Soft Pretzels (2) Recipe

Activate yeast and mix

In a medium bowl, pour warm water (about 100–110°F / 38–43°C). Stir in the sugar and instant yeast. Let sit 5 minutes until foamy. If it does not foam, yeast may be inactive — use fresh yeast.

Combine dry and wet ingredients

In a large bowl or the bowl of a stand mixer fitted with the dough hook, whisk the flour and salt together. Add the foamy yeast mixture and melted butter. Mix on low until the dough starts to come together, then increase speed to medium and knead 4–6 minutes until smooth and slightly springy. If kneading by hand, turn out onto a lightly floured surface and knead about 8–10 minutes.

First rise

Shape dough into a ball, lightly oil the bowl, place dough inside and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled in size, about 45–60 minutes.

Portion and shape

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly oil it. Punch down the dough to release air. Divide dough into 2 equal pieces (this recipe makes two large soft pretzels). Roll each piece into a rope about 18–24 inches (45–60 cm) long and about 1 inch (2.5 cm) thick. Form each rope into a classic pretzel shape by making a U, crossing the ends twice, and pressing the ends onto the bottom of the U to secure. Transfer to the prepared baking sheet.

Bring 6 cups water and 2 tablespoons baking soda to a gentle boil in a wide pot. One at a time, carefully lower each shaped pretzel into the boiling bath for 20–30 seconds, flipping once so both sides are briefly boiled. Use a slotted spatula to lift each pretzel, let excess water drip off, and return to the parchment-lined baking sheet, spacing them apart.

Egg wash and salt

Whisk the egg with 1 teaspoon cold water to make an egg wash. Brush the top of each boiled pretzel with the egg wash, then sprinkle evenly with coarse kosher salt.

Bake

Bake in the preheated 425°F (220°C) oven for 12–15 minutes, until deep golden brown. Rotate the pan halfway through baking for even color.

Finish

Remove pretzels from oven and immediately brush with 1 tablespoon melted butter for a soft, shiny finish. Allow to cool 5 minutes on a rack before serving.