Easy Homemade Soft Pretzels

Makes 12 pretzels

1 hr 45 min + 12–15 min bake

Chewy soft pretzels with a tender crumb, boiled in baking soda then baked until dark golden and topped with coarse salt.

prepPreheat oven to 400°F / 204°C
prepLine 2 baking sheets with parchment paper or silicone baking mats; lightly spray or grease if using parchment
7 g instant or active dry yeast	Whisk yeast & sugar into warm water, rest 1 min	Whisk in butter & salt, add flour, mix until slightly tacky	Knead 3–5 min until soft & passes windowpane test	Shape into ball, cover, rest 10–30 min	Divide & roll into 20–22 in ropes on floured surface	Twist into pretzel shapes	Boil pretzels 20–30 sec per batch, drain on baking sheet	Sprinkle with coarse salt, bake 400°F / 204°C, 12–15 min until dark golden
12 g brown sugar or granulated sugar
360 ml warm water (around 100°F / 38°C)
14 g unsalted butter, melted and slightly cooled
1 tsp salt
3 3/4–4 cups / 469–500 g all-purpose flour (spooned & leveled), plus more as needed
120 g baking soda	Bring baking soda & water to boil
2.13 L water
coarse salt, for topping
all-purpose flour, for work surface during shaping

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