Pretzel Recipe

Activate yeast

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

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), combine 4 1/2 cups all-purpose flour and 1 tsp fine sea salt. Mix briefly to distribute the salt.

Add the foamy yeast mixture and 2 tbsp melted unsalted butter to the flour. Mix on low speed until a shaggy dough forms, then increase speed to medium and knead 5–7 minutes until the dough is smooth, elastic, and slightly tacky. If the dough is overly sticky, add up to 2 tbsp more flour, 1 tbsp at a time.

Shape the dough into a ball, coat lightly with a small amount of oil (optional), place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free spot until doubled in size, about 60–75 minutes.

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper and set aside.

Turn the risen dough out onto a lightly floured work surface. Divide the dough into 8 equal pieces for large soft pretzels (or 12 for smaller). Roll each piece into a 20–22 inch rope, keeping thickness even. To shape into pretzels: make a U-shape with the rope, cross the ends over twice, then fold the twisted ends down and press onto the bottom of the U to form the classic pretzel shape. Place shaped pretzels on prepared baking sheets, leaving space between them.

Cover shaped pretzels loosely with plastic wrap or a clean kitchen towel and let rest 10–15 minutes while you prepare the baking soda bath.

In a wide, shallow pot, bring 10 cups of water and 3/4 cup baking soda to a gentle simmer. Be careful, the baking soda can bubble strongly initially—reduce heat after it begins to simmer.

Using a slotted spatula or large slotted spoon, gently lower two or three pretzels at a time into the simmering baking soda bath. Boil each side for 20–30 seconds (about 15–20 seconds per side if you prefer a lighter crust). Remove with the slotted utensil, letting excess water drip back into the pot, and return pretzels to the parchment-lined baking sheet.

Whisk the egg (1) with 1 tsp cold water to make an egg wash. Brush each pretzel lightly with the egg wash, making sure to get into the crevices for a glossy finish.

Sprinkle coarse sea salt (about 1/4 tsp per pretzel; total 2 tsp) evenly over the pretzels while the egg wash is still wet.

Bake in the preheated 425°F (220°C) oven for 12–15 minutes, rotating the pans halfway through, until pretzels are deep golden brown and sound hollow when tapped. For a darker, chewier crust, bake up to 16–18 minutes, watching carefully to avoid burning.

Remove from oven and transfer to a wire rack to cool for 5 minutes before serving.

Choose your dip: serve with honey mustard (smooth) or grainy mustard. If desired, warm the honey mustard slightly (15–20 seconds in the microwave) to loosen it for dipping.

Arrange pretzels on a platter, sprinkle any additional sea salt to taste, and serve warm with the chosen mustard on the side.