Ingredients
For the dough:
- 1 ½ cups warm water about 110°F
- 2 ¼ teaspoons active dry yeast 1 packet
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 tablespoon unsalted butter melted
- 4 cups all-purpose flour plus more for kneading
For the baking soda bath:
- 9 cups water
- ½ cup baking soda
For topping:
- 1 egg beaten
- Coarse salt or pretzel salt
Optional for serving:
- Warm cheese dip or mustard
Instructions
- In a large bowl, stir together the warm water, yeast, and brown sugar. Let it sit for 5 minutes until foamy.
- Add the salt, melted butter, and 3 cups of the flour. Stir to combine, then gradually add the last cup of flour until a soft dough forms.
- Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise in a warm place for 45–60 minutes, until doubled in size.
- Meanwhile, bring 9 cups of water and the baking soda to a boil in a large pot, then reduce heat and keep it warm.
- Punch down the dough and divide into 6 pieces. Roll each into a rope and cut into 1–1.5 inch pieces.
- Working in batches, drop the bites into the baking soda bath for 20 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet.
- Brush each piece with beaten egg and sprinkle with salt.
- Bake at 425°F for 12–15 minutes, or until golden brown. Serve warm with cheese dip or mustard.
Notes
- If you don’t have a stand mixer, just MIX by hand, it works perfectly!
- Don’t skip the baking soda bath, it’s what gives the pretzels their signature crust.
- Try a sweet version: toss baked bites in melted butter and cinnamon sugar!