Soft Golden Pretzels

The smell of baking pretzels hitting that baking soda bath takes me straight back to my first apartment kitchen, where I learned that the impossible combination of flour, yeast, and boiling water could create something that tasted like it came from a street cart in Munich. My roommate and I spent a snowy Sunday attempting these, making every mistake in the book, but that first bite of warm, chewy pretzel with mustard made all the flour on the floor completely worth it.

Last winter I made a double batch during a game night, and they vanished faster than I could bake them. My friend Sarah, whos usually politely picky about homemade breads trying to be restaurant quality, stood by the counter eating them warm with mustard on her fingers, asking if I could teach her the twisting technique.

Ingredients

• Bread flour: The higher protein content creates that signature chewy texture and helps the pretzels hold their shape during the baking soda bath
• Warm water: Keep it around 110°F, hot enough to wake up the yeast but not kill it, like a perfectly comfortable bath temperature
• Active dry yeast: Let it foam up for 5 minutes until it looks alive and bubbling, otherwise your dough will never rise properly
• Granulated sugar: Feeds the yeast and helps the crust develop that beautiful deep brown color in the oven
• Kosher salt: Enhances flavor and helps strengthen the gluten structure for better texture
• Unsalted butter: Adds richness and keeps the crumb tender, melted so it incorporates evenly into the dough
• Baking soda: The secret ingredient that creates that classic pretzel flavor and glossy, chewy crust when boiled
• Egg yolk wash: Gives the pretzels that irresistible shiny, golden finish that makes them look bakery perfect
• Coarse pretzel salt: Use the big flaky stuff that stays put and provides satisfying crunch in every bite

Instructions

Wake up the yeast:

Combine warm water, sugar, and yeast in a large bowl, watching for that foamy layer that proves its alive and working

Build the dough:

Stir in melted butter and salt, then gradually add flour until a shaggy, sticky dough forms that pulls away from the sides of the bowl

Knead until smooth:

Turn onto a floured surface and work the dough for 5 to 7 minutes until it feels elastic and bounces back when you press it

Let it rise:

Place in an oiled bowl, cover with a warm towel, and leave in a cozy spot until doubled in size, about an hour

Heat things up:

Preheat oven to 450°F and line baking sheets while bringing the baking soda bath to a rolling boil

Shape the pretzels:

Divide dough into 8 pieces, roll each into a long rope, and form into that classic twisted shape, keeping the ends sealed tight

The dip that makes them perfect:

Carefully lower each pretzel into the boiling baking soda water for 30 seconds, watching them puff up slightly

Add the finishing touches:

Brush with egg wash until glossy, sprinkle generously with coarse salt, and bake until deep golden brown

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These became my go to for rainy weekends, something about the rhythm of kneading dough and the patience of waiting for them to rise feels like the ultimate comfort. My niece now asks for pretzel making day whenever she visits, and watching her small hands learn to twist the dough into messy, beautiful shapes has become its own kind of perfect.

Getting That Classic Twist

The pretzel shape looks intimidating but its actually just a specific sequence of motions. Make a U shape with your rope, cross the ends over each other twice, then fold them down and press the ends into the bottom curve. Your first few might look like modern art, but they will taste exactly the same.

Making Them Your Own

Once you have the basic technique down, these pretzels become a canvas for whatever flavors you are craving. Skip the salt and brush them with butter and cinnamon sugar while they are still warm, or sprinkle everything bagel seasoning on top before baking for a savory twist that might change your life.

Storage and Reheating Secrets

Fresh pretzels are obviously best the day they are made, but you can store them in an airtight container for up to two days. When you are ready to eat them again, give them a quick spritz of water and warm them in a 350°F oven for about 5 minutes to bring back that just baked texture.

• Freeze unbaked pretzels after the boiling step for fresh pretzels anytime you want them
• Brush leftover pretzels with butter and reheat in the oven instead of the microwave to avoid toughness
• Experiment with different salts, sea salt, garlic salt, or even everything seasoning for variety

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There is something deeply satisfying about making food that feels like a special treat but comes from such humble ingredients. Grab some mustard, find a cozy spot, and enjoy the fruits of your labor.

Recipe Questions & Answers

→ What gives soft pretzels their distinctive flavor?

The baking soda bath creates that unique chewy texture and glossy brown crust while imparting a subtle alkaline flavor characteristic of traditional pretzels.

→ Can I make these pretzels ahead of time?

Yes! Shape the pretzels and freeze them raw on a baking sheet. When ready to bake, boil them frozen then add a few extra minutes to the baking time.

→ Why is my dough too sticky to handle?

The dough should be tacky but manageable. Add additional flour one tablespoon at a time during kneading until it forms a smooth ball that releases from your hands.

→ Can I substitute the baking soda bath?

The baking soda step is essential for authentic results. Skipping it will yield regular bread sticks rather than traditional pretzels with their signature crust and flavor.

→ How should I store leftover pretzels?

Keep them in an airtight container at room temperature for up to two days. Reheat in a 350°F oven for 5 minutes to restore crispness and warmth.

→ What other toppings work well?

Try everything bagel seasoning, shredded cheese added before baking, or brush with melted butter and cinnamon sugar immediately after baking for a sweet variation.