Pretzel Recipe

Activate yeast

Warm 1.5 cups (about 105–115°F / 40–46°C) of water. In a small bowl, stir the warm water with 1 tbsp granulated sugar and 2 tsp active dry yeast. Let sit 5–8 minutes until foamy.

Mix dough

In the bowl of a stand mixer fitted with the dough hook, combine 4 cups bread flour and 2 tsp fine sea salt. Add the foamy yeast mixture and 2 tbsp softened unsalted butter. Mix on low until a shaggy dough forms, then increase to medium-low and knead 6–8 minutes until dough is smooth, elastic, and slightly tacky. If kneading by hand, knead on a lightly floured surface for about 10–12 minutes.

First rise

Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled, about 1 to 1¼ hours.

Divide and rest

Turn the risen dough out onto a lightly floured surface. Gently deflate and divide into 2 equal portions for two giant pretzels (or 4 for large individual pretzels). Shape each portion into a smooth rope about 30–36 inches long by rolling under your palm. Let the ropes rest 10 minutes to relax the gluten, covered with a towel.

Prepare baking soda bath

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil them. In a large wide pot, bring 10 cups water to a simmer. Carefully stir in 6 tbsp baking soda (it will bubble). Reduce heat to maintain a gentle simmer.

Boil pretzel ropes

Working one at a time, gently place a dough rope into the simmering baking soda bath for about 30 seconds per side (total 60 seconds), using a slotted spatula to hold and flip so both sides are briefly boiled. Remove and drain on a wire rack or towel for a few seconds before shaping.

Shape pretzel

Lay a boiled rope on the work surface. Form into a U-shape, cross the ends over twice, then fold the twisted ends down to the base of the U, pressing to adhere. Transfer carefully to the prepared parchment-lined baking sheet. Repeat with remaining ropes.

Egg wash and salt

Beat 1 egg with 1 tsp cold water to make an egg wash. Lightly brush each pretzel with the egg wash, taking care not to deflate. Sprinkle each generously with coarse pretzel salt (about 1 tbsp per pretzel if making 2) or to taste.

Bake

Place the baking sheet in the preheated oven and bake at 450°F (230°C) for 12–16 minutes, until deep golden-brown and glossy. Rotate the sheet halfway through if oven bakes unevenly.

Finish

Remove pretzels from the oven and, if desired, immediately brush with 1 tbsp melted butter for a softer crust and extra flavor. Transfer to a cooling rack and let cool 5–10 minutes before serving warm.