Philadelphia Pretzel Factory is famous for its soft, chewy, golden-brown pretzels with a slightly crisp exterior and a tender, pull-apart interior. This recipe recreates that iconic Philly-style soft pretzel at home using a simple dough, a quick baking soda bath, and a sprinkle of coarse salt. It’s a fun, rewarding bake that fills your kitchen with that unmistakable pretzel aroma and gives you the real deal without leaving your house.
Ingredients
- 1 ½ cups (355 ml) warm water (110°F–115°F / 43°C–46°C)
- 1 tablespoon (12 g) active dry yeast (or 1 packet)
- 1 tablespoon (14 g) granulated sugar
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 2 teaspoons (10 g) salt
- 2 tablespoons (28 g) unsalted butter, melted
- ⅓ cup (80 g) baking soda
- 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 sit for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead; start over with fresh yeast.
- In a large mixing bowl (or stand mixer with dough hook), whisk together the flour and salt. Add the yeast mixture and melted butter. Mix until a shaggy dough forms.
- Knead the dough on a floured surface (or in the mixer) for 6–8 minutes until smooth and elastic. If using a mixer, knead on medium-low speed for 5–6 minutes. The dough should be soft and slightly tacky but not sticky.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper.
- Bring a large pot of water to a boil. Carefully add the baking soda (it will bubble up), then reduce to a gentle simmer.
- Punch down the dough and turn it out onto a lightly floured surface. Divide into 8 equal pieces (about 90 g each). Roll each piece into a rope about 24 inches (60 cm) long.
- Shape each rope into a classic pretzel loop: form a U, cross the ends, press them onto the bottom of the loop, and gently press to seal. Place on the prepared baking sheets.
- Working in batches, carefully drop each pretzel into the simmering baking soda water for 30 seconds per side. Use a slotted spoon to remove, letting excess water drip off, and return to the baking sheet.
- Brush each pretzel with the egg wash and sprinkle generously with coarse salt.
- Bake for 12–15 minutes, until deep golden brown. For food safety, if you prefer a more cooked interior, you can check that the center reaches 190°F (88°C) (this is not a safety requirement but a texture preference).
- Transfer to a wire rack and cool for at least 10 minutes before serving. They are best enjoyed warm.
Tips
- Yeast water temperature: If the water is too hot (above 120°F/49°C), it will kill the yeast. Use a thermometer if you have one.
- Baking soda bath: This step gives the pretzels their signature chewy crust and golden color. Don’t skip it—boiling in plain water won’t work the same way.
- Shaping: If the dough springs back when rolling, let it rest for 5 minutes before rolling again. This makes shaping easier.
- Salt: Use pretzel salt or coarse sea salt; table salt will be too fine and may dissolve or make them too salty.
Serving Suggestions
Serve these pretzels warm with a side of yellow mustard, cheese sauce, or honey mustard. They also pair well with a bowl of beer cheese soup or a crisp green salad. For a Philly-style experience, enjoy them with a cold soft pretzel mustard and a pickle spear.
Variations
- Cinnamon Sugar: Instead of salt, sprinkle with cinnamon sugar before baking. For extra sweetness, brush with melted butter after baking.
- Garlic Parmesan: Mix 1 teaspoon garlic powder and ¼ cup grated Parmesan cheese; sprinkle over the egg wash before baking.
- Everything Bagel: Top with a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and salt (or use store-bought everything bagel seasoning).
- Whole Wheat: Replace half the all-purpose flour with whole wheat flour. The pretzels will be denser and slightly nuttier.
Storage and Reheating
Store leftover pretzels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, place on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or until warm and slightly crisp. Avoid microwaving, as it makes them tough and chewy.
Frequently Asked Questions
Can I use instant yeast instead of active dry?
Yes. Use the same amount (1 tablespoon) and mix it directly into the flour. You can skip the proofing step, but you may need to add 10–15 minutes to the rise time.
Why are my pretzels not brown?
Make sure your baking soda bath is at a gentle simmer, not a rolling boil. Also, ensure your oven is fully preheated to 450°F (232°C). The egg wash also helps browning.
Can I make the dough ahead of time?
Yes. After kneading, place the dough in the fridge for up to 24 hours. Let it come to room temperature and rise before shaping.
Can I use bread flour instead of all-purpose?
Yes. Bread flour will give a slightly chewier texture, which some people prefer. You may need to add a little more water (1–2 tablespoons) if the dough feels dry.
Why did my pretzels turn out tough?
Over-kneading or over-baking can cause toughness. Knead just until smooth and bake only until golden brown. Also, don’t skip the cooling time on a rack.
Can I freeze the shaped pretzels before baking?
Yes. After shaping and the baking soda bath, place them on a parchment-lined baking sheet and freeze until solid. Transfer to a zip-top bag and freeze for up to 1 month. Bake from frozen, adding 2–3 minutes to the baking time.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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