Sandra This Alton Brown Soft Pretzels recipe is a chewy and salty snack, which calls for a traditional baking soda bath and coarse pretzel salt. It’s the ultimate game day appetizer, ready in about 1 hour and 30 minutes.
Alton Brown Soft Pretzels Ingredients
For the Dough
- 1 ½ cups warm water (110°F to 115°F)
- 1 tbsp sugar
- 2 tsp kosher salt
- 1 packet (2 ¼ tsp) active dry yeast
- 4 ½ cups (22 oz) all-purpose flour
- 2 oz (4 tbsp) unsalted butter, melted
- Vegetable oil, for the bowl
For the Soda Bath
- 10 cups water
- ⅔ cup baking soda
For the Topping
- 1 large egg yolk beaten with 1 tbsp water (egg wash)
- Pretzel salt (or coarse sea salt)
How To Make Alton Brown Soft Pretzels
- Activate the yeast: In the bowl of a stand mixer, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for 5 minutes until the mixture begins to foam.
- Mix the dough: Add the flour, melted butter, and kosher salt to the yeast mixture. Using the dough hook attachment, mix on low speed until the ingredients are combined.
- Knead until smooth: Increase the speed to medium and knead for 4–5 minutes. The dough should be smooth and pull away cleanly from the sides of the bowl. If it is too sticky, add a little more flour; if too dry, add a splash of water.
- Let it rise: Lightly oil a large bowl with vegetable oil. Transfer the dough to the bowl, turning it once to coat it in oil. Cover with plastic wrap and place in a warm spot for 50–55 minutes, or until the dough has doubled in size.
- Prepare the bath: Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper and brush lightly with oil. Bring the 10 cups of water and the baking soda to a rolling boil in a large roasting pan or wide pot.
- Shape the pretzels: Turn the dough onto a lightly oiled work surface. Divide into 8 equal pieces. Roll each piece into a 24-inch long rope. Make a U-shape with the rope, holding the ends. Cross the ends over each other, then cross them again (twist once). Fold the ends down to the bottom of the U and press firmly to seal.
- The Soda Bath: Carefully place the pretzels into the boiling soda water, one or two at a time. Boil for 30 seconds. Remove them with a large flat slotted spatula and place them back on the baking sheet. (This step gives them their chewy skin and dark color).
- Bake: Brush the tops of the boiled pretzels with the egg wash. Sprinkle generously with pretzel salt. Bake for 12–14 minutes until dark golden brown. Transfer to a cooling rack for 5 minutes before serving.
Recipe Tips
- The Soda Bath is essential: Do not skip the boiling step. The baking soda alkalizes the outside of the dough, which accelerates the Maillard reaction (browning) and creates that distinct “pretzel” flavor and chewy crust.
- Weigh the flour: Alton Brown strongly recommends weighing the flour (22 oz) rather than scooping. Cup measurements can vary, leading to dry, tough pretzels.
- Sealing the shape: When folding the ends down to form the pretzel shape, press them firmly into the dough. If you don’t, they will pop loose during the boiling stage.
- Parchment paper: Ensure you oil the parchment paper. Boiled pretzel dough is sticky and can fuse to dry parchment paper during baking. Silicone mats are even better if you have them.
What To Serve With Alton Brown Soft Pretzels
These pretzels are delicious on their own, but even better with dips.
- Spicy Brown Mustard: The classic German accompaniment.
- Beer Cheese Sauce: A rich cheddar dip.
- Cinnamon Sugar: Brush with melted butter after baking and toss in sugar.
- Chocolate Sauce: For a sweet-salty twist.
How To Store Alton Brown Soft Pretzels
- Room Temperature: Soft pretzels are best eaten the same day. You can store them in a paper bag for 1 day, but they may become chewy or tough.
- Freeze: Wrap cooled pretzels individually in plastic wrap and freeze for up to 1 month.
- Reheat: Reheat frozen or stale pretzels in a 350°F oven or toaster oven for 5–10 minutes. This will re-crisp the outside and soften the inside.
Alton Brown Soft Pretzels Nutrition Facts
- Calories: 380kcal
- Protein: 9g
- Carbohydrates: 75g
- Fat: 5g
- Saturates: 3g
- Sugar: 2g
- Salt: 2.5g
Nutrition information is estimated per pretzel (based on 8 large pretzels).
FAQs
Can I use baking powder instead of soda?
No. Baking powder is not alkaline enough to create the chemical reaction needed for the crust. You must use baking soda.
Why did my pretzels turn out pale?
If they didn’t brown well, you likely didn’t use enough baking soda in the water, or you didn’t boil them long enough. The egg wash also contributes significantly to the shine and color.
Can I make pretzel bites?
Yes. Instead of twisting into shapes, cut the 24-inch ropes into 1-inch pieces. Boil them in batches for 30 seconds and bake for slightly less time (approx. 10–12 minutes).
Alton Brown Soft Pretzels Recipe
Description
The definitive homemade soft pretzel recipe featuring a yeast dough poached in a baking soda solution to achieve a deep golden, chewy, and salty crust.
Ingredients
Instructions
- Bloom yeast in warm water and sugar.
- Mix in flour, butter, and salt; knead for 5 minutes.
- Let rise in an oiled bowl for 55 minutes.
- Divide dough into 8 pieces and roll into ropes.
- Shape into pretzels.
- Boil water and baking soda.
- Boil pretzels for 30 seconds each; drain on baking sheet.
- Brush with egg wash and salt.
- Bake at 450°F for 12–14 minutes.
Notes
- Using a baking soda bath mimics the traditional lye bath used by commercial bakeries, providing the signature dark color and “mineral” tang without the danger of handling caustic chemicals.
- It is crucial to let the boiled pretzels dry slightly on the baking sheet before baking to ensure the egg wash adheres properly and creates a glossy sheen.
- Rolling the ropes out to a full 24 inches feels very long, but the dough shrinks back (springs back) quickly, so you need the length to successfully twist the classic shape.
Alton Brown Soft Pretzels Recipe
