Pretzel Recipe

Activate yeast and combine

In a large mixing bowl or the bowl of a stand mixer, combine warm water (about 100–110°F / 38–43°C), granulated sugar, and instant yeast. Stir and let sit 5 minutes until foamy. If yeast does not foam, discard and use fresh yeast.

Mix dry ingredients

Add bread flour and fine sea salt to the bowl with the foamy yeast. Do not add salt directly onto the yeast before mixing; sprinkle salt around the edges of the flour if using the stand mixer. Add melted butter.

Knead

If using a stand mixer with dough hook, mix on low-medium speed 4–6 minutes until a smooth, slightly tacky dough forms and clears the sides of the bowl. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.

First rise

Form the dough into a ball and place 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 place until doubled in size, about 1 to 1 hour.

Divide

Punch down the risen dough gently. Turn onto a lightly floured surface and divide into 8 equal pieces for full-size pretzels (or 12 for smaller ones). Roll each piece into a 16–20 inch rope, keeping consistent thickness for even baking.

Preheat oven and prepare baking sheets

Preheat oven to 450°F (232°C). Line two baking sheets with parchment paper and lightly oil or spray the paper so pretzels do not stick.

Boil baking soda bath

In a wide, shallow pot, bring 9 cups of water to a rolling simmer. Carefully add 2/3 cup (about 0.67 cups) baking soda — the water will bubble and brown slightly; stir to dissolve. Keep the bath at a gentle simmer (not a vigorous boil).

Shape pretzels

Form each rope into a classic pretzel shape: make a U, cross the ends twice, then fold the twisted ends down to the bottom of the U and press to seal. Place shaped pretzels temporarily on a lightly floured tray.

Dip in bath

Using a slotted spatula or large skimmer, gently lower each pretzel into the simmering baking soda bath for 20–30 seconds per side (about 40–60 seconds total) so both sides get a brief soak. Do not overcrowd the pot; 2–3 at a time is typical. Remove and allow excess liquid to drip back into the pot.

Return to sheet and egg wash

Place each bath-dipped pretzel on prepared baking sheets. Whisk the large egg with 1 tablespoon cold water to make an egg wash. Brush each pretzel evenly with the egg wash, getting into folds. Sprinkle coarse sea salt to taste (about 1/4 tsp to 1/2 tsp per pretzel) while wash is still wet.

Bake

Bake in the preheated 450°F (232°C) oven for 10–12 minutes or until deep golden brown. Rotate pans after 6 minutes for even browning if your oven has hot spots.

Brush with butter (optional)

Remove pretzels from oven and immediately brush with 1 tablespoon melted butter if desired for a softer, richer crust.

Cool

Transfer pretzels to a wire rack and let cool for 5–10 minutes before serving. Serve warm or at room temperature.