Warm N.y. Style Pretzels Recipe

Activate and mix

In the bowl of a stand mixer (or a large mixing bowl), combine warm water, sugar and instant yeast. Stir gently and let sit 5 minutes until foamy. Add melted butter, 2 cups of flour and kosher salt. Mix with dough hook on low until combined, about 1–2 minutes.

Knead

Gradually add remaining flour, 1/4 cup at a time, mixing until a slightly tacky dough forms that pulls away from the bowl. Knead on medium speed with the dough hook for 4–6 minutes (or knead by hand on a lightly floured surface for 8–10 minutes) until smooth and elastic. Dough should be soft but not sticky; add a tablespoon of flour if excessively sticky.

First rise

Lightly oil a clean bowl and place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 45–60 minutes.

Portion

Preheat oven to 450°F (232°C). Line two baking sheets with parchment; set aside. Turn risen dough out onto a lightly oiled surface and divide into 8 equal pieces for N.Y. style large pretzels (or 10–12 for smaller). Roll each piece into a 20–24 inch rope, keeping the thickness roughly even (about 1 inch).

Form pretzel shapes

To form a classic pretzel: make a U-shape with the rope, cross the ends twice, twist once, then fold the twisted ends down to the base of the U and press to adhere. Place shaped pretzels on the prepared baking sheets, leaving 2–3 inches between them.

Rest

Cover shaped pretzels loosely with a damp towel and let rest 10–15 minutes while you prepare the baking soda bath and preheat oven (ensuring oven is at temperature).

Prepare bath

In a wide, shallow pot or skillet, bring 8 cups of water to a gentle simmer. Slowly add 2.5 tablespoons baking soda (it will bubble and foam). Reduce heat to maintain a simmer — do not boil vigorously.

Dip pretzels

Using a slotted spatula or skimmer, gently lower each pretzel into the simmering baking soda bath for 20–30 seconds, turning once to coat both sides. Remove and return to the parchment-lined baking sheet. Repeat until all pretzels are dipped. The soda bath gives pretzels their deep-brown crust and characteristic flavor.

Egg wash and salt

Lightly brush each pretzel with the beaten egg wash (egg beaten with 1 tablespoon water). Sprinkle coarse sea salt or pretzel salt evenly over the tops.

Bake

Bake in the preheated 450°F (232°C) oven for 10–14 minutes, rotating the pans halfway through, until pretzels are deep golden brown. Large N.Y.-style pretzels may need the full time; watch closely to avoid burning.

Brush with butter

Immediately after removing from oven, brush the tops with melted butter for shine and added flavor. Let cool 3–5 minutes on the baking sheet, then transfer to a wire rack to cool slightly before serving.

Serve

Serve warm with yellow mustard, beer-cheddar sauce, or your preferred dipping sauce. Pretzels are best the day of baking; to refresh, reheat briefly in a 300°F (150°C) oven for 5–7 minutes.