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Soft Pretzels |

Soft Pretzels

  • Author: Adapted from Alton Brown
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 8 1x


Units Scale
  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 Tbsp sugar
  • 2 tsp salt
  • 2 1/4 tsp active dry yeast
  • 22 ounces all-purpose flour, about 4 1/2 cups
  • 4 Tbsp unsalted butter, melted
  • 8 cups water
  • 1/4 cup baking soda
  • 1 egg, beaten with 2 Tbsp milk
  • Pretzel toppings, including salt, smoked salt, cinnamon sugar, or anything you can dream of!


  1. Combine warm water, sugar, and yeast in a large mixing bowl and allow to proof for 5 minutes.
  2. When the mixture is foamy, add the flour, salt, and melted butter all at once. Mix with a dough hook, or knead by hand, for 5 minutes or until the dough is smooth and firm to the touch. Dough should not be sticky.
  3. Place the dough in a lightly oiled bowl, cover, and let rise for 45 minutes, or until the dough has doubled in size.
  4. Remove the risen dough from the bowl, and divide into 8 equal pieces. Roll each piece into a 24″ rope, shape into a pretzel, and then place on a parchment-lined cookie sheet.
  5. Preheat the oven to 450 F.
  6. Bring a large pot of water to a boil, add baking soda, and then carefully boil each pretzel. They will puff up a bit, so make sure not to overcrowd your pot. I did two at a time, for about 60 seconds on each side.
  7. When they are done boiling, remove the pretzels from the water gently and place them on the parchment-lined cookie sheet.
  8. Lightly brush with the egg/milk mixture, and immediately top with your chosen seasonings. Bake for 12-15 minutes, or until they’re browned and cracking open. Allow to cool slightly before serving.