Baked Soft Pretzels

  • 1 1/2 cups warm (110 degree) water
  • 1 tablespoon sugar
  • 1 1/2 teaspoons sea salt
  • 2 1/4 teaspoons active dry yeast
  • 4 1/2 cups flour
  • 4 tablespoons butter, melted
  • vegetable oil, to coat the bowl
  • 1/4 cup baking soda
  • 1 egg, slightly beaten with 1 tablespoon of water

maldon sea salt flakes or other large-granule salt for topping the pretzels

mustard, for dipping

-Put the warm water into the bowl of your stand mixer. Stir in the sugar and the sea salt.

-Sprinkle the yeast on top and allow it to sit for about 5 or 6 minutes, until it starts to become foamy.

-When the yeast has started to foam, add the flour and the melted butter. Using your dough hook, mix on low

speed until combined.

-Once the flour is incorporated, increase speed to medium and knead for about 5 minutes, until the

dough starts to pull away from the sides of the bowl and the texture of the dough is smooth.

-Oil a medium-sized bowl with the vegetable oil. Place the dough into the bowl and turn it over so

that all surfaces are covered with the oil. Cover the bowl with plastic wrap and let it sit in a warm

place for about an hour, until the dough has doubled in size.

-When the dough is ready, bring a large, shallow saucepan of water to boil. Make sure the saucepan is wide

enough to easily submerge the pretzels. Fill the pan with about 2 to 3 inches of water, being sure to leave plenty

of room above the waterline.

-Place the dough onto your counter.

-Divide the dough into 8 pieces. Roll the pieces into strips approximately 21 inches long.

-Preheat your oven to 450 degrees. Line two baking sheets with parchment.

-Form the dough strips into pretzel shapes.

-When the water starts to boil, add the baking soda. Be careful, it will foam up when you add it, but it will quickly

retreat. Give it a quick stir; now you are ready to boil the pretzels.

-Carefully place one pretzel into the boiling water. Let it boil for one minute.

-Use a large slotted spatula to remove the pretzel from the boiling water.

-Place the now-boiled pretzel back onto the parchment-lined baking sheet.

-Repeat, one at a time, boiling all of the pretzels for one minute each.

-After you've boiled the pretzels, lightly brush the tops with the egg/water mixture.

-Sprinkle the salt onto the pretzels.

-Bake for approximately 15 minutes, until they are a dark golden brown.

-Serve with mustard for dipping.