The Secret to Real Soft Pretzels
The deep mahogany colour and distinctive flavour of a great soft pretzel doesn't come from a special dough — it comes from the baking soda bath. Before baking, each pretzel is briefly boiled in heavily alkaline water. This Maillard reaction-inducing bath is what separates a real pretzel from a shaped bread roll.
The dough itself is remarkably simple: flour, water, yeast, a little sugar, salt, and butter. The entire process from mixing to eating takes well under 2 hours.
Ingredients
- Bread flour — 380g (the higher protein gives a chewier texture)
- Warm water — 240ml (about 40°C)
- Instant yeast — 7g (one packet)
- Sugar — 1 tbsp (feeds the yeast)
- Salt — 1 tsp
- Melted butter — 30g
For the soda bath: 2 litres water + 60g baking soda
Topping: Coarse salt, or try everything bagel seasoning, cinnamon sugar, or sesame seeds.
Method
Make the Dough
Combine warm water, yeast, and sugar in a bowl. Wait 5 minutes until foamy. Add flour, salt, and melted butter. Mix and knead for 6–8 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. Cover and rest for 30 minutes in a warm place until it doubles.
Shape the Pretzels
Divide the dough into 8 equal pieces (about 85g each). Roll each piece into a long rope, roughly 60cm long and evenly thick. To shape: form a U-shape, cross the ends twice to create a twist, then fold the twisted ends down and press them onto the bottom of the U. The classic pretzel shape takes practice — your first few may look rustic, and that's perfectly fine.
The Baking Soda Bath
Preheat oven to 220°C. Bring 2 litres of water to a rolling boil and add 60g baking soda (it will foam aggressively — use a large pot). Working one at a time, lower each pretzel into the bath for 30 seconds. Use a slotted spatula to flip, then remove to a lined baking sheet. The alkaline bath is what creates the dark, glossy crust and that unmistakable pretzel flavour.
Score & Season
Using a sharp knife or razor blade, cut a shallow slit along the thick bottom curve of each pretzel. This is traditional and helps the pretzel expand evenly. Brush lightly with beaten egg (optional, for extra shine), then sprinkle generously with coarse salt.
Bake
Bake at 220°C for 12–15 minutes until deeply golden brown. They should look almost too dark — that dark colour is flavour. Remove and brush with melted butter while still hot. The butter adds shine and richness. Best eaten within 2 hours of baking, ideally warm.
Serving Suggestions
- Yellow mustard — the classic German accompaniment
- Beer cheese dip — melted cheddar with a splash of beer
- Honey mustard — equal parts Dijon mustard and honey
- Cinnamon sugar version — skip the salt topping, brush with butter, roll in cinnamon sugar after baking
Storage
Soft pretzels are best the day they're made. To store: cool completely, wrap tightly, freeze for up to 1 month. Reheat from frozen at 180°C for 8–10 minutes or microwave for 30 seconds for a quick fix. They won't be as crisp as fresh but still satisfying.