- 2 ¼ teaspoons active dry yeast (1 standard packet)*
- 1 cup warm water
- 1 tablespoon butter, melted
- 1 teaspoon sugar
- 3 cups all-purpose flour
- 3 cups water
- 6 tablespoons baking soda
- Kosher salt
- 6 tablespoons butter
*Using quick or rapid rise yeast seems to save a good 10 to 15 minutes off the rinse time.
- Heat oven to 450 degrees. Line a large baking sheet with parchment paper.
- Combine yeast with warm water and sugar in the bowl of a mixer with a dough hook attachment. When the water foams (about 7 to 10 minutes), add flour 1 cup at a time, mixing on low.
- Allow the mixer to knead the dough on a low setting until it is no longer sticky. Add up to ½ cup more flour if necessary. Knead for about 5 minutes or until it is smooth and bounces back when touched. Form dough into a ball, cover and allow to rest in a warm place for 15 minutes.
- Meanwhile, bring the 3 cups of water and baking soda to a boil. Remove from heat after the baking soda dissolves. Pour into a casserole-style dish, with sides that are at least 2 inches high.
- Flatten the dough into a 12-inch circle. Cut into 8 pieces.
- Roll each piece into an even “snake” about 12 inches long. Shape each snake into a pretzel by twisting the ends together several times, tucking the ends under the opposite side, and pulling the sides up like a heart.
- Immerse each pretzel into the water bath for about 2 minutes, making sure it is completely covered in water. Flip after 1 minute if necessary to coat evenly. Place on the parchment about an inch apart.
- Sprinkle with Kosher salt and bake for 12 to 14 minutes, until deep golden brown.
Tips & Notes
Make these tasty pretzels with Sweet Onion Mustard Dip.