Pretzels Recipe

Activate yeast and combine

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), combine lukewarm water (about 105–115°F / 40–46°C), granulated sugar, and instant yeast. Stir gently and let sit 2–3 minutes until mixture is slightly foamy. If no foam after 5–7 minutes, discard and try with fresh yeast.

Add dry ingredients and mix

Add the all-purpose flour, fine sea salt (add salt on top of flour, not directly on yeast in mixer), and melted butter to the yeast mixture. Mix on low speed with the dough hook until the dough comes together, then increase to medium and knead 4–6 minutes until smooth, elastic, and slightly tacky but not sticky. If kneading by hand, mix until combined then turn onto lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a large bowl. Shape dough into a ball, place in bowl, turning once to coat with oil. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Divide and shape ropes

Preheat oven to 450°F (230°C). Line two large baking sheets with parchment paper and lightly oil the paper. Turn the risen dough onto a lightly floured surface and punch down to deflate. Divide dough into 8 equal pieces (about 120–140 g each). Roll each piece into a rope about 20–24 inches long, tapering slightly at the ends.

Form pretzels

Take one rope, form into a U-shape, cross the ends over twice, then fold the twisted ends down to the bottom of the U and press lightly to adhere, forming the classic pretzel shape. Place shaped pretzels on prepared baking sheets, leaving 2–3 inches between them. Repeat with remaining ropes.

Make baking soda bath

In a wide, shallow pot, bring 8 cups of water to a gentle boil. Carefully add 3/4 cup baking soda (it will bubble and foam). Reduce heat to maintain a gentle simmer (not a rolling boil) to avoid breaking the pretzels.

Boil pretzels briefly

Using a slotted spatula, gently place 2–3 pretzels at a time into the simmering baking soda bath. Boil for 20–30 seconds on one side, then flip and boil 20–30 seconds on the other side. Remove and drain briefly on a wire rack or folded towel, then return to the prepared baking sheet. Repeat until all pretzels are boiled.

Egg wash and salt

Whisk the egg with 1 tablespoon cold water to make an egg wash. Brush the top of each boiled pretzel lightly with the egg wash, being careful not to pool it in crevices. Sprinkle each pretzel evenly with coarse sea salt (about 1/4 tsp per pretzel, adjust to taste).

Bake

Bake in the preheated 450°F (230°C) oven for 12–15 minutes, rotating the pans halfway through, until the pretzels are deep golden brown on top. Ovens vary; watch closely after 10 minutes so they don't overbrown.

Brush with butter

Remove pretzels from oven and immediately brush each with 2 tablespoons melted butter to add shine and flavor. Transfer to a wire rack to cool slightly for 5 minutes before serving.

Serve warm with Dijon mustard, grainy mustard, or beer cheese dip as desired. Leftover pretzels keep best wrapped in foil at room temperature for 1 day or reheated in a 350°F (175°C) oven for 5–8 minutes.