Ingredients:

  • 1 ½ cups Warm Water (105–115°F)
  • 2 ¼ teaspoons Active Dry Yeast
  • 1 tablespoon Granulated Sugar or Diastatic Malt Powder
  • 4 cups All-Purpose Flour (plus extra for dusting)
  • 1 teaspoon Fine Sea Salt
  • 4 tablespoons Unsalted Butter, softened
  • 10 cups Water (for the alkaline bath)
  • ½ cup Baking Soda (Sodium Bicarbonate)
  • 1 Large Egg
  • 1 tablespoon Water or Milk (to thin the egg wash)
  • Coarse Salt (Kosher or Maldon), as needed

Instructions:

  1. In the stand mixer bowl, combine warm water, sugar/malt, and yeast. Let stand for 5–10 minutes until foamy (proof that the yeast is alive).
  2. Add the flour and fine salt to the yeast mixture. Mix on low speed until combined, then add the softened butter. Increase the speed to medium-low and knead for 6–8 minutes (or 10–12 minutes by hand). The dough should be smooth, elastic, and pass the windowpane test.
  3. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp tea towel, and proof in a warm place until doubled in size (60–90 minutes).
  4. Gently deflate the risen dough and divide it into 8 equal pieces (approx. 110–120 grams each). Roll each piece into a tight ball and let rest for 5 minutes.
  5. Roll each ball into a long, thin rope (approx. 24–30 inches long). Form the classic pretzel shape: a U, then twist the ends over each other twice, and press the tips onto the bottom curve of the U.
  6. Place the shaped pretzels on two parchment-lined baking sheets. Freeze the pretzels for 15 minutes or chill in the refrigerator for 30 minutes. (This helps them hold their shape during the hot bath.)
  7. Preheat oven to 450°F (230°C). Bring 10 cups of water to a rolling boil in the large pot. Carefully stir in the ½ cup of baking soda until fully dissolved. Reduce the heat to a simmer—the water should not be vigorously boiling when dipping.
  8. Using the spider strainer, carefully submerge one pretzel at a time into the simmering alkaline solution for exactly 30 seconds. Do not exceed 30 seconds, or the texture may become rubbery.
  9. Remove the pretzel, allowing excess liquid to drain back into the pot, and immediately place it back onto the original parchment-lined baking sheet. Whisk the egg and 1 tablespoon of water/milk to create an egg wash. Brush the surface of the pretzels generously. Immediately sprinkle with coarse salt.
  10. Bake for 12–15 minutes, rotating the trays halfway through, until the pretzels are a deep, glossy mahogany brown.
  11. Transfer the hot pretzels to a wire rack to cool slightly before serving.