Boc’s Pretzels Recipe

Activate yeast and mix dough

In a large mixing bowl or the bowl of a stand mixer, combine the warm water (1.75 cups), granulated sugar (2 tbsp) and instant yeast (2 tsp). Let sit 3–5 minutes until foamy. If it doesn't foam, the yeast may be old — start over with fresh yeast. Add melted butter (3 tbsp), salt (2 tsp) and 2 cups of the flour; stir or mix on low to combine.

Add remaining flour and knead

Gradually add the remaining 2.5–2.75 cups of flour while mixing (or stirring) until a shaggy dough forms. If using a stand mixer, switch to the dough hook and knead on medium-low 4–6 minutes until the dough is smooth, elastic, slightly tacky but not sticky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes to the same texture. Adjust with up to 2 tbsp additional flour if dough is too sticky.

First rise

Lightly oil a clean bowl, place the dough inside and turn once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

After the dough has doubled, punch it down gently and turn it onto a lightly floured surface. Divide the dough into 8 equal pieces for large pretzels or 12 for smaller. Roll each piece into a long rope about 20–24 inches (for large) or 12–16 inches (for smaller), tapering the ends slightly. To form a pretzel: make a U shape with the rope, cross the ends twice, then fold the twisted ends down and press to the bottom of the U to form the classic pretzel shape. Place shaped pretzels on a parchment-lined baking sheet, leaving 2–3 inches between them. Repeat with remaining pieces.

Cover the shaped pretzels loosely with a clean kitchen towel and let rest 15–20 minutes while you preheat the oven and prepare the baking soda bath.

Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside.

In a wide, shallow pot or Dutch oven, bring 10 cups water and 3/4 cup baking soda to a gentle boil. Be careful — baking soda can cause the water to foam, so use a large pot and add baking soda slowly if needed.

Working 2–3 pretzels at a time, use a slotted spatula to lower each pretzel into the boiling baking soda bath. Boil 30 seconds on the first side, then flip and boil 15–30 seconds on the second side. Remove with the spatula, let excess water drip off briefly, then return to the prepared parchment-lined baking sheets. Repeat for all pretzels.

In a small bowl, whisk the egg with 1 tbsp cold water to make an egg wash. Brush the top of each boiled pretzel lightly with the egg wash — this gives a shiny, deep-brown crust.

Sprinkle each pretzel with coarse sea salt (about 1/4 tsp per pretzel, total 2 tsp for the batch) or to taste.

Bake in the preheated 450°F (230°C) oven until deep golden brown, about 12–15 minutes for large pretzels, or 10–12 minutes for smaller ones. Rotate sheets halfway through if your oven bakes unevenly.

Remove pretzels from oven and immediately brush with melted butter (optional) for a soft, flavorful crust. Transfer to a wire rack to cool slightly before serving.