- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 300 ml
- 7 g
- 1 tbsp
- 1 tsp
- 30 g
- 60 g
- 2 l
- 1 tbsp
Process
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In a small bowl, stir the active dry yeast and granulated sugar into the warm water. Let it stand for 5 to 10 minutes until foamy on top. If it does not foam, the yeast is dead and you must start again with fresh yeast.
In a large bowl, combine the all-purpose flour and fine salt. Pour in the foamy yeast mixture and the melted unsalted butter. Mix with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and slightly tacky but not sticky. It should spring back when poked.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 45 to 60 minutes, until doubled in size.
Preheat the oven to 220°C and line two baking sheets with parchment paper. Punch down the dough and divide it into 8 equal pieces.
Roll each piece into a rope about 55 cm long. If the dough resists and shrinks back, cover it and rest for 5 minutes, then continue rolling. Shape each rope into a U, cross the ends twice, and press them onto the bottom of the U to form a pretzel.
In a wide pot, bring the 2 l water and baking soda to a gentle boil. Carefully lower 2 pretzels at a time into the bath and boil for 30 seconds per side. Remove with a slotted spoon and place on the prepared baking sheets.
Sprinkle the boiled pretzels with coarse sea salt if using. Bake for 12 to 15 minutes, until deep golden brown. Rotate the sheets halfway through for even browning.
Transfer the baked pretzels to a wire rack and let them cool for at least 5 minutes before eating. They are best served warm on the same day.
Kitchen notes
Kitchen notes
- The most common mistake is skipping or rushing the baking soda bath. Boiling for a full 30 seconds per side is what gives pretzels their signature chew and dark, glossy crust.
- If your dough springs back while rolling, do not force it. Cover and rest for 5 minutes to relax the gluten, then roll again. Forcing it leads to misshapen, tough pretzels.
- Do not overbake. Pull the pretzels when they are deep golden brown; a minute too long makes them hard instead of chewy. The internal temperature should be about 95°C.
- Use a large, wide pot for the bath so the pretzels have room to float without crowding. Crowding lowers the water temperature and produces pale, gummy pretzels.
Substitutions
- unsalted butter→vegetable oil or melted coconut oil for a dairy-free version
- active dry yeast→instant yeast (use the same amount, no need to proof in water)
- coarse sea salt→flaky salt or everything bagel seasoning
Storage & reheating
Store cooled pretzels in a paper bag at room temperature for up to 1 day, or in an airtight container for up to 2 days. For longer storage, freeze baked pretzels in a zip-top bag for up to 2 months. Reheat in a 180°C oven for 5 to 7 minutes, or microwave for 20 to 30 seconds, though the oven keeps the crust better.
FAQ
The questions we get asked most
Why did my soft pretzels turn out hard and tough?
Overbaking or skipping the baking soda bath are the usual causes. The bath gelatinizes the surface starch, which gives the chewy crust; without it, the pretzels bake more like plain bread. Also check your oven temperature with an oven thermometer, as many run hot and dry out the pretzels.
Can I make soft pretzels without baking soda?
You can, but the crust will be pale and less chewy. Baking soda is what creates the signature dark, glossy exterior. If you must skip it, brush the shaped pretzels with a beaten egg before baking for better browning, though the texture will still differ.
How do I know when soft pretzels are done?
They are done when they are deep golden brown all over and sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read about 95°C. If they are still pale after 15 minutes, give them 2 more minutes but watch closely.
Can I prepare the dough ahead of time?
Yes. After the first rise, punch down the dough, cover tightly, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping. You can also shape the pretzels, place them on a parchment-lined sheet, cover, and refrigerate for up to 8 hours before boiling and baking.
Why did my pretzels come out pale even after boiling?
The baking soda bath may have been too weak or the water not boiling enough. Use the full 60 g of baking soda in 2 l of water and keep it at a rolling boil. Also, do not skip the sugar in the dough; it helps with browning. Finally, make sure your oven is fully preheated to 220°C.
Can I freeze soft pretzels?
Yes, freeze fully baked and cooled pretzels in a single layer on a sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 180°C oven for 8 to 10 minutes. Avoid thawing at room temperature, which makes them soggy.
What can I use instead of coarse sea salt on top?
Everything bagel seasoning, sesame seeds, poppy seeds, or a cinnamon-sugar mix all work well. If using cinnamon sugar, brush the hot pretzels with melted butter first so it sticks. For a savory version, try grated Parmesan or garlic powder.
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