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
- Whisk flour, yeast, sugar, and salt in a bowl.
- Add warm water and melted butter. Mix until a dough forms.
- Knead for 5-7 minutes until smooth.
- Let rise in a greased bowl for 30 minutes.
Step 2: Shape the Pretzels
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment.
- Divide dough into 8 pieces. Roll each into a 20-inch rope.
- Form a U-shape. Cross the ends twice. Flip down to the bottom of the U.
Step 3: The Baking Soda Bath
- Bring 10 cups water to a boil. Add baking soda (it will bubble).
- Drop each pretzel in for 20-30 seconds. Remove with slotted spoon.
- Place on baking sheet.
Step 4: Bake & Butter
- Brush pretzels with egg wash. Sprinkle with coarse salt.
- Bake for 10-12 minutes until deep golden brown.
- 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.
