Imagine walking into a traditional bakery where the air is thick with the scent of toasted grain and salt. Achieving that professional, deep-brown crust on a soft, chewy pretzel is easier than you think when you use the authentic bakery method right in your own kitchen.

Recipe Details

  • Yields: 4 large pretzels
  • Prep Time: 40 minutes (not including dough rise time)
  • Cook Time: 15 min
  • Total Time: 55 minutes (plus rise time)

Ingredients

  • 1 1/5 (355mL) cups water
  • 1 1/2 teaspoons dry yeast
  • 1-2 teaspoons sugar, honey, barley syrup, or molasses, etc.
  • 1-2 teaspoons coarse salt
  • 4.5 (650g) cups flour
  • 1/4 (70g) cup food-grade sodium hydroxide (lye)
  • 5 (1.2L) cups water, for the lye bath
  • 2 tablespoons of crunchy finishing salt

Instructions

  1. Begin by combining the water, yeast, sweetener of your choice, and salt. Stir in as much flour as possible, then allow the mixture to rest for 15 minutes to begin the autolyse process.
  2. Incorporate the rest of the flour by kneading the dough until it is smooth and only slightly tacky to the touch.
  3. Place the dough in a covered container and let it rise for about 2 hours on your counter, or for the best results, let it rest in the refrigerator overnight to develop more flavor.
  4. Move the risen dough to a cutting board and divide it into four equal pieces. Flatten each portion and roll them into individual logs.
  5. Cover the logs and let them sit for 15 minutes to allow the gluten to relax. During this time, preheat your oven to 450℉ (230℃).
  6. On an unfloured surface, stretch each log into a long, thin rope while keeping the center portion thicker. Form an upside-down "U," twist the ends together twice, and press the tips firmly into the thick center "belly" to secure them. Work quickly through the following steps to ensure the pretzels don't puff up too much before baking.
  7. Using a non-reactive container like a glass baking dish, prepare the bath by pouring in 5 cups of water and slowly adding the sodium hydroxide, stirring gently to combine.
  8. Put on protective gloves and fully immerse each pretzel in the lye bath for 10 seconds. Allow them to drain well before placing them onto your baking sheets.
  9. Top the pretzels with a generous dusting of finishing salt and use a sharp knife to score the center "belly," which helps the dough expand beautifully while baking.
  10. Bake for approximately 15 minutes. You are looking for a stunning, deep mahogany color across the entire surface.
  11. To safely discard the lye solution, pour it slowly down the drain while running the cold water faucet to ensure it is properly diluted.

Tips for Success

For the safest experience, always wear chemical-resistant gloves when handling the lye bath. If the solution makes contact with your skin, simply rinse it off immediately with cool water. To get the best shape, avoid using flour on your workspace when rolling out the dough ropes, as a little bit of friction helps the dough stretch. Finally, for a more complex and professional taste, the overnight cold rise in the fridge is highly recommended.

There is nothing quite like pulling a tray of warm, dark, and salty pretzels straight from your own oven.