Ingredients
Scale
- For the Pretzel Dough:
- 1 ½ cups warm water (110°F/45°C)
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tbsp granulated sugar
- 4–4 ½ cups all-purpose flour
- 1 tsp salt
- 2 tbsp unsalted butter (melted)
- For the Baking Soda Bath:
- 10 cups water
- ⅔ cup baking soda
- For the Cinnamon Sugar Coating:
- ½ cup unsalted butter (melted)
- ½ cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preparing the Dough: In a large bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until frothy. Add flour, salt, and melted butter, mixing until a dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Shaping the Pretzels: Punch down the risen dough and divide into 8 equal portions. Roll each piece into a long rope (about 24 inches), then shape into a pretzel by forming a U-shape, crossing the ends, and folding them back down. Place on a parchment-lined baking sheet.
- Baking Soda Bath and Baking: Preheat the oven to 450°F (230°C). Bring water and baking soda to a boil in a large pot. Dip each pretzel into the boiling water for 30 seconds, flipping halfway through. Place back on the baking sheet and bake for 10–12 minutes until golden brown.
- Coating with Cinnamon Sugar: While the pretzels are still warm, brush generously with melted butter and roll in the cinnamon sugar mixture until fully coated.
Notes
- For gluten-free pretzels, substitute with a gluten-free flour blend designed for bread baking.
- Vegan alternative: Use plant-based butter and ensure your sugar is vegan-friendly.
- To freeze pretzels, shape and freeze before the baking soda bath. Boil and bake directly from frozen, adding 1–2 extra minutes to the baking time.
- Store pretzels in an airtight container at room temperature for up to 2 days or freeze for longer storage. Reheat in the oven at 350°F (175°C) for 5 minutes to restore texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack/Dessert
- Method: Baking
- Cuisine: American-Inspired
Nutrition
- Serving Size: 1 pretzel (approx. 100g)
- Calories: 260 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg