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Delicious New Year's Eve pretzels ready for celebration snacks

New Year’s Eve Pretzels

These warm, soft pretzels are perfect for ringing in the New Year with family and friends. Easy to make and deliciously satisfying, they are ideal for parties or cozy nights in.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 40 minutes
Servings: 12 pretzels
Course: Appetizer, Snack
Cuisine: American, German
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough ingredients
  • 1 1/2 cups warm water (about 110°F / 43°C) Ensure it’s the right temperature to activate yeast.
  • 1 tablespoon granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 4 cups all-purpose flour Plus more for dusting.
  • 2 teaspoons kosher salt
  • 2 tablespoons unsalted butter, melted
Boiling and baking ingredients
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg, beaten with 1 tablespoon water For egg wash.
  • Coarse sea salt or pretzel salt For sprinkling.
Optional finishes and dips
  • Melted butter, garlic butter, or cinnamon sugar For sweet pretzels.
  • Yellow mustard, spicy brown mustard, or cheese sauce For dipping.

Method
 

Activation
  1. In a large bowl, whisk the warm water and sugar, then sprinkle the yeast over the surface. Let sit undisturbed for 5–7 minutes until foamy.
Dough preparation
  1. Stir in the melted butter, then add the flour and salt. Mix with a wooden spoon until a shaggy dough forms.
  2. Turn onto a lightly floured surface and knead for about 5–7 minutes until smooth and elastic.
  3. If using a stand mixer, use the dough hook on medium for 4–5 minutes.
First rise
  1. Place dough in an oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place until doubled — about 45–60 minutes.
Shaping
  1. Punch down the dough and divide it into 12 equal pieces.
  2. Roll each piece into a 20-inch rope, then form a U-shape and twist the ends, pressing them onto the base to shape into a pretzel.
  3. For bite-sized food, cut ropes into 1-inch pieces and twist them into mini pretzels.
Baking soda bath
  1. Preheat the oven to 450°F (230°C).
  2. In a large pot, bring 10 cups of water and the baking soda to a gentle boil.
  3. Carefully lower each pretzel into the boiling bath for about 30 seconds per side.
  4. Remove with a slotted spatula and place on a parchment-lined baking sheet.
Baking
  1. Brush each pretzel with the beaten egg wash, sprinkle with coarse salt, and bake for 12–14 minutes or until deep golden brown.
Finishing
  1. Brush with melted butter if desired or toss minis in cinnamon sugar for a sweet twist.
  2. Serve warm with mustard, cheese dip, or any of your favorite spreads.

Notes

If prepping ahead, shape pretzels and refrigerate on the baking sheet covered with plastic for up to 24 hours. Let come to room temperature for 30 minutes before boiling and baking. For softer pretzels, reduce baking time by a minute or two and wrap them in foil after a light butter brush to lock in moisture.