Soft Pretzels

CAKE STUDENT
11Ingredients
105Minutes

Ingredients

US|METRIC
  • 1 1/2 cups warm water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 envelope active dry yeast
  • 22 ounces flour (all-purpose, 4 1/2 cups but I used more as needed until dough was right consistency)
  • 2 ounces unsalted butter (melted)
  • vegetable oil (for bowl and pan)
  • 10 cups water
  • 2/3 cup baking soda
  • 1 egg yolk (whisked with splash of water, egg wash)
  • pretzel salt
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