Tessa’s Recipe Rundown
Taste: The PERFECT quintessential pretzel flavor.
Texture: Slightly crisp at the edges but chewy throughout.
Ease: Truly easier than you think. Once you’ve made them a couple times, you can make a full batch in 1 hour from start to finish.
Pros: No rising time! Absolutely delicious.
Cons: For the most authentic pretzels, a lye bath will provide the best results which can be a bit of a hassle.
Would I make this again? We make these every other week.
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Whether it’s Oktoberfest, the Super Bowl, or you’re just in the mood, these German-inspired pretzels are shockingly easy to make! Once you get your pretzel shaping technique down (tips on that below), they seriously take less than 1 hour to make from start to finish.
That’s because there’s basically no rising time! Which means you could make them Sunday morning for the football game that afternoon… if that’s your thing. To be honest, the only part about football I care about is the snacks.
I can’t take credit for this soft pretzel recipe. It was actually developed by my boyfriend, Joe, years before we began dating. He was inspired by a backpacking trip to Germany in his early 20s where he had his first authentic Bavarian pretzel and discovered how different they are from American mall pretzels.
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When he asked how and why their pretzels are so different from American ones, so deeply browned and flavorful, he discovered authentic pretzels are bathed in a lye solution before baking. It makes a HUGE difference, which I’ve detailed below (including an alternative to the lye)!
We worked together for weeks to test out the pretzel recipe to document it in detail in order for Handle the Heat bakers to recreate them in their own home kitchens. Below you’ll find practically everything you could ever want to know about baking the best pretzels of your life.
Sprinkle of Science
How to Make Soft Pretzels
Ingredients for Homemade Pretzels Recipe:
- Active dry yeast – You can use instant yeast instead, but note that your pretzels may just be slightly more fluffy than chewy. Read our blog post on active dry vs. instant yeast.
- Barley malt syrup – This helps give the pretzels that distinct deep yet slightly bittersweet flavor. I ordered online, but have also seen it at some health food stores. If you can’t find this, simply use brown sugar (light or dark – the difference won’t be noticeable as it’s a small amount).
- All-purpose flour – I’ve tested this recipe with bread flour and didn’t find that it made enough of a positive impact to recommend using it instead. AP works great here! To be specific, I tested with bleached Gold Medal AP flour. I’ve also very successfully tested this recipe swapping in 2 cups of Rye flour for AP flour which adds a lovely depth of flavor and even darker color!
- Fine sea salt – This is for the dough.
- Pretzel salt – This is for sprinkling on the pretzels before baking. I’d highly recommend ordering the pretzel salt for the most impressive pretzels possible and best flavor. If that’s not an option, use coarse sea salt instead. Just note it’ll dissolve into the dough more.
- Food grade lye – More on this below.
How to Knead Soft Pretzel Dough
I like to use my 6-quart Professional KitchenAid stand mixer with the dough hook attachment. This dough is quite stiff and dense, so if your stand mixer is on the small side or quite old, the motor may not want to knead it. You could always knead the dough by hand, it’ll just take some upper body strength and a few more minutes.
The Key to Perfect Pretzels? Lye!
Take a look at the pretzel comparison below. One was made by dipping the unbaked pretzels in a lye bath, the other by dipping in a boiled baking soda bath:
You can see just how much darker the lye pretzels turn out! What you can’t see is they also have that distinct, slightly alkaline pretzel flavor and a chewier texture.
Lye has a pH of around 13 whereas baking soda has a pH of around 8. This extra alkalinity accelerates the Maillard reaction, allowing that caramelization to develop on the exterior of the pretzels. That ultra-deep color and slightly crispy, crunchy exterior crust is only made possible with lye. Lye is what professional bakers use, and it’s what’s authentic in a traditional Bavarian pretzel!
Do I Have to Use Lye?
No. You can prepare a baking soda bath instead. See more directions below. But if you want the most perfect pretzels possible, give lye a try! It’s not as scary as you may think.
Where to Buy Food-Grade Lye?
I know I just said not to be afraid of lye, but it is sodium hydroxide (also called caustic soda) which is the main ingredient in soap making and in products like Draino.
You can purchase food-grade lye most easily online or at some craft and hobby stores in the soap-making section.
How to Use Lye Safely
Lye is a caustic material, meaning if used improperly, it can cause chemical burns. Before you freak out, check out the safety tips below, and also remember that lye in this recipe’s application is diluted and therefore is similar to household bleach. Once lye is baked, it’s totally safe to eat.
- Only use in a well-vented controlled area. You don’t want to do this in a small space without a window open or the fan on (blowing any fumes away).
- Always add lye to water, never water to lye. The idea is to avoid any potential for splashing.
- Use only heat-resistant plastic or glass containers to prepare your lye bath. Never use metal.
- If lye does touch your clothes, remove that clothing item. If it touches your skin, simply run the skin under running water for a few minutes.
- If you’re concerned about safety, use plastic gloves when handling the pretzels in the lye bath. For extra security, feel free to wear goggles and even a face mask (now that we all own one!).
