Grilled Pretzels Recipe

Proof the yeast

In a small bowl, combine warm water (105–115°F), sugar, and active dry yeast. Stir gently and let sit for 5–8 minutes until foamy. If it doesn't foam, discard and start with fresh yeast.

Mix dough

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 3 1/2 cups all-purpose flour and 1 tsp fine sea salt. Add the foamy yeast mixture and 3 tbsp melted unsalted butter. Mix on low until a shaggy dough forms, then increase to medium and knead 5–7 minutes until smooth, elastic, and slightly tacky. Add up to 2–4 tbsp more flour if dough is overly sticky, but keep it soft.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–90 minutes.

Prepare the baking soda bath

About 20 minutes before shaping, bring 8 cups of water to a simmer in a wide, shallow pot. Carefully stir in 1/2 cup baking soda until dissolved. Keep the bath at a low simmer (not a rolling boil).

Divide and shape

Turn the risen dough onto a lightly floured surface and gently deflate. Divide into 8 equal pieces (about 100–110 g each). Roll each piece into a 20–24 inch (50–60 cm) rope, tapering slightly at the ends. To form a traditional pretzel: make a U-shape with the rope, cross the ends twice, then fold the crossed ends down onto the U and press to seal. Alternatively, shape into sticks or knot shapes for easier grilling.

Boil briefly in baking soda bath

Using a slotted spatula or spoon, gently lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds per side (about 40–60 seconds total). Work in batches so you don't crowd the pot. Remove and drain on a wire rack or clean towel, shaking off excess water.

Preheat the grill

Preheat a gas or charcoal grill to medium (about 375–425°F / 190–220°C). For a gas grill, set up a two-zone setup (one side medium-high, one side medium-low) so you can finish with indirect heat if needed. Oil the grill grates or brush with a high smoke point oil to prevent sticking.

Egg wash and salt

Brush the top of each boiled pretzel lightly with the egg wash (1 beaten egg with 1 tbsp water) to promote browning. Sprinkle with coarse sea salt or desired finishing salt. For cheese or seasoning toppings, sprinkle them on now so they adhere during grilling.

Grill the pretzels

Place pretzels directly over the medium heat zone. Grill 2–4 minutes per side, turning once, until grill marks form and the exterior is golden brown. If the outside browns too quickly before the interior cooks, move pretzels to the cooler side of the grill and close the lid for 3–5 minutes to finish cooking through.

Finish with butter

Remove pretzels from the grill and brush immediately with 2 tbsp melted butter. If using optional toppings (parmesan, everything seasoning, or coarse sugar), apply them now while butter is still warm so they stick.

Serve warm with mustard, cheese sauce, or sweet dipping sauces as desired. Leftover pretzels can be reheated briefly on the grill or in a 350°F (175°C) oven for 5–7 minutes to refresh.