Ingredients:

  • 1 ½ cups (355 ml) warm water (105-115°F / 40-46°C)
  • 1 tablespoon (15 ml) granulated sugar
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 2 tablespoons (30 ml) melted unsalted butter, cooled
  • 1 ½ teaspoons (9g) salt
  • 8 cups (1.9 liters) water
  • ⅓ cup (80g) baking soda
  • 1 large egg, beaten
  • Coarse sea salt or pretzel salt

Instructions:

  1. Combine warm water, sugar, and yeast in a mixing bowl. Let stand for 5-10 minutes, until foamy.
  2. Add flour, melted butter, and salt to the yeast mixture. Mix until a shaggy dough forms. Knead until smooth and elastic (6-8 minutes in a mixer, 10-12 minutes by hand).
  3. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  4. Punch down the dough. Divide into equal pieces, form into a long rope, and shape into a pretzel.
  5. Bring water and baking soda to a boil in a large pot. Gently lower the pretzel into the boiling water and cook for 30-60 seconds per side.
  6. Carefully remove the pretzel from the water with a slotted spoon and place it on a baking sheet lined with parchment paper.
  7. Brush the pretzel with the beaten egg and sprinkle with coarse salt. Bake in a preheated oven at 425°F (220°C) for 20-25 minutes, or until golden brown.
  8. Let the pretzel cool slightly before serving.