Fisherman's Knot Sea Salt Pretzels (Printable Version)
Chewy, salty knot-shaped snack with golden crust, inspired by coastal bakeries. Perfect for sharing anytime.
# The Ingredients You'll Need:
→ Dough
01 - 4 cups bread flour
02 - 1 1/2 cups warm water (about 110°F)
03 - 2 1/4 teaspoons active dry yeast
04 - 1 tablespoon granulated sugar
05 - 1 1/2 teaspoons fine sea salt
06 - 2 tablespoons unsalted butter, melted
→ Pretzel Bath
07 - 1/2 cup baking soda
08 - 8 cups water
→ Topping
09 - 2 tablespoons flaky sea salt
10 - 2 tablespoons unsalted butter, melted (optional, for brushing)
# Step-by-Step Instructions:
01 - In a large mixing bowl, dissolve granulated sugar in warm water, then sprinkle active dry yeast over the surface. Allow to stand until the mixture becomes foamy, about 5 minutes.
02 - Add melted unsalted butter and fine sea salt to the bowl. Gradually incorporate bread flour, mixing to form a shaggy dough.
03 - Transfer the dough to a lightly floured surface and knead by hand until smooth and elastic, approximately 7 to 10 minutes.
04 - Place the kneaded dough in a lightly oiled bowl, cover, and leave to rise in a warm area until doubled in volume, about 1 hour.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
06 - Punch down the risen dough and divide into 8 equal pieces. Roll each into a rope about 20 inches long, then form each into a fisherman's knot by looping, crossing, and tucking the ends through to shape securely.
07 - In a large saucepan, bring 8 cups of water and baking soda to a gentle simmer.
08 - Carefully lower each shaped pretzel into the simmering baking soda bath for 30 seconds, then lift out with a slotted spatula and transfer to the lined baking sheets.
09 - Brush pretzels with melted butter if desired and sprinkle evenly with flaky sea salt.
10 - Bake in preheated oven for 12 to 15 minutes or until golden brown. Transfer baked pretzels to a rack to cool slightly before serving.
# Additional Tips::
01 -
- Uses pantry staples easily found in most kitchens
- Shaped by hand for a fun and creative baking session
- Authentic chewy texture like your favorite bakery pretzels
- Perfect for sharing or impressing guests at parties
- Smells amazing as they bake
02 -
- High in protein and fiber from quality bread flour
- Pretzels freeze well as unbaked knots after the baking soda bath
- This recipe makes enough for eight hearty snacks or a whole party platter
03 -
- Always let your yeast foam fully for the best rise and flavor
- Roll dough ropes with gentle even pressure for a more uniform bake
- Brush with extra butter for a rich glossy finish
- Invest in good sea salt as the topping really sets off the flavor