Warm Chewy Soft Pretzels (Printable version)

Warm, chewy pretzels with a classic salty crust. Ideal for snack time or sharing.

# What You'll Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 1 ½ cups warm water (about 110°F)
03 - 2 ¼ teaspoons active dry yeast (one packet)
04 - 1 tablespoon granulated sugar
05 - 2 teaspoons salt
06 - 2 tablespoons unsalted butter, melted

→ Baking Soda Bath

07 - 10 cups water
08 - ⅔ cup baking soda

→ Topping

09 - 1 egg yolk beaten with 1 tablespoon water
10 - Coarse sea salt for sprinkling

# How to Prepare:

01 - Combine warm water, sugar, and yeast in a large bowl and let sit for 5 minutes until foamy.
02 - Add melted butter and salt to yeast mixture. Gradually incorporate flour until a shaggy dough forms.
03 - Knead dough on a lightly floured surface for 7 to 8 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
05 - Heat oven to 450°F. Line two baking sheets with parchment paper.
06 - Bring water and baking soda to a rolling boil in a large pot.
07 - Punch down dough and divide into 8 equal portions. Roll each into a 20-inch rope and twist into pretzel shapes.
08 - Carefully submerge each pretzel into boiling baking soda bath for 30 seconds, then transfer to prepared sheets using a slotted spatula.
09 - Brush pretzels with egg yolk wash and sprinkle with coarse sea salt.
10 - Bake pretzels for 12 to 15 minutes until deep golden brown. Allow to cool slightly before serving.

# Expert advice:

01 -
  • The baking soda bath transforms ordinary dough into something with real pretzel personality—chewy, dark, utterly craveable.
  • These come together in under two hours start to finish, making them perfect for when you want bakery magic without the early morning or the drive.
  • Eight generous pretzels means you can eat one warm, give some away, and still have leftovers that toast beautifully the next day.
02 -
  • The baking soda bath is absolutely non-negotiable; it's what separates a soft pretzel from a twisted bread roll, so don't skip it even if it smells weird.
  • Timing the baking soda dip at exactly 30 seconds matters more than you'd think—too long and your pretzel gets mushy, too short and you lose that signature chew and color.
03 -
  • If your dough is sticky after kneading, resist the urge to add more flour—a slightly tacky dough makes a more tender pretzel, so trust it even when it feels weird.
  • Leftover pretzels toast beautifully the next day if you wrap them well, and they're honestly just as good reheated as fresh, though let's be honest, they never make it to the next day in most houses.

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