Pretzel Recipe

Activate yeast and mix

In a large mixing bowl, combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir and let sit 5 minutes until foamy. Add melted butter, salt, and about half the flour. Mix with a wooden spoon or dough hook until combined.

Knead

Add remaining flour gradually and knead until a smooth, slightly tacky dough forms, about 6–8 minutes by stand mixer (medium speed) or 8–10 minutes by hand on a lightly floured surface. Dough should be soft and elastic but not overly sticky.

First rise

Shape the dough into a ball, lightly oil the bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Divide and roll

Preheat oven to 450°F (230°C). Line 1-2 baking sheets with parchment paper and lightly grease. Punch down the risen dough and turn onto a lightly floured surface. Divide into 8 equal pieces (about 100–110 g each). Roll each piece into a rope roughly 20–24 inches long, tapering the ends slightly.

Form pretzels

Form each rope into a U shape, cross the ends twice and fold them down to the base of the U to create the classic pretzel shape, pressing the ends lightly to adhere.

Make baking soda bath

In a wide shallow pan (large enough to fit a pretzel), bring 8 cups of water and 1/2 cup baking soda to a gentle boil. Reduce to a simmer. Working 2–3 at a time, carefully lower each pretzel into the simmering baking soda bath for 20–30 seconds per side. Use a slotted spatula to lift them out and let excess water drip back into the pan.

Place on baking sheet

Transfer the boiled pretzels to the prepared baking sheets, spacing them 2 inches apart.

Egg wash and salt

Whisk the egg with 1 teaspoon cold water to make an egg wash. Brush each pretzel lightly with the egg wash, then sprinkle with coarse sea salt or pretzel salt to taste.

Bake

Bake in the preheated 450°F (230°C) oven for 10–12 minutes, until deep golden brown (watch closely — ovens vary). Rotate the pans halfway through if baking more than one sheet.

Brush with butter (optional)

Remove pretzels from the oven and immediately brush with melted butter for a softer, shiny crust. Let cool on a rack for 5–10 minutes before serving.