Soft Pretzels

Instructions

1. 1

   Activate the Yeast (5-10 minutes)

   • In the bowl of a stand mixer or a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast.
   • Gently stir to combine and let the mixture sit for 5-10 minutes until it becomes foamy and fragrant. This indicates the yeast is active.
2. 2

   Make and Knead the Dough (8-10 minutes)

   • Add the kosher salt, melted butter, and 4 cups of the all-purpose flour to the yeast mixture.
   • Using a dough hook attachment, mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 5-7 minutes.
   • If the dough is too sticky, add the remaining 1/2 cup of flour, one tablespoon at a time. The final dough should be smooth, elastic, and pull away from the sides of the bowl.
   • If kneading by hand, mix ingredients with a wooden spoon, then turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
3. 3

   First Rise (60-90 minutes)

   • Form the dough into a ball and place it in a large bowl lightly coated with oil, turning the dough to coat it as well.
   • Cover the bowl with plastic wrap or a clean kitchen towel.
   • Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4. 4

   Shape the Pretzels (15 minutes)

   • Preheat your oven to 450°F (232°C). Line two large baking sheets with parchment paper and lightly grease them.
   • Gently punch down the risen dough to release the air. Transfer it to a clean work surface and divide it into 8 equal pieces.
   • Roll each piece of dough into a long, even rope about 24 inches (60 cm) long.
   • To shape, form the rope into a 'U' shape. Cross the ends over each other twice, then bring the twisted ends down and press them onto the bottom curve of the 'U' to form the classic pretzel shape.
5. 5

   Baking Soda Bath (5 minutes)

   • In a large, wide pot, bring the 10 cups of water and the baking soda to a rolling boil.
   • Carefully lower one or two pretzels at a time into the boiling water. Boil for 30 seconds, flipping once halfway through.
   • Using a large slotted spoon or spider strainer, remove the pretzel from the water, allow excess liquid to drip off, and place it on the prepared baking sheet.
6. 6

   Bake the Pretzels (12-15 minutes)

   • In a small bowl, whisk the large egg with 1 tablespoon of water to create an egg wash.
   • Brush the top of each boiled pretzel with the egg wash.
   • Immediately sprinkle generously with coarse sea salt.
   • Bake for 12-15 minutes, rotating the baking sheets halfway through, until the pretzels are a deep golden brown.
   • Transfer the baked pretzels to a wire rack to cool slightly before serving. They are best enjoyed warm.