Classic pretzels from Big Book of Bread: 125 Recipes for Every Baker (page 303) by King Arthur Baking Company

  • unbleached bread flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • Show all ingredients...
  • Serves : 6 pretzels

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on June 12, 2025

    Very good. The exteriors seemed quite hard, but actually the crust was perfect and the interiors were nice and soft. I used the instructions on KAB's website, using my glove-covered hands to transfer them and letting them sit in the lye solution for 10 sec. Lacking pretzel salt, I sprinkled on Maldon flaky sea salt.

  • NicoleBrown on December 25, 2024

    First time making pretzels! I skipped the lye because the description terrified me. I went the baking soda route instead (I’m a very clumsy person by nature). Recipe was easy to follow. I love the little videos to scan to guide you along with shaping! I pulled them at 24 minutes so the pretzels ends didn’t get too dark. I thought they were delicious. Definitely get yourself some pretzel salt for these. My kids thought the outsides were too hard & crunchy. They definitely get moreso that way as they cool down.

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