Servings 12 servings
Ingredients
- Cooking spray
- All-purpose flour, for rolling out dough
- 1 pound homemade or store-bought pizza dough
- 10 cups water
- 2/3 cup baking soda
- 1 large egg, whisked with 1 Tablespoon water
- Pretzel or kosher salt, for topping
Instructions
- Preheat the oven to 450°F. Line two baking sheets with parchment paper then grease the paper with cooking spray.
- Lightly flour your work surface then divide the dough into 12 equal pieces. Roll each piece of dough into a 10-inch rope. (Do not flour your work surface when rolling out the dough. Some stickiness helps the dough roll out smoother.)
- Tie each rope into a knot. (You can leave the ends out or tuck them under.)
- In a large heavy-bottomed stock pot set over medium-high heat, whisk together the water and baking soda. Bring the mixture to a rolling boil.
- Working in batches, boil the pretzel knots for 30 seconds, then using a slotted spoon, transfer them into a single layer on the prepared baking sheets, spacing them at least 2 inches apart.
- Brush the pretzel knots with the egg wash then sprinkle them with salt.
- Bake the soft pretzel knots until they are dark golden, 12 to 15 minutes, rotating the baking sheets halfway through. Remove them from the oven and let cool slightly before serving.
Notes
- Store leftovers in sealed plastic bags, but keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft.
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