Soft Large Golden Pretzels (Print version)

Tender, chewy golden pretzels topped with coarse salt, perfect warm snack with tangy mustard.

# What You Need:

→ Dough

01 - 4 cups bread flour (plus extra for dusting)
02 - 1 1/2 cups warm water (about 110°F)
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1 tbsp granulated sugar
05 - 2 tsp kosher salt
06 - 2 tbsp unsalted butter, melted

→ Baking Soda Bath

07 - 10 cups water
08 - 2/3 cup baking soda

→ Topping

09 - 1 large egg yolk beaten with 1 tbsp water (egg wash)
10 - Coarse pretzel salt, for sprinkling

→ For Serving

11 - Yellow or spicy brown mustard

# How To Make It:

01 - Combine warm water, sugar, and yeast in a large bowl and let stand 5 minutes until foamy.
02 - Add melted butter and salt. Gradually stir in bread flour, one cup at a time, until a shaggy dough forms.
03 - Turn dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
06 - Bring 10 cups of water and baking soda to a boil in a large pot.
07 - Punch down dough and divide into 8 equal parts. Roll each into 20 to 22 inch ropes and twist into classical pretzel shapes.
08 - Dip each pretzel carefully into the boiling baking soda bath for 30 seconds. Remove with a slotted spatula and place on baking sheets.
09 - Brush each pretzel with egg wash and sprinkle with coarse salt.
10 - Bake for 12 to 15 minutes, until deep golden brown.
11 - Allow pretzels to cool slightly on a wire rack and serve warm with mustard.

# Expert Tips:

01 -
  • The baking soda bath creates that authentic chewy-on-the-outside, tender-on-the-inside texture that bakery pretzels have, and it's honestly a game-changer once you understand why it works.
  • They look impressive enough to bring to a potluck or serve at a party, but they're actually forgiving to make—even slightly imperfect shapes taste incredible.
  • Warm pretzels with mustard hit differently than most snacks; there's something about the combination that feels both simple and celebratory.
02 -
  • The baking soda bath is non-negotiable for authentic pretzels—it creates that mahogany color and chewy exterior that boiling water alone simply cannot achieve, so don't skip it thinking regular boiling will work the same way.
  • If your pretzels don't hold their shape during the baking soda bath, your dough likely needs a bit more resting time or your shaping could be tighter; give the shaped pretzels 10–15 minutes on the baking sheet before dunking them to let the gluten relax slightly and set.
  • The egg wash makes a visible difference in shine and color, but if you don't have eggs, a light brush of water works in a pinch—it just won't look quite as glossy.
03 -
  • Don't rush the kneading stage—the 5–7 minutes of kneading is when the gluten develops enough structure to give your pretzels that satisfying chew rather than falling apart.
  • If you have a stand mixer with a dough hook, use it for the kneading to save your forearms, but watch the dough as it mixes to make sure it's not getting over-worked and too sticky.
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