The dough is a plain yeast dough: warm water, yeast, a spoonful of sugar, flour, salt and melted butter, kneaded until smooth and left to double.
Each of the eight pieces is rolled into a long rope and twisted, then dipped in a baking-soda bath for twenty to thirty seconds. That bath is what gives a pretzel its colour and its flavour.
How to Make It
Dough kneaded
Stir the yeast and 1 tbsp sugar into the warm water and let stand 5 minutes. Mix in the flour, salt and 2 tbsp melted butter; knead 6 to 8 minutes until smooth.
Risen
Cover and let rise until doubled, about 1 hour.
Shaped
Heat the oven to 425°F and line two baking sheets with parchment. Divide the dough into 8 pieces, roll each into a 24-inch rope and twist into a classic pretzel shape.
Bathed
Bring 10 cups water to a gentle boil in a wide pot. Slowly add the baking soda. Dip each pretzel for 20 to 30 seconds, drain well and place on the baking sheets.
Baked
Bake 12 to 14 minutes, until deep golden brown.
Buttered and coated
Mix the 1/2 cup sugar and cinnamon. Brush the hot pretzels with 4 tbsp melted butter and coat generously in the cinnamon sugar.
The Bath, Handled Carefully
The dip is the one stage that needs full attention.
- DoughKneaded, risen an hour and twisted into eight pretzels.
- WaterTen cups brought to a gentle boil in a wide pot.
Check before you continue
Baking soda added slowly, 20 to 30 seconds per pretzel — Slotted spoon and a wide pot
The bath foams when the soda goes in; add it gradually and lift each pretzel with a slotted spoon.
- Bake12 to 14 minutes at 425°F until deep brown.
- CoatButter, then a heavy roll in cinnamon sugar.
Ingredient Notes
- Baking soda
- Two-thirds of a cup for the bath, added slowly to the hot water.
- Warm water
- A cup and a half at about 105°F, warm enough to wake the yeast.
- Cinnamon sugar
- Half a cup of sugar with a tablespoon and a half of cinnamon.
Why This Recipe Works
- The alkaline bath browns the crust far faster than plain dough would.
- A 425°F oven sets the crust before the inside dries out.
- Brushing with butter straight from the oven helps the cinnamon sugar cling.
- Coating while hot melts the sugar just enough to stick without dissolving.
Success Tips
- Roll each rope to a full 24 inches so the twist has long, even arms.
- Lift the pretzels out of the bath with a flat slotted spoon and drain them well.
- Coat one pretzel at a time so each is still hot when it meets the sugar.
Serving Ideas
Pile them in a bowl and serve warm, when the crust is still soft under the sugar.
Storage and Reheating
Refrigerate
Eat these the day they are baked; refresh leftovers briefly in a warm oven.
Frequently Asked Questions
Why the baking-soda bath?
It is what gives the deep brown crust and pretzel flavour. Add the soda slowly, as it foams.
Can I make bites instead?
This recipe makes eight full twisted pretzels.
