Soft Pretzels Golden Brown (Printer-Friendly)

Large, twisted pretzels with chewy crumb, coarse salt topping, served warm with tangy mustard.

# What You'll Need:

→ Dough

01 - 4 cups bread flour (plus extra for dusting)
02 - 1½ cups warm water (about 110°F)
03 - 2¼ tsp active dry yeast (1 packet)
04 - 1 tbsp granulated sugar
05 - 2 tsp kosher salt
06 - 2 tbsp unsalted butter, melted

→ Baking Soda Bath

07 - 10 cups water
08 - ⅔ cup baking soda

→ Topping

09 - 1 large egg yolk, beaten with 1 tbsp water (egg wash)
10 - Coarse pretzel salt, for sprinkling

→ For Serving

11 - Yellow or spicy brown mustard

# Step-by-Step Guide:

01 - Combine warm water, sugar, and yeast in a large bowl; let stand 5 minutes until foamy.
02 - Add melted butter and salt to yeast mixture, then stir in flour 1 cup at a time until shaggy dough forms.
03 - Turn dough onto floured surface and knead 5–7 minutes until smooth and elastic.
04 - Place dough in lightly oiled bowl, cover, and let rise warm 1 hour until doubled.
05 - Preheat oven to 450°F; line two baking sheets with parchment paper.
06 - Bring 10 cups water and baking soda to a boil in a large pot.
07 - Punch down dough; divide into 8 pieces. Roll each into 20–22 inch rope and form pretzel shape by making a U, twisting ends twice, folding ends down.
08 - Dip each pretzel in boiling baking soda bath for 30 seconds, then remove with slotted spatula onto baking sheets.
09 - Brush pretzels with egg wash and sprinkle generously with coarse salt.
10 - Bake 12–15 minutes until deep golden brown.
11 - Cool pretzels slightly on wire rack and serve warm with mustard.

# Expert Tips:

01 -
  • Soft pretzels taste infinitely better warm from your own oven, with that perfect chew that store-bought versions can't touch.
  • You only need basic pantry staples and one surprising step—the baking soda bath—that makes all the difference in texture and that golden crust.
  • Eight pretzels means plenty to share or freeze, so you can pretend you didn't eat three in one sitting.
02 -
  • The baking soda bath is non-negotiable—it's what gives soft pretzels their texture and color; water alone leaves them pale and ordinary.
  • Thirty seconds in the bath is the sweet spot; longer and they become too dense, shorter and they look ordinary.
  • Work with one pretzel at a time when boiling and keep your bath at a proper rolling boil, or you'll lose the magic.
03 -
  • Keep your baking soda bath hot the entire time; if it cools, the pretzels won't develop that signature color and texture.
  • Don't rush the rise—the hour is part of developing flavor and proper structure, and you really can taste the difference.
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