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Dairy
Easy
2 Hours
Diets 
Before I knew how to cook from scratch, the freezer was always my culinary starting
point, and frozen pretzels were a staple. Wetting frozen pretzels so the addition of pretzel salt would adhere before baking became a ritual I enjoyed. I now know that one of life’s great culinary joys is the aroma of freshly baked bread, which is why I’ve taken that childhood memory and elevated it. When making pretzels, the dough must be quickly boiled in water with baking soda added to give them their dark color and unique flavor. I use everything bagel seasoning, but feel free to make your own spice/seed blend.
Makes 24 pretzel knots
2 and 1/2 cups (300 grams) all-purpose flour, such as Glicks, plus more as needed
1 (1/4-ounce/7-gram) packet instant yeast
2 tablespoons sugar
1 teaspoon kosher salt
1 cup (240 milliliters) whole milk
2 tablespoons unsalted butter, melted
nonstick cooking spray
1/3 cup (75 grams) baking soda
1 large egg yolk, beaten
3 tablespoons everything bagel seasoning, such as Pereg
1/2 cup Haddar Honey Mustard, for serving
In the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, sugar, and salt. Whisk to mix well. Add the milk and melted butter, then mix on low speed until combined, about one minute. Increase the speed to medium and knead until the dough is soft and elastic, about five minutes. The dough should clear the sides of the bowl, but lightly stick on the bottom. If the dough sticks to the sides after two to three minutes, add another tablespoon of flour.
Coat a large bowl with nonstick spray. Place the dough in the bowl, cover with plastic wrap, and let rest in a warm space until doubled in size, about one hour.
Preheat the oven to 425 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.
Turn out the dough onto a clean work surface. Punch the dough down, then divide it into 24 equal pieces, each about the size of a golf ball. Roll each piece into a six-inch rope, then tie the rope in a knot, tucking any excess underneath. Place on the prepared baking sheets, spacing them one inch apart. Cover with clean kitchen towels and let rest in a warm place for about 20 minutes. The knots should be puffy and spring back slowly when touched.
In a large, high-sided pot, combine six cups water and the baking soda. Bring to a boil over high heat. Add three or four pretzel knots and cook, flipping halfway, for about 30 seconds. Using a slotted spoon, return the boiled pretzels to the baking sheet. Repeat with the remaining dough. Brush the tops and sides of each boiled knot with egg yolk and sprinkle generously with everything bagel seasoning.
Bake for 10 to 12 minutes, swapping and rotating the baking sheets halfway through, until the pretzels are baked through and deeply golden brown on top. Transfer to a wire rack and let cool to room temperature. Serve with the honey mustard alongside for dipping.
Recipe reprinted with permission from EAT: Easy, Affordable, Tasty by Frankie Celenza © 2025 Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Lauren Volo. Purchase on Amazon.
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