Description
This homemade pretzel recipe delivers classic, chewy pretzels with a deeply golden crust achieved through a traditional lye bath. These soft pretzels are perfect for snacking or serving with your favorite dips and can be made without any rising time for quick preparation or allowed to rise for a softer texture. A baking soda alternative to the lye bath is also included for safety and accessibility.
Ingredients
Scale
For the Pretzels:
- 1 tablespoon active dry yeast
- 1 tablespoon barley malt syrup or light brown sugar
- 1 1/2 cups (355 grams) warm water (about 110°F), divided
- 5 cups (635 grams) all-purpose flour
- 3/4 teaspoon fine sea salt
For the Lye Bath:
- 2 tablespoons (40 grams) food grade lye (see notes for baking soda alternative)
- 1 liter (1000 grams) water, room temperature
- Pretzel salt or coarse salt
For Baking Soda Bath Alternative:
- 2/3 cup baking soda
- 10 cups water
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats and lightly grease or spray with nonstick cooking spray to prevent sticking.
- Activate Yeast: In the bowl of a stand mixer fitted with a dough hook, combine the active dry yeast, barley malt syrup or light brown sugar, and 1/4 cup of warm water. Whisk gently and let stand for about 5 minutes until the mixture becomes frothy, indicating that the yeast is active.
- Make Dough: Add the remaining 1 1/4 cups of warm water, all-purpose flour, and fine sea salt to the yeast mixture. Mix on low speed to combine the ingredients, then increase to medium speed and knead the dough for about 5 minutes until it becomes elastic, smooth, and no longer sticky. Add flour sparingly if the dough is excessively sticky, but expect a dense dough.
- Shape Pretzels: Transfer the dough to a clean work surface without adding extra flour. Divide the dough into 10 equal pieces (~100 grams each). Roll each piece into a long 24-inch rope, shaping it into a U. Cross the ends over each other twice, then fold the twisted ends down to the bottom of the U, pressing gently to seal the pretzel shape. Arrange the shaped pretzels on the prepared baking sheets. Optionally, let the shaped pretzels rise for 30 minutes if a softer, more spongy texture is desired.
- Prepare Lye Bath: In a well-ventilated area, wearing protective gloves, goggles, and a mask, carefully dissolve 2 tablespoons of food-grade lye into 1 liter of room temperature water in a plastic or glass container placed on parchment to avoid surface damage. Stir carefully until the solution is clear. (For a baking soda alternative, boil 2/3 cup baking soda in 10 cups water in a large pot.)
- Dip Pretzels: Dip each shaped pretzel into the lye bath for approximately 30 seconds, ensuring full submersion. Remove and place back on the prepared baking sheets. Score two slashes into the thickest part of each pretzel with a paring knife and sprinkle pretzel salt generously over the top. Repeat for all pretzels. For baking soda bath, boil each pretzel for about 1 minute in small batches, then return to baking step.
- Bake Pretzels: Bake the pretzels at 400°F for about 16 minutes, swapping baking sheets halfway through to ensure even browning. Bake less for softer pretzels and longer for crispier ones. Pretzels should be deeply golden brown when done.
- Cool and Serve: Let the pretzels cool on the baking sheets for 5 minutes before removing. Serve warm or at room temperature. Store any leftovers in an airtight container and freeze for up to one month.
Notes
- Always handle food-grade lye with extreme care; it is caustic and requires protective gear and good ventilation.
- If you prefer to avoid using lye, use the baking soda bath alternative by boiling pretzels in a baking soda solution. This results in lighter colored pretzels with less chewiness.
- The thickness of the rolled dough ropes affects texture: thinner ropes produce crispier pretzels, while thicker ropes yield softer pretzels.
- You may allow the shaped pretzels to rise for 30 minutes for a softer texture before dipping in the lye bath.
- Ensure you use food-grade lye, not regular drain cleaner or other forms of lye.
- To store, freeze pretzels in an airtight container for up to one month and reheat before serving.
Nutrition
- Serving Size: 1 pretzel
- Calories: 220
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 1.2 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 0 mg
