Ingredients:

  • 1 ½ cups warm water (105°F–115°F)
  • 2 ¼ teaspoons active dry yeast
  • 2 tablespoons brown sugar
  • 4 cups all-purpose flour, plus extra for dusting
  • 1 teaspoon fine kosher salt
  • 4 tablespoons melted unsalted butter
  • 8 cups water (for boiling)
  • ½ cup baking soda (for boiling bath)
  • Coarse pretzel salt, as needed for topping
  • 1 large egg whisked with 1 tbsp water (for egg wash)

Instructions:

  1. Activate the Yeast: In a bowl, whisk together 1 ½ cups warm water, sugar, and yeast. Let stand until frothy, about 5–10 minutes.
  2. Mix the Dough: In a large bowl, combine flour and salt. Pour in the yeast mixture and melted butter. Mix until a shaggy dough forms.
  3. Knead: Turn dough out onto a lightly floured surface and knead for 5–8 minutes until smooth and elastic.
  4. First Rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size (about 1 hour).
  5. Divide and Shape: Punch down the dough gently. Divide into 8–10 equal pieces. Roll each piece into a long rope (about 24 inches) and shape into the traditional pretzel knot.
  6. Prepare the Bath: Preheat oven to 450°F (230°C). In a large pot, bring 8 cups of water to a rolling boil. Carefully whisk in the ½ cup of baking soda (the mixture will foam vigorously). Reduce heat slightly to maintain a strong simmer.
  7. The Dip: Working one or two at a time, carefully drop a pretzel into the simmering soda bath for 20–30 seconds per side. Use a slotted spoon to remove excess liquid and place the pretzel back onto a parchment-lined baking sheet.
  8. Egg Wash & Salt: Brush the damp pretzels liberally with the egg wash and immediately sprinkle heavily with coarse salt.
  9. Bake: Bake for 12–15 minutes, rotating halfway through, until the pretzels achieve a deep mahogany brown colour.
  10. Cool: Transfer baked pretzels to a wire rack for cooling.