Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 packet (2 teaspoons/7g) active dry yeast
  • 3/4 cup (180ml) warm water (about 110°F/43°C)
  • 1 tablespoon (12g) granulated sugar
  • 1 teaspoon (6g) salt
  • 1 tablespoon (14g) unsalted butter, melted
  • 1/4 cup (60g) baking soda
  • 2 cups (480ml) water
  • Coarse sea salt (for sprinkling)
  • 1 cup (240ml) cheese sauce (optional)
  • 1/2 cup (120g) honey mustard (optional)
  • 1/2 cup (120g) ranch dressing (optional)

Instructions:

  1. In a bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
  2. Stir in melted butter and salt, then gradually add flour until a rough dough forms.
  3. Knead dough on a floured surface for about 5 minutes until smooth.
  4. Place in an oiled bowl, cover with a kitchen towel, and let rise for 30 minutes in a warm place until doubled in size.
  5. While dough is resting, preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  6. Punch down the dough and divide into smaller pieces. Roll each piece into ropes about 10-12 inches long, then twist into pretzel shape.
  7. In a saucepan, bring water and baking soda to a gentle boil. Boil each pretzel for 30 seconds before removing with a slotted spoon.
  8. Place boiled pretzels on the prepared baking sheet, sprinkle with coarse sea salt, and bake for 12-15 minutes until golden brown.
  9. While pretzels are baking, arrange your dips on a platter for serving.