{Recipe Share} Easy Homemade Soft Pretzels

Here it is: that amazing soft pretzel recipe I promised some of you.  This batch was extra special because my husband actually formed most of the pretzels.

Soft Pretzels

4 teaspoons yeast + 1 teaspoon sugar + 1 1/4 cup warm water

3 1/2 cups flour plus an additional 1/2 cup

2 Tablespoons butter, melted

1/3 cup sugar

1 1/2 teaspoons kosher salt (plus more for garnish)

heaping 1/4 cup baking soda

2 cups water

melted butter for topping

In a small bowl or liquid measuring cup, dissolve water, sugar and yeast. Let sit for 10 minutes (until frothy). Meanwhile, mix together sugar, salt, and 3 1/2 cups flour in a large bowl. Using finger or spoon, create a small well in the center of the mixture. Pour melted butter followed by yeast mixture into the well. With a wooden spoon, mix until combined. Using either a stand mixer with dough hook or your hands, knead dough, slowly adding additional 1/2 cup flour.  Knead for 4-6 minutes if using mixer, 7-10 minutes if using hands.

Turn oven to 400 degrees F for 1 minute and then turn off.  Lightly oil large bowl and transfer dough.  Cover with a dampened lightweight towel and place inside warmed oven.  Let rise for 1 hour or until doubled in size.

Remove dough from oven and set heat to 425.  In another bowl, microwave baking soda and water for 3 minutes.  Stir until baking soda dissolves.  Oil or lightly flour your surface and turn out the dough.  Divide into 12 equal sections.

Roll each piece into a rope (the "jump rope" method--holding each end and swinging dough--works well).  Twist each piece into a pretzel.  Gently dip pretzels into the hot water/baking soda mixture and transfer to a cookie sheet lined with parchment paper (6 pretzels per tray).  Sprinkle with kosher salt and bake on middle rack for 8-10 minutes or until browned.  Remove and brush with melted butter.

Once cooled, store in an airtight container or freeze for future use.

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These are so tasty.  We may or may not have devoured all twelve in one night...

Enjoy!  Tell me what you think!

*NOTE: This recipe from Pink Pistachio.

Joanne Ozug at Fifteen Spatulas has a great recipe for these as well.  The dough only needs to raise for 30 minutes rather than an hour.  That one requires instant rise yeast.  If you try both recipes, let me know which one is your favorite!