Easy Homemade Soft Pretzels

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360 ml Water , warm water

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7 g Dried Yeast

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1 tsp Salt

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1 tbsp Sugar

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1 tbsp Unsalted Butter , melted & slightly cool

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500 g Flour , plus more for hands and work surface

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Coarse Sea Salt , for sprinkling

Combine the warm water and yeast. Wait for a minute. Add the salt, sugar, and melted butter. Slowly incorporate the flour. Use a wooden spoon (or a dough hook attached to a stand mixer) to mix the dough until it thickens. If it's still sticky, gradually add more flour. Poke the dough with your finger; if it bounces back, it's ready for kneading.
Turn the dough out onto a floured surface. Knead for 3 minutes and shape into a ball. Lightly cover with a towel and let rest for 10 minutes. (Meanwhile, follow step 6 to bring water and baking soda to a boil.)
Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
Use a sharp knife or pizza cutter to cut the dough into 1⅓ cup sections.
Roll the dough into a 20-22 inch rope. Form a circle with the dough by connecting the two ends at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to create a pretzel shape.
Combine the baking soda and 9 cups of water in a large pot and bring to a boil. Dip 1-2 pretzels into the boiling water for 20-30 seconds. Any longer and your pretzels will have a metallic taste. Use a slotted spatula to lift the pretzel out of the water and drain off excess water. Place the pretzel on the prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with the remaining pretzels. If desired, you can cover and refrigerate the boiled but unbaked pretzels for up to 24 hours before baking in step 7.
Bake for 12-15 minutes or until golden brown.
Remove from the oven and serve warm.

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