INGREDIENTS
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast (1 packet)
3/4 cup plus 2 tablespoons warm water
SOAK & TOPPING:
1 cup boiling water
2 tablespoons baking soda
3 tablespoons unsalted butter, melted
course salt or kosher salt- for sprinkling (optional for salty pretzels)
2 tablespoons sugar mixed with 1 teaspoon cinnamon- for sprinkling (optional for sweet pretzels)
DIRECTIONS
In a large bowl, beat all dough ingredients together and then knead/use dough hook of a stand mixer for 5 minutes, until it is soft and smooth.
Sprinkle dough with flour and cover tightly (with plastic wrap, ideally); let rest for 30 minutes.
In a large casserole or baking dish, mix boiling water with baking soda and allow to dissolve. Set aside to cool.
Preheat oven to 475° and line two baking sheets with parchment paper (or spray with canola/vegetable oil).
Divide dough into 8 equal pieces, and roll each one out into a thin rope about 2 feet long.
Twist into a pretzel shape.
Place 3 – 4 pretzels at a time into the baking soda water, spooning the liquid over the tops of the pretzels.
Allow to soak for 2 minutes; carefully remove and place on prepared baking sheets (you can reshape as necessary at this point).
Sprinkle with course salt (if using) and allow to sit for 10 minutes.
Bake for 8 – 9 minutes, or until golden brown.
Brush pretzels with melted butter, and then sprinkle with salt OR cinnamon sugar mixture.
Eat while still warm!
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