Ingredients:

  • 400 ml (1 ¾ cups) Water, warmed to 40°C–45°C (105°F–115°F)
  • 7 g (2 ¼ teaspoons) Active Dry Yeast
  • 15 g (1 tablespoon) Brown Sugar or Honey
  • 600 g (4 ½ cups) Plain (All-Purpose) Flour, plus more for dusting
  • 10 g (1 ½ teaspoons) Fine Sea Salt
  • 30 g (2 tablespoons) Unsalted Butter, melted and cooled slightly
  • 2 Litres (about 8 ½ cups) Water (for the bath)
  • 100 g (½ cup) Baking Soda (Bicarbonate of Soda)
  • 1 large Egg, beaten (for egg wash)
  • 20–30 g (approx. 2 tablespoons) Coarse Pretzel Salt or Kosher Salt

Instructions:

  1. In the mixing bowl, combine the warm water, yeast, and brown sugar. Let stand for 5–10 minutes until foamy and active.
  2. Add the flour and fine sea salt to the yeast mixture. Mix on low speed until just combined.
  3. Pour in the melted butter. Knead with the dough hook for 6–8 minutes on medium-low speed, until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.
  4. Place the dough ball in a lightly oiled bowl, turning to coat. Cover tightly and let rise in a warm, draft-free spot for 60–90 minutes, or until doubled in size.
  5. Gently deflate the risen dough. Divide it into 8–10 equal pieces (approx. 110–120g each). Cover and let rest for 10 minutes.
  6. Roll each dough portion into a long, thin rope, about 60 cm (24 inches) long. Ensure the ends are tapered.
  7. Create a ‘U’ shape with the rope. Cross the ends over each other twice, then bring the crossed ends down and press firmly onto the bottom curve of the pretzel shape.
  8. Place the shaped pretzels on parchment-lined baking sheets. Cover lightly and chill in the freezer or refrigerator for 15–20 minutes to firm them up.
  9. Preheat the oven to 220°C (425°F).
  10. In the large stock pot, bring the 2 Litres of water to a rolling boil. Carefully and slowly add the baking soda (it will bubble up fiercely). Reduce the heat slightly to maintain a rolling simmer.
  11. Working one or two at a time, drop the firm pretzels into the simmering bath. Boil for 30–45 seconds per side (total 60–90 seconds). They will puff slightly.
  12. Remove the pretzels with the slotted spatula, letting excess liquid drain off. Place immediately back onto the parchment-lined sheets. Brush lightly with the beaten egg wash.
  13. Sprinkle generously with coarse pretzel salt. Bake for 12–15 minutes, rotating the pan halfway through, until deep mahogany brown and glossy.
  14. Transfer immediately to a wire rack. Serve warm for the best flavor.