Based on and Andrew P’s comments from a 2017 comment

Personal rating:


  • 1 tbsp yeast
  • 1 tbsp white sugar
  • 2 cups warm water (microwaved for 30 seconds)
  • 4 cups flour
  • 1 cup flour, mixed with 1 tbsp. salt
  • ~1/2 tbsp Olive Oil for bowl when proofing
  • 6 cups water + 1/3 cup baking soda
  • Toppings: extra coarse salt / cinnamon and brown sugar


  • In large bowl, stir yeast, sugar and warm water. Let rest until yeast is dissolved and is a little foamy
  • With a wood spoon, stir in flour one cup at a time. Then add the salt and flour mixture
  • Prepare a floured cutting board and knead until smooth (3-4 minutes)
  • Add ~1/2 tbsp oil to the original bowl and roll around until coated
  • Cover the bowl and proof until doubled in size (about ~60 minutes depending on temp)
  • Remove and briefly knead. Cut into 8 pieces, roll each piece into 30-36” long ropes
    • Carefully stretch and roll to avoid tearing
    • Once long enough, loop, rotate, and pinch down in a pretzel shape
    • Transfer to a lightly greased light colored baking sheet
  • Cover with a towel and let rise for 15 minutes
  • Meanwhile, start bowling the water and baking soda
  • With a spatula and slotted spoon carefully dip each pretzel for 30 seconds. Return to the baking sheet
  • Sprinkle with the selected toppings
  • Bake for 21 minutes at 425F (preheat as needed)