This recipe recreates the iconic soft pretzels from We’re Rolling Pretzel Company, a beloved food truck and bakery known for its pillowy, chewy, and generously salted treats. The secret lies in a simple dough, a brief boiling bath in baking soda water, and a high-heat bake that yields a glossy, deep-brown crust with a tender interior. Whether you’re craving a classic salted pretzel or want to experiment with toppings, this recipe delivers authentic results right in your home kitchen.
Ingredients
- 1 ½ cups (355 ml) warm water (110°F/43°C)
- 1 tablespoon (9 g) active dry yeast
- 1 teaspoon (5 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
- â…“ 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, your yeast may be dead—start over with fresh yeast.
- In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the flour and salt. Add the yeast mixture and melted butter. Mix on low speed until a shaggy dough forms, then increase to medium and knead for 6-8 minutes, until the dough is smooth and elastic. If kneading by hand, turn onto a floured surface and knead for 8-10 minutes.
- Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen 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 or silicone mats. Bring a large pot of water to a boil, then carefully add the baking soda (it will bubble vigorously).
- Punch down the dough and divide it into 8 equal pieces (about 100 g each). Roll each piece into a 20-inch (50 cm) rope. To shape, form a U, cross the ends over each other, then press the crossed ends onto the bottom of the U to create the classic pretzel shape. Place on the prepared baking sheets.
- Working with one or two pretzels at a time, gently lower them into the boiling baking soda water using a slotted spoon. Boil for 30 seconds per side. Remove, drain well, and return to the baking sheet. Repeat with the remaining pretzels.
- Brush each boiled pretzel with the egg wash and sprinkle generously with coarse salt.
- Bake for 12-15 minutes, until deep golden brown. For a food-safety note, the dough is fully cooked when the internal temperature reaches 190°F (88°C) (though this is not a USDA minimum, it ensures a baked interior). Let cool on the pan for 5 minutes before serving warm.
Tips
- Baking soda vs. lye: This recipe uses baking soda, which is safe and easy to handle. For a more authentic, darker crust, you can substitute food-grade lye (use 1 tablespoon lye per 1 quart water) but handle it with gloves and extreme caution—never use aluminum pots.
- Don’t skip the boil: The boiling step gelatinizes the surface starch, which is what gives pretzels their signature chewy crust. Boiling for too long (over 1 minute) can make them tough.
- Use bread flour for extra chew: Swap all-purpose for bread flour (same weight) for a chewier texture, closer to the original food truck version.
- Keep the dough covered: While shaping, cover the unused dough with a damp cloth to prevent it from drying out and cracking.
Serving Suggestions
Serve these pretzels warm, fresh from the oven, with a side of spicy brown mustard, beer cheese dip, or a classic cheddar sauce. They also pair beautifully with a cold beer (for adults of legal drinking age, please drink responsibly) or a tall glass of cold milk. For a sweet twist, brush with melted butter and sprinkle with cinnamon sugar instead of salt.
Variations
- Garlic Parmesan: After baking, brush with garlic butter (1 clove minced garlic mixed with 2 tablespoons melted butter) and sprinkle with grated Parmesan and dried parsley.
- Everything Bagel: Before baking, top with a mixture of sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, and coarse salt.
- Jalapeño Cheddar: Knead ½ cup (60 g) shredded cheddar and 2 finely diced jalapeños into the dough during step 2.
- Sweet Cinnamon Sugar: After baking, brush with melted butter and dip in a mixture of ¼ cup (50 g) sugar and 1 teaspoon cinnamon.
Storage and Reheating
Store leftover pretzels in an airtight container at room temperature for up to 2 days. They are best enjoyed the day they are made, but to reheat, place them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes until warm and crisp. You can also freeze baked pretzels for up to 1 month; thaw at room temperature, then reheat as directed. Do not microwave, as it will make them rubbery.
Frequently Asked Questions
Why didn’t my pretzels get brown? The baking soda bath might have been too weak, or the water wasn’t boiling vigorously enough. Make sure the water is at a rolling boil and use the full amount of baking soda. Also, the egg wash is crucial for browning—don’t skip it.
Can I use instant yeast instead of active dry? Yes, you can substitute instant yeast 1:1. There is no need to proof it first; just mix it directly with the flour and salt, and reduce the rising time to about 45 minutes.
Why are my pretzels tough and dense? This usually happens from over-kneading the dough or boiling them too long. Knead just until smooth and elastic, and boil for only 30 seconds per side.
Can I make the dough ahead of time? Absolutely. After shaping, place the pretzels on a baking sheet and refrigerate overnight, covered. The next day, boil and bake as directed—they may need an extra minute of baking time.
Is the baking soda bath safe for kids to help with? Yes, but adult supervision is required. The boiling water and baking soda can cause burns, so keep children at a safe distance during that step.
Can I use whole wheat flour? You can replace up to half of the all-purpose flour with whole wheat, but the pretzels will be denser and less chewy. Add an extra 2 tablespoons of water if the dough seems dry.
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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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