Homemade Soft Pretzels

Total Time:
1 hr 55 min
30 min
1 hr
25 min

8 pretzels

  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 22 ounces all-purpose flour, approximately 4 1/2 cups
  • 2 ounces unsalted butter, melted
  • Vegetable oil, for pan
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

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Pairs Well With

Crisp, refreshing light beer

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4.8 541
I have searched and searched for something to hold the pretzel as it is boiled in the water. The pretzels are too big for a spatula and so they tend to slide off. I LOVE his huge circular whatever that tool is in the video but I can't find anything similar. Anyone have any ideas? item not reviewed by moderator and published
Make these exactly as described or shape into rolls. (If so, slash an X in the top of each before dropping them into the boiling water.) As in all bread-making, it's important to weigh the flour rather than measure it. This is a fun recipe that's easy and delicious. item not reviewed by moderator and published
This recipe works great to make them into pretzel rolls. Love them and make them often as these are wicked easy to make. item not reviewed by moderator and published
Great for Super Bowl party. Made pretzel nubs (cut dough to 1 1/2 inch) and smaller pretzels (half of size in recipe). EXCELLENT. Would love a good beer cheese dip recipe to accompany. Baked for 6 min, turned them, then baked for 6-7 min more. Watch the bottom, once the bottom is med brown, take them out. Top will be more of a golden light brown. item not reviewed by moderator and published
Really good - even first attempt! Made with my 5 & 7 yr olds. Did 36, 1 oz, of all different shapes. A lot of fun for all and a huge hit. We used kosher salt, baked on sil-mats for same amount of time. A lot of steps, but not difficult. Highly recommend. item not reviewed by moderator and published
I've seen a lot of Alton's pretzels on Twitter recently so decided to try them myself. They are absolute perfection. The recipe, while time consuming, is worth every bit of effort put in. I baked half on parchment paper and half on a silicone baking mat. Silicone was definitely the way to go. So delicious, they are almost gone. I tweeted a photo of the finished product and Mr Alton Brown himself favorited it! item not reviewed by moderator and published
I want to do this for a large party. Is it okay to let the dough sit for more than an hour? (So that I can make all the dough at once, but then cook them continuously? item not reviewed by moderator and published
I just made these - amazing! I added 2T chia seeds to the dough (I'm always trying to "health it up")...sprinkled half with salt and half with cinnamon sugar - yummy! Here's a question: What's the purpose of the baking soda in the water? item not reviewed by moderator and published
Loved it! I was actually able to make it without a mixer & dough hooks! With some sifting & elbow grease it came out great! So much easier than I anticipated. I did bake my pretzels for about 5-7 minutes longer because my texture preference is a pretzel with a bit more crunch on the outside. Great recipe!! Thank you!! item not reviewed by moderator and published
The pretzels were very soft, buttery and good. Not sure why they cracked during baking, but they tasted good! item not reviewed by moderator and published
This is a tasty cheese dip recipe that we serve with beer bread. Not quite a beer cheese dip, but still has beer somewhere in there! Combine: 2 blocks cream cheese softened 4 oz mayo 4 oz parmesean cheese garlic salt to taste (You can also put some green onions in) Bake the dip in a glass pan for 35 minutes at 350. Stir and serve with cut up beer bread. You could also hollow out a loaf of Vienna bread and bake dip in it. Cut up bread from area you hollowed out and a second loaf for dipping. item not reviewed by moderator and published
The longer it sits the more it is in the "active" stage so you might not end up with the right dough consistency. item not reviewed by moderator and published
The baking soda increases the pH of the water, which enables the pretzels to become nice and brown in the oven. The egg wash does add to the browning, but without the baking soda, they would be no where near the color you would want your pretzels. item not reviewed by moderator and published
We did the same our kids love these. item not reviewed by moderator and published

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