Perfect and Easy Soft Pretzels

Ingredients

• 1 package (1/4 oz) active dry yeast


• 1 cup warm water (around 110°-115°F)


• 2 Tablespoons softened butter


• 1 Tablespoon brown sugar


• ½ teaspoon salt


• 2 & ¾ cups all-purpose flour (may not need all of it)


• 4 cups water


• ¼ cup baking soda


• Coarse sea salt for sprinkling


• ¼ cup melted butter

1. Place the warm water in the bowl of your stand mixer.
   Sprinkle the top of the water with the yeast packet. Let it dissolve for about
   2 minutes. Once dissolved, add in the softened butter, brown sugar, salt, and 2
   cups of the flour. Using a dough hook attachment, mix on medium-low speed until
   a sticky dough comes together and dough is smooth. Stir in any remaining flour,
   ¼ cup at a time, until dough begins to pull away from the sides of the bowl and
   when touched with a finger, does not stick and springs back lightly when
   touched. Place in a lightly greased bowl and cover with a tea towel. Let rise
   in a warm place for 20 minutes.


2. Preheat oven to 450°F. Line 2 baking sheets with silicone
   liners or parchment paper. GREASE whatever liner you use - trust me on this! I
   just spread a stick of butter around the parchment paper to make sure it is
   greased well.


3. Punch the dough down a couple times to break up any air
   pockets. Divide the dough into 8 equal pieces. The best way to do this is to
   cut in half with a pizza cutter, then cut each half into fourths. Using your
   palms and the heels of your hands, roll each piece into a 12-15" long rope
   on a clean work surface - do NOT flour your work surface, as this will prevent
   the stretch of your dough. Shape the rope into a circle with about 2-3"
   inch of each end overlapping (think the shape of a breast cancer awareness
   ribbon). Twist the ends where they overlap, then flip the twisted ends over the
   circle, pinching the ends into the circle to form a pretzel shape.


4. In a large saucepan, bring the water to a boil over medium
   heat. Add in the baking soda; mixture will bubble violently for a minute. Drop
   a pretzel into the boiling water using a slotted spatula. Let boil for about 30
   seconds, then gently remove with the spatula, allowing excess water to drip
   off. Place on the greased baking sheets and shape back to pretzel shape if
   needed. Sprinkle with coarse sea salt, if using. Repeat with remaining
   pretzels.


5. Bake the pretzels for 10-12 minutes, rotating pans halfway
   through baking time to ensure even baking, or until golden brown on top. Brush
   with melted butter while still hot. Serve warm or room temperature

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