Warm Pretzel Recipe

Activate yeast

In a small bowl, combine the warm water (about 105–115°F / 40–46°C) and granulated sugar. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive — start again with fresh yeast.

Mix and knead

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), combine the flour and salt. Add the foamy yeast mixture and the melted butter. Mix on low until incorporated, then increase speed to medium and knead for 5–7 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn out onto a lightly floured surface and knead 8–10 minutes.

First rise

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

Preheat and prepare bath

Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil the paper. In a large, wide pot, bring 8 cups of water to a gentle boil, then carefully add 3/4 cup baking soda (it will bubble). Reduce to a simmer — you want gentle bubbling, not a raging boil.

Divide and shape

Punch the risen dough down and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces (for large soft pretzels) or 12 for smaller ones. Roll each piece into a long rope, about 20–24 inches for large pretzels (or 12–16 inches for smaller). Form each rope into a classic pretzel shape by making a U, crossing the ends twice and pressing them onto the bottom of the U to adhere.

Baking soda dip

Working with 2–3 pretzels at a time, gently lower each pretzel into the simmering baking soda bath for 20–30 seconds, flipping once to ensure both sides get coated. Use a slotted spatula to lift the pretzel, allow excess liquid to drain, and return it to the prepared baking sheet. Space pretzels at least 2 inches apart.

Brush and coat

Brush each pretzel generously with melted butter. While the butter is still wet, sprinkle a mixture of grated Parmesan and crushed fennel seeds over the tops. Press lightly so the cheese and fennel adhere. Sprinkle with coarse sea salt to taste (about 1 tsp distributed across all pretzels).

Bake

Bake in the preheated 450°F (230°C) oven for 10–12 minutes, rotating pans halfway through if needed, until the pretzels are deep golden brown and the Parmesan begins to crisp. For smaller pretzels reduce baking time to 8–10 minutes.

Finishing touch

Remove from oven and immediately brush with any remaining melted butter. If desired, sprinkle with an additional 1/4 cup grated Parmesan and a light dusting of crushed red pepper for a little heat. Let cool on a rack for 5 minutes before serving warm.

Serve the warm Parmesan & fennel pretzels on a platter. They are best eaten the day they are made, warm and slightly crisp on the outside with a tender interior. Leftovers can be reheated in a 350°F (175°C) oven for 5–7 minutes to refresh.