Edsel's Hot Pretzels Recipe

Activate yeast

Pour warm water (1 cup, 105–115°F) into a small bowl. Stir in sugar (1 tbsp) and sprinkle active dry yeast (2 tsp) on top. Let sit 5–10 minutes until foamy.

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine 3 1/2 cups all-purpose flour and 1 tsp kosher salt. Add the foamy yeast mixture and 2 tbsp melted butter. Mix on low until a shaggy dough forms, then increase speed to medium and knead about 5–7 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a clean bowl with about 1 tbsp vegetable oil. Place the dough in the bowl, turning to coat all sides. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 60 minutes.

Preheat oven and prepare bath

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly oil or spray. In a wide, shallow saucepan or pot, bring 8 cups of water to a gentle boil. Carefully stir in 6 tbsp baking soda (it will bubble). Reduce heat to maintain a simmer.

Divide and shape

Turn the risen dough onto a lightly floured surface and punch down. Divide dough into 8 equal pieces (for large pretzels) or 12 for smaller ones. Roll each piece into a 20–24 inch (for large) rope, tapering slightly at the ends. Form each rope into a classic pretzel shape: make a U, cross the ends twice and fold them down to the bottom of the U, pressing to adhere. Place shaped pretzels on the prepared baking sheets, spacing at least 2 inches apart.

Baking soda bath

Working 2–3 pretzels at a time, gently lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds. Flip once so both sides get coated. Use a slotted spatula to lift and let excess water drip off, then return pretzels to the baking sheet. Repeat with remaining pretzels.

Egg wash and salt

Brush each pretzel lightly with the beaten egg (or a mixture of egg and 1 tbsp water). Immediately sprinkle coarse sea salt (about 2 tsp distributed across pretzels) or pretzel salt to taste.

Bake

Bake in the preheated 425°F (220°C) oven for 12–15 minutes for large pretzels (10–12 minutes for smaller), until deep golden brown. Rotate pans halfway if your oven is uneven.

Finish

Remove pretzels from oven and brush generously with the remaining 2 tbsp melted butter. Let cool on a wire rack for 5 minutes before serving.

Serve warm pretzels with yellow mustard and/or warm cheese sauce on the side. For classic pairing, offer 1/2 cup mustard and 1/2 cup cheese sauce for the batch.