Pretzel Dough

  • 500g unbleached bread flour
  • 10g salt
  • 7g sugar
  • 15g instant yeast
  • 50g butter, cubed and chilled
  • 300g water at 20ºC or 50/50 water and oat milk
  • for topping: sesame seeds, poppy seeds, grey salt or pearl sugar

Lye Solution

  • 1000g warm water
  • 60g sodium hydroxide


Make the Dough

  • In the bowl of a stand mixer with the paddle attachment, add all the ingredients for the dough minus the water
  • Mix together for a few seconds
  • Add water(/milk mixture) and mix until combined
  • Raise speed and mix for 4 minutes
  • Roll dough into a tight ball and coat with oil
  • Cover and let rise for 2 hours


  • Transfer dough onto unfloured work surface and divide into 6 portions
  • Elongate a portion into a baguette shape, and fold it into a tube, using your palm to press it tightly into shape
  • Cover and let rest for ~10 minutes
  • Roll the portions into cylinders, keeping the center thicker than the ends
  • Form a large U shape
  • Pick up the ends and twist them around each other twice
  • Attach the ends to the belly of the pretzel
  • Place on a baking mat and freeze to firm up
  • While waiting, mix the lye solution in a medium mixing bowl
    • Make sure to wear gloves

Dip and Bake

  • Immerse the firm pretzel in lye solution for ~10 seconds
  • Place on a silicone lined baking sheet and add any toppings
  • Score along the thicker parts to control where it bursts
  • Let prove for about an hour
  • Preheat oven to 500F
  • Lower temp to 450 and bake pretzels for ~12 minutes, one sheet at a time