Pretzel Beignets Recipe

Activate yeast and mix

In a small bowl, combine the warm water (about 100–110°F / 38–43°C), granulated sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. In a large mixing bowl (or stand mixer bowl), combine the all-purpose flour and kosher salt. Add the foamy yeast mixture and melted butter to the flour. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead dough

Knead the dough on a lightly floured surface for 6–8 minutes by hand until smooth and elastic (or use a stand mixer with dough hook on medium speed for 4–5 minutes). The dough should be slightly tacky but not sticky—add up to 1 tablespoon flour only if excessively sticky.

First rise

Lightly oil a clean bowl, place the dough inside, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free area until doubled in size, about 60–75 minutes.

Divide and shape

After the dough has doubled, punch it down and turn it onto a lightly floured surface. Divide the dough into 12 equal pieces. Roll each piece into a rope about 10 inches long, then cut each rope into 8 equal bite-sized pieces (about 1 inch each). Alternatively, flatten each piece slightly into a small pillow shape if you prefer round beignets.

Prepare baking soda bath

In a wide, shallow pot, bring the 8 cups of water to a gentle simmer. Carefully stir in the 3/4 cup baking soda (be careful: it will foam). Keep the bath at a low simmer—not a rolling boil—so pieces can be briefly boiled without breaking apart.

Boil the pieces

Working in small batches (8–12 pieces depending on pot size), gently drop the pretzel pieces into the simmering baking soda bath. Boil for 20–30 seconds, flipping once halfway through so both sides are exposed to the alkaline bath. Use a slotted spoon to remove the pieces and place them on a wire rack to drain briefly (about 30–60 seconds).

Heat oil

Pour oil into a deep, heavy pot or Dutch oven and heat to 350°F (177°C). If you don't have a thermometer, test with a small piece of dough—if it sizzles and browns in about 40–50 seconds, the oil is ready.

Fry until golden

Fry the boiled pretzel pieces in batches, careful not to overcrowd, for 1.25–2 minutes per batch, turning as needed so they brown evenly. They should be golden-brown and puffed. Remove with a slotted spoon to a paper towel–lined tray to drain briefly (about 30 seconds).

Prepare dusting mix

While frying, whisk together the powdered sugar and ground cinnamon in a wide shallow bowl or tray.

Toss and serve

While the pretzel beignets are still warm (but not dripping oil), toss them in the powdered sugar–cinnamon mixture until well coated. If you like a sweet-salty contrast, sprinkle with a light pinch of coarse salt immediately after tossing (use sparingly). Serve warm.

Storage

Best served fresh. If you must store, keep in an airtight container at room temperature for up to 24 hours and reheat in a 350°F (175°C) oven for 5–7 minutes to crisp before dusting again.