Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, sugar, and melted butter.
1 1⁄2 cup
Warm Water
2 1⁄4 tsp
Instant or Active Dry Yeast
1 tsp
Table Salt
1 tbsp
Brown Sugar or Granulated Sugar
1 tbsp
Unsalted Butter
Gradually add 3 cups of flour, 1 cup at a time, mixing with a wooden spoon or dough hook. Add 3⁄4 cup more flour until the dough is no longer sticky. Add additional flour, 1⁄4–1⁄2 cup at a time, if necessary. The dough is ready to knead when it bounces back when poked.
3 3⁄4 cup
All-Purpose Flour
Knead the dough for 5 minutes by hand or in the mixer until it passes the windowpane test. Shape into a ball, cover with a towel, and rest for 10 minutes.
Preheat oven to 400 °F and line two baking sheets with silicone baking mats or greased parchment paper.
Cut dough into 1⁄3-cup sections (about 75g each). Roll each piece into a 20–22-inch rope and shape into pretzels.
Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1–2 pretzels into the boiling water for 20–30 seconds. Remove with a slotted spatula, let excess water drip off, and place on prepared baking sheet. Sprinkle with coarse salt.
1⁄2 cup
Baking Soda
9 cup
Water
Coarse Salt
Bake pretzels for 12–15 minutes or until golden brown.