Pretzel Recipe
Make Pretzel Recipe in just 1h 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Boil Bath
Finish & Topping
Method
Dough
- 1
Activate yeast and mix
In a large mixing bowl or the bowl of a stand mixer, combine the lukewarm water (about 105–115°F / 40–46°C), granulated sugar and instant yeast. Stir briefly and let sit 3–5 minutes until foamy. If no foam appears, yeast may be inactive — start with fresh yeast. Add melted butter, 2 teaspoons salt, and 2 cups of the flour. Mix with a wooden spoon or dough hook until combined.
- 2
Knead dough
Add remaining flour 1/2 cup at a time and knead on low-medium speed (or using hands on a floured surface) until a smooth, slightly tacky but not sticky dough forms, about 6–8 minutes with a stand mixer or 8–10 minutes by hand. Dough should be elastic and hold shape. If dough is very sticky, add up to 2 more tablespoons of flour; avoid adding too much.
- 3
Shape & Boil
- 4
Prepare work surface
Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside. Lightly flour your work surface.
- 5
Divide and roll
Punch down the risen dough and turn onto the floured surface. Divide into 8 equal pieces (for large pretzels) or 12 for smaller ones. Roll each piece into a 20–24 inch (50–60 cm) rope, tapering slightly at the ends.
- 6
Form pretzel shape
Make a U shape with the rope, cross the ends twice and fold the crossed ends down to the bottom of the U, pressing gently to adhere. Repeat with remaining pieces and place shaped pretzels on the prepared parchment, leaving at least 2 inches between them.
- 7
Make baking soda bath
In a large, wide pot, bring 8 cups water to a gentle simmer. Carefully stir in 10 tablespoons baking soda (mixture will bubble a bit). Maintain a gentle simmer — not a rolling boil.
- 8
Boil pretzels
Working 2–3 pretzels at a time, use a slotted spatula to lower pretzels into the simmering baking soda bath for 20–30 seconds per side (about 45–60 seconds total). This step gives the crust its distinctive color and flavor. Remove with the slotted spatula, let excess water drip back into the pot, and return pretzels to the parchment-lined baking sheets.
Finish & Bake
- 9
- 10
Bake
Bake in the preheated 450°F (230°C) oven, one sheet at a time if needed, until deep golden brown — about 12–15 minutes for large pretzels, 10–12 minutes for smaller ones. Rotate the pan halfway through baking for even color.
- 11