Recipe By fenchurch1
Published Jun 19th
Golden Soft Pretzels
Prep 30m Cook 25m Additional 1h Ready In 1h 55m
Servings 16 pretzels Calories 241.5

What makes a pretzel a pretzel is the step of boiling them in baking soda water. If you dip them in baking soda water but don’t boil them in it, or if you use egg yolk to brush them, they are not going to turn out like pretzels.

Recipe Ingredients

  • 2 (.25 ounce) packages active dry yeast
  • ½ cup white sugar
  • 2 cups warm water (110 to 115 degrees F/43 to 46 degrees C)
  • ¼ cup butter, softened
  • 1 egg
  • 1 teaspoon salt
  • 6 ½ cups all-purpose flour, or as needed
  • 5 cups water
  • ½ cup baking soda
  • 1 tablespoon coarse sea salt, or as needed

Cooking Directions

  1. 1 Dissolve yeast and sugar in 2 cups warm water in a large bowl; let stand until bubbling, about 10 minutes. Beat butter, egg, and 1 teaspoon salt into yeast mixture until smooth. Mix in 2 cups flour to make a wet dough. Stir remaining flour into dough, 1 cup at a time, to make a stiff dough. Form dough into a ball.
  2. 2 Grease a large bowl and turn dough around in greased bowl to coat. Cover lightly with a kitchen towel, place in a warm area, and let dough rise until doubled, at least 1 hour. Punch dough down.
  3. 3 Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.
  4. 4 Divide dough in half; cut each half into 8 pieces. Roll pieces out on a floured surface into ropes about 1/2-inch thick. Shape each rope into a pretzel.
  5. 5 Bring 5 cups water to a boil in a large saucepan and dissolve baking soda in the boiling water. Boil pretzels, a few at a time, in the baking soda water for 10 minutes. Arrange pretzels on prepared baking sheets and sprinkle with coarse sea salt.
  6. 6 Bake in the preheated oven until pretzels are shiny and golden brown, 15 to 20 minutes.

Nutrition Facts

  • Calories 241.5
  • Carbohydrate 45.4 g
  • Cholesterol 19.3 mg
  • Fat 3.7 g
  • Fiber 1.6 g
  • Protein 6 g
  • Saturated Fat 2 g
  • Sodium 2370.6 mg
  • Sugar 6.4 g

Chef's Notes

The nutrition data for this recipe includes the full amount of sodium for the baking soda. The actual amount of the baking soda consumed will vary.


  1. Not good, too much baking soda
  2. It's not the amount of baking soda it's the time. Slow boil drop it in the bath and tap the side of the pretzel with the edge of your spatula after dropping it in. After about 10-30s in the bath the pretzel will float after tapping. Remove the pretzel right after it floats.
  3. Battery acid flavored and gummy. Dough recipe is good but the process is wrong. Cut the baking soda and reduce the boil time
  4. Waaaaay too much baking soda. I wasted time and money on this recipe.
  5. Unfortunately I hadn't read the "nasty" review first. I agree WAY too much baking soda. Maybe they meant 1/2 TB not 1/2 Cup. Sorry I wasted my tyime and money.
  6. As pretzels pretty good. A bit sweet (makes sense--sugar was more than in other pretzel recipes I've used) and I had to add 1/2 c more flour but that's normal. With dough you have to adjust liquid to dry ratios pretty frequently depending on the moisture in the air. The directions leave a bit to - Read more ...
  7. I tried this recipe and it tasted nasty with the baking soda bath to the point where it was not edible. The second try without the baking soda bath tasted much better. The cook time was also a bit off.