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. Mix in 3 cups of flour, then add the remaining flour 1/4 cup at a time until dough is tacky and pulls away from the bowl.
- Knead dough for 3–5 minutes until soft and springy. Add more flour if necessary.
- Shape into a ball, cover with a towel, and let rest for 10–30 minutes. Meanwhile, preheat oven to 400°F (204°C) and prepare the baking soda bath.
- Divide dough into 12 equal pieces. Roll each into a 20–22 inch rope. Form into a pretzel shape.
- Bring baking soda and water to a boil. Gently lower 1–2 pretzels into the bath for 20–30 seconds. Remove with a slotted spatula and place on baking sheets.
- Sprinkle with coarse salt. Bake for 12–15 minutes until deep golden brown.
- Serve warm with dips like mustard or cheese sauce.
Notes
- For sweet versions, skip the salt and coat baked pretzels with butter and cinnamon sugar.
- You can shape dough into bites, knots, or sticks for variety.
- Refrigerate dough for up to 24 hours before shaping if making ahead.
- Freeze baked pretzels for up to 3 months; reheat at 350°F for best results.
- Skip the baking soda bath if necessary, but the pretzels will be softer and less chewy.
- 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
