I grew up outside of Philly and the childhood memory of fresh, warm soft pretzels is one of the best there is. I went into the military and endured years of disappointment, seeking out pretzels that were just like home. After more than 30 years I began to think that perhaps my memories were just the stuff of nostalgic fancies, until early 2019…
That’s when I happened upon a story, and a recipe, that explained why Philly style soft pretzels truly were different than virtually any other soft pretzels, and how it was possible to recreate the real thing. So, it wasn’t just my imagination. Well, whatever it was, I was going to give it a go, and I am so glad I did. I will never make soft pretzels any other way. When I made my first batch, I can tell you it was like being 10 years old again, and I had to resist the urge to eat the entire batch. Everyone I’ve shared these with says they are hands down, the best soft pretzels they’ve ever had.
So what’s the secret? For the pretzel wash ditch the baking soda and use a solution of food grade lye in a 2 cups cold water to 1/8 cup lye ratio. Yes, lye. Look it up. Should you be careful, yes, but no more so than other things you handle in the kitchen, like hot oil or boiling water. Amazing to me what some people will keep and use in their houses for cleaning products (or even bleach for their laundry), without a second though, and yet have an irrational fear of lye. Should you be careful, yep, just wear food safe latex/rubber gloves and you’ll be fine. Mix the lye with water in a plastic or glass bowl. When the lye starts to dissolve, it lets off a single quick burst of fumes and the water warms up, but it’s over in a couple of seconds.
Once mixed, gently float one pretzel at a time in the solution for 10 seconds, flip it over, and let it float for another 10 seconds. Transfer the pretzel to a parchment-lined baking sheet (lye corrodes aluminum) and repeat with the others until done. When you’re done, it’s safe to pour the solution down the drain. Rinse off your gloves, remove them, and discard. Bake pretzels as normal.

If you’ve ever had Philly style pretzels you will immediately recognize the taste and texture this process imparts. If you’ve never had them, prepare yourself for the best soft pretzels you’ve ever had.

As an added treat, if you by chance do not eat all of the pretzels right after baking, and it will be hard not to do, they transform a little by sitting lightly covered overnight, and for any of you who’ve eaten a day old Philly style pretzel, you’ll know what I mean…

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