Hot Soft Pretzel Recipe
A large pretzel like the ale gods intended pretzels to be—chewy with a robust flavor to compliment our house brews.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pretzel Dough
Method
Making the Pretzels
Prepare the Dough
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy. In a large mixing bowl, combine flour and salt. Once the yeast mixture is ready, pour it into the dry ingredients along with melted butter. Mix until a dough forms.
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Shape the Pretzels
Preheat your oven to 425°F (220°C). After the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope and twist it into a pretzel shape. Place shaped pretzels on a parchment-lined baking sheet.
Prepare the Baking Soda Bath
In a large pot, bring 10 cups of water to a boil and add baking soda carefully. Boil each pretzel for about 30 seconds, then remove and place back on the baking sheet.
Bake the Pretzels
Sprinkle the pretzels with coarse sea salt, then bake in the preheated oven for 12-15 minutes or until golden brown. Remove from the oven and let cool slightly before serving.