Pretzels Recipe

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 6 cups bread flour, 2.5 tsp instant yeast, 2 tbsp granulated sugar, and 2 tsp fine sea salt. Whisk briefly to distribute.

Add wet ingredients and knead

With the mixer on low, add 2.5 cups lukewarm water and 4 tbsp melted unsalted butter. Mix until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, mix until combined then turn out and knead 10–12 minutes.

First rise

Lightly oil a large bowl, place the dough in it, cover with plastic wrap or a clean towel, and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Divide and shape

Turn the risen dough out onto a lightly floured surface and gently deflate. Divide into 8 equal pieces for giant pretzels (each about 10–12 oz). Roll each piece into a 24–30 inch rope, then form into classic pretzel shapes (or large twists). Place shaped pretzels on parchment-lined baking sheets, leaving space between them.

Second rest

Cover the shaped pretzels loosely with lightly oiled plastic wrap or a damp towel and let rest 20–30 minutes while you prepare the baking soda bath and preheat the oven. They will puff slightly.

Preheat oven

Preheat oven to 450°F (230°C). Position racks to allow at least one sheet with room for large pretzels; you may bake one sheet at a time.

Make bath

In a large wide saucepan or shallow pot, bring 10 cups water to a gentle simmer and carefully stir in 6 tbsp baking soda. The mixture will foam slightly; keep at a simmer, not a rolling boil.

Boil pretzels briefly

Using a wide spatula or slotted spoon, carefully lower 1–2 shaped pretzels at a time into the simmering baking soda bath for 20–30 seconds per side (approx. 40–60 seconds total). Flip halfway so both sides have contact. Remove and let excess water drain back into the pot, then return pretzels to the parchment-lined baking sheet. Repeat with remaining pretzels.

Season and brush

Immediately after the bath, sprinkle each pretzel with coarse sea salt to taste (use from the 1/2 cup). If desired, brush lightly with a little melted butter (from the 4 tbsp) after baking for extra flavor and sheen. Note: do not brush with butter before the bath, as it can interfere with browning.

Bake until deep brown

Place the baking sheet in the preheated 450°F (230°C) oven and bake each sheet for 12–16 minutes, rotating once halfway, until the pretzels are a deep golden-brown with a richly browned exterior. Giant pretzels may take toward the upper end of that range; watch closely to avoid burning.

Finish

Remove pretzels from the oven. If using, brush each warm pretzel lightly with melted butter and, if desired, add a final light sprinkle of salt. Transfer to a wire rack to cool slightly; serve warm or at room temperature.