About this recipe

Golden, chewy, bakery-style soft pretzels made from scratch at home. With a deeply browned crust from a classic baking soda bath and a tender, pillowy interior, these pretzels are everything you want — salty, satisfying, and surprisingly simple. Perfect for game day, a weekend baking project, or a fun activity with kids.

Instructions

1. 1

   In the bowl of a stand mixer (or a large mixing bowl), combine the warm water 110°F, active dry yeast, and granulated sugar. Stir gently and let sit for 5–8 minutes until the mixture looks foamy and active. If it doesn't foam, your active dry yeast may be old — start over with fresh active dry yeast.

2. 2

   Add the melted butter and fine salt to the active dry yeast mixture. Add the all-purpose flour one cup at a time, mixing with the dough hook on ^[medium-low speed] (or stirring with a wooden spoon) until a shaggy dough forms.

3. 3

   Knead the dough with the dough hook on ^[medium speed] for 5 minutes, until smooth and elastic. The dough should pull away cleanly from the sides of the bowl. If it's sticky, add all-purpose flour one tablespoon at a time. If kneading by hand, knead on a lightly floured surface for 8–10 minutes.

4. 4

   Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let rise in a warm spot for 45–60 minutes, or until doubled in size.

5. 5

   Once risen, punch the dough down and turn it out onto a lightly floured surface. Divide it into 8 equal pieces using a bench scraper or knife.

6. 6

   Roll each piece into a long rope about 22–24 inches long. Work from the center outward with your palms, keeping even pressure. Form each rope into a U-shape, cross the two ends over each other twice, then fold the twisted ends down and press them firmly onto the bottom of the U to create the classic pretzel shape. Place shaped pretzels on parchment paper-lined baking sheet.

7. 7

   Preheat your oven to ![450°F]. In a large wide pot, bring the 10 cups of water to a boil. Carefully add the baking soda — it will bubble up vigorously, so add it slowly. Reduce to a steady simmer.

8. 8

   Working one or two at a time, gently lower each pretzel into the simmering baking soda bath using a slotted spoon or spatula. Poach for exactly 30 seconds per side (1 minute total), then lift out, let excess water drip off, and return to the parchment paper-lined baking sheet. This step is what gives soft pretzels their chewy crust and deep brown color.

9. 9

   Whisk the large egg and 1 tablespoon of water together in a small mixing bowl to make the egg wash. Brush each poached pretzel generously with the egg wash, then immediately sprinkle with coarse pretzel salt.

10. 10

    Bake the pretzels at ![450°F] for 12–15 minutes, until they are a deep mahogany brown. Rotate the baking sheet halfway through for even browning.

11. 11

    As soon as the pretzels come out of the oven, brush them generously with the melted butter. Serve warm with mustard, cheese sauce, or your favorite dip.