Soft pretzels are an American classic, especially in Philadelphia and New York. They have a golden crust, a soft and chewy center, and taste amazing with melted cheese, mustard, or just a sprinkle of coarse salt. Fresh from the oven, they’re impossible to resist.
Ingredients
Dough
4 cups all-purpose flour
1½ cups warm water
2¼ tsp active dry yeast
1 tbsp sugar
1 tsp salt
2 tbsp melted butter
Baking Soda Bath
8 cups water
½ cup baking soda
Topping
Coarse salt
Melted butter (optional)
Instructions
Mix the warm water, sugar, and yeast. Let it rest for 10 minutes until foamy.
Add the flour, salt, and melted butter. Knead until smooth and elastic. Cover and let rise for about 1 hour.
Divide the dough into 8 equal pieces and roll each into a long rope. Twist into classic pretzel shapes.
Bring the water to a gentle boil and stir in the baking soda. Dip each pretzel for about 20 seconds, then place on a parchment-lined baking tray.
Sprinkle generously with coarse salt.
Bake at 425°F (220°C) for 12–15 minutes, until deep golden brown.
Brush with melted butter while still warm and serve with cheese dip or mustard.