Soft pretzels · baking-soda bath

Twisted yeast dough with a short alkaline-water dip.

Five golden salted soft pretzels on a silicone-lined baking tray.
Makes
About 12 pretzels
Heat
205°C; boiling bath first
Baking time
12–15 min baking

Dip each pretzel for only 20–30 sec before baking.

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Soft pretzels · baking-soda bath

Makes
About 12 pretzels
Heat
205°C; boiling bath first
Baking time
12–15 min baking

Dip each pretzel for only 20–30 sec before baking.

Germany; American home method · Boiled breads

Soft pretzels · baking-soda bath

Twisted yeast dough with a short alkaline-water dip.

Method

  1. 01 · Activate

    1 min

    Use: A

    Stir together.

    Ready when: Yeast dispersed

    Baker stirs yeast and sugar into cloudy warm water in a glass bowl.
    01 ActivateStir the yeast and sugar into the warm water.

  2. 02 · Mix

    Until combined

    Use: B + A

    Add butter, salt and 375 g flour; add 94 g more, then remaining flour only as needed.

    Ready when: Slightly tacky

    Hands mix shaggy pretzel dough with a wooden spoon in a glass bowl.
    02 MixMix in the butter, salt and flour until the dough is slightly tacky.

  3. 03 · Knead

    3–5 min; rest 10–30 min

    Use: Dough

    Knead; cover and rest.

    Ready when: Elastic

    Baker kneads a smooth pretzel dough mass on a wooden board.
    03 KneadKnead until elastic, then cover and let the dough rest.

  4. 04 · Shape

    Before dipping

    Use: Dough

    Preheat. Divide into 75 g pieces; roll 50–56 cm ropes. Cross ends twice; fold down and press to curve.

    Ready when: Ends attached

    Fingertips attach the ends of a shaped raw pretzel to its lower curve.
    04 ShapeCross the rope ends twice, fold them down and press them onto the curve.

  5. 05 · Dip

    20–30 sec each

    Use: Bath; pretzels

    Boil bath; immerse one or two pretzels, lift and drain.

    Ready when: Do not extend dip

    Baker lifts a pale pretzel from a hot water bath on a broad slotted spatula.
    05 DipDip briefly in the baking-soda bath, then lift and drain.

  6. 06 · Bake

    12–15 min

    Use: Salt; pretzels

    Set on prepared trays; salt and bake.

    Ready when: Dark gold

    Five golden salted soft pretzels on a silicone-lined baking tray.
    06 BakeSprinkle with coarse salt and bake until dark gold.

What to look for

StageLook / feel forNeeds attention
MixingSlight tackinessDry, cracking ropes
ShapingSealed joinsLoose tips

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
Bitter surfaceBath exposure too longTime each dipStay under 30 seconds
Pale crustBath skippedUse soda bath next timePreheat fully
Stuck pretzelsUnprepared parchmentLift with broad spatulaUse silicone or grease lining

Use baking soda for the 2.1 L bath. For storage, leave off surface salt and add it when reheating. For pretzel bites, cut the ropes into short bite-size pieces instead of knots. Use the same brief bath, then bake until evenly browned; check earlier than full-size pretzels.

Ingredient choices & substitutions
IngredientSpecified typeBrandStatus
FlourAll-purposeNoneType specified
BathSodium bicarbonateNoneRequired for selected method
IngredientAlternative / ratioAdjust handlingLikely outcome
Instant yeastActive dry yeastEqual weightUse the same activation stepSource permits either
Pretzel saltCoarse sea saltTo tasteSprinkle before bakingDifferent crystal texture; similar salting role

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Brown’s method uses more butter, a 50–55-minute bulk rise and egg-yolk wash. McKenney’s short-rest formula is retained intact.

Cook / recipeUseWhat differs
Sally McKenneySally’s BakingEasy Homemade Soft PretzelsSelected formula and method · Family recipe, revised by authorBrief rest; 14 g butter
Alton BrownAlton BrownHomemade Soft PretzelsComparison and surface handling · Separate named developer; independence unverifiedLonger bulk rise; egg wash

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Sally’s Baking

Recipe

Soft pretzels · baking-soda bath

Twisted yeast dough with a short alkaline-water dip.

How do I make it?

  1. Start the yeast

    1 min

    Stir the yeast, sugar and warm water together for 1 minute so the yeast disperses.

    Baker stirs yeast and sugar into cloudy warm water in a glass bowl.
    Stir the yeast and sugar into the warm water.

    Ready when: Yeast dispersed

  2. Mix the dough

    Until combined

    Add the butter, salt and 375 g flour. Mix in another 94 g flour, then add the remaining flour only as needed. The dough should feel slightly sticky.

    Hands mix shaggy pretzel dough with a wooden spoon in a glass bowl.
    Mix in the butter, salt and flour until the dough is slightly tacky.

    Ready when: Slightly tacky

  3. Knead and rest

    3–5 min; rest 10–30 min

    Knead for 3–5 minutes, until stretchy. Cover and rest for 10–30 minutes.

    Baker kneads a smooth pretzel dough mass on a wooden board.
    Knead until elastic, then cover and let the dough rest.

    Ready when: Elastic

  4. Shape

    Before dipping

    Heat the oven to 205°C and divide the dough into 75 g pieces. Roll each into a rope 50–56 cm long, cross the ends twice and fold them down onto the lower curve. Press firmly so the ends stay attached.

    Fingertips attach the ends of a shaped raw pretzel to its lower curve.
    Cross the rope ends twice, fold them down and press them onto the curve.

    Ready when: Ends attached

  5. Dip

    20–30 sec each

    Bring the bath water and baking soda to a boil. Immerse one or two pretzels at a time for 20–30 seconds each, then lift out and drain. Do not leave them in longer.

    Baker lifts a pale pretzel from a hot water bath on a broad slotted spatula.
    Dip briefly in the baking-soda bath, then lift and drain.

    Ready when: Do not extend dip

  6. Bake

    12–15 min

    Set the pretzels on trays lined with greased parchment and sprinkle with coarse salt. Bake for 12–15 minutes, until dark gold.

    Five golden salted soft pretzels on a silicone-lined baking tray.
    Sprinkle with coarse salt and bake until dark gold.

    Ready when: Dark gold

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Bitter surfaceBath exposure too longTime each dip Stay under 30 seconds
Pale crustBath skippedUse soda bath next time Preheat fully
Stuck pretzelsUnprepared parchmentLift with broad spatula Use silicone or grease lining
Useful recipe notes

Use baking soda for the 2.1 L bath. For storage, leave off surface salt and add it when reheating. For pretzel bites, cut the ropes into short bite-size pieces instead of knots. Use the same brief bath, then bake until evenly browned; check earlier than full-size pretzels.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Soft pretzels · baking-soda bath at a glance

Makes
About 12 pretzels
Heat
205°C; boiling bath first
Baking time
12–15 min baking
Leavening
Yeast