Pretzels Recipe

Activate yeast

In a small bowl, combine warm water (95–110°F / 35–43°C) with the granulated sugar. Sprinkle the active dry yeast over the surface and let sit for 5–10 minutes until foamy and fragrant.

Mix dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 4 cups of the flour and 2 tsp fine sea salt. Pour in the yeast mixture and 4 tbsp melted butter. Mix on low speed until a shaggy dough forms, then gradually add remaining flour as needed until the dough pulls away from the sides and is slightly tacky but not sticky (approximately 4–4.5 cups total).

Knead

Knead the dough on medium speed with the dough hook for 5–7 minutes (or by hand on a lightly floured surface for 8–10 minutes) until smooth, elastic, and slightly springy when pressed.

First rise

Lightly oil a large bowl, place the dough inside, turning to coat. Cover with plastic wrap or a clean damp kitchen towel and let rise in a warm draft-free location until doubled in size, about 60–80 minutes.

Divide and rest

Turn the risen dough out onto a lightly floured surface and gently deflate. Divide into 8 equal pieces (for large pretzels) or 12 pieces (for smaller ones). Roll each piece into a 18–24 inch (45–60 cm) rope depending on desired pretzel size. Let the ropes rest for 5 minutes under a towel to relax the gluten and make shaping easier.

Form pretzels

To shape a classic pretzel: take one rope, form a U-shape, cross the ends twice, then fold the twisted ends down to the base of the U and press lightly to adhere. Place each formed pretzel on a parchment-lined baking sheet, leaving about 2 inches between them.

Preheat oven and prepare bath

Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil the parchment. In a wide, shallow pot, bring 10 cups of water and 3/4 cup baking soda to a gentle boil, stirring to dissolve the baking soda. Reduce to a simmer—small bubbles, not a rolling boil.

Boil pretzels

Working 2–3 pretzels at a time, carefully lower each shaped pretzel into the simmering baking soda bath using a slotted spatula. Boil for 20–30 seconds on each side (about 45–60 seconds total depending on thickness), then remove and drain briefly on a rack. Return the boiled pretzels to the prepared baking sheet, spaced apart.

Season and bake

Brush the tops of the boiled pretzels with the remaining 2 tbsp melted butter. Sprinkle coarse sea salt evenly (about 1/4–1/2 tbsp per pretzel), or top with optional sesame seeds or everything seasoning as desired. Bake in the preheated 450°F (230°C) oven for 10–12 minutes, or until deep golden brown and glossy. Rotate the pans halfway through baking for even color.

Cool

Remove pretzels from the oven and brush again with a little melted butter if desired for extra flavor and sheen. Transfer to a cooling rack and let cool for 5–10 minutes before serving warm.