USA · North America
Soft Pretzels
An alkaline dip transforms pale dough into deep mahogany pretzels.
German-style soft pretzelsbaking soda bath pretzels
The Chemistry in This Bake
Dipping shaped dough in a baking-soda (or lye) bath before baking, which raises surface pH and produces the pretzel's characteristic browned crust.
Learn the full technique →Ingredients
- Bread flour
- Instant yeast
- Salt
- Sugar
- Warm water
- Baking soda
- Coarse salt (for topping)
- Melted butter
Method
Knead flour, yeast, salt, sugar, and warm water into a smooth dough and let rise until doubled.
Divide into portions and roll each into a rope about 50 cm long.
Shape into pretzels and chill briefly to firm up.
Bring a large pot of water with baking soda to a gentle simmer.
Dip each pretzel in the alkaline bath for 30 seconds, then drain and salt.
Bake at 220 °C for 12-15 minutes until deep brown, then brush with butter.