These soft pretzels replicate the iconic, chewy-crust, tender-center style that made Milwaukee Pretzel Company a local favorite. The key is a brief boil in a baking soda solution before baking, which sets the crust and gives that unmistakable deep-brown sheen. This recipe delivers authentic beer-hall flavor right in your home kitchen, perfect for game day or a weekend snack.
Ingredients
- 1 1/2 cups (355 ml) warm water (110°F/43°C)
- 1 tablespoon (12 g) active dry yeast (or 1 packet)
- 1 tablespoon (13 g) granulated sugar
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1 teaspoon (6 g) salt
- 2 tablespoons (28 g) unsalted butter, melted
- 1/2 cup (120 g) baking soda
- 8 cups (1.9 L) water, for boiling
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Coarse sea salt or pretzel salt, for sprinkling
Instructions
- In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5–10 minutes until frothy.
- In a large bowl or stand mixer with a dough hook, mix the flour and salt. Add the yeast mixture and melted butter. Knead on medium speed for 5–7 minutes, or by hand for 8–10 minutes, until the dough is smooth and elastic.
- Cover the bowl with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 hour.
- Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 70 g each). Roll each piece into a 24-inch (60 cm) rope.
- Shape each rope into a classic pretzel: form a U, cross the ends, press them onto the bottom of the loop. Place on the prepared baking sheets.
- In a large pot, bring the 8 cups of water to a rolling boil. Carefully add the baking soda (it will foam). Boil each pretzel for 30 seconds per side, using a slotted spoon to flip. Remove and drain well, placing back on the baking sheets.
- Brush each pretzel with the egg wash and sprinkle generously with coarse salt.
- Bake for 12–15 minutes, until deep golden brown. Cool on a wire rack for at least 5 minutes before serving.
Tips
- For a more authentic lye-style crust, you can substitute food-grade lye (use 1 tablespoon per quart of water) — but handle it with gloves and extreme care. The baking soda version is safer and still yields excellent results.
- If you prefer a softer crust, skip the egg wash and brush with melted butter immediately after baking.
- Do not over-boil: 30 seconds per side is enough. Boiling too long makes the pretzels tough and overly salty.
- Use coarse salt — fine table salt will dissolve and make the pretzels overly salty.
Serving Suggestions
Serve warm with a side of spicy brown mustard, cheese sauce, or beer cheese dip. They also pair beautifully with a cold lager or a bowl of hearty chili.
Variations
- Cinnamon-Sugar: After baking, brush with melted butter and toss in a mixture of cinnamon and sugar.
- Everything Pretzels: Sprinkle with everything bagel seasoning instead of salt before baking.
- Stuffed Pretzels: Flatten each dough piece, place a cube of cheddar or a slice of jalapeño in the center, then seal and shape.
- Whole Wheat: Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor.
Storage and Reheating
Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or until warm and crisp. You can also freeze baked pretzels for up to 3 months; thaw at room temperature and reheat as directed.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount. Skip the proofing step and mix it directly with the flour.
Why are my pretzels not chewy? The boiling step is crucial — it gelatinizes the surface starch, creating the chewy crust. Make sure your water is at a full boil and the baking soda is fully dissolved.
Can I make the dough ahead of time? Yes, after kneading, cover and refrigerate the dough overnight. Let it come to room temperature before shaping and boiling.
What if I don’t have coarse salt? Use flaky sea salt or kosher salt, but grind it slightly if the crystals are very large.
Can I use a lye solution? Yes, but food-grade lye requires careful handling (gloves, goggles, and a plastic or glass bowl). It gives a more traditional Bavarian crust, but the baking soda method is safer and still delicious.
How do I prevent pretzels from sticking? Use parchment paper or a silicone baking mat, and make sure the pretzels are well-drained after boiling to avoid excess moisture.
Related
- Healthy Shakes With Protein and Fruit: Easy Recipes
- What Eggs Do You Get From Raccoons? A Game Guide
- Snack Steward Job Description and Daily Duties
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).