Description

This homemade pretzel recipe delivers classic, chewy, and perfectly golden pretzels with a traditional lye bath for authentic texture and flavor. Using active dry yeast and barley malt syrup, these soft pretzels require no rising time before shaping, and baking them in the oven ensures a crisp, golden crust. A baking soda bath alternative is also provided for those who prefer a less intense method.

Ingredients

Scale

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 sea salt

For the lye bath:

2 tablespoons (40 grams) food grade lye
1 liter (1000 grams) water, room temperature
Pretzel salt or coarse salt, for sprinkling

Baking soda bath alternative:

2/3 cup baking soda
10 cups water

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Instructions

Preheat the oven: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats and grease them with nonstick cooking spray or butter to prevent sticking.
Make the dough: In the stand mixer bowl fitted with the dough hook, combine the yeast, barley malt syrup or sugar, and 1/4 cup warm water. Whisk and let stand 5 minutes until frothy. Add the remaining 1 1/4 cups water, flour, and salt. Mix on low speed to combine, then increase to medium and knead for 5 minutes until the dough is elastic, smooth, and no longer sticky. Add flour as needed.
Shape the pretzels: Transfer the dough onto a clean, unfloured surface. Divide the dough into 10 equal pieces (~100 grams each). Roll each piece into a 24-inch long log, thinner for crispier pretzels or thicker for softer ones. Form each log into a U shape, cross and twist the arms once, then press the ends to the base of the U to shape the pretzel. Place shaped pretzels on prepared baking sheets. For softer pretzels, allow to rise for 30 minutes before the lye dip.
Prepare the lye bath: In a well-ventilated area, wearing gloves, goggles, and a mask, carefully dissolve 2 tablespoons of food grade lye into 1 liter of room temperature water in a non-metal container. Stir until clear. Dip each pretzel into the lye bath for about 30 seconds and remove to the baking sheets.
Score and salt the pretzels: Using a paring knife, score two slashes into the thickest part of each pretzel to allow expansion. Sprinkle generously with pretzel salt or coarse salt.
Bake the pretzels: Bake the pretzels in the preheated oven at 400°F for about 16 minutes, rotating the baking sheets halfway through for even browning. Bake less time for softer pretzels or longer for crispier ones. They should develop a deep golden brown color.
Cool and serve: Let the pretzels cool for 5 minutes before removing from the parchment. Serve warm or at room temperature. Store leftovers in an airtight container or freeze for up to 1 month.
Baking soda bath alternative: If not using lye, boil 2/3 cup baking soda in 10 cups of water and boil pretzels in batches for 1 minute, submerging completely, then proceed with scoring, salting, and baking as directed.

Notes

Handle lye with extreme care: always use safety gloves, goggles, and work in a well-ventilated area.
If you prefer not to use lye, the baking soda bath is a safer alternative but results in lighter color and less chewy texture.
The thickness of the pretzel dough logs will affect final texture—thinner logs create crispier pretzels, thicker logs yield softer ones.
Shaped pretzels do not require rising time but letting them rest for 30 minutes will create a softer texture.
For best results, bake both trays together and rotate their positions halfway through baking to ensure even browning.
Store pretzels frozen in an airtight container for up to 1 month and reheat before serving for optimal freshness.

Nutrition

Serving Size: 1 pretzel
Calories: 210
Sugar: 3 g
Sodium: 450 mg
Fat: 1.5 g
Saturated Fat: 0.3 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 0 mg