The Best Soft Pretzels

Ingredients

Steps

1. 1

   Combine the warm water, sugar, and yeast in a large bowl or the bowl of your stand mixer. Mix together, then add 1 cup (120g) of the flour, the melted butter, and the salt. (The yeast doesn't need to bloom first since we are using instant.)

2. 2

   Mix together with a wooden spoon or spatula, then add another 1 cup (120g) of flour and mix until well incorporated.

3. 3

   Attach the dough hook to your stand mixer and turn it on to medium-low speed. Add the remaining 2 cups (240g) of flour, about a cup at a time, while mixing.

4. 4

   Mix for about 10 minutes, or until the dough feels elastic and is tacky when lightly tapped with a clean finger (it shouldn't stick to your finger). If the dough is still loose or sticky, mix in up to ¼ cup of the remaining flour a tablespoon at a time, then mix an additional 2-3 minutes until the texture is right.

5. 5

   Turn the dough onto a floured counter and knead a few more minutes until smooth and bouncy — poke it and it should bounce back. Transfer to a large, lightly oiled bowl, turn to coat, cover with plastic, and let rise in a warm place for 30-40 minutes, or until roughly doubled.

6. 6

   Once risen, fill a large 5- to 7-quart pot with the 10 cups of water and set it over medium-high heat to come to a boil. Preheat the oven to 450°F.

7. 7

   Meanwhile, shape the pretzels. Scrape the dough onto a lightly floured counter and divide it into 8 pieces. Working with one piece at a time, roll and stretch each into a 22- to 24-inch-long rope.

8. 8

   Form a U shape with the dough, cross the two ends over each other, and twist them together once at the top, leaving about an inch and a half free at the very tips. Fold the twisted portion down toward the base of the U and press the loose ends to either side of the center to form a pretzel. Repeat with the remaining ropes.

9. 9

   Line two baking sheets with parchment paper or silicone mats.

10. 10

    Once the water is boiling, carefully add the baking soda a few spoonfuls at a time (it will foam up at first, which is why you need a large pot). Add 1-2 pretzels at a time and boil for 30 seconds, then remove with a slotted spoon and place on the lined baking sheets.

11. 11

    For a browner finish, brush the boiled pretzels lightly with the egg wash. Sprinkle each with coarse salt.

12. 12

    Bake for about 12 minutes, or until golden brown. Let the pretzels cool on the pan for a few minutes before serving warm.