Ingredients:

  • 1.5 cups warm water (110°F/43°C)
  • 1 tbsp brown sugar
  • 1 packet active dry yeast (7g)
  • 2 tbsp unsalted butter, melted
  • 1 tsp kosher salt
  • 4.25 cups all-purpose flour
  • 9 cups water
  • 0.5 cup baking soda
  • 1 large egg, beaten
  • 2 tbsp pretzel salt

Instructions:

  1. Combine 1.5 cups warm water (110°F/43°C) and 1 tbsp brown sugar in a bowl, then sprinkle 1 packet of yeast on top. Wait 5 minutes until it looks foamy and smells like fresh bread.
  2. Stir in 2 tbsp melted butter and 1 tsp kosher salt until combined.
  3. Gradually add 4.25 cups of all purpose flour, stirring with a wooden spoon until a shaggy dough forms.
  4. Turn the dough onto a floured surface and knead for 5 minutes until it feels smooth and elastic. It should spring back when poked.
  5. Place the dough in an oiled bowl, cover it, and let it rise in a warm spot for about 30 minutes until it has doubled in size.
  6. Preheat your oven to 425°F (220°C) and bring 9 cups of water to a boil in a large pot.
  7. Divide the dough into 8 equal pieces and roll each into a long rope about 1 inch thick. Use a bench scraper or knife to cut the ropes into 1 inch pieces.
  8. Carefully whisk 0.5 cup baking soda into the boiling water. It will foam up aggressively, so add it slowly.
  9. Drop the dough pieces into the water in batches and boil for 30 seconds until they float and look slightly puffed.
  10. Remove with a slotted spoon and place onto parchment lined baking sheets.
  11. Brush the tops with 1 beaten egg and immediately sprinkle with 2 tbsp pretzel salt.
  12. Place in the oven for 10-12 minutes until the crust is deep mahogany and the bottoms are firm.