 30 seconds, or the pretzels may develop a bitter flavor. Use a slotted spatula to lift each pretzel out, drain excess water, and transfer them to the prepared baking sheets.
- Top and Bake: Sprinkle each pretzel generously with coarse salt while still damp. Bake in the preheated oven for 12–15 minutes, or until deep golden brown and glossy.
- Serve or Store: Serve warm, ideally with cheese dip or mustard. Store leftovers at room temperature in an airtight container for up to 3 days. To reheat, bake at 350°F (177°C) for about 5 minutes or microwave briefly until warm.
Notes
- Make-Ahead Options:
- Boiled but Unbaked Pretzels: You can refrigerate them (covered) for up to 24 hours before baking.
- Baked Pretzels: Once completely cooled, freeze them in an airtight container for up to 3 months. Reheat from frozen by brushing with water, sprinkling with salt, and baking at 350°F (177°C) for 20 minutes.
- Freezing the Dough:
Pretzel dough can be made ahead and frozen (shaped or unshaped) in an airtight container for 2–3 months. Thaw in the fridge overnight before shaping or boiling. - Alternative Topping – Cinnamon Sugar:
Skip the coarse salt. After baking, brush warm pretzels with 4 tablespoons (56g) of melted butter and coat with cinnamon sugar (mix ¾ cup granulated sugar + 1½ teaspoons cinnamon). These are best eaten fresh, as they soften after a few hours. - No Baking Soda Bath?
If skipping, brush the shaped pretzels with a mixture of 1 beaten egg and 1 tablespoon of milk before baking. This egg wash will help browning and allow salt to adhere. - Tips for Beginners:
Watch your dough’s hydration level—it should be soft and pliable, not stiff or sticky. The baking soda bath may seem intimidating, but it’s key for that traditional crust and flavor.
