Ingredients:

• 1.5 cups warm water (about 100°F)
• 2.25 teaspoons instant or active dry yeast (one packet)
• 1 teaspoon salt
• 1 tablespoon brown sugar or granulated sugar
• 1 tablespoon unsalted butter, melted and cooled
• 3.75 to 4 cups all-purpose flour, plus extra for dusting
• Coarse salt for topping

Baking Soda Bath:

• 0.5 cup baking soda
• 9 cups water

Instructions 

1. Prepare the Dough:
   • Dissolve yeast in warm water; let sit for 1 minute.
   • Add salt, sugar, and melted butter.
   • Gradually add 3 cups of flour, one at a time, until mixture is thick.
   • Continue adding flour until dough is not sticky.
   • Test readiness by poking; it should spring back.
2. Knead the Dough:
   • Knead on a floured surface or in a mixer for 5 minutes.
   • If dough becomes sticky, add flour sparingly; it should remain soft and slightly tacky.
   • Perform the "windowpane test" to check if the dough has been kneaded enough.
3. Rest the Dough:
   • Shape dough into a ball, cover, and let rest for 10 minutes.
4. Preheat and Prepare:
   • Heat oven to 400°F (204°C).
   • Line baking sheets with silicone mats or greased parchment paper.
5. Shape Pretzels:
   • Divide dough into 1/3-cup sections.
   • Roll each section into a 20–22 inch rope.
   • Form a circle with the rope, twist the ends, then press down into a pretzel shape.
6. Baking Soda Bath:
   • Bring water and baking soda to a boil.
   • Boil each pretzel for 20–30 seconds, then remove with a slotted spatula.
   • Place pretzels on the prepared baking sheet and sprinkle with coarse salt.
7. Bake:
   • Bake for 12-15 minutes or until golden brown.
8. Serve:
   • Serve warm pretzels with your favorite dipping sauce.

Storage and Make-Ahead Tips:

• Pretzels can be stored at room temperature for up to 3 days.
• For freezing, omit salt topping before baking. Freeze baked pretzels for up to 3 months. Reheat in the oven with a sprinkle of water and coarse salt.
• Dough can be refrigerated overnight or frozen for 2-3 months. Thaw in the fridge and allow extra time for rising.

Optional Variations:

• Cinnamon Sugar Pretzels: Omit salt and instead, brush baked pretzels with melted butter and dip in a mixture of cinnamon and sugar.

Nutrition