1 ½ c. warm water
1 packet active or instant dry yeast (or 2 1/4 t.)
1 t. salt
1 T. brown sugar
1 T. unsalted butter, melted
3 ¾ - 4 c. flour (plus more for the working surface)
Coarse sea salt for sprinkling
½ c. baking soda
9 c. water
Whisk the yeast into warm water. Allow to sit for one minute. Whisk in salt, brown sugar and melted butter. Slowly add 3 cups of flour, one cup at a time. Mix with a wooden spoon (or a dough hook attached to a stand mixer) until dough is thick. Add ¾ cup more flour until the dough is no longer sticky. Add ¼-1/2 cup more, as needed. Poke the dough with your finger and if it bounces back, it is ready to knead.
Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. Meanwhile, place the water and baking soda in a pan and set it over high heat to begin boiling.
Preheat the oven to 400 degrees. Line two baking sheets with parchment paper and set aside. With a sharp knife or pizza cutter, cut dough into 1/3 c. sections.
Roll the dough into a 20-22 inch rope. Take the ends and draw them together so that the dough forms a circle. Twist the ends and then bring them toward yourself and press them down into a pretzel shape.
Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1 or 2 pretzels into the boiling water for only 20-30 seconds. Any more than that and the pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow excess water to drip off. Place the pretzel onto the prepared baking sheet. Sprinkle with coarse sea salt. Repeat with the remaining pretzels.
Bake for 12-15 minutes or until golden brown. Remove from the oven and serve warm with nacho cheese sauce. Pretzels can be stored in an airtight container for about 3 days but they will lose their softness. Dough can freeze for up to 2 months.
Sweet Addict Bakery, 327 N. Tejon St., C/S, CO 80903 // SweetAddict.etsy.com // email@example.com