Soft Pretzels Recipe

Activate yeast and combine wet ingredients

In a measuring cup or small bowl, combine the warm water (1 1/2 cups) and granulated sugar (2 tbsp). Sprinkle the instant yeast (2 tsp) over the water, stir once, and let sit 3–5 minutes until foamy. If it doesn't foam, yeast may be inactive—start over with new yeast and slightly warmer water. Stir in the melted butter (2 tbsp).

Mix dough

In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour (4 cups) and fine sea salt (1 tsp). Make a well and pour in the yeast-warm-water mixture. Mix on low (or stir with a wooden spoon) until a shaggy dough forms, about 2–3 minutes.

Knead

Knead the dough by hand on a lightly floured surface for 8–10 minutes until smooth, elastic and slightly tacky, or in a stand mixer on medium-low for 5–7 minutes. Add small pinches of flour only if dough is excessively sticky; it should be soft and slightly tacky.

First rise

Shape the dough into a smooth ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled, about 45–60 minutes.

Prepare baking soda bath

Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil the parchment or spray with nonstick spray. In a wide, shallow pot or deep skillet, bring the water (8 cups) to a simmer and carefully stir in the baking soda (1/2 cup). The solution will foam; reduce heat to maintain a gentle simmer (do not boil aggressively). Keep the bath hot while shaping pretzels.

Divide and roll

Turn the risen dough out onto a lightly floured surface and divide it into 8 equal pieces for large pretzels (or 10–12 for smaller). Roll each piece into a rope about 18–24 inches long, keeping the thickness even—roughly 1 to 1 1/2 inches thick for large pretzels.

Form pretzel shapes

To form a pretzel: make a U-shape with the rope, cross the ends over each other twice, then flip the twisted ends down to the bottom of the U and press to adhere, creating the classic pretzel loop. Place shaped pretzels on the prepared baking sheets, leaving several inches between them.

Boil in baking soda bath

Working 1–2 at a time (so bath stays hot), gently lower each pretzel into the simmering baking soda bath for 30–45 seconds, flipping once so both sides get briefly submerged—this creates the characteristic chewy crust and deep color. Use a slotted spatula to lift each pretzel, letting excess bath drain, then return to the parchment-lined baking sheet. Repeat for all pretzels.

Egg wash and salt

Whisk together the large egg (1) and cold water (1 tsp) to make an egg wash. Lightly brush the top of each boiled pretzel with the egg wash. Immediately sprinkle coarse sea salt (about 1 tbsp total, distributed across pretzels) over the tops to taste.

Bake

Bake pretzels in the preheated 450°F (230°C) oven for 10–14 minutes, rotating the pans halfway through, until deep golden-brown and glossy. Baking time will depend on size—watch for a rich brown color rather than just pale yellow.

Finish (optional)

If using, brush each hot pretzel with melted unsalted butter (2 tbsp) as soon as they come out of the oven for added flavor and shine. Allow pretzels to cool 5 minutes on a wire rack before serving.