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Ingredients
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Dough
Lye Bath (Baking Soda Substitute)
Topping & Finishing
Method
Dough
- 1
Activate yeast & mix
In a large mixing bowl or the bowl of a stand mixer, combine the warm water (about 105–115°F / 40–46°C) with the granulated sugar and instant yeast. Stir and let sit 3–5 minutes until foamy. Add the melted butter, salt, and 3 cups of the flour. Mix with a wooden spoon or dough hook until incorporated.
- 2
Knead
Add the remaining 1.5 cups flour gradually and knead on medium speed (or by hand on a floured surface) for 6–8 minutes until you have a smooth, elastic, slightly tacky dough. If dough is too sticky, add up to 2 additional tablespoons of flour; avoid adding too much.
- 3
Shaping & Lye Bath
- 4
Preheat oven & prepare pans
Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil the paper or sheets to prevent sticking.
- 5
Divide & roll
Punch down the dough and turn it out onto a lightly floured surface. Divide into 8 equal pieces (about 140–160 g each). Roll each piece into a 20–24 inch (50–60 cm) rope, keeping thickness even. To form a classic pretzel, make a U shape, cross the ends twice, then fold the crossed ends down onto the bottom of the U to form the pretzel shape.
- 6
Prepare baking soda bath
In a wide, shallow pot, bring 8 cups of water to a gentle simmer. Carefully add 3/4 cup (0.75 cups) baking soda — it will bubble and foam. Reduce heat to maintain a gentle simmer (not a rolling boil).
- 7
Boil pretzels briefly
Working 2–3 pretzels at a time, gently lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds, turning once so each side is coated. Use a slotted spatula to lift them out, letting excess bath drain back into the pot, and place them on the prepared baking sheets with a little space between.
Baking & Finishing
- 8
- 9
Bake
Bake in the preheated 450°F (230°C) oven for 12–14 minutes, rotating pans halfway through if needed, until deep mahogany-brown on the surface. If you want a slightly darker, chewier crust, bake up to 16 minutes but watch carefully to avoid burning.
- 10