Easy Homemade Soft Pretzels

Ingredients

• 3 and 3/8 teaspoons (or 1.5 standard packets) instant or active dry yeast
• 1 and 1/2 Tablespoons brown sugar or granulated sugar
• 2 and 1/4 cups (540ml) warm water (around 100°F/38°C)
• 1 and 1/2 Tablespoons (21g) unsalted butter, melted and slightly cooled
• 1 and 1/2 teaspoons salt
• 5 and 5/8 to 6 cups (approx. 700g–750g) all-purpose flour, plus more as needed
• 3/4 cup (180g) - or ½ cup baking soda
• 13.5 cups (approx. 3.2L) or 9 cups water
• Coarse salt, for topping

Method

1. 1

   Whisk the yeast and sugar into the warm water. Cover and let sit for 1 minute.

2. 2

   Whisk in the melted butter and salt. Gradually add the flour (starting with about 4.5 cups) and mix until the dough is tacky and pulls away from the bowl.

3. 3

   Knead for 3–5 minutes until smooth and it passes the windowpane or poke test.

4. 4

   Shape the dough into a ball, cover with a towel, and let it rest for 10–30 minutes.

5. 5

   Preheat your oven to 400°F (204°C). Line three baking sheets with silicone mats or greased parchment paper.

6. 6

   Cut the dough into 18 equal pieces (approx. 75g each). Roll each piece into a 20–22 inch rope. Form a circle, twist the ends together, and bring them back down to press into a pretzel shape.

7. 7

   Bring the baking soda and water to a boil in a large pot. Drop 1–2 pretzels at a time into the boiling water for 20–30 seconds. Remove with a slotted spatula and place onto the prepared baking sheets (6 per sheet).

8. 8

   Sprinkle with coarse salt and bake for 12–15 minutes or until dark golden brown, baking in batches on the middle rack if needed for even browning.