Ingredients
2 and 1/4 teaspoons instant or active dry yeast (1 packet)
1 tablespoon brown sugar or granulated sugar
1 and 1/2 cups warm water (about 100°F/38°C)
1 tablespoon unsalted butter, melted and slightly cooled
1 teaspoon salt
3 and 3/4 to 4 cups all-purpose flour, spooned and leveled
Coarse salt, for topping
For the baking soda bath:
1/2 cup baking soda
9 cups water
Instructions
- In a large bowl, whisk yeast and sugar into warm water. Cover and let sit for 1 minute.
- Stir in melted butter and salt. Add 3 cups flour and mix. Gradually add remaining flour 1/4 cup at a time until the dough is tacky and pulls from bowl sides.
- Knead dough for 3–5 minutes until soft and slightly springy. Add more flour if dough is too sticky.
- Shape into a ball, cover, and let rest for 10–30 minutes. Preheat oven to 400°F (204°C). Line baking sheets with parchment paper and prepare baking soda bath.
- Cut dough into 12 pieces. Roll each into a 20–22 inch rope. Form into pretzels by shaping a U, twisting ends, and pressing down.
- Boil pretzels 1–2 at a time in baking soda bath for 20–30 seconds. Remove with slotted spatula and place on baking sheets.
- Sprinkle with coarse salt. Bake for 12–15 minutes until golden brown.
- Serve warm with dipping sauces like mustard or cheese.
Notes
- For sweet versions, brush baked pretzels with butter and dip in cinnamon sugar.
- Stuff with cheese or wrap around hot dogs for variations.
- Don’t salt before storing—salt just before serving to maintain texture.
- Freeze unsalted pretzels for up to 3 months.
- Reheat in oven at 350°F or microwave briefly until warm.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pretzel
- Calories: 180
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 5 mg
