Soft Pretzel Recipe

Activate yeast

Warm 1.75 cups (about 105–115°F / 40–46°C) of water. In a small bowl, combine warm water, 2 tsp active dry yeast and 2 tbsp granulated sugar. Stir gently and let sit 5–7 minutes until foamy and fragrant.

In the bowl of a stand mixer fitted with a dough hook (or a large bowl if kneading by hand), combine 4.5 cups all-purpose flour and 2 tsp kosher salt. Mix briefly to combine.

Add the yeast mixture and 2 tbsp softened unsalted butter to the flour. Mix on low speed until a rough dough forms, then increase to medium speed and knead 4–6 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, knead on a lightly floured surface for 8–10 minutes.

Form the dough into a 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 in size, about 45–60 minutes.

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside.

When the dough has doubled, punch it down and turn onto a lightly floured surface. Divide the dough into 8 equal pieces (for large pretzels) or 12 pieces (for smaller ones). Roll each piece into a rope about 20–24 inches long for large pretzels or 12–16 inches for smaller pretzels.

To form a classic pretzel: take a rope, make a U shape, cross the ends twice, then fold the twisted ends down to the base of the U and press to adhere, creating the pretzel shape. Place shaped pretzels onto the prepared baking sheets, spacing at least 2 inches apart.

Cover shaped pretzels loosely with a damp towel and let rest 10–15 minutes while you prepare the baking soda bath.

In a wide, shallow pot or skillet, bring 8 cups water to a gentle boil. Carefully add 3/4 cup baking soda (it will bubble and fizz). Reduce to a simmer.

Using a slotted spatula or spoon, gently lower each pretzel into the simmering baking soda bath for 20–30 seconds, turning once so both sides get briefly coated. Do not overcrowd the pot; work in batches as needed.

Remove pretzels with the slotted utensil and return to the parchment-lined baking sheet, placing them in the same orientation they will bake so the shape holds.

In a small bowl, whisk the 1 egg with 1 tbsp water to make an egg wash. Brush the top of each pretzel lightly with the egg wash, taking care not to deflate them.

Sprinkle each pretzel with coarse sea salt or pretzel salt (about 1/4–1/2 tbsp per pretzel, totaling approximately 2 tbsp).

Bake in the preheated 450°F (230°C) oven for 10–12 minutes, rotating the pans once halfway through, until the pretzels are deep golden-brown and shiny.

Remove from oven and, if desired, immediately brush each pretzel with 2 tbsp melted butter for extra flavor and softness. Transfer to a wire rack to cool slightly before serving.