Ingredients
2½cupsall purpose flour
1tspsalt
1tbspbrown sugar
2¼tspinstant dry yeast,(1 packet)
1cupwarm water,scant
¼cupbaking soda
kosher,or coarse sea salt, for sprinkling
4tbspunsalted butter,melted
Preparation
Place the flour, salt, brown sugar, yeast, and warm water in the bowl of a stand mixer with the hook attachment and beat until well combined.
Knead the dough for 5 to 7 minutes, by hand or machine, until it’s smooth and soft.
Flour the dough a little, place on a floured surface, and cover. Let rest for 30 minutes.
Preheat the oven to 475 degrees F. Prepare a baking sheet with parchment or nonstick cooking spray.
Uncover the dough and divide it into 8 equal pieces. Let them rest, uncovered, for another 5 minutes.
Using the palms of the hands, roll each piece into a thin rope approximately 25 to 30 inches long.
Twist each rope into a pretzel shape by lifting the ends of the rope, crossing them to make a twist, and then folding them back down onto the bottom loop. Gently press the ends so they stay in place.
Boil 6 to 8 cups water in a large stockpot over high heat and add the baking soda, stirring until it’s dissolved. Reduce to a simmer.
Working quickly and carefully, dip each pretzel into the water bath, and simmer for 30 seconds on each side, flipping them with a slotted spoon. They will puff up slightly in the water.
Transfer the pretzels to the prepared baking sheet and sprinkle with coarse sea salt.
Bake the pretzels for 8 to 10 minutes until golden brown.
Remove from the oven and brush with the melted butter, using up all the butter.
Serve and enjoy!
