Soft Pretzels Are Worth Making From Scratch

Gather ingredients:

Bloom yeast:

Whisk together yeast, 3/4 cup of the warm water, and 1 1/2 teaspoons of the sugar in the bowl of a stand mixer fitted with the dough hook attachment; let stand until foamy, about 10 minutes. 

Make dough:

Add butter, 4 cups of the flour, 3/4 cup of the warm milk, and remaining 1 tablespoon sugar to mixer bowl; beat on low speed just until combined, 30 seconds to 1 minute. 

Finish dough:

Add table salt, and continue to beat on low speed until mixture forms a slightly sticky, elastic dough that mostly pulls away from sides of bowl, 4 to 6 minutes; add up to remaining 1/3 cup flour, 1 tablespoon at a time, as needed if dough is too sticky. 

Let dough rise:

Lightly butter a large bowl; place dough in bowl, and turn to grease top of dough. Cover and let stand in a warm place (75°F) until doubled in size, 40 to 50 minutes. 

Line baking sheet with parchment paper rectangles:

Preheat oven to 375°F. Cut each of 2 (16- x 12-inch) sheets of parchment paper into 6 even rectangles; place rectangles evenly spaced on 2 baking sheets or large cutting boards. 

Divide pretzel dough evenly:

Punch down dough, and divide it into 12 equal portions. Keeping remaining dough covered, gently deflate 1 dough portion to release any large air bubbles. 

Shape pretzels:

On a clean, unfloured surface, roll dough portion into a 24-inch rope that tapers slightly at ends. (Very lightly dust surface with flour only if needed to prevent dough from sticking to surface.) Bend rope into a “U” shape.

Cross rope about 3 inches from ends.

Twist ends around each other once.

Place pretzels on baking sheet and let rest:

Fold twisted dough down so ends touch rounded part of “U” on both sides of center point; press to secure. Gently stretch and open pretzel shape, if necessary, and place on a prepared parchment paper rectangle. Repeat procedure with remaining dough portions and parchment paper rectangles. Cover dough pretzels, and let rest in a warm place (75°F) for 15 minutes.

Add pretzels to boiling water:

While dough rests, bring baking soda and remaining 6 cups water to a gentle boil in a wide, 4-quart stockpot over high; reduce to a simmer over medium. Line 2 rimmed baking sheets with parchment paper. Using parchment rectangles to support dough, carefully add 2 pretzels, parchment side up, to boiling water. Remove and discard parchment.

Cook pretzels:

Simmer pretzels 15 seconds on each side, adjusting heat as needed to maintain a simmer.  Using a large slotted spatula, lift pretzels, and let excess water drip off; place pretzels, 1 inch apart, on prepared baking sheets. Repeat boiling procedure with remaining pretzels.

Brush pretzels with egg wash and add salt:

Whisk together egg and remaining 1 tablespoon milk in a small bowl. Brush pretzels with egg wash.

Sprinkle evenly with coarse kosher salt or everything bagel seasoning. 

Bake pretzels:

Bake pretzels in preheated oven, 1 baking sheet at a time, until golden brown, 12 to 15 minutes. Let cool on pans 10 minutes. Serve warm or at room temperature.