What makes a pretzel a pretzel is the step of boiling them in baking soda water. If you dip them in baking soda water but don't boil them in it, or if you use egg yolk to brush them, they are not going to turn out like pretzels.

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Recipe Summary

prep:
30 mins
cook:
25 mins
additional:
1 hr
total:
1 hr 55 mins
Servings:
16
Yield:
16 pretzels
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast and sugar in 2 cups warm water in a large bowl; let stand until bubbling, about 10 minutes. Beat butter, egg, and 1 teaspoon salt into yeast mixture until smooth. Mix in 2 cups flour to make a wet dough. Stir remaining flour into dough, 1 cup at a time, to make a stiff dough. Form dough into a ball.

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  • Grease a large bowl and turn dough around in greased bowl to coat. Cover lightly with a kitchen towel, place in a warm area, and let dough rise until doubled, at least 1 hour. Punch dough down.

  • Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.

  • Divide dough in half; cut each half into 8 pieces. Roll pieces out on a floured surface into ropes about 1/2-inch thick. Shape each rope into a pretzel.

  • Bring 5 cups water to a boil in a large saucepan and dissolve baking soda in the boiling water. Boil pretzels, a few at a time, in the baking soda water for 10 minutes. Arrange pretzels on prepared baking sheets and sprinkle with coarse sea salt.

  • Bake in the preheated oven until pretzels are shiny and golden brown, 15 to 20 minutes.

Editor's Note:

The nutrition data for this recipe includes the full amount of sodium for the baking soda. The actual amount of the baking soda consumed will vary.

Nutrition Facts

242 calories; protein 6g; carbohydrates 45.4g; fat 3.7g; cholesterol 19.3mg; sodium 2370.6mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/12/2013
As pretzels pretty good. A bit sweet (makes sense--sugar was more than in other pretzel recipes I've used) and I had to add 1/2 c more flour but that's normal. With dough you have to adjust liquid to dry ratios pretty frequently depending on the moisture in the air. The directions leave a bit to desired however. I have never and probably never will boiled bagels or pretzels for 10 minutes. 30 seconds on each side--a minute if you are determined to get the boiling in correctly--is sufficient. I've never had a problem. I also just use a tall heavy saucepan and put water and baking soda in--never a ton probably about 2-3 tbs of baking soda to 3-4 cups of water. These were very golden and nice and chewy perfectly baked at 25 minutes. Thanks for the recipe. Read More
(1)

Most helpful critical review

Rating: 1 stars
12/29/2013
Battery acid flavored and gummy. Dough recipe is good but the process is wrong. Cut the baking soda and reduce the boil time Read More
(2)
7 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 1 stars
12/29/2013
Battery acid flavored and gummy. Dough recipe is good but the process is wrong. Cut the baking soda and reduce the boil time Read More
(2)
Rating: 4 stars
03/12/2013
As pretzels pretty good. A bit sweet (makes sense--sugar was more than in other pretzel recipes I've used) and I had to add 1/2 c more flour but that's normal. With dough you have to adjust liquid to dry ratios pretty frequently depending on the moisture in the air. The directions leave a bit to desired however. I have never and probably never will boiled bagels or pretzels for 10 minutes. 30 seconds on each side--a minute if you are determined to get the boiling in correctly--is sufficient. I've never had a problem. I also just use a tall heavy saucepan and put water and baking soda in--never a ton probably about 2-3 tbs of baking soda to 3-4 cups of water. These were very golden and nice and chewy perfectly baked at 25 minutes. Thanks for the recipe. Read More
(1)
Rating: 2 stars
12/27/2013
Waaaaay too much baking soda. I wasted time and money on this recipe. Read More
(1)
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Rating: 3 stars
12/02/2012
I tried this recipe and it tasted nasty with the baking soda bath to the point where it was not edible. The second try without the baking soda bath tasted much better. The cook time was also a bit off. Read More
(1)
Rating: 1 stars
06/03/2013
Unfortunately I hadn't read the "nasty" review first. I agree WAY too much baking soda. Maybe they meant 1/2 TB not 1/2 Cup. Sorry I wasted my tyime and money. Read More
Rating: 3 stars
08/30/2017
It's not the amount of baking soda it's the time. Slow boil drop it in the bath and tap the side of the pretzel with the edge of your spatula after dropping it in. After about 10-30s in the bath the pretzel will float after tapping. Remove the pretzel right after it floats. Read More
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