Soft Pretzels Twisted Bread (Print version)

Tender large pretzels with a chewy crumb, coarse salt topping, perfect for warm snacking with mustard.

# What You'll Need:

→ Dough

01 - 4 cups bread flour (plus extra for dusting)
02 - 1 ½ cups warm water (about 110°F)
03 - 2 ¼ teaspoons active dry yeast (1 packet)
04 - 1 tablespoon granulated sugar
05 - 2 teaspoons kosher salt
06 - 2 tablespoons unsalted butter, melted

→ Baking Soda Bath

07 - 10 cups water
08 - ⅔ cup baking soda

→ Topping

09 - 1 large egg yolk, beaten with 1 tablespoon water (egg wash)
10 - Coarse pretzel salt or kosher salt, to sprinkle

→ For Serving

11 - Yellow or spicy brown mustard

# How to Make It:

01 - In a large bowl, combine warm water, sugar, and yeast. Let stand for 5 minutes until foamy.
02 - Add melted butter and salt. Gradually stir in flour, one cup at a time, until a shaggy dough forms.
03 - Turn dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
06 - In a large pot, bring water and baking soda to a rolling boil.
07 - Punch down dough and divide into 8 equal portions. Roll each into a 20–22 inch rope. Form each rope into a U, twist ends twice, and fold over to form classic pretzel shape.
08 - Carefully dip each pretzel individually into the boiling baking soda bath for 30 seconds. Remove with a slotted spatula and place on prepared baking sheets.
09 - Brush each pretzel with egg wash and sprinkle generously with coarse salt.
10 - Bake for 12 to 15 minutes or until deep golden brown.
11 - Cool slightly on a wire rack and serve warm with mustard.

# Expert Tips:

01 -
  • They taste bakery-fresh but come together in under two hours, making you feel like a hero in your own kitchen.
  • The baking soda bath is the secret that separates homemade from store-bought, creating that coveted chewy-on-the-inside, crispy-on-the-outside texture.
02 -
  • The baking soda bath temperature is non-negotiable—if the water isn't actively boiling, you won't get that signature dark mahogany color and chewy crust, no matter what else you do perfectly.
  • Don't skip the first rise or rush it; underproofed dough creates dense, tough pretzels instead of light and chewy ones with beautiful air pockets.
03 -
  • Make the dough a day ahead and refrigerate it overnight—slow fermentation develops flavor that makes even better pretzels, and it fits perfectly into a busy schedule.
  • If you have a stand mixer with a dough hook, use it for the initial mixing and kneading to save your arms and ensure perfectly even dough development every time.
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