Photo by Christine

  • Prep Time


  • Total Time


  • Servings



  • 8.5

    oz. old dough (room temp.)

  • 2

    lb. bread flour

  • 0.5

    oz. instant dry yeast

  • 19.5

    fl. oz. water

  • 0.5

    oz. salt

  • 1.5

    oz. unsalted butter

  • Coarse salt as needed


1. Prepare the old dough and allow it to ferment 6-12 hours 2. Place the flour, yeast, water, salt, and butter in the bowl of a mixer fitted with a dough hook. Mix on low speed until well combined. Increase the speed to medium and knead until the old dough reaches 75°F. Add the old dough in small pieces, kneading until the dough is incorporated. 3. Scrape the dough on to a floured surface or into a large bowl. Cover the dough and ferment for 1 hour. 4. Punch down the dough, cover and ferment another 30 minutes. 5. Divide the dough into 3-ounce pieces and round. Cover to prevent drying. Roll each piece into 15-inch ropes, pressing to taper the ends. 6. To form each pretzel, cross over the ends of a rope of dough to form a 4-inch loop. Twist the ends two times. Lift the twisted ends and fold them back onto the loop to make the pretzel shape. 7. Transfer the formed dough onto lightly oiled sheet pans Proof covered until the pretzels have increased 50% in volume. Uncover, and then place the proofed dough into the refrigerator until the dough develops a light crust, approx. 40 minutes or as long as overnight. 8. While the dough is proofing, prepare the poaching liquid. Bring the water to a full rolling boil in a large wide pot. Gradually stir in the baking soda. Reduce the heat to a simmer and add the as many proofed pretzels as the pot will hold in one layer. 9. Poach each batch of pretzels for 20-30 seconds. Flip and poach them another 15 seconds. Remove the pretzels from the liquid with a skimmer and drain them in a colander. 10. Transfer the pretzels onto an oven peel or perforated sheet pan. Sprinkle them with coarse salt. Bake at 450°F until evenly browned, approx. 15-20 minutes.


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