Soft large golden pretzels (Print Version)

Tender, chewy golden pretzels topped with coarse salt, perfect warm snack with mustard.

# 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 for sprinkling

→ For Serving

11 - Yellow or spicy brown mustard

# How To Make It:

01 - Combine warm water, sugar, and yeast in a large bowl and let stand for 5 minutes until foamy.
02 - Add melted butter and salt to the yeast mixture. Stir in flour one cup at a time until a shaggy dough forms.
03 - Turn dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
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 the dough and divide into 8 equal pieces. Roll each piece into a 20 to 22-inch rope, then form into pretzel shapes by making a U, twisting ends twice, and folding over.
08 - Carefully dip each pretzel into the boiling baking soda bath for 30 seconds, then remove with a slotted spatula and transfer to baking sheets.
09 - Brush each pretzel with egg wash and sprinkle generously with coarse salt.
10 - Bake for 12 to 15 minutes or until deep golden brown.
11 - Cool slightly on a wire rack and serve warm with mustard.

# Expert Advice:

01 -
  • They're warm, chewy, and ready to eat in under two hours—no overnight rising required.
  • The baking soda bath creates that authentic pretzel crust that tastes like you bought them from a real bakery.
  • Watching the dough transform from a sticky mess into a perfect twisted shape feels like actual magic.
02 -
  • The baking soda bath is absolutely essential—it's what creates that dark mahogany exterior and slight chew that makes these taste like real pretzels, not just bread twisted into a shape.
  • Don't skip the thirty-second dunk; too long and the outside gets thick and cake-like, too short and you lose the authentic pretzel texture completely.
03 -
  • Keep the egg wash nearby and apply it right after pulling the pretzels from the baking soda bath while they're still wet—it'll give you a beautiful glossy finish.
  • If you have a stand mixer with a dough hook, use it for the kneading step so your arms don't get tired and you get consistent texture every time.
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