How to make it
7 steps. Take it one step at a time.
In a small bowl, dissolve the yeast and sugar
In a small bowl, dissolve the yeast (7g) and sugar (1 tsp) in warm water (300ml). Let it sit for about 5-10 minutes until it becomes foamy.
10 minCombine the flour and fine salt
In a large mixing bowl, combine the flour (500g) and fine salt (10g). Add the softened butter (30g) and the yeast mixture. Knead the dough by hand or with a stand mixer for about 10 minutes until it is smooth and elastic.
10 minCover the bowl with a damp cloth and let the dough rise
Cover the bowl with a damp cloth and let the dough rise in a warm place for about 60 minutes, or until it has doubled in size.
1 hrDegas the dough and divide it
Degas the dough and divide it into 8 equal portions. Roll each piece into a long rope about 20 inches (50cm) long, tapering the ends. Form into a pretzel shape by making a U-shape, crossing the ends twice, and folding them back onto the bottom of the U.
Preheat your oven
Preheat your oven to 425°F (218°C). In a large pot, bring 1 liter of water to a boil and carefully add the baking soda (50g). Submerge each pretzel in the boiling soda bath for 30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet.
1 minUsing a sharp knife, score the thickest part of the pretzel horizontally
Using a sharp knife, score the thickest part of the pretzel horizontally. Sprinkle with coarse sea salt (5g).
Bake for 12-15 minutes or
Bake for 12-15 minutes or until the pretzels are a deep golden brown. Let them cool slightly on a wire rack before serving.
15 min
A little kitchen wisdom
For a more authentic dark crust, professional bakers use a food-grade lye solution, but a baking soda bath is a safer and effective home alternative. Ensure the water for the yeast is warm (around 110°F/43°C) but not hot, or it will kill the yeast.
