Soft Pretzels Large Golden (Printable View)

Golden-brown twisted pretzels with a tender, chewy crumb and coarse salt, served warm with mustard.

# What You'll Need:

→ Dough

01 - 4 cups bread flour (plus extra for dusting)
02 - 1 ½ cups warm water (about 110°F)
03 - 2 ¼ tsp active dry yeast (1 packet)
04 - 1 tbsp granulated sugar
05 - 2 tsp kosher salt
06 - 2 tbsp unsalted butter, melted

→ Baking Soda Bath

07 - 10 cups water
08 - ⅔ cup baking soda

→ Topping

09 - 1 large egg yolk beaten with 1 tbsp water (egg wash)
10 - Coarse pretzel salt or kosher salt, for sprinkling

→ For Serving

11 - Yellow or spicy brown mustard

# How To Make It:

01 - Combine warm water, sugar, and yeast in a large bowl and let it stand for 5 minutes until foamy.
02 - Add melted butter and salt to the yeast mixture. Gradually stir in flour, one cup at a time, until a shaggy dough forms.
03 - Turn dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
06 - Bring 10 cups of water and baking soda to a rolling boil in a large pot.
07 - Punch down the dough and divide into 8 equal pieces. Roll each piece into a 20 to 22-inch rope and shape into classic pretzels by forming a U, twisting the ends twice, then folding over.
08 - Dip each pretzel individually into the boiling baking soda bath for 30 seconds, remove with a slotted spatula, and place on prepared baking sheets.
09 - Brush pretzels with egg wash and sprinkle generously with coarse salt.
10 - Bake pretzels for 12 to 15 minutes until deep golden brown.
11 - Allow pretzels to cool slightly on a wire rack and serve warm with mustard.

# Expert Advice:

01 -
  • They taste homemade-bakery perfect but come together faster than you'd expect.
  • The baking soda bath is a small step that makes all the difference between a good pretzel and one that tastes like you've been keeping a secret.
  • Serve them warm and watch people's eyes light up the moment they bite into that tender, chewy crumb.
02 -
  • The baking soda bath is not optional; it creates the pretzel crust that makes these taste like the real thing, not just regular twisted bread.
  • Don't skip prepping your baking sheets with parchment paper—the pretzels stick to bare sheets even after the bath.
  • These are best eaten within a few hours of baking, but you can reheat them wrapped in foil in a 350°F oven for 5 minutes if you have leftovers.
03 -
  • If your dough seems sticky during shaping, dust your hands and work surface lightly with flour, but avoid over-flouring or the outside of the rope will be dry.
  • A stand mixer with a dough hook cuts your kneading time in half and gives you more consistent results, especially if you're making these regularly.
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