Sep 05 2026
Restaurants›Phil's BBQ›Pretzel Recipe

Pretzel Recipe

Inspired by Phil's BBQ
Time1h 55m
Serves8

Make Pretzel Recipe in just 1h 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dough

Lye Bath (baking soda alternative)

Topping & Finish

Method

Dough

  1. 1

    Activate yeast and mix dough

    In a large bowl or the bowl of a stand mixer, combine warm water (1 3/4 cups), granulated sugar (2 tbsp) and instant yeast (2 tsp). Stir briefly and let rest 5 minutes until foamy. If no foam after 10 minutes, yeast may be inactive; start again. Add melted butter (2 tbsp), salt (2 tsp), and about 2 cups of the flour. Mix until combined.

  2. 2

    Knead

    If using a stand mixer with dough hook, add remaining flour gradually and knead on medium speed about 4–6 minutes until dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes adding small amounts of flour as needed to reach the same texture.

  3. 3

    First rise

    Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Shape & Prepare Bath

  1. 4

    Divide and roll

    Preheat oven to 450°F (232°C). Line two baking sheets with parchment paper and set aside. Punch down risen dough and turn it out onto a lightly floured surface. Divide into 8 equal pieces (for large pretzels) or 12 for smaller. Roll each piece into a rope about 18–24 inches long, tapering slightly at the ends.

  2. 5

    Form pretzels

    To form a classic pretzel: make a U-shape with the rope, cross the ends over each other twice, then fold the twisted ends down to the base of the U and press to seal so the shape holds.

  3. 6

    Prepare baking soda bath

    In a wide, shallow pot, bring 8 cups hot water to a gentle simmer. Carefully stir in 1/2 cup baking soda (it will bubble). Reduce heat to maintain a gentle simmer but not a vigorous boil.

  4. 7

    Dip pretzels

    Working 2–3 at a time, slip each shaped pretzel into the simmering baking-soda bath for 20–30 seconds, flipping once so both sides are coated and the surface tightens and takes on a slightly darker, glossy appearance. Use a slotted spatula to transfer each pretzel to the prepared baking sheet. Space them 2–3 inches apart.

Bake & Finish

  1. 8

    Egg wash and salt

    Whisk the egg with 1 tbsp cold water to make an egg wash. Lightly brush each pretzel with the egg wash and immediately sprinkle with coarse pretzel or kosher salt (about 2 tbsp total across all pretzels).

  2. 9

    Bake

    Bake in the preheated 450°F (232°C) oven for 10–12 minutes or until deep golden brown. Rotate the pans halfway through baking for even color.

  3. 10

    Brush with butter & cool

    Remove pretzels from oven and immediately brush with 2 tbsp melted butter if desired. Transfer to a wire rack to cool slightly before serving (5–10 minutes).

More from Phil's BBQ