Homemade Pretzels: Soft, Buttery, Better Than the Mall

Mall pretzels are fine. Homemade pretzels are a religious experience.

These are soft, chewy, shiny, and begging for mustard or cheese sauce. The secret? A quick baking soda bath before baking. No lye. No drama. Just twisted, salty perfection in under an hour.

Ingredients

Makes 8 pretzels.

For the Dough:

• 3 cups all-purpose flour
• 1 packet (2 ¼ tsp) instant yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup warm water (about 110°F)
• 2 tablespoons melted butter

For the Baking Soda Bath:

• 10 cups water
• ⅔ cup baking soda

For Topping:

• 1 egg yolk beaten with 1 tablespoon water
• Coarse sea salt or pretzel salt
• ¼ cup melted butter (for brushing after baking)

Step-by-Step Instructions

Step 1: Make the Dough

1. Whisk flour, yeast, sugar, and salt in a bowl.
2. Add warm water and melted butter. Mix until a dough forms.
3. Knead for 5-7 minutes until smooth.
4. Let rise in a greased bowl for 30 minutes.

Step 2: Shape the Pretzels

1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment.
2. Divide dough into 8 pieces. Roll each into a 20-inch rope.
3. Form a U-shape. Cross the ends twice. Flip down to the bottom of the U.

Step 3: The Baking Soda Bath

1. Bring 10 cups water to a boil. Add baking soda (it will bubble).
2. Drop each pretzel in for 20-30 seconds. Remove with slotted spoon.
3. Place on baking sheet.

Step 4: Bake & Butter

1. Brush pretzels with egg wash. Sprinkle with coarse salt.
2. Bake for 10-12 minutes until deep golden brown.
3. Brush hot pretzels with melted butter. Serve warm with mustard or cheese sauce.

Summary

Prep Time: 15 minutes | Rise Time: 30 minutes | Bake Time: 12 minutes

Yield: 8 pretzels | Difficulty: Easy

Storage Notes

Store in an airtight container for up to 3 days. Freeze for up to 3 months. To reheat, spritz with water and air fry at 350°F for 3-4 minutes or bake at 350°F for 5 minutes. Microwave makes them rubbery—don’t do it.