Soft Pretzels Golden Brown (Printable)

Large golden-brown twisted pretzels with tender crumb, coarse salt, and tangy mustard for warm snacking.

# What You 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 active dry yeast in a large bowl; let stand for 5 minutes until foamy.
02 - Add melted butter and salt to yeast mixture. Gradually stir in bread flour, one cup at a time, until a shaggy dough forms.
03 - Turn dough onto floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and allow to rise in a warm place until doubled in size, about 1 hour.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
06 - Bring water and baking soda to a boil in a large pot.
07 - Punch down dough and divide into eight equal pieces. Roll each into a 20 to 22-inch rope and shape into classic pretzels by forming a U, twisting the ends twice, and folding over.
08 - Carefully dip each pretzel into the boiling baking soda bath for 30 seconds, then place on prepared baking sheets using a slotted spatula.
09 - Brush pretzels with egg wash and sprinkle generously with coarse salt.
10 - Bake pretzels for 12 to 15 minutes until deep golden brown.
11 - Allow pretzels to cool slightly on a wire rack and serve warm with mustard.

# Expert Suggestions:

01 -
  • You get restaurant-quality pretzels at home in under two hours, and they taste even better warm from your own oven.
  • The baking soda bath is easier than it sounds once you do it once, and it's what gives these their authentic chewy-on-the-outside, tender-inside texture.
  • Eight pretzels means you can share with friends, freeze extras, or just enjoy them throughout the week without guilt.
02 -
  • The baking soda bath is non-negotiable if you want authentic pretzels—it's what creates that chewy, dark exterior, and skipping it leaves you with regular bread rolls.
  • Don't be scared of the boiling water; just move quickly and confidently, and your pretzels won't tear or fall apart.
  • Timing matters with salt—sprinkle it on while the egg wash is still wet, or the salt will slide right off and you'll lose that perfect salty crust.
03 -
  • If you have a stand mixer with a dough hook, use it for kneading to save your arms and get a more consistent dough—just mix on medium speed for about 5 minutes instead of hand-kneading.
  • Room temperature matters more than you'd think; if your kitchen is cold, the dough rises much more slowly, so give it extra time or warm your bowl slightly before adding the dough.
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