How to Prepare a Lye Bath for Pretzels:
- In a well-vented area, place a plastic or glass container (do not use metal) on top of a few pieces of parchment paper to protect your counter from splashes.
- Carefully sprinkle the lye into the water. Use a heat-safe silicone spatula to carefully stir the lye to dissolve. The lye is dissolved when the water looks clear (the container will feel warm to the touch – this is normal).
- Dip a shaped pretzel into the lye bath for about 30 seconds. Remove and let drip off then place on the prepared greased parchment-lined baking sheets.
If you wind up making pretzels often, you may want to avoid using the same glass container each time. Lye is corrosive and will eventually weaken the glass. Your best bet is a dedicated high-quality plastic container.
How to Prepare a Baking Soda Bath (lye alternative):
If working with lye isn’t an option for you, here are the directions for using baking soda instead. You simply dip the pretzels in boiling water that’s been alkalized with baking soda. Note that the pretzels will be much lighter in color and won’t have the same chewy texture.
For Baking Soda Bath:
- 2/3 cup of baking soda
- 10 cups of water
Directions: In a large pot, bring the baking soda and water to a boil. Boil the pretzels in small batches in the soda solution for about 45 seconds to 1 minute, pressing them down to submerge. Proceed with the recipe as written after the lye bath step.
Making Baking Soda More Alkaline
There are some ‘hacks’ online for baking the baking soda to increase its pH level from 8 to about 11. This is done by spreading the baking soda on a baking sheet and baking at 250°F for 2 hours. I don’t prefer this method because it’s time-consuming and the resulting baking soda is now caustic and corrosive. You may as well use lye, which is easy to order online.
Choose Your Own Pretzel Adventure
As I see it, there are TWO pretzel journeys, aka options for customizing your soft pretzels.
- One is what’s pictured in these photos: A more traditional Bavarian-style pretzel with a deeply browned exterior and chewy texture. The recipe as written will yield this result.
- The other is a more American-ized pretzel that’s lighter in color and fluffier in texture. A pretzel reminiscent of those frozen pretzels many of us grew up eating or even the shopping mall pretzels.
- If you prefer the latter, use a baking soda bath instead of lye. You can also allow the shaped pretzels to rise for about 30 minutes before dipping in baking soda and baking. This will create a fluffier texture (but also less distinct pretzel shapes).
- For a last option on this journey, brush the freshly baked pretzels with melted butter.
How to Shape Pretzels
Shape the log into a letter U. Cross the arms placing one over the other, then twist them around each other once. Bring the ends down to the bottom of the U and gently press to stick. Place on two greased parchment-lined baking sheets.
How to Make Pretzel Buns
After you portion the dough into ten equal pieces, take one piece and begin to grab bits of the dough from the top to bring around to the bottom to create a smooth ball shape. Roll around on a clean counter to smooth out further. Bake as the recipe states.
How to Serve Pretzels
Serve them with my Beer Cheese Dip or simply alongside some whole grain mustard or spicy honey mustard.
You can also slice pretzels open, toast them, and smear them with cream cheese for a pretzel-bagel situation.
How to Store Pretzels
Store in an airtight container at room temperature for up to 2 days. Reheat in the toaster oven at 350°F for a few minutes to refresh.
How to Freeze Pretzels (best option!)
Store the baked pretzels in an airtight container in the freezer for up to 2 months. The longer they’re frozen, the more the pretzel salt will dissolve into the pretzels, but they’ll still taste great.
Defrost by letting them sit on the counter for about an hour. Or, simply microwave for about 30 seconds. If desired for a crispier texture, once defrosted, refresh in the toaster oven for about 5 minutes.
More Recipes You’ll Love:
- No Knead Pizza Dough
- Soft Pretzel Bites
- Cinnamon Sugar Pretzel Bites
- Buttermilk Biscuits
- Copycat Olive Garden Breadsticks
Homemade Pretzel Recipe
Ingredients
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 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
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats. Spray with nonstick cooking spray or grease with butter.
Make the dough:
- In the bowl of a stand mixer fitted with the dough hook, combine the yeast, barley malt syrup/sugar, and 1/4 cup of the water. Whisk to combine. Let stand for 5 minutes or until frothy.
- Add the remaining 1 1/4 cups water, flour, and salt, and stir to combine. Mix on low speed until combined.
- Increase speed to medium and knead for five minutes until the dough is elastic and smooth and doesn’t stick to the sides of the bowl or your hands, adding more flour if needed. This will be a very dense dough, so be careful not to step away from your mixer in case it decides to jump on the counter.
Shape the pretzels:
- There is no need to allow this dough to rise. Remove the dough to a clean work surface (do not flour). Divide into 10 equal pieces (each should be about 100 grams). Roll each piece against the counter or between your palms into about a 24-inch long log. The thinner the log, the crispier the pretzels. The thicker, the softer the pretzels.
- Shape the log into a letter U. Cross the arms placing one over the other, then twist them around each other once. Bring the ends down to the bottom of the U and gently press to stick. Place on two greased parchment-lined baking sheets.
- If you prefer softer spongier pretzels, allow the shaped pretzels to rise for 30 minutes before bathing in the lye.
