In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the bread flour, instant yeast, granulated sugar, and kosher salt so ingredients are evenly distributed.

Mix dry ingredients

Stir warm water and melted butter together briefly, then add to the dry ingredients. Mix on low speed with the dough hook or stir with a wooden spoon until a shaggy dough forms, about 2 minutes. Increase speed to medium and knead for 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If kneading by hand, knead on a lightly floured surface for 8–10 minutes.

Add wet ingredients and form dough

Lightly oil a clean bowl with vegetable oil or nonstick spray. Place the dough in the bowl, turn to coat lightly with oil, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

First rise

Turn the risen dough out onto a lightly oiled or lightly floured work surface and gently deflate. Divide into 8 equal pieces (about 140–160 g each depending on exact flour weight). Roll each piece into a smooth ball, then roll each ball into a rope about 20–24 inches long (50–60 cm), tapering slightly at the ends.

Portion the dough

Form each rope into a classic pretzel shape: make a U, cross the ends twice, bring the twisted ends down and press onto the bottom curve to adhere. Place shaped pretzels on parchment-lined baking sheets, leaving 2–3 inches between each. Cover loosely with plastic wrap or a clean towel and rest for 20 minutes to relax.

Shape pretzels

Preheat the oven to 450°F (230°C). In a wide, shallow pot or saucepan large enough to hold at least two pretzels at a time, bring the water to a gentle boil. Carefully stir in the baking soda (it will bubble). Reduce to a simmer — maintain small bubbles, not a rolling boil.

Preheat oven and prepare bath

Using a slotted spatula or skimmer, gently lower each pretzel into the simmering baking-soda bath, two at a time if space requires. Boil for 30 seconds on the first side, then flip and boil 30 seconds on the second side. Remove and return to the parchment-lined baking sheet. Repeat with remaining pretzels.

Boil pretzels

Brush each boiled pretzel generously with the beaten egg wash (egg mixed with 1 tablespoon water). Sprinkle with coarse kosher salt or pretzel salt to taste.

Egg wash and salt

Bake in the preheated 450°F (230°C) oven on the middle rack for 10–12 minutes, or until the pretzels are deep golden brown. Rotate the baking sheet halfway through if your oven bakes unevenly.

Bake

Remove pretzels from oven and, if desired, brush lightly with melted butter for a glossy, richer crust. Allow to cool on a wire rack for 5 minutes. Serve warm with mustard or cheese dip.

Finish and serve

bread flour

instant yeast

granulated sugar

kosher salt

warm water (about 105–115°F / 40–46°C)

unsalted butter, melted

vegetable oil or nonstick spray (for bowl)

water

baking soda (sodium bicarbonate)

coarse kosher salt (for sprinkling)

egg (large), beaten with 1 tbsp water (egg wash)

kosher salt or pretzel salt

melted butter (optional, for brushing after baking)

NY Pretzel

Make NY Pretzel Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Ny Pretzel Recipe

Frequently paired with

Local Coupons