Ingredients
- 1 and 1/2 cups warm water (lukewarm– no need to take temperature)
- 1 packet active dry or instant yeast (2 and 1/4 teaspoons)
- 1 teaspoon salt
- 1 Tablespoon brown sugar
- 1 Tablespoon unsalted butter, melted and slightly cool
- 3¾-4 cups all-purpose flour, plus more for work surface
- coarse sea salt for sprinkling
Baking Soda Bath
- ½ cup baking soda
- 9 cups water
Instructions
- Preheat oven to 400°F. Line 2 baking sheets (6 per pan) with parchment paper or silicone baking mats. Set aside.
- Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a dough hook attached to stand mixer until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready. Meanwhile, get the water + baking soda boiling.
- Roll the dough into a 20-22 inch rope. Take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.
- Drop 1-2 pretzels into the boiling water for 20-30 seconds. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels.
- Bake for 12-15 minutes or until golden brown.
- Remove from the oven and serve.
