Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 ½ cups warm water (110°F or 43°C)
- ⅔ cup baking soda
- ½ cup butter, melted (for brushing)
- Coarse sea salt (for sprinkling)
Instructions
- Proof the yeast by combining warm water, sugar, and yeast in a small bowl. Let sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine flour and salt. Create a well in the center and pour in the frothy yeast mixture. Mix until a dough forms, then knead on a floured surface for 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour until doubled in size.
- Once risen, punch down the dough. Divide into 8-10 pieces, roll each into a 24-inch rope, and twist into pretzel shapes.
- Preheat oven to 450°F (232°C). Boil water with baking soda in a pot. Boil each pretzel for 30 seconds, remove with a slotted spoon, and place on a parchment-lined baking sheet.
- Brush each pretzel with melted butter and sprinkle with sea salt. Bake for 12-15 minutes until golden brown.
- Let cool slightly before enjoying warm.
Notes
For a gluten-free option, substitute with a gluten-free flour blend. Adjust boiling times as needed for pretzel size.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: German
- Diet: Vegetarian