Chewy, golden-brown pretzels with a distinctive soft interior and perfectly salted crust that rival any Bavarian bakery. These iconic twisted knots are surprisingly simple to make at home and make an impressive snack or appetizer that will transport your guests straight to Germany.
⏱️110 min
📊Medium
👥8 servings
🍽️Snack
vegetarianbudget-friendlyfamily
Ingredients
500 gall-purpose flour
300 mlwarm water
7 gactive dry yeast
10 gsalt
50 gbaking soda
15 gcoarse sea salt
30 gbutter
5 gsugar
Instructions
1ACTIVATE THE YEAST: In a small bowl, combine warm water (around 40°C/104°F) with sugar and sprinkle the active dry yeast over the top. Let it sit undisturbed for 5-10 minutes until foamy and aromatic, indicating the yeast is alive and active. This step ensures your pretzels will rise properly and develop excellent flavor.
2MIX THE DOUGH: In a large mixing bowl, combine flour and salt, then create a well in the center. Pour the activated yeast mixture into the well and mix with your fingers or a wooden spoon, gradually incorporating flour from the sides until a shaggy dough forms. Continue mixing until no dry flour remains, then knead by hand for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.
3FIRST RISE: Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides. Cover with a damp kitchen towel and let it rise in a warm place (around 24-26°C/75-79°F) for 60-75 minutes until doubled in volume. The dough should pass the poke test—when you gently poke it with your finger, the indentation should slowly spring back halfway.
4SHAPE THE PRETZELS: Divide the risen dough into 8 equal portions and roll each into a long rope about 60 cm (24 inches) long and roughly pencil-thick. Take each rope and form the characteristic pretzel shape by crossing the ends, twisting them, then folding the twisted portion down and pressing gently onto the bottom of the loop. Place shaped pretzels on parchment paper and let them rest for 10-15 minutes while you prepare the boiling water.
5PREPARE THE BAKING SODA BATH: Fill a large pot with 2 liters of water and bring it to a rolling boil over high heat. Carefully add the baking soda (it will foam vigorously—add it slowly to prevent overflow) and stir gently until dissolved. This alkaline bath is essential as it creates the distinctive dark brown, chewy exterior that characterizes authentic pretzels by setting the crust quickly.
6BOIL THE PRETZELS: Working in batches of 2-3 pretzels at a time (don't overcrowd), gently place them into the boiling baking soda water using a slotted spoon. They should sink initially then float to the surface after 30-40 seconds. Let them boil for exactly 30 seconds on the first side, then carefully flip using the slotted spoon and boil for another 30 seconds on the reverse side until they have a golden-brown appearance.
7FINISH AND BAKE: Remove each boiled pretzel with the slotted spoon and place on parchment-lined baking sheets. Brush the top of each warm pretzel with melted butter and immediately sprinkle generously with coarse sea salt while the butter is still sticky. Bake in a preheated 400°C (200°C/400°F) oven for 12-15 minutes until deep golden brown and the crust is set, then transfer to a wire rack to cool for 5 minutes before serving.