Homemade soft pretzels are a delicious and rewarding treat, offering a satisfying combination of a chewy interior and a golden-brown, salty exterior. Here’s what you’ll need to create these delightful snacks:

Ingredients:

• For the Dough:
  • 1 ¼ cups (300 ml) warm water (105°F/40°C)
  • 1 tablespoon (1 packet) active dry yeast
  • 1 teaspoon white sugar
  • 4 ½ – 5 cups (560-630g) all-purpose flour
  • 1 ½ teaspoons salt
  • 1 tablespoon unsalted butter, melted and cooled (optional)
• For the Lye Bath (optional):
  • 1 liter (32 oz) water
  • 2 tablespoons food-grade lye (handle with extreme caution, wear gloves and safety glasses)
• For the Pretzel Topping:
  • 1 egg, beaten with 1 tablespoon water (egg wash)
  • Coarse sea salt or pretzel salt

Instructions:

1. Activate the Yeast: In a large bowl, combine the warm water, sugar, and yeast. Let the mixture sit for 5-10 minutes, or until the yeast is foamy and active.
2. Mix the Dough: Add 4 ½ cups of flour and the salt to the yeast mixture. Stir until a shaggy dough forms. If the dough feels sticky, gradually add additional flour, ¼ cup at a time, until it becomes smooth and elastic. You may not need all the flour. Knead the dough on a lightly floured surface for 5-7 minutes, or until it becomes smooth and forms a ball.
3. First Rise: Lightly grease a large bowl. Place the dough in the bowl, turning it to coat with the oil. Cover the bowl with plastic wrap and let it rise in a warm place for 1-2 hours, or until doubled in size.
4. Shape the Pretzels: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Divide the dough into 12 equal pieces. Roll each piece of dough into a long rope, about 18-20 inches long. To form the classic pretzel shape, make a U-shape with the dough. Twist the ends of the dough twice and then fold them down onto the bottom of the U-shape, pressing gently to secure.
5. Lye Bath (optional): For a more traditional pretzel flavor and texture, prepare the lye bath. WARNING: Lye is a caustic substance and requires extreme caution. Wear gloves and safety glasses when handling it. Bring the water to a simmer in a large pot. Slowly add the lye to the water, stirring constantly. Never add water to lye, always add lye to water. Allow the lye solution to cool slightly before dipping the pretzels.
6. Dip the Pretzels (optional): Carefully dip each pretzel into the lye solution for 30 seconds, coating the entire surface. Be very careful not to splash the lye solution.
7. Egg Wash and Baking: Brush the tops of the pretzels with the egg wash and sprinkle generously with coarse sea salt or pretzel salt. Bake for 12-15 minutes, or until golden brown.
8. Enjoy! Let the pretzels cool slightly before serving. Enjoy them warm and fresh!

Tips:

• If you don’t have lye, you can use baking soda instead. Make a baking soda solution by dissolving 1 tablespoon of baking soda in 1 cup of warm water. Dip the pretzels in the baking soda solution for 30 seconds before baking. While not as authentic, this method will still create delicious pretzels with a slightly different flavor and texture.
• You can experiment with different toppings beyond salt, such as sesame seeds, poppy seeds, or even grated cheese.
• Leftover pretzels can be stored in an airtight container at room temperature for up to 2 days.

These homemade soft pretzels are sure to satisfy your cravings for a delicious and comforting snack. Enjoy!