Soft Pretzels

from ButterYum
makes 6 pretzels


  • 1 1/2 cups lukewarm water (105-115F).
  • 1 1/8 teaspoon active dry yeast
  • 2 tablespoons brown sugar
  • 1 1/8 teaspoon fine salt
  • 1 cup bread flour
  • 3 cup all purpose flour
  • 2 cups water
  • 2 tablespoons baking soda
  • 1 egg
  • 1 tablespoon water

  • pretzel salt


  1. Make the yeast mixture by sprinkling the yeast over the water; stir to dissolve.
  2. Pour yeast mixture into bowl of a stand mixer fitted with the dough hook.
  3. Add the brown sugar, salt, and both flours; knead until dough is smooth and pulls away from the side of the bowl (add more flour, a little at a time, if needed).  This should take about 5 minutes.
  4. Cover dough and let rest for 30 minutes.
  5. While the dough is rising, prepare the baking soda solution by combining the water and baking soda in a medium saucepan; heat just until you see small bubbles appear around the edge of the pan.  Turn heat off and set aside until needed.
  6. After the dough has risen, divide into 6 equal portions.
  7. On a lightly oiled or floured surface, roll each portion of dough into a long rope about 1/2 inch thick; for into pretzel shape, gluing the ends down with a dab of water.
  8. Dip both sides of each pretzel into the warm baking soda solution.
  9. Use a paper towel to dab off excess water; place on silicone or parchment lined sheet pan.
  10. Allow pretzels to rise a 2nd time, about 30 minutes, until they double in size.  If  your oven is off, now is the time to preheat it 450F.
  11. Make egg wash by whisking together the egg and water; brush on risen pretzels and sprinkle with pretzel salt  (kosher salt or flakes sea salt can also be used).
  12. Bake in the center of the preheated oven for 10-15 minutes or until deep golden brown.
  13. Allow pretzels to cool for a few minutes before removing them from the sheet pan to a cooling rack.