How to Make Soft Pretzels at Home: Classic, Chewy Recipe

• 2 1/4 teaspoons active dry yeast (one 1/4-ounce package)
• 1/2 cup warm water, plus more as needed (100° to 115°F / 38° to 45°C)
• 1 tablespoon barley malt syrup (or 1 tablespoon firmly packed dark brown sugar)
• 3 1/4 cups unbleached bread flour, plus more as needed
• 1/2 cup cold pilsner-style beer
• 2 tablespoons unsalted butter, cubed, at room temperature, plus more for the bowl
• 2 teaspoons fine sea salt (such as fleur de sel or sel gris)
• 1/4 cup baking soda
• 1 large egg yolk
• 1 tablespoon cold water
• Coarse sea salt, poppy seeds, sesame seeds, or onion flakes, for topping

Prep the dough

• Start a day or at least 8 hours before baking to let the dough ferment slowly in the refrigerator. Slow fermentation builds deeper flavor; a quick option is possible but less flavorful.
• The day before baking, sprinkle the yeast over the warm water in the mixer bowl or a large bowl. Add the barley malt syrup or brown sugar, stir to dissolve, and let the yeast foam for 5 to 7 minutes.
• Stir in the bread flour, cold beer, unsalted butter, and fine sea salt until a shaggy mass forms. Knead with a dough hook on medium-low until the dough forms a smooth, firm ball, about 1 minute. If sticky, add flour 1 tablespoon at a time; if too dry, add water 1 teaspoon at a time.
• Continue kneading until elastic, about 5 to 7 minutes total, by mixer or by hand on an unfloured surface.
• Lightly butter a bowl large enough for the dough to double. Transfer the dough to the bowl.
• For slow-rise pretzels: cover tightly with plastic wrap and refrigerate 8 to 24 hours. For quick pretzels: let rise at room temperature until doubled, about 1 1/2 hours.

Bake the baking soda

• Preheat the oven to 250°F (150°C). Spread 1/4 cup baking soda on a rimmed aluminum pan or foil-lined sheet and bake 2 hours. The baking soda becomes more alkaline and will weigh slightly less when finished; you should still have about 1/4 cup baked baking soda.
• Allow the baked baking soda to cool completely, then store in an airtight container until needed. If you plan to make pretzels often, bake a whole box at once; sift before use if it cakes.

Form the pretzels

• Line two rimmed baking sheets with parchment. Turn the dough out and press to deflate.
• Cut the dough into 8 equal pieces for classic pretzels. Work one piece at a time and keep the rest covered. Pat one piece into a rectangle, roll it into a tight log, pinch the seam, and roll into a rope by pressing and rolling from the center outward. When the rope resists and measures about 12–16 inches, set it aside to rest, then extend to 24–28 inches, keeping the center thicker and tapering the ends.
• Form a U with the rope, cross the ends twice about 3 inches from the tips, fold them down, and press into the U so the ends tuck under slightly. Place the shaped pretzels on the prepared sheets, cover with a damp towel, and repeat.

Rise the shaped pretzels

• Let the covered, shaped pretzels rise at warm room temperature until about 50% larger, 20–30 minutes. At this point they can be chilled tightly for up to 8 hours if needed.

Prep the oven

• At least 20 minutes before baking, position racks in the upper and lower thirds of the oven and preheat to 500°F (260°C).

Make the pretzel bath

• Use a large stainless-steel pot and add about 8 cups of water, leaving at least an inch or two from the rim. Add the baked baking soda and bring to a simmer. Avoid aluminum, copper, or nonstick cookware, which can react with the alkaline solution.

Dip the pretzels

• Reduce heat to maintain a gentle simmer. Using a skimmer, immerse 1–2 pretzels at a time for about 20 seconds, turning once after 10 seconds. Drain and return to the baking sheets, spacing at least 1 inch apart. If ends separate, press them back together.

Score and brush

• Use a sharp paring knife or new razor blade to make a shallow ~1/4-inch slit in the thickest part to allow steam to escape.
• Beat the egg yolk with cold water and brush lightly over each pretzel for a glossy finish. Add coarse salt or other toppings as desired. Tip: if you plan to store pretzels, salt only those you will eat the same day to avoid dissolved, soggy salt spots during storage.

Bake and store

• Bake until deep mahogany, about 8–12 minutes, rotating pans halfway through to ensure even color.
• Transfer to a wire rack and cool 10 minutes before serving. Pretzels are best the day they’re made. At room temperature and uncovered they keep about 12 hours; in an airtight container or wrapped, they stay for up to 2 days. Freeze tightly wrapped for up to 1 month and reheat at 350°F (180°C) for 5 minutes (10–12 minutes if frozen).

Pretzel Variation

New York–Style Soft Pretzels: For larger, plumper pretzels, divide the dough into six portions and shape each into a 36-inch rope without tapering the ends. Proceed as instructed; yields 6.

Pretzel Bites: For bite-size snacks, make a half batch: 1 1/2 teaspoons yeast, 1/4 cup warm water, 1 1/2 teaspoons barley malt syrup or brown sugar, 1 1/2 cups plus 2 tablespoons (210 g) bread flour, 1/4 cup pilsner beer, 1 tablespoon unsalted butter, and 1 teaspoon fine sea salt. Divide into eight portions, roll each to 12 inches, cut into 1-inch pieces, dip in the baking-soda bath in batches, and reduce bake time to 6–9 minutes. Makes roughly 8 dozen.

Pretzel Knots: Divide dough into 12 portions, roll each to 12 inches with slightly tapered ends, tie a loose knot, and bake as directed without slashing. Makes 12.

Pretzel Rolls: Divide into 12 portions. Pat each into a 4-inch circle, fold edges to the center, pinch seams, turn seam-side down, and roll to smooth. Slash a deep cross on top before baking. Makes 12.

Adapted From

Pretzel Making at Home

Nutrition

I’ve tried many soft pretzel recipes and this solved the problem — dark, shiny pretzels with great flavor. I used brown sugar instead of malt, doubled the batch, and made pretzel buns. A great recipe.

The recipe is detailed but easy to follow. I did the slow fermentation and the pretzels were very tasty with a deep, developed flavor. Maldon flakes made a lovely finish.

I’ve made bretzeln for years and decided to try beer in the dough. The pretzels were deep mahogany and tasty. I refrigerated the dough 24 hours and used a lye solution successfully, but the baked baking soda method works well too.

This was worth the effort. Rolling ropes took practice, but the instructions and results were rewarding. I used dark brown sugar with good results.

The pretzels turned out beautifully — brown, chewy inside, and slightly crunchy outside. The baking-soda method was easy and effective.