Pretzel Recipe

Activate yeast and combine liquids

In a medium bowl, combine warm water (105–115°F), sugar, and instant yeast. Stir briefly and let sit 5–7 minutes until foamy. Stir in melted butter.

Mix dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), combine 4 cups of flour and kosher salt. Add the yeast mixture and mix on low until a shaggy dough forms. Add the remaining 1/2 cup flour, a little at a time, only if dough is too sticky to handle. Knead with the dough hook on medium for 4–6 minutes until the dough is smooth, elastic, and pulls away from the bowl. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a large bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60 minutes.

Portion dough

Punch down the risen dough gently. Turn onto a lightly floured work surface and divide into 8 equal pieces (about 110–130 g each). Roll each piece into a tight rope roughly 20–24 inches long.

Form pretzels

Form each rope into a U-shape, cross the ends about 2–3 inches, twist once and then fold the twisted ends down onto the bottom of the U to form a classic pretzel shape. Press the ends to adhere slightly.

Preheat and prepare baking sheets

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly oil or spray.

Make baking soda bath

In a large, wide pot bring 9 cups of water to a low boil. Carefully add 1/2 cup baking soda (it will bubble). Reduce to a simmer.

Boil pretzels

Working two at a time, gently lower each pretzel into the simmering baking soda bath for 20–30 seconds per side using a slotted spatula. Remove and drain briefly on a rack or paper towel, then transfer to prepared baking sheet, spacing them about 2 inches apart.

Egg wash and salt

Whisk together the large egg and 1 tablespoon cold water to make an egg wash. Brush each pretzel lightly with the egg wash and sprinkle with coarse sea salt.

Bake

Bake the pretzels in the preheated oven for 12–15 minutes, rotating the pans halfway through, until deep golden brown.

Finish

Remove from oven and brush with 1 tablespoon melted butter if desired for a glossy, richer crust. Cool on a wire rack for 10 minutes before serving.