NE Pretzel & Popcorn Lawrence MA: How to Make It

NE Pretzel & Popcorn in Lawrence, Massachusetts, is known for its soft, chewy pretzels and freshly popped popcorn. This recipe recreates that classic New England snack-shop experience at home: a golden, slightly salty soft pretzel with a crisp exterior and tender inside, paired with a simple stovetop popcorn that you can flavor any way you like. It works because the pretzel dough is straightforward to shape, and the baking soda bath gives that signature shine and chew without needing lye.

Ingredients

For the pretzels:
1 ½ cups (360 ml) warm water (110°F / 43°C)
1 tablespoon (15 g) granulated sugar
2 teaspoons (6 g) active dry yeast (one ¼-oz packet)
4 cups (500 g) all-purpose flour, plus more for dusting
1 teaspoon (6 g) salt
4 tablespoons (55 g) unsalted butter, melted
10 cups (2.4 L) water for boiling
⅔ cup (160 g) baking soda
1 large egg, beaten with 1 tablespoon water (for egg wash)
Coarse sea salt or pretzel salt, for sprinkling
For the popcorn:
3 tablespoons (45 ml) vegetable or canola oil
½ cup (100 g) popcorn kernels
3 tablespoons (42 g) unsalted butter, melted (optional)
Salt, to taste

Instructions

Make the pretzel dough: In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Add the flour, salt, and melted butter. Stir with a wooden spoon until a shaggy dough forms.
Knead: Turn the dough onto a lightly floured surface. Knead for 6–8 minutes, until smooth and elastic. If the dough is too sticky, add flour a tablespoon at a time. Place in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
Preheat and prep: Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper. In a large pot, bring the 10 cups of water to a boil, then carefully add the baking soda (it will bubble up). Keep at a gentle boil.
Shape the pretzels: Punch down the dough. Divide into 6 equal pieces. Roll each piece into a rope about 24 inches (60 cm) long. Shape into a U, cross the ends, then press them onto the bottom of the U to form a pretzel shape. Place on the prepared baking sheets.
Boil the pretzels: Carefully lower one or two pretzels into the boiling baking soda water. Boil for 30 seconds per side. Use a slotted spoon to remove, letting excess water drip off. Return to the baking sheet. Repeat with all pretzels.
Bake: Brush each pretzel with the egg wash and sprinkle with coarse salt. Bake for 12–15 minutes, until deep golden brown. Let cool on a wire rack for 5 minutes.
Make the popcorn: While the pretzels bake, heat the oil in a large pot over medium-high heat. Add 3 test kernels; when they pop, add the rest of the kernels. Cover, shake the pot gently, and cook until popping slows to 2–3 seconds between pops. Remove from heat and transfer to a bowl. Toss with melted butter and salt if desired.
Serve: Serve the pretzels warm with the popcorn. Optionally, offer mustard or cheese sauce for dipping.

Tips

Baking soda bath: The baking soda water must be at a rolling boil for the pretzels to get that chewy crust. If you prefer a deeper brown, add 1 tablespoon of honey to the boiling water.
Yeast check: If the yeast doesn’t foam after 5 minutes, it’s dead—start over with fresh yeast. Water that’s too hot (above 120°F / 49°C) will kill the yeast.
Popcorn control: Use a heavy pot with a tight-fitting lid. Shake the pot every few seconds to prevent burning. When the popping slows, remove from heat immediately to avoid scorching.
Make ahead: The pretzel dough can be refrigerated after the first rise for up to 24 hours. Punch it down, cover, and refrigerate; let it come to room temperature before shaping.

Serving Suggestions

Serve the pretzels warm with yellow mustard, honey mustard, or a warm cheese dip. The popcorn can be served plain, tossed with melted butter and salt, or flavored with a sprinkle of paprika or garlic powder. This duo works as a snack for game day, a kids’ party, or a casual movie night.

Variations

Garlic parmesan pretzels: After baking, brush with melted butter and sprinkle with garlic powder and grated parmesan.
Cinnamon sugar pretzels: Skip the salt on top; after baking, brush with butter and toss in cinnamon-sugar.
Spicy popcorn: Add ½ teaspoon chili powder and ¼ teaspoon cayenne to the melted butter before tossing.
Caramel popcorn: For a sweet version, toss the popcorn with a simple caramel sauce made from ½ cup sugar, 2 tablespoons butter, and 2 tablespoons water, cooked until golden.

Storage and Reheating

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, wrap in a damp paper towel and microwave for 20–30 seconds, or place in a 350°F (175°C) oven for 5 minutes. Popcorn is best eaten the same day; store any leftovers in a sealed bag or container for up to 2 days, but expect it to lose its crunch. Re-crisp popcorn in a 300°F (150°C) oven for 5 minutes if needed.

Frequently Asked Questions

Can I use instant yeast instead of active dry? Yes. Use the same amount (2 teaspoons). Mix it directly with the flour and skip the proofing step. You may need to reduce the rise time to about 45 minutes.

Why are my pretzels not brown? The baking soda bath is essential for browning. Make sure the water is boiling and you use the full ⅔ cup. Also, brush with egg wash—it helps achieve a shiny, deep color.

Can I make the dough gluten-free? You can use a 1:1 gluten-free flour blend, but the texture will be more cakey and less chewy. The baking soda bath still works, but handle the dough gently as it’s more fragile.

How do I get that authentic pretzel flavor? The chewiness comes from the boiling step, and the slight tang comes from the yeast fermentation. Letting the dough rise slowly in the fridge overnight adds more flavor.

Can I use air-popped popcorn instead of stovetop? Absolutely. Air-popped is healthier and works fine—just toss with melted butter and salt after popping. The stovetop method gives a richer flavor because of the oil.

Can I freeze the pretzels? Yes. After baking and cooling, freeze in a zip-top bag for up to 2 months. Reheat directly from frozen in a 350°F (175°C) oven for 8–10 minutes.

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).