Pretzels Recipe

Warm 1 3/4 cups (about 110°F / 43°C) water to comfortably warm. In a large mixing bowl or bowl of a stand mixer, combine the warm water, 2 tbsp granulated sugar and 2 1/4 tsp instant yeast. Stir gently and let sit for 3–5 minutes until mixture is foamy (if using very fresh instant yeast this may foam quickly; if no foam after 10 minutes, yeast may be inactive).

Add 4 1/2 cups all-purpose flour, 2 tsp fine salt and 2 tbsp melted unsalted butter to the yeast mixture. If using a stand mixer, attach the dough hook and mix on low speed until flour is incorporated, then increase to medium and knead 4–6 minutes until smooth, elastic, and slightly tacky but not sticky. If mixing by hand, stir until a shaggy dough forms, turn out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Add up to 2 tbsp extra flour only if dough is excessively sticky.

Lightly oil a clean bowl with 1 tsp vegetable oil, place the dough inside, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

After the dough has risen, gently punch it down to release air. Turn the dough out onto a lightly floured surface and divide into 12 equal pieces (about 85–95 g / 3 oz each). Keep pieces covered with a towel while shaping to prevent drying.

Roll each piece into a rope about 20–24 inches long, tapering the ends slightly. Shape each rope into a pretzel shape: form a U, cross the ends twice, then fold the crossed ends down toward the U to press into the base and form a neat pretzel. Place shaped pretzels on parchment-lined baking sheets, spacing about 1–2 inches apart.

Preheat the oven to 450°F (230°C). Position racks to allow two sheets to bake if needed; preheat baking sheets in the oven for the first batch (optional for crisper bottom).

In a large wide pot, bring 10 cups water to a gentle boil. Carefully add 3/4 cup baking soda (it will bubble) and stir until dissolved. Reduce heat to maintain a gentle simmer—do not let it go to a vigorous boil.

Working 2–3 pretzels at a time, carefully lower each shaped pretzel into the simmering baking soda bath using a slotted spatula or large spoon. Boil for 30 seconds on the first side, then flip and boil 30 seconds on the other side. Use the slotted utensil to remove the pretzel, allowing excess liquid to drip back into the pot, and return the pretzel to the prepared baking sheet. Repeat until all pretzels are boiled. (If using preheated baking sheets, return pretzels gently to hot sheets.)

Immediately after each pretzel is returned to the baking sheet, brush the top lightly with a little of the 2 tbsp melted butter (this helps the salt stick and gives color) and sprinkle with coarse sea salt to taste—about 1–2 teaspoons per pretzel depending on preference. Ensure all shaped pretzels are brushed and salted before baking.

Bake in the preheated 450°F (230°C) oven for 10–12 minutes, rotating the pans halfway through if baking multiple sheets, until pretzels are deep golden brown. Smaller pretzels may take closer to 9–10 minutes; larger ones up to 13 minutes.

Remove baked pretzels from oven and immediately brush with any remaining melted butter for shine and softness. Transfer to a cooling rack and allow to cool for 5–10 minutes before serving warm.