Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups warm (110 to 115°F) milk*
  • 1 tablespoon brown sugar
  • 2 teaspoons coarse sea salt*, plus extra for sprinkling
  • 1 (0.25-ounce) package active dry yeast
  • 4 1/2 cups all-purpose flour, plus more if needed
  • 2 tablespoons melted butter, plus extra for brushing
  • 9 cups water
  • 1/2 cup baking soda
  • 1 large egg (whisked with 1 tablespoon water)

Instruction

  • Whisk together the warm milk, sugar and salt in a large mixing bowl (or in the bowl of a stand mixer).  Sprinkle the yeast on top, and wait 5 minutes for the yeast to activate.
  • Add the flour and melted butter.  Then either (a) use a spoon to mix everything in until combined, and then use your hands to knead the dough for about 4 minutes until it is smooth, adding a bit more flour if the dough is too sticky or (b) if using a stand mixer, place the dough hook on the mixer and mix on medium speed for 4 minutes until the dough is smooth, adding a bit more flour if the dough is too sticky.
  • Transfer the dough to a lightly-oiled bowl, cover with a damp towel, and let the dough rest for 20 to 30 minutes in a warm place until it has doubled in size.
  • Preheat the oven to 450°F.  Line two large baking sheets with parchment paper, then set aside.
  • Combine the water and baking soda in a stockpot or very large saucepan and bring to a boil over medium-high heat.
  • In the meantime, turn the dough out onto a lightly-oiled work surface and divide into 12 equal pieces. Roll out each piece of dough into an even 20-inch* rope. Make a U-shape with the rope, then cross the ends over each other and press then onto the bottom of the U in order to form the shape of a pretzel.
  • Very carefully, use a spatula to transfer the pretzels into the boiling water, one at a time, for about 30 seconds each. Use the spatula to transfer the pretzel to the parchment-lined pan, and repeat with the remaining pretzels.
  • Finally, brush the top of each pretzel with the egg wash and sprinkle with the coarse sea salt.
  • Bake until the pretzels reach your desired level of golden brown color, about 12 to 14 minutes. Transfer to a cooling rack.
  • If you would like your pretzels to taste extra buttery, brush them with extra melted butter just before serving.
  • These pretzels taste best the day they have been baked, and even better hot out of the oven.  So serve warm and enjoy!