Ingredients:

  • 1 ½ cups Warm Water (105-110°F / 40-43°C)
  • 2 ¼ teaspoons Active Dry Yeast
  • 1 tablespoon Dark Brown Sugar (or honey)
  • 2 tablespoons Unsalted Butter, melted and cooled
  • 1 teaspoon Kosher Salt (fine grain)
  • 4 ¼ cups All-Purpose Flour (plus extra for dusting)
  • 8 cups Water (for the alkali bath)
  • ½ cup Baking Soda (Bicarbonate of Soda)
  • 1 Large Egg Yolk (mixed with 1 tsp water, for egg wash)
  • 3 tablespoons Coarse Pretzel Salt or Flaky Sea Salt

Instructions:

  1. In a large bowl, combine the warm water, brown sugar, and yeast. Let stand for 5–10 minutes until foamy and active (the mixture should look like the head of a freshly poured pint).
  2. Add the melted butter and kosher salt to the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms.
  3. Turn the dough onto a lightly floured surface or use a stand mixer with a dough hook. Knead for 6–8 minutes until the dough is smooth, elastic, and passes the 'windowpane test'.
  4. Place the dough in a lightly oiled bowl, turn to coat, and cover tightly with cling film. Proof in a warm place for 60 minutes, or until the dough has roughly doubled in size.
  5. Gently punch down the risen dough to release the gas. Use a kitchen scale to divide the dough into 8 equal portions (about 110–120g each).
  6. Roll each portion into a long, thin rope, approximately 24–30 inches (60–75 cm) long. Roll from the centre outwards, keeping the ends slightly thinner.
  7. Form the rope into a U-shape. Cross the ends over each other twice, then bring the ends down and press them firmly into the bottom curve of the U to create the classic pretzel shape.
  8. Place the shaped pretzels on a parchment-lined baking sheet. Let them rest for 15 minutes while you preheat the oven to 450°F (230°C).
  9. In a large stockpot, bring 8 cups of water to a rolling boil. Carefully whisk in the ½ cup of baking soda until dissolved. Reduce the heat to a simmer.
  10. Using a slotted spoon, carefully drop 2–3 pretzels into the simmering alkali bath. Boil for exactly 30 seconds per side (1 minute total). Drain excess water.
  11. Remove the pretzels from the bath and return them immediately to the parchment-lined baking sheets.
  12. Brush the warm, wet pretzels generously with the egg wash (egg yolk mixed with water). Immediately sprinkle them liberally with the coarse sea salt.
  13. Bake for 12–14 minutes, rotating the trays halfway through, until the pretzels are a deep, mahogany brown.
  14. Transfer the pretzels to a wire rack to cool slightly before serving. They are best enjoyed warm.