Carrie Havranek’s Amish-Style Soft Pretzels

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon brown sugar
• 2 1/4 teaspoons instant dry yeast, one packet
• Scant 1 cup warm water
• 1/4 cup baking soda
• Kosher or coarse sea salt, for sprinkling
• 4 tablespoons unsalted butter, melted

Directions

1. Make the dough: Add the flour, salt, brown sugar, yeast, and warm water to the bowl of a stand mixer fitted with the dough hook. Mix until everything comes together, then knead by hand or with the mixer until the dough feels soft and smooth, 5 to 7 minutes.
2. Rest the dough: Dust the dough lightly with flour, set it on a floured work surface, and cover it. Leave it alone for 30 minutes.
3. Prep the oven and baking sheets: Heat the oven to 475 degrees F. Line a baking sheet with parchment or coat it with nonstick cooking spray.
4. Divide the dough: Take off the cover and cut the dough into 8 even portions. Leave the pieces uncovered for another 5 minutes.
5. Twist the pretzels: With your palms, roll each portion into a slender rope about 25 to 30 inches long. To shape each pretzel, pick up the ends, cross them into a twist, then bring them down onto the lower loop. Press the tips gently so they hold.
6. Make the baking soda bath: Bring 6 to 8 cups water to a boil in a large stockpot over high heat. Stir in the baking soda until it dissolves, then lower the heat so the water simmers. Moving carefully and without dawdling, lower each pretzel into the bath and simmer for 30 seconds per side, turning with a slotted spoon. The pretzels will swell a bit as they cook.
7. Bake the pretzels: Move the pretzels to the prepared baking sheet and scatter coarse sea salt over the tops. Bake until they are golden brown, 8 to 10 minutes.
8. Brush with butter: Take the pretzels out of the oven and brush them with the melted butter, using all of it. These are at their best warm. Reheat them in the oven, or freeze them and thaw later in a low oven. Add your favorite mustard, if desired.