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Homemade Pretzels

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taylor's tips

  • This recipe is from Kat Schwarz @katschwarz.
  • Baking soda increases the alkalinity of the boiling water and reacts with the dough to form a better crust.
  • Remove the parchment before baking, the paper will stick to the pretzels.

A staple in our fall Oktoberfest class, pretzels offer a chewy complement to sauerkraut and schnitzel. Add spicy mustard!


  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 22 ounces all-purpose flour, approximately 4 1/2 cups
  • 2 ounces unsalted butter, melted
  • Vegetable oil
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt


  1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and mix with a wooden spoon until well combined. Dump out onto a floured surface and knead until the dough is smooth and springs back to the touch, approximately 4 to 5 minutes. Add dough ball to an oiled bowl, and cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
  2. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
  3. Turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
  4. In the meantime, bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
  5. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Remove the oily parchment from the half sheet pan, and lay each pretzel on bare surface. brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

hungry yet?

let's cook these together in class!

quick fire

Total Time: 2hr, 1hr active

Total Ingredients: 11

Skill Level: Intermediate

Serves: 8


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