• 1/3 Cup Baking Soda
  • 1 Beaten Whole Egg & 1 TBSP Cold Water
  • 1 1/2 Cups Warm Water
  • 2 1/4 TSP Active Dry Yeast (1 Packet)
  • 2 1/2 TSP Salt 
  • 2 TBSP Light Brown Sugar
  • 3 Oz Melted Butter
  • 3 Qt Waters
  • 4 1/2 Cups All Purpose Flour
  • Vegetable Oil


Preheat the oven to 425F. Combine melted butter, sugar, warm water and yeast in a mixer stand bowl with a dough hook. Mix until combined. Sit for 5 minutes.

Add flour and salt on low until combined. Increase speed for 3 -4 minutes or until dough pulls away from bowl sides.

Remove dough and knead into a ball with your hands.

Oil a clean bowl, place the dough inside and roll and turn until coated. Cover with a clean towel. Let sit for 1 hour.

Boil 3 quarts of water over high heat. Once boiling add baking soda.

Place dough on a flat surface. Divide into 8 equal pieces. Roll into a long rope. Cut into bite size and shape into a ball with your hands.

Drop your rolled bites into the water bath for 30 seconds. Carefully remove with a slotted spoon.

Lightly grease a cookie baking sheet tray. Place bites on the tray. Brush with egg wash. Bake for approximately 15 – 30 minutes until golden brown. Remove and cool. 


  • Add the coarse sea salt topping before baking if desired.
  • Baking soda is used for boiling pretzel baths.
  • Cooked bites can last up to 3 months in the freezer. Defrost overnight.
  • Dough cut into equal pieces is roughly 4 1/2 – 4 1/2 ounces each.
  • Dough may require more water than suggested.
  • Drop the dough balls in small magnable batches.
  • If you don’t have a dedicated baking clean towel then you may use plastic wrap.
  • Last for 2 -3 days at room temperature or 7 days in the refrigerator.
  • May require up to 5 cups of all-purpose flour.
  • Post the hour, your dough should have doubled in size.
  • Pretzel making is very similar to making homemade bagels.
  • Substitute coarse sea salt topping for cinnamon and sugar topping.
  • You may add coarse sea salt. I prefer no salt.

Makes for a great docktail or potluck snack. Personal favorite with a classic Alpine Cheese Fondue.

Disclaimer: This was made at our residential home, otherwise referred to by Jacques as my “lab kitchen” over the winter months.

Hi, I’m Janet

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