Ingredients

The following ingredients have 13 Servings
  • 1 and 1/2 cups warm water (120-130 degrees F)
  • 2 and 1/4 teaspoons active dry or instant yeast
  • 1 teaspoon salt (for dough)
  • 1 teaspoon granulated sugar
  • 4 to 4 and 1/2 cups all-purpose flour (sift (plus more for work surface))
  • coarse salt for sprinkling
  • 1/2 cup baking soda
  • 9 cups water

Instruction

  • Whisk the yeast into the warm water and allow to sit for 1 minute.
  • Whisk in the salt and sugar and allow to sit 5 minutes.
  • In the bowl of a stand mixer with the dough attachment, add the water mixture and slowly add 4 cups sifted, all-purpose flour. Add up to 3/4 more flour 1/4 cup at a time until the dough is no longer sticky. (Test by poking the dough with your finger. If it bounces back it is ready to knead.)
  • Turn the dough onto a floured surface. Knead the dough for 3 minutes. Shape into a ball and allow to sit for 10 minutes.
  • Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
  • During this 10 minutes, prepare the soda water. Bring 9 cups of water to a boil. Stir in baking soda.
  • To get even amounts. I half the dough, then half again, etc, until I have 12 to 14 even dough balls.
  • Roll each dough ball into a 20 inch rope. Bring the ends to form a circle but cross them instead and fold them back down to the base of the circle to form a pretzel shape.
  • Drop 2 to 3 pretzels into the boiling water for 30 seconds. Remove with a slotted spoon and drain. Place on the baking sheet. Sprinkle with salt. Repeat with remaining pretzels.
  • Bake at 400 degrees for 13 to 16 minutes or until golden brown.
  • Remove from the oven and serve warm. 
  • Pretzels can be stored in an airtight container or zipped top bag for up to 3 days. They will lose a little of the softness each day.
  • *See post above for additional tips.