Ingredients:

  • 1 ½ cups (355 ml) warm water (105-115°F / 40-46°C)
  • 1 tablespoon (10g) granulated sugar
  • 2 ¼ teaspoons (7g) active dry yeast
  • 1 ½ teaspoons (9g) kosher salt
  • 4 ¼ cups (530g) all-purpose flour, plus more for dusting
  • 2 tablespoons (28g) unsalted butter, melted
  • 8 cups (1.9 L) water
  • ½ cup (85g) baking soda
  • 1 large egg
  • 1 tablespoon water
  • Coarse pretzel salt

Instructions:

  1. Combine warm water, sugar, and yeast in a mixing bowl. Let stand for 5-10 minutes until foamy.
  2. Add salt and melted butter to the yeast mixture. Gradually add flour, mixing until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface or in a stand mixer for 6-8 minutes, until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
  5. Preheat oven to 450°F (232°C). Line baking sheets with parchment paper. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope (about 24 inches/60 cm). Shape each rope into a pretzel.
  6. Bring 8 cups of water and baking soda to a rolling boil. Gently drop each pretzel into the boiling water for 30 seconds per side.
  7. Remove pretzels with a slotted spoon and place them on the prepared baking sheets.
  8. Brush each pretzel with egg wash and sprinkle generously with coarse pretzel salt.
  9. Bake for 15-20 minutes, or until golden brown and slightly crispy.
  10. Let cool slightly on a wire rack before serving.