Soft Pretzels Warm Chewy (Printable)

Warm, chewy pretzels with a golden crust and coarse salt, perfect for snacking or gatherings.

# Ingredient List:

→ Dough

01 - 4 cups all-purpose flour
02 - 1 1/2 cups warm water (110°F)
03 - 2 1/4 teaspoons active dry yeast
04 - 1 tablespoon granulated sugar
05 - 2 teaspoons salt
06 - 2 tablespoons unsalted butter, melted

→ Baking Soda Bath

07 - 10 cups water
08 - 2/3 cup baking soda

→ Topping

09 - 1 egg yolk beaten with 1 tablespoon water
10 - Coarse sea salt for sprinkling

# How to Make:

01 - Combine warm water, sugar, and yeast in a large bowl. Let stand for 5 minutes until foamy.
02 - Add melted butter and salt to yeast mixture. Gradually stir in flour until dough begins to form.
03 - Knead dough on a lightly floured surface for 7 to 8 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
06 - Bring water and baking soda to a boil in a large pot.
07 - Punch down dough and divide into 8 equal portions. Roll each into a 20-inch rope and form into pretzel shapes.
08 - Dip each pretzel individually into boiling baking soda bath for 30 seconds. Remove with a slotted spatula and place on prepared sheets.
09 - Brush each pretzel with egg wash and sprinkle with coarse sea salt.
10 - Bake pretzels for 12 to 15 minutes until deep golden brown. Allow to cool slightly before serving.

# Expert Tips:

01 -
  • They look restaurant-quality but actually come together in under two hours, most of that being hands-off rising time.
  • The baking soda bath is the secret weapon—it gives you that dark mahogany crust and chewy interior that store-bought pretzels can only dream of.
  • You can make a double batch and freeze them; a quick oven toast brings them back to life perfectly.
02 -
  • Do not skip the baking soda bath—this is what separates homemade pretzels from just bread shaped like pretzels; it changes the texture and flavor completely.
  • If your water bath cools down noticeably between batches, keep the heat on and let it come back to a gentle boil before dunking the next pretzel.
  • Overworking the dough during kneading won't ruin it, but undermixing will leave you with a dense result; aim for that smooth, slightly elastic feel.
03 -
  • If you don't have a stand mixer, this dough is totally manageable by hand—it just takes a bit longer, and honestly, some people prefer it because you can feel when the dough goes from shaggy to smooth.
  • Room temperature and humidity affect rising time, so trust your eyes more than the clock; when the dough looks doubled, it's doubled, whether that's 45 minutes or 90 minutes.

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