(Recipe from Sally’s Baking Blog)
1 and 1/2 cups of warm water
1 package of active dry or instant yeast (2 and 1/4 tsp)
1 tbs of unsalted butter, melted and cooled
3 3/4 cups of all purpose flour, plus more for work surface
coarse sea salt for sprinkling
Preheat the oven to bake at 400F.
In a stand mixer mixing bowl, add in 1 1/2 cups of warm water and 1 package of instant yeast and mix with a whisk until blended and let it sit for 1 min.
Add 1 tbs of brown sugar, 1 tbs salt and melted butter to the mixing bowl and mix with the whisk.  Next add in the 3 cups of flour, one at a time until it forms into a dough. Transfer the mixing bowl to the stand mixer and add the dough hook attachment. Set the mixer to low and let the dough hook, mix the dough. For the remaining 3/4 cups of flour, add in 1/4 cup at a time until the dough is no longer sticking to the bowl. NOTE: You may not need to add in the full 3/4, only use as much as you need.Â
Once the dough is done mixing transfer it to a floured surface and kneed it until it forms into a nice round ball. Wrap in a cheese cloth for approx. 10 mins before rolling it out.
While you are waiting for the dough to rest, in a large pot, bring 9 cups of water and baking soda to a boil.Â
Cut the dough into 4 equal pieces and roll each piece out until each one is approx. 20 inch long. Twist the top ends around once and then fold over to make the pretzel shape. Pinch the areas that join together. Repeat for each piece of dough.Â
Drop the pretzel dough in it’s shape into the soda bath for 30 seconds, then using a large strainer, remove letting the excess water drop off and place on a lined baking sheet. Repeat until all the pretzels are on the baking sheet.
Sprinkle with coarse salt and bake at 400F for 12-15 mins until golden brown. Remove from the oven and glaze with some melted butter and serve warm!
