Baked Soft Pretzels Recipe

Activate yeast and mix

In a large bowl or the bowl of a stand mixer, combine warm water (105–115°F), granulated sugar, and instant yeast. Stir gently and let sit 2–3 minutes until the surface becomes foamy (if not foamy after 7–8 minutes, yeast may be inactive — start over).

Add dry ingredients and butter

Add 2 cups of the flour, the kosher salt, and the melted butter to the yeast mixture. Mix by hand or with the paddle attachment on low until combined. Gradually add remaining flour, 1/2 cup at a time, until a shaggy dough forms.

Knead

Turn the dough out onto a lightly floured surface and knead approximately 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If using a stand mixer with a dough hook, knead on medium-low for 4–5 minutes.

First rise

Lightly oil a clean bowl and place the kneaded dough inside, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled in size, about 1 hour.

Preheat oven and prepare sheets

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil the parchment or spray with nonstick spray.

Divide and roll

Punch the risen dough down and turn onto a lightly floured surface. Divide into 8 equal pieces (for large pretzels) or 12 pieces (for smaller). Roll each piece into a rope about 20–24 inches long for large pretzels (shorter for smaller).

Form pretzel shapes

Make a U-shape with a rope, cross the ends over twice, then fold the twisted ends down to the base of the U and press to seal to form a classic pretzel shape. Place shaped pretzels onto prepared baking sheets, leaving 2–3 inches between them.

Make baking soda bath

In a wide, shallow pan (large enough to hold one pretzel at a time), combine 9 cups water and 3/4 cup baking soda. Bring to a rolling simmer on the stovetop. Warning: adding baking soda to boiling water will bubble; stir gently to dissolve and remove from vigorous boil.

Dip pretzels

One at a time, gently lower each pretzel into the simmering baking soda bath for 20–30 seconds, using a slotted spatula or large spoon to turn so both sides are coated. Remove and return to the baking sheet. The bath gives the pretzels their characteristic brown crust.

Egg wash and salt

Whisk together 1 egg and 1 teaspoon cold water to make an egg wash. Brush the top of each pretzel lightly with the egg wash, then sprinkle coarse sea salt evenly (about 1/4 teaspoon per pretzel).

Bake

Bake in the preheated 450°F (230°C) oven for 10–12 minutes for large pretzels (8–10 minutes for smaller), rotating the pans halfway through if your oven has hot spots. Bake until deep golden brown.

Finish

Remove pretzels from oven and immediately brush with 2 tablespoons melted butter if using. Transfer to a wire rack to cool slightly (about 5 minutes). Pretzels are best served warm the same day.