Soft large golden pretzels

There's something about the smell of baking soda hitting hot water that still takes me back to a pretzel stand I stumbled upon during a college road trip. The baker was twisting dough with the kind of practiced ease that made it look effortless, and I knew right then I had to figure out how to make them at home. Years later, after a few wonky shapes and one memorable batch where I forgot the egg wash entirely, I finally cracked the code. These soft pretzels—golden, chewy, and impossibly warm—have become my go-to when I want to impress without spending hours in the kitchen.

I made these for a game day gathering once, and my friends devoured them faster than I could plate them. One person dunked hers in spicy brown mustard and declared it a life-changing moment, which sounds dramatic until you try it yourself. That afternoon taught me that homemade pretzels have this power to make people slow down and actually enjoy what they're eating.

Ingredients

• Bread flour: Use the good stuff here—it's what gives the pretzel that chewy interior that regular all-purpose flour just won't deliver.
• Warm water: Test it on your wrist like you're checking a baby's bath; too hot kills the yeast, too cold and nothing happens.
• Active dry yeast: Make sure it's fresh—old yeast is the silent killer of bread projects.
• Granulated sugar: This feeds the yeast and helps it wake up in those first five minutes.
• Kosher salt: Finer salt dissolves better in the dough; save the coarse stuff for the top.
• Unsalted butter: It adds richness without making the dough greasy or over-salted.
• Baking soda bath: This is non-negotiable—it's what creates that dark, shiny, distinctly pretzel-like exterior that you can't fake.
• Egg wash: The yolk gives color and shine; the water helps it spread thin and even.
• Coarse pretzel salt: Larger crystals stick to the outside and don't dissolve into the dough the way fine salt would.
• Mustard: Go yellow for classic, or spicy brown if you like a little attitude.

Instructions

Wake up the yeast:

In a large bowl, combine warm water, sugar, and yeast, then wait five minutes for it to get foamy and alive-looking. If it doesn't foam, your yeast is dead and you'll need to start over.

Build the dough:

Stir in melted butter and salt, then add flour one cup at a time until you've got a shaggy mass that's too stiff to stir anymore. Don't rush this or you'll end up with lumps.

Knead until smooth:

Turn the dough onto a floured surface and work it for five to seven minutes—you'll feel it transform from rough to silky and elastic under your hands. This is where the magic starts.

Let it rise:

Oil a bowl, nestle the dough in, cover it with a damp towel, and find a warm spot (near a radiator, inside a turned-off oven, or on top of the fridge works great). Come back in an hour when it's doubled.

Prep your station:

Preheat the oven to 450°F and line two baking sheets with parchment paper. Fill a large pot with ten cups of water and bring it to a rolling boil, then stir in the baking soda—it'll fizz impressively.

Shape the pretzels:

Punch down the dough and divide it into eight pieces. Roll each piece into a rope about 20 to 22 inches long, then form a U-shape, twist the ends around each other twice, and fold the twisted part back down to create the classic pretzel silhouette.

Take the plunge:

Carefully lower each pretzel into the boiling baking soda bath for exactly thirty seconds—use a slotted spatula so you don't lose it to the bubbling water. It'll transform right before your eyes.

Finish and bake:

Arrange the boiled pretzels on your prepared sheets, brush each one with egg wash, sprinkle generously with coarse salt, and slide them into the hot oven. Bake for twelve to fifteen minutes until they're deep golden brown and smell absolutely incredible.

Cool and serve:

Let them rest on a wire rack for a few minutes so they're still warm but not mouth-scorching when you bite in. Serve with mustard.

Save

I learned something important the day my mom came over and we made these together. She mentioned how her grandmother used to buy fresh pretzels from a cart on the corner, and suddenly this recipe became about more than just following steps—it was about keeping a small piece of that memory alive in my kitchen. That's when I realized these aren't just snacks; they're edible time travel.

The Secret of the Baking Soda Bath

The baking soda bath is what separates a homemade pretzel from a twisted breadstick. When you dunk the raw dough into that boiling alkaline water, a chemical reaction happens on the surface that creates a dark, glossy crust and adds that distinctive pretzel flavor and chew. It sounds intimidating, but it's actually the easiest part—just lower, count to thirty, lift out. The intimidation factor is half the appeal, honestly.

Shape Without Stress

The pretzel shape looks fancy, but it's genuinely just a rope with a twist and a fold. If yours comes out a little wonky or lopsided, it honestly adds character. I once made one that looked more like a lopsided number eight, and it still tasted perfect. The shape matters for appearance, but the baking soda bath and egg wash are what make them taste authentic.

Make Them Your Own

Once you master the basic pretzel, the toppings become your playground. I've done everything from sesame seeds to everything bagel seasoning, and they've all been winners. The beauty is that the dough and technique stay the same—you're just having fun with the finish.

• For a sweet version, skip the salt and brush warm pretzels with melted butter before dusting with cinnamon sugar.
• Sesame seeds or poppy seeds scattered on top before baking add a nutty crunch that pairs beautifully with the chewy interior.
• Serve alongside cheese sauce, honey mustard, or even a spicy jalapeño cream cheese for unexpected flavor combinations.

Save

These pretzels never last long around my house, and honestly, that's exactly how I know they're good. There's something about warm, homemade pretzels and good mustard that turns an ordinary afternoon into something worth remembering.

Recipe Q&A

→ How do I achieve the classic golden crust?

Dipping pretzels in a boiling baking soda bath before baking helps develop the characteristic golden crust and chewy texture.

→ Can I add different toppings?

Yes, try sesame seeds, poppy seeds, or cinnamon sugar for a sweet alternative after baking.

→ What is the best way to shape the pretzels?

Roll the dough into long ropes, form a U shape, twist the ends twice, then fold them back to create the classic pretzel form.

→ What type of mustard pairs well?

Yellow or spicy brown mustard complement the pretzels’ flavors perfectly, adding a tangy kick.

→ How long should the dough rise?

Allow the dough to rise in a warm place for about 1 hour or until doubled in size for optimal texture.

→ Can this dough be made ahead?

Yes, refrigerating the dough overnight lets the flavors develop further and can make shaping easier.