Imen This chewy, golden Alton Brown Pretzels Recipe is made with simple pantry ingredients like all-purpose flour, active dry yeast, butter, and baking soda. These soft pretzels are boiled briefly for that signature crust and baked to a deep golden brown with a crisp exterior and fluffy interior. From start to finish, it takes about 1 hour and 30 minutes and yields 8 bakery-style pretzels. They’re perfect served warm with mustard, beer cheese dip, or even brushed with melted butter and cinnamon sugar.
Alton Brown Pretzels Recipe Ingredients
- 1 1/2 cups warm water (110–115ºF), plus 10 cups water for boiling
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 4 1/2 cups all-purpose flour
- 4 tablespoons unsalted butter, melted
- 2/3 cup baking soda
- 1 large egg yolk, beaten with 1 tablespoon water
- Vegetable oil, for the bowl and pan
- Pretzel salt
How To Make Alton Brown Pretzels Recipe
- Activate the yeast: In a stand mixer bowl, mix warm water, sugar, and salt. Sprinkle yeast on top and let it foam for about 5 minutes.
- Make the dough: Add flour and melted butter. Mix with a dough hook on low to combine, then knead on medium speed until smooth, about 4–5 minutes.
- Let dough rise: Remove dough, clean and oil the bowl, then return the dough. Cover with plastic wrap and let it rise in a warm spot until doubled, 50–55 minutes.
- Preheat oven: Heat to 450ºF. Line two half-sheet pans with parchment and lightly brush each with oil.
- Prepare the baking soda bath: Bring 10 cups of water and the baking soda to a rolling boil in a Dutch oven.
- Shape the pretzels: On a lightly oiled surface, divide dough into 8 equal parts. Roll each into a 24-inch rope and shape into pretzels. Place on prepared pans.
- Boil the pretzels: One by one, boil each pretzel for 30 seconds. Remove with a large spatula and return to pans.
- Egg wash and salt: Brush each with the egg yolk-water mix and sprinkle generously with pretzel salt.
- Bake: Bake for 12–14 minutes until dark golden brown. Cool on a wire rack for at least 5 minutes before serving.
Recipe Tips
- Use warm water for yeast: Water that’s too hot can kill the yeast; aim for 110–115ºF.
- Don’t skip the baking soda bath: This step gives the pretzels their distinct chewy texture and golden color.
- Oil your hands and work surface: This prevents sticking while shaping the dough.
- Use a wide spatula for boiling: It makes transferring pretzels easier and keeps their shape intact.
- Serve warm: These are best fresh out of the oven or reheated briefly before eating.
What To Serve With Pretzels
These soft pretzels are delicious on their own or served with classic dips like yellow mustard, spicy brown mustard, or cheese sauce. For something sweeter, brush them with butter and dust with cinnamon sugar. They also go great with a cold beer or apple cider.
How To Store Pretzels
Room Temperature: Store in a sealed plastic bag or airtight container for up to 2 days.
Freeze: Wrap individually in plastic wrap and store in a freezer-safe bag for up to 1 month. Reheat in the oven at 350ºF for about 10 minutes.
Pretzels Nutrition Facts
- Calories: 300
- Total Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 52g
- Sugar: 2g
- Protein: 7g
- Sodium: 990mg
FAQs
Do I have to use pretzel salt?
Pretzel salt is best, but you can substitute coarse sea salt if needed.
Can I use instant yeast?
Yes, instant yeast can be used in the same quantity and doesn’t require proofing.
Why boil the pretzels in baking soda?
It changes the dough’s pH, giving pretzels their classic brown crust and chewy texture.
Can I freeze unbaked pretzels?
Yes! Shape them, freeze on a tray, then transfer to a bag. Boil and bake straight from frozen, adding 1–2 extra minutes of baking time.
How do I keep pretzels soft?
Wrap in foil or store in a bag as soon as they cool slightly. Reheat to refresh softness.
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Alton Brown Pretzels Recipe
Description
These golden-brown soft pretzels are chewy, salty, and perfect for snacking or dipping, made with a simple dough and classic baking soda boil.
Ingredients
Instructions
- Combine warm water, sugar, salt, and yeast. Let foam for 5 minutes.
- Add flour and butter; mix, then knead until smooth.
- Oil bowl, return dough, cover, and let rise 50–55 minutes.
- Preheat oven to 450ºF. Oil two lined baking pans.
- Boil 10 cups water and baking soda in a Dutch oven.
- Divide dough into 8, roll each into 24-inch ropes, and shape into pretzels.
- Boil pretzels 30 seconds each, then place back on pans.
- Brush with egg wash, sprinkle with salt.
- Bake 12–14 minutes until golden. Cool 5 minutes before serving.
