For the Pretzel Dough
- 1 1/2 cups warm water
- 1 Tablespoon light brown sugar
- 2 teaspoons kosher salt
- 2 1/4 teaspoons active dry or instant yeast (1 packet)
- 4 1/2 cups all-purpose flour
- 4 Tablespoons unsalted butter (melted)
For the Water Bath
- 10 cups water
- 2/3 cups baking soda
- 2 Tbsp melted butter
- Coarse salt
- Combine the water, sugar, and salt in the bowl of a stand mixer until the sugar and salt have dissolved, then sprinkle the yeast on top. Allow to sit for 5 minutes, until the mixture becomes foamy.
- Add the flour and butter to the yeast mixture. Use the dough hook attachment to mix on low speed until all of the ingredients are combined. Once combined, increase the mixer speed to medium and knead until the dough is smooth and pulls away from the side of the bowl (about 4 to 5 minutes).
- Place the dough in a lightly oiled bowl. Cover with plastic wrap and place in a warm spot until the dough has doubled in size, about 45 minutes to 1 hour.
- In the meantime, preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats; set aside.
- Combine the water and baking soda in a large. Bring the mixture to a boil.
- While water comes to a boil, turn the dough out onto a clean work surface and divide into 8 equal pieces. Roll out each piece of dough into a 2ft rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other twice and press onto the bottom of the U to form the shape of a pretzel. Place onto the prepared baking sheets.
- Gently lower the pretzels into the boiling water, 2 at a time, for 30 seconds only. Remove them from the water using a large, flat spatula. Place the boiled pretzels back on the baking sheet, brush the top of each pretzel with melted butter and sprinkle with coarse salt.
- Bake until dark golden brown, about 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. Enjoy fresh or store in an airtight container for up to 3 days.