Prepare the lye bath:
- Refer to the safety disclaimer in the blog post before using lye. If lye isn’t an option, see the baking soda bath directions below. Place safety gloves and goggles on, and a face mask too if you prefer. In a well-vented area, place a plastic or glass container (do not use metal) on top of a few pieces of parchment paper to protect your counter from splashes. Carefully sprinkle the lye into the water. Use a silicone spatula to carefully stir the lye to dissolve. The lye is dissolved when the water looks clear.
- Dip a shaped pretzel into the lye bath for about 30 seconds. Remove to the prepared greased parchment-lined baking sheets. Use a paring knife to score two slices into the thickest part of each pretzel. Sprinkle with pretzel salt as desired. Repeat until all pretzels have been lye dipped, scored, and salted.
Bake the pretzels:
- Bake both trays at 400°F for about 16 minutes, alternating the trays halfway through the baking time for even baking, until deeply golden brown. Bake for less time for softer pretzels and more time for crispier pretzels.
- Let cool for 5 minutes before peeling away from the parchment paper. Serve warm or at room temperature the same day you bake the pretzels. To store, freeze the pretzels in an airtight container for up to 1 month.
Recipe Notes
Baking Soda Bath Alternative
If working with lye isn’t an option for you, here are the directions for using baking soda instead. Note that the pretzels will be much lighter in color and won’t have the same chewy texture. Ingredients for baking soda bath:- 2/3 cup of baking soda
- 10 cups of water
This recipe was published in 2021 and has been updated with additional baking tips. Photos by Joanie Simon.
This is a great recipe, tastes like German pretzels I remember. This is almost the same as mine. I use maltose syrup because I never see the barley syrup in store. The one thing that I do at end is mix the pretzel salt with some Indian black salt , Kala Namak, just a little as it goes a long way. It gives the pretzel an even more pretzeled out taste. Try it.
So easy! So yummy! So fun! Thank you for sharing this recipe. Used the baking soda since I couldn’t find the lye very easily.
These were sooo awesome!!! I didn’t use the lye but the baking soda bath but they were perfect. Just like I remember when I used to buy them on the streets of NY. My grandson and I made pretzel spiders for Halloween and they were so good.
Thank you & Joe for sharing this wonderful and easy to follow recipe. We’ve made these a half a dozen times and the pretzels are SO good!
This is an awesome pretzel recipe!! I set my expectations lower that they probably wouldn’t hold a candle to vendor pretzels, as I opted to use the soda bath vs. lye and brown sugar vs. malt syrup. Nope! You guys, these pretzels were SOOO good!! Possibly even better than what you would buy at a Bavarian festival!! I have kicked my old pretzel recipe to the curb and this is taking its place. I think what impresses me most is its no fuss and easy to work with dough. And to boot, it produced both better flavor and textured pretzels compared to other recipes I have tried. If this is the 2nd best version of the recipe, I can’t even imagine how good the lye bath and malt syrup pretzels are! Note, I did allow the pretzels to rise for 30 minutes after shaping them into the knot.
I buy lye water pre made in a glass bottle at the Asian market to use for moon cake dough. Can this be used for the lye in the water here? What would the procedure be for how much to add?
Hi Brook! Unfortunately, premade lye water’s concentration isn’t typically labeled, so we do not recommend using it for this recipe.
these were so delicious and one of the easiest baked goods to make! great effort to result ratio :). bonus, you feel like you’re doing a science project, which is always fun. my guests couldn’t believe they were handmade. we did half with pretzel salt and half with cinnamon sugar.
I have too much bread flour compared to AP. Will I need to do any changes if i use Bread flour, and will the results be still good or not? Thanks guys!
Hi Danny! Tessa originally tested this recipe using bread flour, and while she didn’t find that it made enough of an impact to recommend using in the published recipe (since many bakers don’t have it on hand at all times), it worked just fine – so a combination of the two should work just fine, no modifications needed. Your AP/bread flour pretzels will likely just be a little chewier than if you were to use all AP flour. Let us know how it goes!
Is there a way to make the dough ahead and then actually bake the pretzels the next day?
Hi Megg! Because we don’t want this dough to rise much at all (they’d become much softer and spongier if left to rise), preparing the dough the day before would allow the dough to proof a little more than we want here. Instead, I recommend following the freezing instruction in the pink tip box, just above the recipe. Let us know what you think of these pretzels once you’ve given them a try 🙂
You can actually bake baking soda in the oven which will raise the pH by 1 to 2 points, which will help with the lower alkalinity of the baking soda. *Previously worked as a biochemist 🙂
I made these and I love them . 2 of my grandkids are glutton free,can i use Glutton free flour and still follow the recipe
Hi Barbara! We don’t bake or test our recipes using gluten-free flour, so we can’t say for sure! Let us know how it goes if you give this a try 🙂
Love making these. Question about freezing them…how would you reheat or defrost them for best results?
Hi Robin! Check out the very bottom of the pink tip box (above the recipe) for Tessa’s instructions on how to best freeze, thaw and reheat these pretzels!