Homemade Soft Pretzels

Recipe courtesy Alton Brown, 2007

Show: Good EatsEpisode: Pretzel Logic

Rated: 5 stars out of 5Rate itRead users' reviews (200)

RECIPE
COMMENTS & REVIEWS(200)

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
Amber Eagan, MN 02-08-2010
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So good!
Rated: 5 stars out of 5

I made these for a Super Bowl party and they were the first thing gone. They were so good and super easy to make. I wish I... had made a double batch.Read more
recipe Homemade Soft Pretzels
John Marengo, IL 02-08-2010
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Make these for others... Become a Hero...
Rated: 5 stars out of 5

I had never seen Good Eats before. One day I wanted to figure out how to make a soft pretzel, and a friend forwarded this... recipe to me. After trying this recipe 2 things happened. 1. I'm addicted to watching Good Eats. 2. I'm experimenting with all sorts of soft pretzel varieties. My latest variety was a double batch of football shaped stuffed soft pretzels. I stuffed them with Gouda and Bacon, and they were a total hit at a Super Bowl party we went to last night. To make the stuffed pretzel balls, I simply cut up 3/4 inch cubes of gouda and rolled 1/3 of the dough that would normally be for 1 pretzel around them. For the football shape, just give the dough an oblong shape with two pointy ends. Some of the "footballs" looked more like lemons, but people got the point.Read more
recipe Homemade Soft Pretzels
L Modesto, CA 02-07-2010
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EASY and MOST AWESOME!
Rated: 5 stars out of 5

This was my first time making pretzels! I am totally impressed! I tweeked the recipe just a bit in regards to adding... things--dissolved yeast with Splenda and 1/2 cup water. Then added dry ingredients, then wet. I also "rose" the dough with a hot towel over the bowl which I reheated three times. I used olive oil no stick spray rather than parchment paper. I used a regular blender with dough hooks and a stainless steel bowl. I brushed with butter after coming out of the oven and served with sharp cheddar cheese spread. They came out beautiful and tasty! My husband and son LOVED them! Read more
recipe Homemade Soft Pretzels
Robert Chesapeake, VA 02-04-2010
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To Steph in Humble, TX
Rated: 5 stars out of 5

All a stand mixer is going to do for you is make the job easier on your hands and arms because it takes away the work of... kneeding the dough. If you don't have a stand mixer, do like i do and just kneed the dough rigerously by hand for the same amount of time. pretzels will come out just the same. Read more
recipe Homemade Soft Pretzels
Debbie Providence, RI 02-03-2010
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AWESOME!!!
Rated: 5 stars out of 5

After reading all the reviews I decided to make these pretzels. I took a few viewers recommedations. I proofed the dough... for about 2 hours instead of 55 minutes. Once I rolled out the pretzels I placed them back on the pan and let them proof again for another hour. Then boiled and baked them. Once they came out of the oven I dipped them melted butter and cinnamon sugar. As I was finishing them up my kids walked in from school and grabbed them. OMG!!! these are the best pretzels I have ever eaten. Way better than the ones you buy at the mall. Everyone needs to try these pretzels!!! Thanks Alton Brown for the "BEST" pretzels recipe...Read more
recipe Homemade Soft Pretzels
Karynn Melvin Village, NH 02-01-2010
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Awesome pretzels now try it with hotdogs.
Rated: 5 stars out of 5

Take one eighth and cut in half. Roll out dough and wrap around a semi cooked hot dog. Make sure you pinch then ends so they... don't unravel while boiling.Then bake with rolled pretzels. OMG YUM YUM! You can be creative with dipping sauces for the hotdog. OH and BTW you can hand mix this, you do not need a kitchen aid just a little elbow grease will do. Enjoy!Read more