Scottie's Soft Pretzels


  • 1 1/2 cups warm water {}or 12 oz. warm beer (110 to 115 degrees F)
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 4 1/2 cups all-purpose flour or 22 oz.
  • 2 ounces unsalted melted butter
  • Vegetable oil, for pan
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt can be garlic salt, course kosher salt, onion salt


Combine the water, sugar and kosher salt in the bowl of astand mixer and sprinkle the yeast on top, stir on low for 30 seconds. Allow tosit for 5 minutes or until the mixture begins to foam. Add the flour and butterand using the dough hook attachment, mix on low speed until well combined.Change to medium speed and knead until the dough is smooth and pulls away fromthe side of the bowl, approximately 4 to 5 minutes.

Remove the dough from the bowl, clean the bowl and thenoil it well with vegetable oil. Return the dough to the bowl, cover withplastic wrap and sit in a warm place for approximately 50 to 55 minutes oruntil the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchmentpaper and lightly brush with the vegetable oil. Set aside.{} Bring the 10 cups of water and the bakingsoda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface anddivide into 8 large or 16 smaller equal pieces. Roll out each piece of doughinto a 24-inch rope. Make a U-shape with the rope, holding the ends of therope, cross them over each other and press onto the bottom of the U in order toform the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Removethem from the water using a large flat spatula. Return to the half sheet pan,brush the top of each pretzel with the beaten egg yolk and water mixture andsprinkle with the pretzel salt. Bake until dark golden brown in color, approximately12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes beforeserving.{}

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