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Soft Pretzel Knots

These Soft Pretzel Knots are golden brown on the outside, soft and chewy on the inside, and finished with coarse salt and melted butter. They're perfect as a snack, appetizer, or party food and taste even better with cheese sauce or mustard.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 45 minutes
Servings: 8
Course: Breed and baking
Cuisine: Italian
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 3¾ cups (470 g) all-purpose flour
  • 1½ teaspoons instant yeast
  • 1¼ cups (300 ml) warm water (110°F/43°C)
  • 1 tablespoons granulated sugar
  • 1 teaspoon fine salt
  • 2 tablespoons unsalted butter, melted
For the Baking Soda Bath
  • 8 cups water
  • ½ cup baking soda
For the Topping
  • 1 large egg, beaten
  • 1 tablespoon water
  • 1 tablespoon coarse pretzel salt
  • 2 tablespoons melted butter (optional, for brushing after baking)

Equipment

  • 1 Large mixing bowl
  • 1 Stand mixer with dough hook optional
  • 1 Set measuring cups
  • 1 Set measuring spoons
  • 1 Baking sheets
  • 1 Sheets parchment paper
  • 1 Large stockpot
  • 1 Slotted spoon or spider strainer
  • 1 Pastry brush
  • 1 Small bowl
  • 1 Kitchen towel or plastic wrap
  • 1 Cooling rack

Method
 

  1. In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
  2. Add the flour, salt, and melted butter. Mix until a dough forms.
  3. Knead the dough for 8–10 minutes until smooth and elastic.
  4. Place the dough in a lightly greased bowl, cover, and let it rest and rise for 1 hour, or until doubled in size.
  5. Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
  6. Bring 8 cups of water to a gentle boil and carefully stir in the baking soda.
  7. Divide the dough into 8 equal pieces and roll each into a rope about 18 inches long. Tie each rope into a knot and tuck the ends underneath.
  8. Boil each pretzel knot in the baking soda bath for 20–30 seconds, then remove with a slotted spoon and place on the prepared baking sheets.
  9. Brush each knot with the egg wash and sprinkle with coarse pretzel salt.
  10. Bake for 15–18 minutes, or until deep golden brown.
  11. Brush the hot pretzel knots with melted butter if desired.
  12. Cool for 5 minutes before serving.

Notes

  • The baking soda bath gives pretzels their signature chewy texture and dark golden crust.
  • Do not boil the pretzels for more than 30 seconds or they may become bitter.
  • Serve with cheese sauce, honey mustard, or spicy mustard.
  • Store in an airtight container for up to 2 days.
  • Freeze baked pretzels for up to 2 months and reheat in the oven before serving.