Ingredients
Equipment
Method
- Combine the warm water and brown sugar in your mixing bowl, then sprinkle the yeast on top. Let it sit for 5 minutes until foamy and bubbly.
- Add the flour, salt, and melted butter to the yeast mixture. Mix with the dough hook on low speed for about 4 minutes until the dough comes together and becomes smooth and elastic. If mixing by hand, knead for about 7 minutes.
- Cover the bowl with a kitchen towel and place it in a warm spot for 20 minutes. The dough should puff up noticeably and feel lighter.
- While the dough rises, bring 10 cups of water to a boil in your large pot, then add the baking soda. Reduce the heat to maintain a gentle simmer.
- Preheat oven to 450°F. Line baking sheets with parchment paper.
- Divide the dough into 8 equal pieces (about 4 ounces each). Roll each piece into a 22-inch rope, keeping the ends slightly thinner than the middle.
- Form a U-shape with the rope, cross the ends over each other twice, then fold them down and press onto the bottom curve of the U to create pretzel shape.
- Carefully lower each pretzel into the simmering baking soda bath using your slotted spoon. Boil for 30 seconds, flip it over, and boil for another 30 seconds. Remove and let excess water drip off.
- Place boiled pretzels about 2 inches apart on your prepared baking sheets. Sprinkle coarse salt generously over the wet pretzels. Use a sharp knife to cut a shallow slash across the thick bottom part of each pretzel.
- Bake at 450°F for 10 to 12 minutes until they turn deep golden brown.
- Immediately brush the hot pretzels with melted butter as soon as they come out of the oven. Serve warm.
Notes
Work quickly when shaping and boiling your pretzels so the first ones don't over-proof while you're finishing the last ones. Double the recipe and freeze unbaked pretzels after the baking soda bath, then bake from frozen by adding 3 to 4 minutes to the baking time. Serve with cheese sauce, mustard, or your favorite dipping sauce.