Homemade Soft Pretzels

Recipe courtesy Alton Brown, 2007

Show: Good EatsEpisode: Pretzel Logic

Rated: 5 stars out of 5Rate itRead users' reviews (177)

RECIPE
COMMENTS & REVIEWS(177)

Cook Time:
25 min
Level:
Intermediate
Yield:
8 pretzels

Times:

Prep: 30 min
Inactive Prep: 1 hr 0 min
Cook: 25 min
Total:: 1 hr 55 min

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Ingredients

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

Directions

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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Comments & Reviews

recipe Homemade Soft Pretzels
Vanessa Lincoln, CA 11-06-2009
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So easy! So tasty!
Rated: 5 stars out of 5

This was a first for me, I am amazed at how easy it was! Even more amazed how great they turned out, as is my family!
recipe Homemade Soft Pretzels
Tomi Pismo Beach, CA 10-27-2009
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Great and pretty easy
Rated: 5 stars out of 5

We made these for the first time and it is the first time I have ever attempted anything like this. These were moist and had... really good flavor. I plan on making them again soon and maybe trying different flavors. Read more
recipe Homemade Soft Pretzels
Mary San Rafael, CA 10-26-2009
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huge party pleaser
Rated: 5 stars out of 5

I made two batches of these last weekend for our Oktoberfest party, and served with a variety of mustard. They were a huge... hit. I followed the recommendation here to apply the egg wash while they're on a wire rack, then moved to the parchment-lined baking sheet. I had to use coarse sea salt (the kind we put in our salt grinder) rather than pretzel salt, but it came out perfectley. Will definately make these again next year. They're best right out of the oven.Read more
recipe Homemade Soft Pretzels
Kim Spring Green, WI 10-22-2009
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Has that pretzeley goodness
Rated: 5 stars out of 5

Most soft pretzels I've tried making just taste like bread brushed with egg and salt. Good, but not really the soft pretzel I... crave. THIS recipe has that special pretzel crust, rises beautifully and is worth the time. In total, it took about two hours. We used bread flour, and measured by weight (the 22 oz. recommended). If I looked at the measuring cup, it was just under 4 cups, so a big difference. The baking soda bath was easy. I was worried the pretzels would be too floppy. While it did take a little time and care, it wasn't daunting, and was WELL worth it. Don't skimp on the salt. I thought I was liberal with the kosher salt, but it could've used a tad more. Next time I'll chop some fresh jalepenos into the dough. This is THE pretzel recipe I'd recommend to people. Read more
recipe Homemade Soft Pretzels
amber ofallon, IL 10-18-2009
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Alton does it again!
Rated: 5 stars out of 5

Good Eats!
recipe Homemade Soft Pretzels
Elaine Erie, PA 10-18-2009
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DELICIOUS! EASY! FUN!
Rated: 5 stars out of 5

These have become a weekend tradition in our family. Our grown sons stick around on football nights when they know homemade... soft pretzels are in the works. Not only do they make the house smell fantastic, they are absolutely delicious on their own or with any additions, from cream cheese to mustard, or melted chocolate. I agree with another reviewer -- find pretzel salt or coarse sea salt for that extra burst of flavor. DO make these pretzels! They are the best!Read more