Soft Rye Pretzels

January 10, 2014
1 Ratings
Photo by Good to the Grain
  • Makes 12
Author Notes

This recipe is reprinted with permission from Kim Boyce's Good to the Grain. —Kim Boyce

What You'll Need
  • Dough
  • 2 tablespoons unsalted butter, melted, for the bowl and the baking sheets
  • 1 packet active dry yeast
  • 1 tablespoon honey
  • 1 cup rye flour
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon kosher salt
  • Bath and Finish
  • 1/2 cup baking soda
  • Course sea salt, such as Maldon
  1. Measure the yeast into a large bowl. Heat 1 1/2 cups of water in a small saucepan over low heat to a temperature that is warm to the touch, about 100°F, and pour it over the yeast. Add the honey and stir to combine. Add the flours and salt and stir again.
  2. Dump the sticky dough onto a floured surface and knead. Add up to 1/2 cup all-purpose flour, as needed, until the dough is tacky but not sticky. Knead for about 12 minutes, or until the dough is soft and supple.
  3. While the dough is rising, place two racks at the top and bottom thirds of the oven and preheat to 450°F. Brush two baking sheets generously with butter.
  4. Once the dough has doubled, gently pour it from the bowl onto a lightly floured surface. Cut the dough into 12 pieces. Take each piece of dough and roll it into a snake about 17 inches long, with thinly tapered ends. Don't flour your surface as you roll; the slight stickiness enables you to roll the dough out evenly and quickly. Form the dough into a pretzel shape by folding one third of the left side over the center of the snake, and then one-third of the right side over the left. Place the shaped pretzels onto the prepared baking sheets. Let the pretzels proof (rise) for 15 to 20 minutes.
  5. Meanwhile, for the bath, fill a large pot with 10 cups of water and bring it to a boil. Once the pretzels are proofed and the water is boiling, add the baking soda to the water.
  6. To poach the pretzels, lift 2 or 3 pretzels, depending on the surface area of your pot, into the bath. Boil each side for 30 seconds, use a strainer to remove the pretzels, pat any excess water with a towel, and transfer them back onto the buttered baking sheets. Boil the remaining pretzels. Sprinkle liberally with salt.
  7. Bake for 15 to 18 minutes, rotating the sheets halfway through. The pretzels should be dark mahogany in color. Transfer them to a rack to cool. These pretzels are best eaten the day they're made, ideally within the hour.

See what other Food52ers are saying.

  • Angela
  • Sair
  • Goldie
  • M.O.

4 Reviews

Angela August 8, 2015
It looks like a step was omitted from this recipe. Should the dough rise before the pretzels are shaped?
Sair December 17, 2014
I don't mean to be immature, but these look fair like a tray of baked chuds.
Not sure if that is too appetizing.
Goldie January 21, 2014
How many grams is a packet of dried yeast? Thanks!
M.O. February 22, 2014
Hi Goldie,
I checked a packet of Red Star yeast in my pantry - it says 7g or 1/4 oz.