Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16


  • 2 cups water warm
  • 2 tablespoon sugar
  • 1 packet active dry yeast
  • 5 cups Flour
  • 1 tablespoon salt
  • 2 teaspoons canola oil
  • ¼ cup baking soda
  • 1 large egg
  • sea salt


  1. Add the warm water and 1 tablespoon sugar into the bowl and combine until the yeast is foamy while doing this sprinkle in yeast.

  2. Mix in 1 cup flour until combined. Mix in the salt and four more cups of flour until the dough pulls away from the sides of the bowl. Knead in another ½ cup of flour until combined, then transfer to a floured board and knead for 5 min.

  3. Coat the sides and bottom of a large bowl with oil. Transfer the pretzel dough to the bowl, turning it so that all sides of dough are coated with oil. Cover the bowl with a clean kitchen towel and let rise in a warm spot for 40 min

  4. Preheat the oven to 450 degrees F. Line baking sheets with parchment paper

  5. Knead the dough again on a lightly floured surface, then divide into sixteen 2 ½ ounce pieces.

  6. Roll each piece of dough into an 18 inch long strip and twist into a pretzel. Place on the prepared baking sheet and cover with a kitchen towel.

  7. Fill a large, shallow pot with a couple inches of water and bring to a boil. Add the baking soda and the last 2 tablespoons of sugar. Reduce to a simmer and poach the pretzels – cook 3 to 4 at a time, a minute on each side. Transfer to the baking sheet with a slotted spoon.

  8. Beat the egg with a tablespoon of water and brush over the poached pretzels.

  9. For the topping sprinkle the sea salt over the top

  10. Bake the pretzels until golden brown, 15 minutes

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