This Pretzel Elizabeth Quay recipe brings the iconic, glossy, soft-centered pretzels of Perth’s Elizabeth Quay waterfront straight to your kitchen. The combination of a high-hydration dough, a brief boil in an alkaline bath, and a hot oven creates that unmistakable crackly crust and chewy interior. It’s a reliable, from-scratch method that yields professional-style pretzels every time, perfect for snacking or entertaining.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1 tablespoon (9 g) instant yeast
- 1 tablespoon (12 g) granulated sugar
- 2 teaspoons (10 g) fine salt
- 1 ½ cups (355 ml) warm water (110°F / 43°C)
- ¼ cup (60 g) unsalted butter, melted and slightly cooled
- â…“ cup (80 g) baking soda (for the water bath)
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Coarse sea salt or pretzel salt, for sprinkling
Instructions
- Make the dough: In a large bowl, whisk together the flour, yeast, sugar, and fine salt. Add the warm water and melted butter. Stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be soft and slightly tacky but not sticky. Alternatively, use a stand mixer with a dough hook on medium speed for 6–7 minutes.
- First rise: 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.
- Divide and shape: Punch down the dough and divide it into 8 equal pieces (about 100 g each). Roll each piece into a 20–24 inch (50–60 cm) rope. To shape a classic pretzel, form a U shape, cross the ends over each other twice, then fold the ends down onto the bottom curve. Press gently to seal.
- Prepare the baking soda bath: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. In a large pot, bring 8 cups (2 liters) of water to a boil. Carefully add the baking soda (it will foam up).
- Boil the pretzels: Using a slotted spoon, lower 2–3 pretzels at a time into the boiling water. Boil for 30 seconds per side. Remove and place on the prepared baking sheets.
- Egg wash and salt: Brush each boiled pretzel with the egg wash and sprinkle generously with coarse salt.
- Bake: Bake for 12–15 minutes, until deeply golden brown. Rotate the sheets halfway through for even browning.
- Cool: Transfer to a wire rack and let cool for at least 10 minutes before serving. They are best enjoyed warm.
Tips
- Use food-grade lye for a deeper flavor (optional): Traditional pretzels use food-grade lye (sodium hydroxide) in the bath, which gives a darker, more authentic crust. If using lye, dissolve 1 tablespoon in 1 liter of water (never add water to lye) and use rubber gloves and goggles. Boiling in lye is not necessary—just dip for 10–15 seconds. Baking soda is a safe, accessible substitute that yields a slightly lighter crust.
- Don’t skip the boiling step: Boiling in an alkaline solution gelatinizes the outer starch, which is what creates the glossy, chewy crust. Skipping it will result in a bread-like roll, not a pretzel.
- Keep the dough covered: While shaping, keep the unshaped dough pieces covered with a damp cloth to prevent them from drying out.
- Use the right salt: Coarse salt (pretzel salt, sea salt flakes, or kosher salt) is essential. Fine table salt will dissolve and can make the pretzels overly salty.
Serving Suggestions
Serve these pretzels warm with a classic beer cheese dip, spicy mustard, or honey mustard. They also pair beautifully with a bowl of tomato soup or a fresh green salad for a light lunch. For a sweet twist, dust with cinnamon sugar instead of salt.
Variations
- Everything Pretzels: Before baking, sprinkle with a mixture of sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, and a pinch of salt.
- Cheese-Stuffed Pretzels: Flatten each dough piece and place a cube of cheddar or mozzarella in the center before shaping. Seal well to prevent leakage.
- Whole Wheat Pretzels: Replace half of the all-purpose flour with whole wheat flour. You may need to add 2–3 tablespoons more water, as whole wheat absorbs more liquid.
- Gluten-Free Pretzels: Use a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum if the blend doesn’t include it. The dough will be softer; chill it for 30 minutes before shaping.
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 and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. You can also microwave for 20–30 seconds, but the crust will soften. For longer storage, freeze baked pretzels in a zip-top bag for up to 3 months. Thaw at room temperature and reheat in the oven as directed.
Frequently Asked Questions
Can I use active dry yeast instead of instant? Yes. Use 1 ½ teaspoons (4 g) of active dry yeast. Dissolve it in the warm water with a pinch of sugar and let it sit for 5–10 minutes until frothy before adding to the dry ingredients. You may need to increase the first rise time by 15–20 minutes.
Why are my pretzels tough? Over-kneading or over-boiling can make them tough. Knead only until the dough passes the windowpane test (stretch a small piece without tearing). Boil for exactly 30 seconds per side—any longer and the crust becomes leathery.
Can I skip the egg wash? The egg wash gives the pretzels their shiny, deep-brown finish. Without it, the crust will be dull and paler. For a vegan alternative, brush with melted butter or plant-based milk.
Why didn’t my pretzels get dark? The most common reason is a low oven temperature or not boiling long enough. Ensure your oven is fully preheated to 425°F (220°C) and consider using an oven thermometer. Also, make sure the baking soda is fresh—old baking soda loses potency.
Can I make the dough ahead of time? Yes. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. When ready, let it sit at room temperature for 30 minutes, then shape and proceed with the recipe.
How do I get the salt to stick? The egg wash acts as the glue. Brush the pretzels generously with egg wash immediately before sprinkling with salt, and press the salt gently if needed.
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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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