Description
Warm, golden-brown soft pretzels with a chewy center and crisp, buttery exterior—topped with coarse salt and baked to perfection, just like your favorite mall treat.
Ingredients
Units
Scale
- 1 1/2 cups warm water (110°F/45°C)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 2/3 cup baking soda (for water bath)
- 1 egg yolk + 1 tbsp water (egg wash)
- Coarse sea salt, for topping
- 2 tbsp unsalted butter, melted (for brushing)
Instructions
- In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
- Stir in salt and gradually add flour, mixing until a dough forms.
- Knead on a floured surface for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large pot, bring 10 cups of water and baking soda to a boil.
- Divide dough into 8 pieces. Roll each into a 20-inch rope and twist into pretzel shape.
- Carefully dip each pretzel into the boiling soda bath for 30 seconds. Remove with a slotted spoon and place on baking sheet.
- Brush each pretzel with egg wash and sprinkle with coarse salt.
- Bake for 12–14 minutes until deep golden brown.
- Brush warm pretzels with melted butter before serving.
Notes
- Be careful when dipping pretzels in the baking soda bath—use a slotted spoon for safety and ease.
- You can freeze pretzels after baking; reheat in the oven to restore crispiness.
- Try dipping in cheese sauce or mustard for a fun snack or appetizer.
- For a sweet variation, skip the salt and top with cinnamon sugar after baking and brushing with butter.
Nutrition
- Serving Size: 1 pretzel
- Calories: 290
- Sugar: 2g
- Sodium: 630mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
