Before you start
The deep colour and taste of a pretzel come from an alkaline dip, and the home-safe version is a strong baking soda bath. This is the full twisted-knot bake, sibling to the air fryer pretzel bites on this site, at oven scale: six big pretzels, coarse salt, and the correct amount of theatre in the shaping.
Everything you need
- 3 cups (390 g) bread flour
- 2¼ tsp (7 g) instant yeast
- 1 tbsp (14 g) brown sugar
- 1¼ tsp fine salt
- 1 cup + 2 tbsp (267 g) warm water
- 2 tbsp (28 g) unsalted butter, melted
- ⅓ cup (77 g) baking soda (for the bath)
- 3 cups (711 g) hot water (for the bath)
- 1 tbsp coarse or flaky salt, for topping
- 2 tbsp (28 g) unsalted butter, melted, to finish
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
Mix the flour, yeast, sugar and fine salt. Add the water and the first melted butter and knead 8 minutes to a smooth, medium-firm dough. Cover and prove 1 hour.
For this step
- 3 cups (390 g) bread flour
- 2¼ tsp (7 g) instant yeast
- 1 tbsp (14 g) brown sugar
- 1¼ tsp fine salt
- 1 cup + 2 tbsp (267 g) warm water
- 2 tbsp (28 g) unsalted butter
- 3 cups (711 g) hot water (for the bath)
- 1 tbsp coarse or flaky salt
- 2 tbsp (28 g) unsalted butter
-
Divide into 6. Roll each piece into a 55 to 60 cm rope, thinner at the ends, fat in the middle.
-
Shape: lift the rope into a U, cross the ends twice, and fold them down onto the fat belly, pressing to stick. The twist is easier than any description of it.
-
Heat the oven to 220°C / 425°F. Dissolve the baking soda in the hot water in a wide bowl.
For this step
- 1 cup + 2 tbsp (267 g) warm water
- ⅓ cup (77 g) baking soda (for the bath)
- 3 cups (711 g) hot water (for the bath)
-
Dip each pretzel in the soda bath for 20 seconds, drain, and lay on lined trays. Scatter with coarse salt.
For this step
- 1¼ tsp fine salt
- ⅓ cup (77 g) baking soda (for the bath)
- 1 tbsp coarse or flaky salt
-
Bake 13 to 15 minutes until deep mahogany. Brush with the finishing butter as they leave the oven and eat warm, with mustard or cheese sauce.
For this step
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (28 g) unsalted butter
Baker's tips
- Roll the ropes on an unfloured counter. The slight grip is what lets the dough lengthen, and flour makes them spring back like elastic bands.
- Salt after the dip while the surface is tacky. Salt applied to a dry pretzel bounces off, and salt applied before the dip dissolves.
Make it your own
- Skip the salt, brush post-bake with butter and roll in cinnamon sugar.
- Slice horizontally and build a sandwich, the pretzel roll being the best roll.
Storing & freezing
Pretzels are a same-day bread, ideally same-hour. Airtight overnight, refresh 3 minutes at 180°C. The salt draws moisture overnight, so store leftovers unsalted if planning ahead.
Frequently asked
What makes pretzels taste like pretzels?
The alkaline dip. Baking soda (or lye commercially) raises the surface pH so the crust browns deep and develops the distinct pretzel flavour. It's chemistry, not flavouring.
Why is my pretzel pale?
The bath was too weak, too brief, or the oven too cool. A full ⅓ cup of soda, a 20 second dunk, and a hot 220°C oven produce the mahogany shine.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to bake
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.