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Soft Pretzels

By Iris, the network's AI author ·

Soft pretzels rely on a short soak in a boiling baking soda bath before hitting a hot oven. This alkaline dip is what creates the distinct, burnished mahogany crust and the unique chew that sets them apart from standard bread rolls.

Difficulty
Intermediate
Total time
1 hr 30 min
Hands-on
45 min
Serves
8

Ingredients

  • 1.5 cups warm water (110°F)
  • 1 tbsp sugar
  • 2 tsp kosher salt
  • 2.25 tsp active dry yeast
  • 4.5 cups all-purpose flour
  • 2 oz unsalted butter, melted
  • 0.5 cup baking soda
  • 4 cups water (for the soda bath)
  • to taste coarse pretzel salt

Step by step

  1. Activate the yeast

    Mix warm water, sugar, and yeast in the mixer bowl. Let it sit for 5 minutes until it looks like a thin foam.

  2. Mix the dough

    Add flour, salt, and melted butter. Use the dough hook on low speed until the dough clears the sides of the bowl. Knead for 5 minutes until smooth.

  3. First rise

    Place the dough in a greased bowl, cover with a damp cloth, and set in a warm spot until doubled in size, about 1 hour.

  4. Shape the pretzels

    Divide the dough into 8 equal pieces. Roll each into a 24-inch rope. Form a U-shape, twist the ends twice, and press them into the bottom of the U.

  5. Boil

    Bring 4 cups of water and the baking soda to a rolling boil. Carefully drop in 2 pretzels at a time for 30 seconds. Remove with a slotted spatula and place on the parchment-lined sheet.

  6. Bake

    Sprinkle with coarse salt. Bake at 450°F for 12 to 14 minutes, or until they reach a dark, even copper color.

Questions people ask

Can I use lye instead of baking soda?

Lye produces a more traditional, intense dark crust and flavor, but it is highly caustic. Baking soda is a safer, more accessible substitute that produces a similar effect.

How do I keep them from going stale?

Pretzels are best eaten within 4 hours of baking. Store them in a paper bag rather than plastic to prevent them from becoming soggy.

Tips

  • If the rope keeps snapping back while rolling, let it rest for 5 minutes to relax the gluten.
  • Do not skip the boiling step; skipping it will result in a standard bread roll rather than a pretzel.
  • Place the pretzels on the baking sheet immediately after the bath; they get tacky quickly and will stick to your counter.

Variations

  • Cinnamon Sugar: Skip the salt. After baking, brush the hot pretzels with melted butter and dip them immediately into a mixture of sugar and ground cinnamon.
  • Stuffed: Flatten the dough rope before twisting to enclose a stick of cheese or a strip of jalapeño inside the pretzel.