Golden, chewy, and shaped the old-fashioned way, these homemade pretzels get their signature snap from a quick dip in a bubbling baking soda bath before baking. The dough itself comes together simply — warm water, yeast, a touch of sugar, melted butter, and flour kneaded into a smooth, springy ball that rises into something soft and pillowy. Each rope gets twisted into that classic pretzel shape, boiled briefly to set the crust, then brushed with a glossy egg wash that bakes up into a deep mahogany finish. Pull one apart and you'll find a tender, slightly dense interior with that unmistakable bakery-style chew. This is a genuinely satisfying weekend baking project, and it fits neatly into an added salt–conscious kitchen since you're in full control of what tops each one before it hits the oven. Serve them warm, straight off the rack, for the best texture.
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Limit or remove salt from this recipe if possible.
Combine the warm water, yeast, and sugar in the bowl of a stand mixer and let stand for 5 minutes, until foamy and fragrant.
Add the kosher salt, melted butter, and flour to the yeast mixture. Mix on low speed with the dough hook until the flour is incorporated, then increase to medium speed and knead for 5 minutes, until the dough is smooth, pulls cleanly away from the sides of the bowl, and springs back when poked.
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