Annie's Bakeshop Pretzel Recipe

Activate yeast

In a small bowl, combine warm water (1 3/4 cups) and sugar (2 tbsp). Sprinkle 2 tsp active dry yeast over the top, stir gently, and let sit 5–10 minutes until foamy.

Mix dough

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 4.5 cups all-purpose flour and 1.5 tsp kosher salt. Add melted butter (3 tbsp) and the activated yeast mixture. Mix on low until a shaggy dough forms, then increase speed and knead 5–7 minutes until smooth, elastic, and slightly tacky. Add a tablespoon of flour at a time only if dough is excessively sticky.

First rise

Lightly oil a clean bowl with 1 tbsp vegetable oil. Place the dough in the bowl, turn to coat with oil, cover tightly with plastic wrap or a towel, and let rise in a warm draft-free place until doubled, about 50–65 minutes.

Preheat and prepare bath

Preheat oven to 450°F (232°C). Line two baking sheets with parchment paper and set aside. In a large shallow pot, bring 8 cups water to a simmer then carefully stir in 3/4 cup baking soda (it will bubble). Reduce heat to maintain a gentle simmer.

Divide and shape

Turn the risen dough out onto a lightly floured surface and divide into 8 equal pieces (for large pretzels) or 12 for smaller. Roll each piece into a 24–30 inch rope, then form into pretzel shapes by making a U, crossing the ends twice and pressing them onto the base of the U. Place shaped pretzels on the prepared parchment-lined sheets, leaving 2–3 inches between them.

Baking soda bath

Working 2–3 pretzels at a time, gently lower each pretzel into the simmering baking soda bath for 20–30 seconds, flipping once so both sides get a short soak. Use a slotted spatula to lift the pretzel, allow excess liquid to drain, then return to the parchment-lined sheet.

Egg wash and salt

Whisk 1 large beaten egg with 1 tbsp water. Brush each pretzel lightly with egg wash and sprinkle with coarse sea salt (about 2 tsp total distributed) or pretzel salt.

Bake

Bake pretzels in the preheated oven for 10–12 minutes, until deep golden brown. Rotate pans halfway through baking for even color if needed.

Finish with butter

Immediately after removing pretzels from the oven, brush with 2 tbsp melted unsalted butter. Let cool on a wire rack 5 minutes before serving.

While pretzels bake, combine 1/2 cup stoneground mustard, 3 tbsp honey, 1 tsp apple cider vinegar, 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Whisk until smooth and glossy. Taste and adjust honey or salt to preference. Chill briefly or serve at room temperature alongside warm pretzels.