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Classic Pretzels

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Classic Pretzels Recipe

These old-fashioned "Philadelphia-style" pretzels are almost like bagels — smooth and shiny on the outside, chewy within.

At a glance

16 pretzels


Choose your measure:

Pretzel Dough

Water Bath

  • 6 cups water
  • 2 tablespoons baking soda


  • pretzel salt or kosher salt


  1. Mix the sugar, water and yeast; stir to dissolve. (If you're using instant yeast, skip this step, simply combining all of the ingredients at once.) Add the white wheat flour, malt, salt, and enough unbleached flour to make a soft (but not sticky) dough.
  2. Knead well, place in a bowl, and let rise until puffy, about 60 minutes.
  3. Divide the dough into 16 pieces. Roll each piece into a log, and shape the logs into pretzels. (See "tips", below.)
  4. Preheat the oven to 450°. Lightly grease (or line with parchment) a baking sheet.
  5. In a large pot, boil together 6 cups of water and 2 tablespoons baking soda. Put 4 pretzels at a time into the boiling water, and cook for 1 minute. Transfer boiled pretzels to the baking sheet.
  6. Sprinkle the pretzels with salt, and bake for 12 to 15 minutes, or until the pretzels are well-browned.
  7. Store, well-wrapped, for up to 3 days on the counter, and freeze for up to a month.