This recipe is based on a recipe from a May/June 1983 issue of Mother Earth News and is by Carol Ann Fuller. I have since learned to first bake my baking soda in the oven for an hour on 250 degree heat to make it more alkaline (lye). This "baked baking soda" has more umph, which gives the pretzels a more authentic pretzel flavor.
  • Difficulty: Medium
Servings: 24 yield(s)
Prep Time: 100 mins
Cook Time: 30 mins
Total Time: 130 mins
  • 1/2 cup warm water
  • 1 tbsp yeast
  • 1 1/2 cup hot water
  • 1/3 cup powdered milk
  • 1 tbsp honey
  • 1 tsp salt
  • 4 1/2 cup flour
  • 1 egg beaten
  • 1/8 cup coarse pretzel salt
  • The Pretzel Bath
  • 4 cup water
  • 4 tsp baking soda
  1. Mix your 1/2 cup of warm water and yeast and set aside to bubble.
  2. Combine hot water, milk, honey and salt. When mixture is dissolved and cooled down to similar temperature as the yeast mixture, combine the two.
  3. *Now add 4 1/2 cups of flour and knead until smooth and elastic. Oil the top and cover with a cloth or lid and leave in a warm place to rise double.
  4. *After about an hour, punch the dough down again and let it rise another half hour, or until double again.
  5. Now heat to a rapid boil the water and baking soda. You can double or triple the water and soda amounts to make the pot size more convenient. Just get the ratio right.
  6. *Once the dough has risen double again, divide it into two pieces. On a floured surface roll one piece out in a 13 inch square shape. Cut this with a pizza cutter into 12 strips. Roll each strip between your palms a little and then shape into a pretzel: Fold the strip double and make a loop at one end. Twist the loose ends around twice. Now fold the loose ends up toward the loop, separating them from each other. Press the loose ends onto the loop end, securing them.
  7. *Once you have all the dough shaped into pretzels, drop one or two at a time into the boiling water. When they float high on the water (about one minute) remove them from the boiling water with a slotted spoon and drain them for a few seconds over the pot. Now lay them on a heavily greased and floured cookie sheet. NOTE THIS: they stick to the pan if you don’t grease and flour it!
  8. Once you have a pan full of them, Brush the pretzels with: Beaten egg Sprinkle them with coarse sea salt.
  9. Bake at 450 degrees for about 12 - 15 minutes until brown. Remove from oven and from the pan. Cool a little and enjoy with mustard or a cheese dip!