United States · Wheat
American-style Soft Pretzel
American-style Soft Pretzel
A soft knotted bread darkened with a bicarbonate water bath, without lye.
What makes this bread distinctive?
Pretzels have European roots but are familiar snacks and street food in the United States. This home recipe uses bicarbonate of soda instead of a professional lye bath, so colour and crust may differ. Keep the ropes evenly thick and avoid crowding the pan to preserve the knot shape.
- Flour profile
- Wheat
- Core technique
- Bicarbonate water bath
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Knead flour, 300 g water, yeast, sugar, salt and butter for 8-10 minutes. Cover and rise for 60-90 minutes.
- 02
Divide into 8 and roll each into an approximately 50 cm rope. Cross the ends and press onto the body to form a knot.
- 03
Preheat to 220°C. Gently boil 2 litres water in a wide pan. Lower the heat and add bicarbonate slowly, taking care with foaming.
- 04
Bathe each pretzel for 20 seconds, drain and place on a lined tray.
- 05
Add coarse salt if desired. Bake at 220°C for 15-18 minutes until deep golden.
- 06
Rest on a rack for 15 minutes and serve sauces separately.
BAKER'S NOTES
Small details,
better results.
- Use food-grade bicarbonate, not cleaning soda or lye.
- Hot bicarbonate water can irritate skin and eyes; avoid splashing.
- Contains wheat, gluten and milk.
AT THE TABLE
How to serve it
- Mustard
- Cheese dip
- Alongside soup