Ingredients

Pretzels

• 1½ cups warm water (105–110°F)

• 1 packet instant yeast (0.25 oz / 7g)

• 1 tablespoon granulated sugar

• 1 teaspoon fine sea salt

• 2 tablespoons unsalted butter, melted

• 4 to 4¼ cups all‑purpose flour

Boiling & Baking

• ⅔ cup baking soda

• 10 cups water

• Egg wash (1 egg + 1 tsp water), optional

• Coarse or flaky sea salt

Direction

Make the Pretzel Dough

1. In a large bowl or stand mixer, combine warm water, sugar, and yeast.

2. Add 1 cup flour, melted butter, and salt. Mix.

3. Add another 1 cup flour and mix well.

4. Attach dough hook and add remaining 2 cups flour, one cup at a time.

5. Mix about 10 minutes until dough is elastic and tacky (not sticky).

6. If needed, add up to ¼ cup flour a tablespoon at a time.

7. Turn dough onto a floured counter and knead until smooth and bouncy.

8. Place in a lightly oiled bowl, cover, and rise 30–40 minutes until doubled.

Shape the Pretzels

1. Preheat oven to 450°F.

2. Bring 10 cups water to a boil in a large pot.

3. Turn dough onto a lightly floured counter and divide into 8 pieces.

4. Roll each piece into a 22–24 inch rope.

5. Form a U shape, cross the ends, twist once, and fold down to form a pretzel.

6. Repeat with remaining dough.

Boil & Bake

1. Line two baking sheets with parchment or silicone mats.

2. Slowly add baking soda to boiling water.

3. Boil pretzels 30 seconds, 1–2 at a time.

4. Transfer to baking sheets.

5. Brush with egg wash for deeper browning (optional).

6. Sprinkle with coarse salt.

7. Bake 12 minutes or until golden brown.

8. Cool a few minutes before serving warm.

Notes

• Windowpane test: Stretch dough gently — it should form a thin, light‑passing membrane. If it tears, knead longer.

• Shape variations: Make pretzel bites or fun shapes (snakes, twists, knots).

• Boiling matters: Water must be fully boiling to gelatinize the dough for a chewy crust.

• Don’t overcrowd: Boil in small batches to maintain water temperature.

• Storage:

  • Room temp: up to 3 days in airtight container

  • Freezer: up to 3 months

  • Reheat: 350°F oven or air fryer, 3–5 minutes

Nutrition

Calories: 283 • Carbs: 53g • Protein: 8g • Fat: 4g • Saturated Fat: 2g • Polyunsaturated Fat: 0.5g • Monounsaturated Fat: 1g • Trans Fat: 0.1g • Cholesterol: 28mg • Sodium: 3054mg • Potassium: 88mg • Fiber: 2g • Sugar: 2g • Vitamin A: 117IU • Vitamin C: 0mg • Calcium: 25mg • Iron: 3mg