- Skill Level: Intermediate
- Makes: 8 pretzels
- Nutrition Facts per Serving (1 of 8):
- Calories: 417
- Total Fat: 14 g
- Saturated Fat: 4 g
- Carbohydrates: 63 g
- Dietary Fiber: 3 g
- Sugar: 2 g
- Protein: 10 g
- Cholesterol: 38 mg
- Sodium: 5061 mg
- Total Time: 1 hour 55 minutes
- Preparation Time: 30 minutes
- Resting Time: 1 hour
- Cooking Time: 25 minutes
Ingredients
- 1 1/2 cups warm water (110-115F)
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour (about 4 1/2 cups)
- 2 ounces unsalted butter, melted
- Vegetable oil, for greasing
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
Directions
Ready to bake up golden, chewy pretzels that rival any street vendor's? This foolproof recipe delivers that irresistible shiny crust and soft interiorperfect for snacking or game day!
- In the bowl of a stand mixer, combine warm water, sugar, and kosher salt. Sprinkle yeast on top and let it foam for 5 minutes. Add flour and melted butter. With the dough hook, mix on low until combined, then knead on medium for 4-5 minutes until smooth and pulling from the bowl sides.
- Remove dough, oil the bowl, return dough, cover with plastic wrap, and let rise in a warm spot for 50-55 minutes until doubled.
- Preheat oven to 450F. Line two half-sheet pans with parchment, brush lightly with oil, and set aside.
- In a large 8-quart saucepan or roasting pan, bring 10 cups water and baking soda to a rolling boil.
- On a lightly oiled surface, divide dough into 8 equal pieces. Roll each into a 24-inch rope, shape into classic pretzels by forming a U, crossing ends, and pressing at the base. Place on prepared pans.
- Dip each pretzel in the boiling bath for 30 seconds, remove with a flat spatula, and return to pans. Brush with egg yolk mixture and sprinkle generously with pretzel salt.
- Bake until deep golden brown, 12-14 minutes. Cool on a rack for 5 minutesthen devour fresh and warm!
