Soft Pretzels
Recipe type: High Altitude Baking
  • 11.5 oz (1 cup plus 3½ oz) warm water (110-115 F)
  • 1½ teaspoons dry yeast
  • 3½ cups all-purpose flour
  • ¾ teaspoon salt
  • 2 teaspoons sugar
  • Wash:
  • ½ cup warm water
  • 1½ tablespoons baking soda
  • Kosher salt, for sprinkling on top
  1. Combine the warm water and yeast in a medium-sized bowl and let sit for a few minutes until the yeast is activated and foamy.
  2. Add the flour, salt, and sugar and mix until the dough starts to form a ball.
  3. Knead for 6-7 minutes or until the dough forms a "gluten window".
  4. A gluten window is formed when a small piece of dough can be stretched into a square shape between your thumbs and index fingers. If the center of the square is stretched thin without the dough tearing, your "window" is formed.
  5. If the dough tears before it can be easily stretched, then knead it a few minutes longer.
  6. Place the dough in a greased bowl and toss once to coat the top. Cover with plastic wrap and let rise for about 20-25 minutes, until the dough has doubled in size.
  7. Once the dough has proofed, turn it out onto a lightly floured surface.
  8. Preheat your oven to 365 F.
  9. Cut the dough into 6 pieces. Roll each piece into a 16" rope.
  10. Bring the two end pieces up and twist to form a pretzel.
  11. Place the pretzels on a greased and parchment-lined baking sheet, spaced two inches apart.
  12. Combine the water and baking soda. Using a pastry brush, generously coat each pretzel with the baking soda mixture. You won't use all of it. Sprinkle with salt, if desired.
  13. Place the pretzels in the oven and bake for about 15-20 minutes, until they are a deep golden brown.
  14. Makes 6 pretzels.
Recipe by High Altitude Bakes at