Soft Pretzels Recipe

Soft PretzelsWhile I love a crunchy rod or stick as much as the next gal, soft pretzels are the go-to carb-and-salt snack to make at home—because few things on this earth taste this good. And while they are at their best fresh, they are still delightful the next day—just rub them with a bit of water and re-bake for a few minutes. The most difficult part of this recipe will be waiting to devour them until they are really and truly cool; the flavor and crust just don’t develop
until they have rested for a full 30 minutes. Eat without mustard at your own risk. Oh, and feel free to track down fancy pretzel salt if you wish. Straight-up kosher salt works fine for me.

  • 6 cups (1 pound, 13 ounces) all-purpose flour, plus more
    as needed
  • 1 packet (21/2 teaspoons) active dry yeast
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt, plus more for sprinkling
  • 2 tablespoons vegetable oil
  • 8 cups water
  • 1/2 cup baking soda
  • 1 egg (more…)