Homemade Soft Pretzels

Recipe courtesy Alton Brown, 2007

Show: Good EatsEpisode: Pretzel Logic

Rated: 5 stars out of 5Rate itRead users' reviews (181)

RECIPE
COMMENTS & REVIEWS(181)

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
Tabatha Salem, OR 11-20-2009
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tasted awesome
Rated: 5 stars out of 5

We made pretzel dogs with this recipe and they turned out really good. However instead of rolling the dough I lattened it... and then only soaked in the water 15 minutes ea. recipe made 8 pretzel dogs.Read more
recipe Homemade Soft Pretzels
Pat Shalimar, FL 11-17-2009
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Very good pretzel
Rated: 5 stars out of 5

I was a little intimidated by the directions but after reading carefully and following them too a tee(almost) my pretzels... turned out very delicious. One not ethat I found out, wax paper smokes like crazy. I didnt have parchment paper and thought wax was just as good, well after ventilating the house I will use parchment next time. Read more
recipe Homemade Soft Pretzels
Rick Terre Haute, IN 11-16-2009
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Good Eats!
Rated: 5 stars out of 5

I am just back from Bavaria where I had some really good Pretzels and wanted to have some Brats and Pretzels at home. I have... to say in all humility (the easy recipe is the star not my cooking) that these were as good as those I had in Bavaria. I have a "stash" of favorite recipes that I keep in a small notebook. This recipe just went into that notebook. Read more
recipe Homemade Soft Pretzels
Kathleen Buellton, CA 11-13-2009
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Yummy and reasonably easy to make
Rated: 5 stars out of 5

Awesome homemade soft pretzel...I'm eating one as I type this review! My 3-year-old and I just made them today for the first... time. I'm so excited I didn't kill the yeast! Yeast and I have a tumultuous relationship. The only modification I made was to use half whole wheat pastry flour and half unbleached white flour to make it a tad healthier. I made mine plain and with Real Salt sea salt. I'm not a big salt fan so I didn't miss the pretzel salt. I could see getting some if I made these for others who might expect the traditional topping. I would definitely make these again. I just wish this amount of cooking effort yielded more than 8. I might try making a double batch next time.Read more
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