Philadelphia Soft Pretzels

The Method for Philadelphia Soft Pretzels

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1. Set the soda baking first, since it runs while you make and prove the dough: spread the bicarbonate of soda on a foil-lined tray and bake at 150°C / 300°F fan for 1 hour. Cool. It is now a stronger alkali — handle it with gloves and keep it off your eyes.

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2. Mix the flour, yeast, sugar and salt. Add the water and knead 8 minutes, then work in the butter and knead 4 minutes more until smooth and slightly tacky.

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3. Prove covered for 1 hour until doubled.

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4. Divide into 8 pieces. Roll each into a 45 cm rope, thicker in the middle, then shape: cross the ends, twist once, and press them onto the belly — but keep the whole thing long and narrow rather than round.

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5. Rest the shaped pretzels on lined trays for 20 minutes, then chill 15 minutes so they firm up for the bath.

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6. Bring the 2 litres of water to a simmer and whisk in the baked soda. It will fizz.

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7. Lower each pretzel in for 30 seconds, turning once, and lift out with a slotted spoon. Drain well.

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8. Brush with beaten egg, scatter with coarse salt, and bake at 220°C / 430°F fan for 13 to 15 minutes until deep brown.

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9. Cool 5 minutes and eat warm with mustard.

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Related guide: Prep, cook and total time.

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What Can Go Wrong

1. Bake the bicarbonate of soda. Raw, it gives a pale pretzel with no tang.
2. Chill before the bath so the shapes survive the dip.
3. Deep brown, not golden. A pale pretzel tastes like a bread roll.

What to Serve It With

Yellow mustard · Beer cheese dip · A lager

Keeping Philadelphia Soft Pretzels

Best on the day. Refresh at 180°C / 355°F fan for 4 minutes, or freeze baked and reheat from frozen.

Questions People Ask

Philadelphia Soft Pretzels Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: an ingredient listed without an amount is not counted, so the figures run low; garnishes, greasing and other items with no amount are not counted. How the figures are worked out.