Ingredients

The following ingredients have 8 Servings
  • 1 and 1/2 cups lukewarm water
  • 1 packet active dry or instant yeast (2 and 1/4 teaspoons)
  • 1 teaspoon salt
  • 1 tablespoon brown sugar
  • 1 tablespoon white granulated sugar
  • 2 tablespoons unsalted butter (melted and slightly cooled)
  • 3 3/4-4 cups all-purpose flour (plus more for work surface)
  • coarse sea salt for topping the pretzels
  • 1 egg
  • 1 tablespoon water
  • 1/2 cup baking soda
  • 9 cups water

Instruction

  • Stir the yeast into the warm water and allow to sit for 1 minute for the yeast to bloom.
  • Next, whisk in salt, brown sugar, white sugar, and melted butter.
  • Mixing with a wooden spoon or using an electric mixer with the dough hook, add 3 cups of flour, 1 cup at a time, to the yeast mixture. Mix until dough is thick.
  • Add 3/4 cup more of flour until the dough is no longer sticky, if needed, add 1/4 – 1/2 cup more, little by little. Poke the dough with your finger, and if it bounces back, it is ready to knead.
  • Transfer the dough onto a lightly floured surface, and knead for 5 minutes and shape into a ball.
  • Cover with a kitchen towel and allow to rest for 10 minutes. Meanwhile, prepare the Baking Soda Bath, by boiling the water and adding the baking soda.
  • Preheat oven to 400°F.
  • Beat egg and water from the Egg Wash section and set aside.
  • Line 2 baking sheets with parchment paper and lightly spray it with nonstick spray or grease with butter. Set aside.
  • Using a sharp knife, cut dough into 6-8 pieces.
  • Roll each section into thin ropes.
  • Draw the ends together so the dough forms a circle. Next, twist the ends, then bring them towards yourself and press them down into a pretzel shape.
  • Drop 1-2 pretzels into the boiling water for ONLY 20-30 seconds, more than that will make your pretzels have a metallic taste
  • Using a slotted spatula, lift the pretzel out of the water and let excess water to drip off. Place pretzel onto the prepared baking sheet, brush with the egg wash, and sprinkle each with coarse sea salt.
  • Repeat with remaining pretzels. The boiled/unbaked pretzels can be refrigerated covered for up to 24 hours before baking.
  • Bake for 12-15 minutes or until golden brown.
  • Remove from the oven and serve with your favorite dipping sauce.