Soft Pretzel Recipe

Activate & mix

In the bowl of a stand mixer or large mixing bowl, combine lukewarm water (about 105–115°F), sugar and instant yeast. Stir and let sit 5 minutes until slightly foamy. Add melted butter, 2 cups of flour and salt. Mix on low with dough hook (or stir) until combined.

Knead

Gradually add remaining flour, 1/2 cup at a time, mixing until a soft, slightly tacky dough forms that pulls cleanly from the bowl (you may not need all flour). Knead with a stand mixer 4–6 minutes on medium or by hand 8–10 minutes until smooth and elastic.

First rise

Lightly oil a large bowl with the vegetable oil. Place dough in bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60 minutes.

Preheat and prepare bath

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly oil. In a deep, wide pot, bring 8 cups hot water to a gentle simmer (not a rolling boil). Carefully stir in 3/4 cup baking soda — mixture will foam slightly. Reduce heat to maintain a gentle simmer.

Divide and roll

Turn the risen dough onto a lightly floured surface. Divide into 8 equal pieces (for large pretzels) or 10–12 for smaller. Roll each piece into an 18–22 inch rope, keeping thickness even, tapering slightly at ends. Form each rope into a pretzel shape: make a U, cross the ends twice, then fold down over the base and press ends to the dough to seal.

Bake soda bath

Using a slotted spatula, gently lower 2–3 pretzels at a time into the simmering baking soda bath for 20–30 seconds per side. Remove and place on prepared baking sheet, spacing ~2 inches apart. Repeat until all pretzels are bathed.

Egg wash & salt

Beat the egg with 1 tsp cold water to make an egg wash. Brush each pretzel lightly with the egg wash. Sprinkle coarse kosher salt evenly over pretzels.

Bake

Bake in the preheated oven for 12–16 minutes, rotating pans halfway, until pretzels are deep golden brown. Baking time varies with size: smaller pretzels may take 10–12 minutes; larger 14–16 minutes.

Cool slightly

Remove pretzels to a wire rack and let cool 5 minutes before serving so interior sets but remain warm.

In a small bowl stir together spicy brown mustard and honey until smooth. Taste and adjust honey for desired sweetness. Serve room temperature or chilled alongside warm pretzels.

Make roux

In a small saucepan over medium heat, melt 1 tbsp butter. Whisk in 1 tbsp flour and cook 30–45 seconds until slightly nutty but not browned.

Add milk & thicken

Slowly whisk in 1/2 cup milk, smoothing lumps. Cook, whisking constantly, until mixture thickens and bubbles gently, about 2–3 minutes.

Finish cheese sauce

Reduce heat to low. Remove pan from direct heat and stir in shredded cheddar a handful at a time, whisking until melted and smooth. Stir in Dijon mustard, hot sauce if using, and salt. If sauce is too thick, add up to 1–2 tbsp extra milk to reach dipping consistency. Keep warm on lowest heat, stirring occasionally, or transfer to a small insulated bowl for serving.