Pretzel Shop Southside Pittsburgh is a beloved neighborhood bakery known for its soft, hand-twisted pretzels, baked fresh daily. This guide recreates the shop’s signature style at home: a chewy, golden-brown exterior with a tender, airy interior, finished with coarse salt. The key is a brief boil in baking soda water, which gives the pretzels their distinctive shine and flavor.
Ingredients
- 1 ½ cups (355 ml) warm water (110°F/43°C)
- 1 tablespoon (12 g) active dry yeast
- 1 teaspoon (5 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
- ¼ cup (60 g) baking soda
- 1 large egg, beaten (for egg wash)
- Coarse sea salt, for topping
Instructions
- In a large bowl, dissolve the yeast and sugar in warm water. Let sit for 5 minutes until frothy.
- Add flour, salt, and melted butter. Mix until a dough forms, then knead on a floured surface for 6-8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Punch down the dough and divide into 8 equal pieces. Roll each into a 24-inch rope. Shape into a U, cross the ends, twist, and press down to form a pretzel shape.
- Bring a large pot of water to a boil. Carefully add baking soda (it will bubble). Boil each pretzel for 30 seconds per side, then place on prepared sheets.
- Brush each pretzel with 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 before serving.
Tips
- Use bread flour for chewier pretzels: Substitute up to half the all-purpose flour with bread flour for a more substantial texture.
- Don’t skip the boiling: The baking soda bath is essential for the pretzel’s signature crust. Boiling too long can make them tough; 30 seconds per side is perfect.
- Keep an eye on the oven: Ovens vary, so start checking at 12 minutes. Overbaked pretzels become dry and hard.
- Make ahead: You can shape the pretzels, boil them, and refrigerate on the baking sheet for up to 24 hours. Bake as directed, adding 2-3 minutes to the time.
Serving Suggestions
Serve warm with a variety of dips: classic yellow mustard, spicy brown mustard, beer cheese, or a sweet cinnamon-sugar butter. They also pair wonderfully with a bowl of tomato soup or a hearty German-style sausage dinner.
Variations
- Garlic Parmesan: After baking, brush with melted butter and sprinkle with garlic powder and grated Parmesan.
- Cinnamon Sugar: Skip the salt, and after baking, brush with butter and toss in cinnamon sugar.
- Everything Bagel: Top with a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and salt before baking.
- Jalapeño Cheddar: Add ½ cup (60 g) shredded cheddar and 2 tablespoons chopped pickled jalapeños to the dough before kneading.
Storage and Reheating
Store baked pretzels in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months. To reheat, place on a baking sheet in a 350°F (175°C) oven for 5-7 minutes (or 10-12 minutes from frozen). Avoid microwaving, as it makes them rubbery.
Frequently Asked Questions
Why do my pretzels taste bitter? This can happen if the baking soda isn’t fully dissolved in the water. Make sure to stir well before adding the pretzels. Also, don’t overboil, as that can concentrate the baking soda flavor.
Can I use lye instead of baking soda? Yes, food-grade lye produces a more authentic pretzel flavor and darker crust. However, lye is caustic and requires careful handling (gloves, eye protection). For home cooks, baking soda is safer and still yields great results.
My pretzels didn’t rise much—what went wrong? Check the yeast’s expiration date and ensure the water was warm but not hot (over 130°F/54°C kills yeast). Also, make sure the dough was covered during rising to prevent a dry skin.
Can I make the dough in a bread machine? Yes, add ingredients in the order recommended by your machine’s manual and use the dough cycle. Then proceed with shaping and boiling.
How do I get a shiny crust? The egg wash is key. Brush it on evenly and generously before baking. Some bakers also brush with melted butter immediately after baking for extra shine.
Can I make mini pretzels? Absolutely. Divide the dough into 16 pieces and shape into smaller pretzels. Boil for 20 seconds per side and bake for 10-12 minutes.
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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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