Soft Buttery Pretzels

In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt.

If using instant yeast add directly to the flour and sugar. If using active dry, add to 1 1/4 cups of luke-warm water and let sit for 5 min until they start getting foamy.

Add the butter to the yeast mixture. Pour into the flour and mix until all flour is incorporated.

Knead by hand or with a dough hook attachment in a mixer until the dough is smooth and is not sticking to your hands or the sides of the bowl. Add more flour or water 1 tablespoon at a time as needed.

Lightly grease a large bowl and place the dough inside. Cover with plastic wrap and let it rise for 1-2 hours in a warm place (oven with the light on works well).

Preheat your oven to 450 degrees F. Line a baking sheet with parchemnt paper or a non-stick cooking sheet.

Empty the dough onto a lightly floured counter. Cut the dough in half, and then cut each half in half and so on until you get 16 approximately equal pieces (you can also make 12 or 24 depending on your preference).



Roll each piece of dough into a long rope. Bring the ends together to make a circle and twist once. Bring them back towards you and lay on top of the bottom of the circle. Repeat with remaining dough.

Add 5 cups of water to a large pot and bring to a boil. Add the baking soda. Working with a few pretzels at a time, drop into the hot water bath and let them cook for 20-30 seconds. Remove from water and place on your prepared baking sheet. Sprinkle with coarse salt.

Bake for 8-12 minutes or until the pretzels are deep golden brown.

Remove from oven and brush melted butter or garlic oil over the hot pretzels. Allow to cool.