Homemade Soft Pretzels

By Aidas Ciziunas · altonbrown.com

8 pretzels

1 hr 45 min

Chewy yeast pretzels boiled in baking soda, brushed with egg wash, and baked until dark golden.

prepPreheat oven to 450°F / 230°C
prepLine 2 half-sheet pans with parchment paper and lightly brush with oil
360 ml warm water (110–115°F / 43–46°C)	Combine water, sugar & salt; sprinkle yeast, rest 5 min	Mix in flour & butter on low, then knead on medium 4–5 min	Oil bowl, return dough, cover & rise 50–55 min	Divide dough into 8, roll to 24-inch ropes, shape pretzels	Boil pretzels 30 sec each, remove with spatula	Brush with egg wash & sprinkle pretzel salt	Bake 450°F / 230°C, 12–14 min until dark golden	Cool on wire rack at least 5 min
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
560 g all-purpose flour
60 g unsalted butter, melted
2.4 L water (for boiling)	Bring water & baking soda to rolling boil
160 g baking soda
1 large egg yolk, beaten with 1 tablespoon water
Vegetable oil, for the bowl and pans
Pretzel salt

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