Homemade Soft Pretzels

Chewy, deep-mahogany soft pretzels dunked in a baking-soda bath for that authentic ballpark flavor.

Ingredients

• 1 1/2 cups warm water (110 to 115 degrees F)
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast (2 1/4 teaspoons)
• 4 1/2 cups (22 ounces) all-purpose flour
• 2 ounces unsalted butter, melted

Vegetable oil, for the bowl

• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt or coarse sea salt

Directions

1. Combine the warm water, sugar, and kosher salt in a large bowl and sprinkle the yeast on top; let sit 5 minutes until foamy.
2. Add the flour and melted butter and mix, then knead until smooth and elastic, about 5 minutes.
3. Transfer to an oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
4. Heat the oven to 450 degrees F and line two sheet pans with parchment, lightly oiled.
5. Bring the 10 cups water and the baking soda to a rolling boil in a large pot.
6. Divide the dough into 8 pieces, roll each into a 24-inch rope, and twist into a pretzel shape.
7. Boil each pretzel for 30 seconds, remove with a slotted spatula, and return to the sheet pan.
8. Brush with the egg-yolk wash and sprinkle generously with pretzel salt.
9. Bake 12 to 14 minutes until deep golden brown, then cool slightly before serving.

Notes

Alton Brown’s homemade soft pretzels; the baking-soda bath is what creates the classic crust and color.