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Growing up, I remember spending a weekend afternoon spent rolling out pretzel dough into loooonnnng tubes, then trying my best to twist them into perfect pretzel shapes. I’m pretty sure there were some wacky looking pretzels that came out of the oven, but who cares what they look like when I had soft, warm pretzels to look forward to. With memories like that, it’s hard not to try to recreate it.

A year or so ago I tried a different recipe and it was good, but then I saw this recipe over at Smitten Kitchen and thought it was worth a try. My instincts were right. This recipe makes a hefty amount of pretzels, especially if you take the super easy route by making pretzel nuggets rather than the twisted sort. Give yourself some time since the dough has to rise. After the dough has risen, but before you start rolling it out, prepare a pot of water mixed with baking soda and sugar. Next you’ll roll it, drop it in the water until it rises to the top, lay them on a baking sheet, sprinkle with salt and last but not least, pop them in the oven to get nice and golden.

At last you’ll have a boatload of cute little pretzel nuggets just waiting to get gobbled up. I’m not a fan of mustard but I realize I’m in the minority on that one. I paired my nuggets with a local spicy mustard from Schoolhouse Kitchen. Mustard or not, these pretzels are perfect. The outside is golden and lovely with a bit of stiffness while the inside is chewy and soft. They are the perfect snack to enjoy while watching your favorite movie or just having a lazy Sunday.

pretzel nuggets
from Smitten Kitchen

Makes 16 full-sized pretzels or 60+ 1-inch nuggets

2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt

Vegetable-oil cooking spray

1
Pour warm water and 1 tablespoon sugar into bowl and stir to combine. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.
2
Add 1 cup flour to yeast and mix until combined. Add salt and 4 cups more flour, and mix until combined. Add another 1/2 cup flour and knead 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.
3
Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.
4
Heat oven to 450°F. Lightly spray two baking sheets with cooking spray (parchment paper, ungreased, also works). Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each) and wrap in plastic.
5
Roll one piece of dough at a time into an 18-inch-long strip. [I find the pretzels much easier to roll on an unfloured board, oddly enough, but see what works for you.] Cut into 1-inch pieces and transfer to prepared baking sheet. Cover with a kitchen towel. Continue to cut into nuggets. Let pretzels rest until they rise slightly, about 15 minutes.
6
Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar. Reduce to a simmer; transfer 12-15 nuggets to water. Poach 1 minute. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.
7
Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.