Ingredients:

  • 1 ¼ cups Warm Water (105°F – 115°F)
  • 2 ¼ teaspoons Active Dry Yeast
  • 1 tablespoon packed Brown Sugar
  • 3 ¾ cups All-Purpose Flour (plus extra for dusting)
  • 1 teaspoon Kosher Salt (for dough)
  • 2 tablespoons Unsalted Butter, melted (for dough)
  • 8 cups Water (for boiling bath)
  • ½ cup Baking Soda
  • Coarse Kosher Salt (for sprinkling)
  • 4 tablespoons Unsalted Butter, melted (for brushing)

Instructions:

  1. Activate the Yeast: Combine warm water, yeast, and brown sugar in a bowl. Let stand 5–10 minutes until foamy.
  2. Mix the Dough: Whisk flour and 1 tsp salt together. Add the yeast mixture and 2 tablespoons of melted butter to the dry ingredients. Mix until a shaggy dough forms.
  3. Knead: Knead the dough (by hand or mixer) for 5–7 minutes until smooth and elastic.
  4. First Rise (Proofing): Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60 minutes, or until doubled in size.
  5. Shape the Bites: Punch down the dough. Divide into equal small portions (about 1-inch balls). Roll each piece into a small rope and pinch the ends together to form a small circle or knot shape.
  6. Prepare the Bath: Preheat oven to 425°F (220°C). Bring the 8 cups of water to a rolling boil in the large pot. Carefully whisk in the ½ cup of baking soda.
  7. The Alkaline Dip (Crucial Step): Working in small batches (5-6 bites at a time), gently drop the pretzels into the boiling bath for exactly 30 seconds. Use a slotted spoon to retrieve them, allowing excess water to drip off.
  8. Bake: Arrange the dipped bites on prepared baking sheets. Sprinkle generously with coarse salt. Bake for 10–12 minutes until deep golden brown.
  9. Finish: Remove from the oven and immediately brush generously with the remaining 4 tablespoons of melted butter. Serve warm.