Deep-brown, glossy soft pretzels made with a preferment for better flavor and chew. Finished with a baked–baking-soda dip for a true pretzel crust without lye.
Make the Poolish (Day Before or Same Day)
Whisk together:
-
½ cup + 1 Tbsp high-protein all-purpose flour (or bread flour)
-
¼ tsp instant yeast
Mix in:
-
⅓ cup room-temperature water
Cover tightly and let sit at warm room temperature until bubbly and expanded by about half, 3–4 hours. Refrigerate 8–24 hours.
Make the Dough
Stir into poolish:
-
⅓ cup + 2 tsp warm water (about 90°F)
-
1 Tbsp unsalted butter, melted and slightly cooled
Whisk together:
-
1¾ cups high-protein all-purpose flour (or bread flour)
-
1 heaping tsp Diamond Crystal kosher salt (use ½ tsp if table salt)
Mix & rest:
Add flour mixture to poolish. Knead by hand just until shaggy. Cover and rest 30 minutes.
Brief knead:
With slightly damp hands, knead 15–30 seconds until uniform. Cover and let rise until puffy and expanded by about half, 60–90 minutes.
Shape the Pretzels
Prep pan:
Line a rimmed baking sheet with parchment or a silicone mat; lightly spray.
Divide & pre-shape:
Divide dough into 6 pieces (about 3 oz each). Roll each into a short log, sealing the seam but leaving ends open. Cover and rest.
Roll ropes:
On an unfloured counter, roll each log into a 24-inch rope, tapering the last 6 inches at each end. Let rest briefly if dough springs back.
Form pretzels:
Shape into a U, cross ends twice, fold back over the curve, adjust to form three even openings, and seal tips. Transfer to pan.
Cover loosely and refrigerate at least 2 hours or up to 24 hours.
Baked Baking Soda Dip & Bake
Bake the baking soda (do ahead):
-
Spread ½ cup baking soda on a parchment-lined baking sheet
-
Bake at 300–350°F for 1 hour
-
Cool completely and store airtight
Heat oven:
400°F.
Prepare dip:
-
8 cups water
-
¼ cup baked baking soda
Bring water to a gentle boil, add baked baking soda, and reduce to a simmer.
Dip:
Submerge each pretzel bottom-side up 30–40 seconds. Drain well and return to baking sheet face up.
Top & bake:
Sprinkle with pretzel salt. Bake 12–14 minutes until deep brown.
Finish:
Mist lightly with water and return to oven 30 seconds for shine. Cool 5 minutes before serving.
Notes
-
High-protein flour matters. King Arthur AP works; standard grocery AP usually doesn’t.
-
Baking the baking soda increases alkalinity and is critical for proper color and flavor.
-
Pretzel salt is ideal, but coarse kosher salt works.
