Ingredients:

  • 1 ½ cups Warm Water (105°F–115°F)
  • 2 ¼ tsp Active Dry Yeast
  • 2 Tbsp Granulated Sugar
  • 1 tsp Fine Grain Kosher Salt
  • 4 ½ cups All-Purpose Flour (plus extra for dusting)
  • 3 Tbsp Unsalted Butter, softened
  • 8 cups Water (for bath)
  • ½ cup Baking Soda (Bicarbonate of Soda)
  • ½ cup Unsalted Butter, melted (for topping)
  • 3–4 Tbsp Pretzel Salt or Flaked Sea Salt

Instructions:

  1. Proof the Yeast: Combine warm water, sugar, and yeast in a small bowl. Let stand for 5–10 minutes until frothy and bloomed.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
  3. Mix Wet into Dry: Pour the yeast mixture and the softened butter into the flour mixture. Mix on low speed (or by hand) until a shaggy dough forms.
  4. Knead: Knead the dough for 5–7 minutes (or 8–10 minutes by hand) until smooth, elastic, and slightly tacky.
  5. First Rise (Proofing): Place the dough in a lightly oiled bowl, cover with cling film or a clean tea towel, and let rise in a warm place for 60 minutes, or until doubled in size.
  6. Divide the Dough: Gently punch down the risen dough. Divide it into 10 equal pieces (about 90 grams each).
  7. Roll the Ropes: Roll each piece into a thin rope, approximately 24–30 inches (60–75 cm) long, ensuring the ends are slightly thinner than the middle.
  8. Form the Shape: Create a 'U' shape with the rope. Cross the ends, twist them once, and then fold them down and press firmly onto the bottom curve of the pretzel. Place shaped pretzels on parchment-lined trays.
  9. Second Rest: Allow the shaped pretzels to rest uncovered for 10 minutes while you prepare the bath.
  10. Preheat and Prepare Bath: Preheat oven to 425°F (220°C). Bring the 8 cups of water to a rolling boil in the large saucepan. Carefully whisk in the baking soda (it will bubble vigorously). Reduce heat to a gentle simmer.
  11. The Crucial Dip: Using a slotted spatula, drop pretzels one at a time into the simmering bath for exactly 30 seconds. Do not exceed 40 seconds.
  12. Transfer and Season: Remove the pretzel from the bath, allowing excess water to drain. Place it back onto the parchment-lined tray. Immediately sprinkle generously with coarse pretzel salt.
  13. Bake: Bake for 12–15 minutes, rotating the trays halfway through, until the pretzels are deep golden brown.
  14. Butter Bath: As soon as the pretzels come out of the oven, brush them liberally on all sides with the warm melted butter.
  15. Serve: Serve immediately while still warm.