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Traditional Pretzels

These homemade pretzels are easy to make, have a classic traditional flavor, and can be dressed up to feel healthy or indulgent depending on your mood. Perfect for cozy snacks, family meals, or gatherings.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 pretzels
Course: Appetizer, Snack
Cuisine: German
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 4 cups all-purpose flour (or 50/50 whole wheat for a heartier version)
  • 1 packet active dry yeast (2 1/4 tsp / 7 g)
  • 1 tablespoon granulated sugar
  • 1.5 cups warm water (105–115°F / 40–46°C)
  • 2 teaspoons fine salt (plus coarse salt for sprinkling)
  • 2 tablespoons melted butter (or olive oil / melted coconut oil for dairy-free)
Baking Soda Bath
  • 10 cups water (for the baking-soda bath)
  • 1/2 cup baking soda (for the bath)
Egg Wash
  • 1 large egg beaten with 1 tablespoon water (or vegan wash: 3 tablespoons plant milk + 1 teaspoon maple syrup or 2 tablespoons aquafaba)
Optional Toppings
  • coarse pretzel salt
  • sesame seeds
  • poppy seeds
  • everything bagel seasoning
  • cinnamon sugar (for sweet pretzels)

Method
 

Preparation
  1. In a small bowl, stir warm water, sugar, and yeast. Let sit for 5–8 minutes until foamy.
  2. In a large mixing bowl, combine flour and salt. Add yeast mixture and melted butter. Mix until a shaggy dough forms.
  3. Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth and slightly springy.
  4. Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm spot for about 1 hour, until doubled in size.
Baking
  1. Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper; lightly oil the parchment.
  2. Punch down the dough and divide into 8 (or 10 for smaller pretzels) equal pieces. Roll each piece into a 20–24-inch rope, then shape into pretzel twists.
  3. On the stovetop, bring 10 cups of water and 1/2 cup baking soda to a rolling boil. Gently drop each pretzel into the boiling bath for 20–30 seconds.
  4. Place boiled pretzels onto prepared baking sheets. Brush with egg wash and sprinkle with coarse salt or preferred toppings.
  5. Bake for 12–15 minutes, until deep golden brown. For extra-crispy edges, broil for 30–60 seconds, watching closely.
  6. Transfer to a rack to cool a few minutes before serving. Enjoy warm with mustard, cheese dip, or your favorite spread.

Notes

For soft pretzel bites, cut the ropes into 1–1.5 inch pieces before boiling and bake for 8–10 minutes. Whole grain swap: Use half whole-wheat flour + half all-purpose for more fiber. Vegan egg wash: Brush with aquafaba, or 3 tbsp plant milk + 1 tsp maple syrup for a golden finish. Gluten-free option: Use a high-quality 1:1 gluten-free flour blend plus 1 tsp xanthan gum for best results.