Joanne Weir Follow @ChefJoanneWeir

Pretzels with Maldon Salt

Pretzels with Maldon Salt


4 teaspoons active dry yeast
1 ¼ cups warm water (110 F)
5 cups all-purpose flour
3 tablespoons sugar
Kosher salt
1 tablespoon unsalted butter, melted
2 tablespoons vegetable oil
4 cups water
½ cup baking soda
Maldon or flake salt


Dissolve the yeast in warm water and let stand until frothy, 10 minutes. 

In a stand mixer, fit with the dough hook, mix the flour, sugar and 1 ½ teaspoons salt.   With the machine on medium speed, add the butter and yeast mixture to form into a dough.  If the mixture is dry, add water, a tablespoon at a time to form a ball. If it is sticky, add a tablespoon or two of flour.  Knead with the dough hook for 5 to 8 minutes. 

 Add 1 tablespoon of the vegetable oil to a clean large bowl.   Remove the ball of dough from the stand mixer and place in the clean bowl with oil.  Turn the dough over so it is coated with oil.  Cover with plastic and let rise until double in volume, about 1 hour. 

 Preheat an oven to 450 F. Oil two baking sheets with the remaining vegetable oil. 

Place the water in a saucepan and bring to a boil.  Add the baking soda and whisk together.  Remove from the heat.

Turn the dough onto a lightly floured counter and divide into 12 equal pieces.  Roll each piece into a rope and twist into a pretzel shape. After you have shaped all of the pretzels, dip each pretzel into the hot water solution and let sit for 5 to 10 seconds. Place on paper towels to drain. Place the pretzels on a baking sheet with space between each one.  Sprinkle generously with flake salt.

Bake in until browned, 8 to 10 minutes. 

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