How to Make Homemade Soft Pretzels

Add 3 cups of bread flour to the bowl of a stand mixer.

Add 3 tablespoons of tightly packed light brown sugar, 2.5 teaspoons of instant yeast, and 1 teaspoon of salt to the bowl.

Use a dough hook to stir the dry ingredients together until combined, scraping down the sides if necessary.

Add 1 cup of hot water (between 110 and 115 degrees Fahrenheit) and 2 tablespoons of melted unsalted butter to the bowl.

Stir everything together until completely combined, scraping the sides as needed.

Mix on low to medium speed until the dough is smooth, elastic, and clinging to itself, adding more flour if necessary, one tablespoon at a time.

Transfer the dough to a separate bowl that has been drizzled with olive oil and brushed around the bottom and sides.

Cover the bowl tightly with cling wrap and let the dough rise for 30 minutes or until doubled in size in a warm, draft-free spot.

Preheat the oven to 450 degrees Fahrenheit.

Turn the risen dough out onto a lightly floured surface and form it into a log.

Cut the log into 9 or 10 even-sized pieces.

Roll each piece into a long rope, about 20 to 24 inches long.

Shape each rope into a pretzel by making a 'U', twisting it over itself twice, and folding the ends down.

Transfer the shaped pretzels to a parchment paper lined baking sheet, spacing them about an inch and a half apart.

In a large pot, add 8 cups of water and 1/4 cup of baking soda, and bring to a boil over high heat.

Once boiling, carefully lower each pretzel into the water, one at a time, and let them cook for 30 seconds on each side before removing them and draining them.

Return the pretzels to the baking sheet after boiling.

Make an egg wash by scrambling 1 large egg with 1 tablespoon of water using a fork.

Lightly brush the egg wash over each pretzel using a pastry brush.

Sprinkle coarse sea salt over each pretzel.

Transfer the pretzels to the preheated oven and bake for 8 to 10 minutes, or until golden brown.

Equipment Needed

Spice Level: