Ingredients:

  • 1 ½ cups (355 ml) warm water (105-115°F/40-46°C)
  • 1 tablespoon (10g) granulated sugar
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • 1 tablespoon (14g) unsalted butter, melted
  • 1 ½ teaspoons (9g) salt
  • 4 ¼ cups (530g) all-purpose flour, plus more for dusting
  • 8 cups (1.9 L) water
  • ½ cup (115g) baking soda
  • 1 large egg, beaten
  • Coarse sea salt or pretzel salt, for sprinkling

Instructions:

  1. Combine warm water, sugar, and yeast in a bowl. Let stand for 5-10 minutes until foamy.
  2. Add melted butter and salt to the yeast mixture. Gradually add flour, mixing until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
  5. Divide the dough into 8 equal pieces. Roll each piece into a long rope (approx. 24 inches/60 cm). Shape each rope into a pretzel.
  6. Bring 8 cups of water to a boil. Carefully add baking soda.
  7. Dip each pretzel into the baking soda bath for 20-30 seconds.
  8. Place the pretzels on a baking sheet lined with parchment paper.
  9. Brush the pretzels with beaten egg and sprinkle with coarse salt.
  10. Bake in a preheated oven at 425°F (220°C) for 15-20 minutes, or until golden brown.
  11. Let the pretzels cool slightly on a wire rack before serving.