Soft Pretzels Golden Chewy (Print version)

Golden, chewy twisted pretzels with coarse salt, served warm with mustard for the ultimate snack experience.

# What You'll Need:

→ Dough

01 - 4 cups bread flour plus extra for dusting
02 - 1 ½ cups warm water (110°F)
03 - 2 ¼ tsp active dry yeast (1 packet)
04 - 1 tbsp granulated sugar
05 - 2 tsp kosher salt
06 - 2 tbsp unsalted butter, melted

→ Baking Soda Bath

07 - 10 cups water
08 - ⅔ cup baking soda

→ Topping

09 - 1 large egg yolk beaten with 1 tbsp water
10 - Coarse pretzel salt or kosher salt for sprinkling

→ For Serving

11 - Yellow or spicy brown mustard

# Cooking Steps:

01 - Combine warm water, sugar, and yeast in a large bowl. Let stand for 5 minutes until foamy and activated.
02 - Add melted butter and salt to yeast mixture. Gradually stir in flour, 1 cup at a time, until a shaggy dough forms.
03 - Turn dough onto a floured surface and knead for 5–7 minutes until smooth, elastic, and springs back when pressed.
04 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
06 - Bring 10 cups water and baking soda to a boil in a large pot.
07 - Punch down dough and divide into 8 equal pieces. Roll each into a 20–22-inch rope. Form U-shape, twist ends twice, and fold over to create classic pretzel shape.
08 - Carefully dip each pretzel into boiling baking soda bath for 30 seconds. Remove with slotted spatula and place on prepared baking sheets.
09 - Brush each pretzel with egg wash and sprinkle generously with coarse salt.
10 - Bake for 12–15 minutes until deep golden brown with a shiny crust.
11 - Cool slightly on wire rack and serve warm with mustard.

# Expert Advice:

01 -
  • The baking soda bath creates that authentic pretzel flavor and glossy, chewy crust you can't fake any other way
  • Nothing beats pulling warm pretzels fresh from the oven, the salt still glistening on top
  • These freeze beautifully and reheat in minutes for instant snack satisfaction
02 -
  • The baking soda bath is non negotiable for authentic pretzel flavor and texture, skipping it will just give you odd shaped bread sticks
  • Let your baking soda water come back to a rolling boil between each pretzel, or they won't develop proper crust
  • Don't be tempted to skip the egg wash unless you want dull, matte pretzels that won't hold salt well
03 -
  • Weighing flour instead of using cup measures gives you more consistent results, humidity can dramatically affect how much flour your dough absorbs
  • If your dough feels impossibly sticky during kneading, add flour one tablespoon at a time, but resist adding too much or the pretzels will be tough
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