Ingredients
Scale
For the dough:
- 1½ cups (360ml) warm water (110°F / 45°C)
- 2 tsp active dry yeast
- 1 tbsp granulated sugar
- 4½ cups (560g) all-purpose flour
- 2 tsp salt
- 2 tbsp unsalted butter, melted
For the baking soda bath:
- 8 cups water
- ⅔ cup baking soda
Topping options:
- Coarse sea salt
- Cinnamon sugar (½ cup sugar + 1 tsp cinnamon)
- Grated Parmesan + garlic powder
- Everything bagel seasoning
Instructions
- Activate yeast: In a bowl, mix warm water, yeast, and sugar. Let sit 5–10 minutes until foamy.
- Make dough: In a stand mixer with dough hook, combine flour and salt. Add yeast mixture and melted butter. Mix until smooth (~5 min).
→ By hand: Stir in a large bowl, then knead on floured surface 8–10 min. - Rise: Place dough in oiled bowl, cover, and let rise in a warm place 1 hour or until doubled.
- Prep boil: Preheat oven to 450°F (230°C). Line 2 baking sheets with parchment. In a large pot, bring water and baking soda to a gentle boil.
- Shape pretzels: Punch down dough. Divide into 12 pieces. Roll each into a 20″ rope. Form a U-shape, twist ends twice, then fold down to make a pretzel.
- Boil: Gently lower 2–3 pretzels at a time into boiling bath. Boil 30 seconds per side. Remove with slotted spoon; place on sheets.
- Top & bake: Sprinkle with salt or other toppings. Bake 12–14 minutes, until deep golden brown.
- Cool 5 minutes before serving.
💡 Pro Tips:
– For cinnamon sugar pretzels, brush baked pretzels with melted butter, then roll in cinnamon sugar.
– Freeze unbaked boiled pretzels; bake from frozen (+2–3 min).
– Serve with mustard, cheese sauce, or chocolate dip!
Prep Time & Nutrition (per pretzel, makes 12):
Prep Time: 20 min (+ 1 hr rise) | Cook Time: 14 min | Total Time: 1 hr 35 min
Servings: 12 | Calories: 190 | Net Carbs: 38g | Fats: 3g | Protein: 5g
Servings: 12 | Calories: 190 | Net Carbs: 38g | Fats: 3g | Protein: 5g