Ingredients:

  • 360ml (1 ½ cups) Warm Water (110°F/43°C)
  • 25g (2 tbsp) Light Brown Sugar, packed
  • 7g (2 ¼ tsp) Active Dry Yeast
  • 56g (4 tbsp) Unsalted Butter, melted and cooled
  • 525g (4 ¼ cups) All-Purpose Flour
  • 10g (2 tsp) Fine Sea Salt
  • 480ml (2 cups) Very Warm Water
  • 60g (⅓ cup) Baking Soda
  • 115g (1 stick) Unsalted Butter, melted
  • 30g (2 tbsp) Coarse Pretzel Salt

Instructions:

  1. In a stand mixer bowl, whisk together the warm water, brown sugar, and active dry yeast. Allow to sit for 5 minutes until the mixture is foamy.
  2. Add 56g of melted butter, sea salt, and 4 cups of flour. Use a dough hook on medium-low speed to mix until the dough pulls away from the sides. Add remaining flour 1 tablespoon at a time if the dough is too sticky. Knead for 5 minutes until smooth.
  3. Cover the dough and let it rest in a warm area for 30 minutes.
  4. Preheat your oven to 425°F (220°C). Prepare the alkaline bath by whisking 60g of baking soda into 480ml of very warm water in a wide bowl until dissolved.
  5. Divide the dough into 12 equal pieces. Roll each into a 20-inch rope, form a 'U' shape, twist the ends twice, and fold down to create a pretzel knot.
  6. Dip each pretzel into the baking soda solution for 10-15 seconds. Place onto a baking sheet lined with parchment paper.
  7. Bake for 10 minutes or until the crust is a deep mahogany brown.
  8. Immediately dip the warm pretzels into the 115g of melted butter, ensuring full coverage, and sprinkle with coarse pretzel salt.