Ingredients
Scale
- 1 1/4 cups warm water (105-115°F)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt (for the dough)
- 1/2 cup baking soda (for the water bath)
- 2 tablespoons unsalted butter, melted, and coarse pretzel salt
Instructions
- Step 1: In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5 minutes until foamy. Add the flour and 1 teaspoon of kosher salt, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Step 2: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 60-90 minutes, or until doubled in size. Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Step 3: Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a 12-15 inch long rope, then tie the rope into a simple knot. Arrange the knots on the prepared baking sheets.
- Step 4: Bring 8 cups of water and the 1/2 cup of baking soda to a rolling boil in a large pot. Carefully drop 3-4 pretzel knots into the boiling solution for exactly 30 seconds. Remove immediately with a slotted spoon and place back onto the parchment-lined sheets.
- Step 5: Immediately sprinkle the boiled knots liberally with coarse pretzel salt. Bake for 12-15 minutes until they are puffed and deep golden brown. Upon removing them from the oven, brush the hot knots with the melted butter and serve warm.
Notes
- Day-old knots can be wonderfully revived by lightly misting them with water and popping them into a 350°F oven for just 5 minutes until warmed through.
- Pay close attention to the 30-second baking soda bath; this critical step is what gives the pretzels their deep color, signature flavor, and essential chewy crust—don't over-boil!
- To preserve the soft texture long-term, store completely cooled pretzels in a freezer-safe bag and reheat from frozen when ready to eat.
- While delicious plain, try serving these warm knots with a side of sharp vegetable stock cheese dip or a blend of honey mustard and a touch of horseradish for a savory kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American