30-Minute Homemade Pretzels Recipe

Preheat oven to 425 degrees F. Line baking sheet with a silicone baking mat or parchment paper. The pretzels can stick to parchment, so give it a light spray with nonstick spray or lightly grease with butter. Set aside.

Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast will remain. Add salt and sugar; stir until fairly combined.

Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until the dough is thick.

Add ¾ cup more flour until the dough is no longer sticky. If it is still sticky, add up to ½ cup more. Poke the dough with your finger – if it bounces back, it is ready to knead.

Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape it into a ball. With a sharp knife, cut the ball of dough into ⅓ cup sections.

Roll the dough into a rope with an even diameter. Once you have your long rope, take the ends and draw them together so the dough forms a circle.

Twist the ends, then bring them towards yourself and press them down into a pretzel shape.

Whisk 9 cups of water and ½ cup baking soda together in a large pot. Bring to a boil. Place a pretzel onto a large slotted spatula and dip into the boiling water for 20 to 30 seconds.

Lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto the prepared baking sheet. Repeat with the rest of the pretzels.

In a small bowl, beat the egg and pour it into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash Place on the baking sheet and sprinkle with salt.

Bake for 10 minutes. Turn the oven to broil and bake for 5 more minutes to brown the tops.

Allow to cool and enjoy. Serve warm or at room temperature.