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Lina Kulchinsky's Soft Pretzels

Recipe photo courtesy of Marcus Nilsson

This recipe is adapted from Lina Kulchinsky of Sigmund's Pretzels, in Manhattan's East Village.

Source: Martha Stewart Living, February 2016
Total Time Prep Yield



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How would you rate this recipe?
  • chelschess2075540
    14 JUN, 2018
    Terribly salty.
  • davidandora
    16 MAY, 2016
    This household has been on the quest to make perfect soft pretzels for a few years now. We use a lye bath, and understand why this is replaced with baking soda in most published recipes, but I've never seen the addition of beer and brown sugar to the bath. I presume they are there to impart flavor, but uncertain if they are compensating for the lack of a lye bath. Also, should this be 4 tsp of salt, rather than 4T.? As others noted, it seems like a whole lot to put into the dough. Thank you.
  • miked4230aolc
    13 FEB, 2016
    This pretzel is so salty
    • simpson1272
      8 MAR, 2016
      I agree, very salty. I made them again and cut the salt to teaspoons rather than tablespoons and they were much better.

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