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New York-Style
Soft Pretzels

Classic chewy, golden brown pretzels with a dark crust and salty finish

Total Time ~2 hrs 15 min
Servings
12
Difficulty Intermediate
Ingredients

Pretzel Dough

2¼ tsp active dry yeast (1 envelope)
¼ tsp fine-grain sea salt
2 tsp sugar
1 cup warm water (100–110°F)
1 cup bread flour
2 cups all-purpose flour

Baking Soda Bath

8 cups water
½ cup baking soda

Topping

1 egg yolk
1 tbsp water (for egg wash)
to taste coarse or pretzel salt
Instructions
1
Make the Dough
Combine yeast, salt, and sugar in a stand mixer bowl. Add warm water and mix until dissolved. Add both flours and mix on low with a dough hook for 4–5 minutes until dough pulls from the sides. (By hand: knead 5–7 minutes until smooth and elastic.)
2
First Rise
Place dough in a greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size.
3
Preheat Oven
Preheat oven to 450°F. Line two baking sheets with parchment paper and lightly grease.
4
Prepare Baking Soda Bath
Bring 8 cups of water to a boil in a large pot, then add the baking soda. Keep at a steady boil.
5
Shape Pretzels
Divide dough into 12 equal pieces. Roll each piece into a 24-inch rope. Form a U-shape, cross the ends twice, then press the ends onto the bottom of the U to form the classic pretzel shape.
6
Boil Pretzels
Drop pretzels one at a time into the boiling baking soda bath for 30 seconds each. Remove with a slotted spoon and place on prepared baking sheets.
7
Add Egg Wash & Salt
Whisk together the egg yolk and 1 tbsp water. Brush each pretzel evenly, then sprinkle generously with coarse salt.
8
Bake
Bake at 450°F for 12–14 minutes until dark golden brown.
9
Serve
Best served warm. Great with mustard!
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Keep water between 100–110°F for proper yeast activation. The baking soda bath is what gives pretzels their signature dark color and chewy texture — don't skip it! The egg wash helps the salt stick and adds shine. If you're new to pretzel shaping, a quick video search makes it easy to follow along.

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