Sea Salt Pretzel Recipe
Make Sea Salt Pretzel Recipe in just 2h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Baking Soda Bath
Finish & Topping
Method
Dough
- 1
Mix and activate yeast
Combine warm water (about 105–115°F / 40–46°C) with sugar in a large bowl. Sprinkle the instant dry yeast over the surface and let sit 5–7 minutes until foamy. If it doesn’t foam, the yeast may be inactive—start again with fresh yeast.
- 2
Form dough
In a stand mixer bowl fitted with a dough hook (or a large mixing bowl if kneading by hand), add 3 cups of the flour and the salt. Pour in the yeast mixture and melted butter. Mix on low speed until combined, then increase to medium and knead 4–6 minutes, adding remaining 1.5 cups flour a little at a time until the dough is smooth, slightly tacky, and springs back when pressed. Total dough should be soft but not sticky.
- 3
Shape & Prepare Bath
- 4
Divide and rest
Punch down the risen dough and turn onto a lightly floured surface. Divide into 12 equal pieces (about 100–110 g each). Roll each piece into a smooth ball, cover with a towel and let rest 10 minutes to relax the gluten.
- 5
Shape pretzels
Working with one ball at a time, roll into a rope about 18–22 inches long, tapering slightly at the ends. Form a U with the rope, bring ends up and twist twice, then fold the twisted ends down to the base of the U and press gently to secure, creating the classic pretzel shape. Place shaped pretzels on parchment-lined baking sheets, leaving 2–3 inches between them.
- 6
Preheat oven & make bath
Preheat oven to 450°F (230°C). In a large wide pot, bring 10 cups of water to a gentle boil, then carefully add 3/4 cup baking soda (it will bubble). Reduce to a simmer.
Baking Soda Bath
- 7
Boil pretzels briefly
Working in batches (2–3 pretzels at a time), lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds, turning once so both sides get coated. Use a slotted spatula to lift pretzels and allow excess water to drain; return to the parchment-lined baking sheet.
- 8
Egg wash and salt
Whisk the large egg with 1 tablespoon cold water to make an egg wash. Brush each boiled pretzel generously with the egg wash, then sprinkle with coarse sea salt to taste (about 1/4–1/2 tsp per pretzel).
Bake & Finish
- 9
Bake
Bake in the preheated 450°F (230°C) oven for 10–12 minutes until deep golden brown. Rotate pans halfway through baking for even color. Watch carefully—baking time varies with oven and pretzel size.
- 10