Weigh out the ingredients


You'll need flour, bread flour, yeast, sugar, salt, melted butter, and water.

In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar, and yeast. Add in the flours, melted butter, and salt. Mix on medium high speed for about 5 minutes until smooth and passes the windowpane test.

Make the dough


Place the dough in a large lightly greased bowl, cover, and proof overnight in the fridge or in a warm environment for about one hour or until doubled in size.

Proof the dough


Divide the dough into 9 pieces, weighed about 85-90g. To shape the pretzels, roll into a long, skinny rope (about 24" long). Take the two ends and cross them over each other twice.

Shape the pretzels


Then bring the bottom U part of the dough over and pull the twist through to the top, slightly pressing the ends into the dough.

Shape the pretzels


Cover the pretzels and proof for about 30 minutes. Meanwhile, preheat the oven to 425 degrees F, and bring a pot of water to a simmer.

Proof the pretzels


Bathe the pretzels in the baking soda bath for 30 seconds on each side. Brush each with an egg white and sprinkle with coarse salt. Bake for about 12-15 minutes until deeply golden.



Enjoy these soft & chewy pretzels with cheese dip.