The Best Soft Pretzels Ever

Step 1

Preheat oven to 375°F.

Step 2

Divide challah dough into roughly 2.5-3 oz pieces of dough. Shape each piece of dough into a long rope, approximately 16-20 inches long. (Yes, you want it to be on the longer side in order to shape it.)

Step 3

Create a semicircle and then twist the ends. Flip the ends up to form a pretzel and pinch the two end pieces onto the circle part of the pretzel. Repeat with all the pieces of dough. (Here is a good shaping tutorial from King Arthur Baking).

Step 4

Bring a large, wide pot of water to a rolling simmer. Add 2 Tbsp baking soda to the pot and a pinch of salt.

Step 5

Working with 1 or 2 pretzels at a time, gently place the pretzel into the water and allow to sit 30 seconds. Using a spider, remove the pretzel and allow excess water to drip back into the pot.

Step 6

Place pretzel onto a baking sheet lined with parchment or a silpat baking mat. Repeat process above with remaining dough.

Step 7

Brush the pretzels with beaten egg. Top with pretzel salt (or other toppings).

Step 8

Bake 18-20 minutes or until golden brown all over.

Step 9

Serve warm, with mustard or other dipping sauces.