Yield: Yields 12 pretzels
These pretzels are soft, chewy, and flavorful, with a slight sourness that comes from boiling the pretzels in a baking soda bath. The baking soda also gives the pretzels their traditional dark mahogany color. Be sure to boil only a few pretzels at a time and to use the bath for only a single batch of the recipe–otherwise the baking soda water reduces too far and leaves a metallic bite to the dough. A simple dusting of sea salt, especially flaky Maldon salt, is the best to finish these.
Make Ahead Tips
These pretzels are best eaten the day they’re made, ideally within the hour.
Serve a basket of the pretzels with a pot of whole-grain mustard.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?