Soft Large Golden Pretzels (Printer-friendly)

Tender, golden-brown twisted pretzels with coarse salt, served warm and paired with mustard.

# What You'll Need:

→ Dough

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

→ Baking Soda Bath

07 - 10 cups water
08 - ⅔ cup baking soda

→ Topping

09 - 1 large egg yolk beaten with 1 tablespoon water (egg wash)
10 - Coarse pretzel salt or kosher salt, for sprinkling

→ For Serving

11 - Yellow or spicy brown mustard

# Directions:

01 - Combine warm water, sugar, and yeast in a large bowl; let sit 5 minutes until foamy.
02 - Stir in melted butter and salt, then add flour one cup at a time until a shaggy dough forms.
03 - Turn dough onto a floured surface and knead 5 to 7 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled.
05 - Preheat oven to 450°F and line two baking sheets with parchment paper.
06 - Bring water and baking soda to a boil in a large pot.
07 - Divide dough into 8 equal pieces; roll each into a 20 to 22-inch rope, form classic pretzel shape by making a U, twisting ends twice, and folding over.
08 - Dip each pretzel carefully into boiling baking soda bath for 30 seconds, then remove with slotted spatula to baking sheets.
09 - Brush pretzels with egg wash and sprinkle generously with coarse salt.
10 - Bake for 12 to 15 minutes until deep golden brown.
11 - Cool slightly on wire rack; serve warm with mustard.

# Expert advice:

01 -
  • They're warm and golden within an hour and a half, making you feel like a genuine baker without spending all day in the kitchen.
  • The baking soda bath creates that authentic pretzel texture and mahogany-brown color that feels almost restaurant-quality.
  • They're endlessly customizable—go savory with salt, sweet with cinnamon sugar, or adventurous with sesame seeds.
  • Sharing warm pretzels with mustard has this way of turning a snack into a moment of pure contentment.
02 -
  • The baking soda bath is absolutely essential; it's what creates the pretzel's distinctive chewy texture and dark brown color—skipping it or using regular boiling water gives you bread-like rolls, not pretzels.
  • Don't over-knead the dough in the final shaping; if the ropes snap or spring back stubbornly, let them rest for a few minutes under a towel so the gluten relaxes.
  • The egg wash must be applied right after the baking soda dip while the surface is still moist, or the salt won't stick properly and will just slide off.
03 -
  • Make the dough the night before, refrigerate it, and shape and bake the next day—the slow cold rise actually improves flavor and makes the dough easier to work with.
  • If you have a stand mixer with a dough hook, let it knead for 5 minutes instead of hand-kneading; it's faster and produces equally good results.
  • Leftover pretzels keep for a day or two in an airtight container; refresh them wrapped in foil at 350°F for 5 minutes to bring back that just-baked warmth.
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