Pretzel Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C) and granulated sugar. Sprinkle active dry yeast over the surface and let sit 5–10 minutes until foamy and fragrant.

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if kneading by hand), combine 4 cups of the flour and the fine sea salt. Mix briefly to distribute salt.

Add the foamy yeast mixture and the melted butter to the flour. With the mixer on low, mix until the dough comes together, then gradually add the remaining 1/2 cup flour as needed. Knead with the dough hook for 5–7 minutes until the dough is smooth, elastic and slightly tacky but not sticky. If kneading by hand, knead on a lightly floured surface for 8–10 minutes.

Lightly oil a clean bowl with vegetable oil, place the dough inside, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/4 hours.

Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly spray or brush with oil to prevent sticking.

In a large wide pot, bring 10 cups of water to a gentle boil. Carefully add 3/4 cup baking soda (it will bubble) and stir to dissolve. Reduce heat to maintain a simmer (not a rolling boil).

Turn the risen dough out onto a lightly floured surface and divide into 8 equal pieces for large pretzels (or 10–12 for smaller). Roll each piece into a rope about 20–24 inches long and approximately 1 inch thick, tapering slightly at the ends.

To form a classic pretzel: make a U with the rope, cross the ends over twice, then fold the twisted ends down toward the base of the U and press to adhere. Transfer each shaped pretzel to the prepared baking sheet, leaving space between them.

Whisk the egg with 1 tablespoon cold water to make an egg wash and set aside.

Using a slotted spatula or large slotted spoon, gently lower 1–2 shaped pretzels at a time into the simmering baking soda bath and boil for 30 seconds on each side. Remove and drain briefly, then transfer back to the prepared baking sheet.

Brush each pretzel with the egg wash, making sure to cover exposed surfaces so the salt adheres and the pretzel browns evenly. Sprinkle coarse pretzel salt evenly over each pretzel to taste.

Place the baking sheets on the center and upper rack (swap halfway if needed) and bake for 10–12 minutes, or until deep golden brown. Watch carefully—the color develops quickly.

Remove from oven and immediately brush with melted butter if using for extra flavor and a softer crust. Allow pretzels to cool on a wire rack for 5–10 minutes before serving.