These golden, mahogany-brown pretzels get their signature chew from a quick simmer in a baking soda bath before baking, which is the trick that gives them that iconic bakery-style crust and dense, springy interior. The dough itself comes together simply with warm water, yeast, a touch of sugar, melted butter, and flour, kneaded until smooth and left to rise into a soft, pillowy ball. Each rope is twisted into the classic pretzel shape, poached, brushed with a glossy egg wash, and baked until deeply burnished and firm to the touch. Pull one apart while it's still warm and you get that soft, doughy center with a slightly crackly exterior — total bakery-stall energy, right from your own oven. It's a satisfying homemade project that fits neatly into an added salt–conscious kitchen without giving up the classic pretzel experience.
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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 fine 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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