Soft Pretzels

Soft Pretzels


  • 1 1/2 cups warm water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package dry yeast
  • 4 1/2 cups all-purpose flour
  • 1/2 stick melted unsalted butter
  • Vegetable oil
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk
  • 1 tablespoon water
  • Kosher salt


  1. Combine water, sugar, kosher salt and yeast in the bowl of a stand mixer.
  2. Allow to sit for 5 minutes until the yeast bubbles.
  3. Switch to dough hook.
  4. Add the flour and butter.
  5. Mix on low speed until well combined.
  6. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl (5 minutes). Place the dough in an oiled bowl.
  7. Proof 50 to 55 minutes.
  8. Preheat the oven to 450 degrees F.
  9. Line 2 sheet pans with parchment paper and lightly brush with vegetable oil.
  10. Mix 10 cups of water and baking soda and bring to a rolling boil.
  11. Divide the dough into 8 equal pieces. Roll out each piece of dough into a 24-inch rope.
  12. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.
  13. Place each pretzels into the boiling water 30 seconds.
  14. Remove and boil the next pretzel.
  15. Place pretzels on the sheet pans
  16. Beat egg yolk and 1 tablespoon water.
  17. Brush the top of each pretzel with the egg wash.
  18. Sprinkle each pretzel lightly with salt. Bake 12 to 14 minutes (until dark golden brown in color).
  19. Transfer to a cooling rack for 5 minutes.

Number of servings (yield): 8

Microformatting by hRecipe.

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