Soft Pretzels Large Golden (Printable Version)

Golden soft pretzels with chewy crumb and coarse salt served warm with tangy mustard for sharing.

# What You'll Need:

→ Dough

01 - 4 cups bread flour (plus extra for dusting)
02 - 1 ½ cups warm water (approximately 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

# Method:

01 - Combine warm water, sugar, and yeast in a large bowl; let sit for 5 minutes until foamy.
02 - Stir in melted butter and salt, then gradually add flour, one cup at a time, until a shaggy dough forms.
03 - Transfer dough to a floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let rise in a warm area for 1 hour or until doubled in size.
05 - Preheat oven to 450°F and line two baking sheets with parchment paper.
06 - Bring water and baking soda to a rolling boil in a large pot.
07 - Punch down the dough, divide into 8 equal pieces, then roll each into a 20 to 22 inch rope and form classic pretzel shapes.
08 - Boil each pretzel in the baking soda bath for 30 seconds using a slotted spatula; transfer to baking sheets.
09 - Brush each pretzel with egg wash and sprinkle generously with coarse salt.
10 - Bake pretzels for 12 to 15 minutes until deeply golden brown.
11 - Allow pretzels to cool slightly on a wire rack and serve warm with mustard.

# Expert Suggestions:

01 -
  • They're easier than you'd think, and way cheaper than the mall pretzel stand.
  • The baking soda bath creates that authentic chew and dark mahogany crust that's impossible to fake.
  • Warm pretzels with mustard become an oddly satisfying ritual that guests actually appreciate.
02 -
  • The baking soda bath is non-negotiable—it's what separates these from regular bread rolls, so don't skip it or try to fake it with lye.
  • Timing the bake is crucial; underbaked pretzels are pale and doughy, but overbaked ones get hard and bitter, so watch them in the last few minutes.
03 -
  • Don't skip the egg wash—it's the difference between dull pretzels and gorgeous ones that people actually want to eat.
  • If your baking soda bath isn't vigorously boiling, your pretzels will be pale and taste more like regular bread, so keep that heat up.
Go Back