Ingredients
Method
- Activate the YeastIn a large bowl (or bowl of a stand mixer with paddle or dough hook attachment), combine yeast, sugar, and warm water. Let sit for 5 minutes, until foamy.
- Mix the DoughAdd flour and salt, mixing low-speed or by hand with a wooden spoon or bench scraper, until a tacky dough forms.
- Knead & First RiseKnead by hand on a lightly floured surface or in mixer for 4–5 minutes until elastic and smooth. Perform the windowpane test—dough should stretch thin without tearing. Shape into a dough ball. Grease a bowl with a little olive oil and place the dough ball into the bowl and then turn the dough once (so the top of the dough now has some oil on it to keep it from drying out). Cover with plastic wrap, and proof in a warm spot for 30–45 minutes, until dough rise doubles.
- Shape the PretzelsPunch down dough, divide into 8 equal pieces. Roll each into a long rope (~18″), forming a U shape. Cross ends, twist once, and press ends into bottom of U. Place shaped pretzels onto a prepared baking sheet lined with parchment paper.
- Optional Baking Soda Bath before bakingIf you'd like a little extra shine and chew to your pretzels, you can do a baking soda bath before baking. Bring a large pot of water to a rolling boil. Carefully lower pretzels using a slotted spoon. Boil each one individually for 30 seconds, flip, boil another 30 seconds, then return to large baking sheet. This gives that signature shine and chew.
- Egg Wash & BakePreheat oven to 425°F. Brush pretzels with egg wash, sprinkle with coarse salt. For variations, try melted butter or a cinnamon sugar coating.
- BakeBake for 15–20 minutes, rotating halfway for best results, until golden brown and baked pretzels are hot inside. Transfer to wire rack to cool slightly or enjoy warm pretzels with your favorite dipping sauce or melted cheese.Enjoy warm!!!