1Combine 1 and 3/4 cups of water (between 100-110°F), two packets of active dry yeast, and one teaspoon of sugar in a stand mixer. Mix briefly and let sit for 5-10 minutes until frothy.
2Combine 1 and 3/4 cups of water (between 100-110°F), two packets of active dry yeast, and one teaspoon of sugar in a stand mixer. Mix briefly and let sit for 5-10 minutes until frothy.
3Combine 1 and 3/4 cups of water (between 100-110°F), two packets of active dry yeast, and one teaspoon of sugar in a stand mixer. Mix briefly and let sit for 5-10 minutes until frothy.
4Add one tablespoon of vegetable oil, half a cup of sugar, two teaspoons of salt, and five cups of all-purpose flour to the mixture.
5Add one tablespoon of vegetable oil, half a cup of sugar, two teaspoons of salt, and five cups of all-purpose flour to the mixture.
6Add one tablespoon of vegetable oil, half a cup of sugar, two teaspoons of salt, and five cups of all-purpose flour to the mixture.
7Mix on low to medium speed until the dough is sticky but doesn't stick to your fingers.
8Mix on low to medium speed until the dough is sticky but doesn't stick to your fingers.
9Mix on low to medium speed until the dough is sticky but doesn't stick to your fingers.
10Grease a clean bowl with vegetable oil using a paper towel.
11Grease a clean bowl with vegetable oil using a paper towel.
12Grease a clean bowl with vegetable oil using a paper towel.
13Form the dough into a ball and place it in the greased bowl.
14Form the dough into a ball and place it in the greased bowl.
15Form the dough into a ball and place it in the greased bowl.
16Cover the bowl with a warm, wet towel and let the dough rise in a warm, draft-free place for about an hour, or until doubled in size.
17Cover the bowl with a warm, wet towel and let the dough rise in a warm, draft-free place for about an hour, or until doubled in size.
18Cover the bowl with a warm, wet towel and let the dough rise in a warm, draft-free place for about an hour, or until doubled in size.
19Punch down the risen dough to release air bubbles.
20Punch down the risen dough to release air bubbles.
21Punch down the risen dough to release air bubbles.
22Cut the dough into even pieces.
23Cut the dough into even pieces.
24Cut the dough into even pieces.
25Roll out each piece of dough by applying light to medium pressure and moving your hands outward.
26Roll out each piece of dough by applying light to medium pressure and moving your hands outward.
27Roll out each piece of dough by applying light to medium pressure and moving your hands outward.
28Boil nine cups of water in a pot and add half a cup of baking soda.
29Boil nine cups of water in a pot and add half a cup of baking soda.
30Boil nine cups of water in a pot and add half a cup of baking soda.
31Form each dough rope into a U-shape, cross the ends over, twist once, and fold them back down to create a pretzel shape.
32Form each dough rope into a U-shape, cross the ends over, twist once, and fold them back down to create a pretzel shape.
33Form each dough rope into a U-shape, cross the ends over, twist once, and fold them back down to create a pretzel shape.
34Cover the formed pretzels and let them rise for another 5-10 minutes.
35Cover the formed pretzels and let them rise for another 5-10 minutes.
36Cover the formed pretzels and let them rise for another 5-10 minutes.
37Boil the pretzels in the baking soda bath for a maximum of 30 seconds, doing two at a time if preferred.
38Boil the pretzels in the baking soda bath for a maximum of 30 seconds, doing two at a time if preferred.
39Boil the pretzels in the baking soda bath for a maximum of 30 seconds, doing two at a time if preferred.
40Remove pretzels from the bath with a slotted spatula and place them on a baking pan.
41Remove pretzels from the bath with a slotted spatula and place them on a baking pan.
42Remove pretzels from the bath with a slotted spatula and place them on a baking pan.
43For salted pretzels, sprinkle coarse sea salt on them before baking.
44For salted pretzels, sprinkle coarse sea salt on them before baking.
45For salted pretzels, sprinkle coarse sea salt on them before baking.
46Preheat the oven to 425°F.
47Preheat the oven to 425°F.
48Preheat the oven to 425°F.
49Bake the pretzels for 8-10 minutes.
50Bake the pretzels for 8-10 minutes.
51Bake the pretzels for 8-10 minutes.
52Melt some butter and brush it onto the baked pretzels.
53Melt some butter and brush it onto the baked pretzels.
54Melt some butter and brush it onto the baked pretzels.
55For cinnamon sugar pretzels, sprinkle cinnamon sugar on top after buttering.
56For cinnamon sugar pretzels, sprinkle cinnamon sugar on top after buttering.
57For cinnamon sugar pretzels, sprinkle cinnamon sugar on top after buttering.
Ingredients
1.75 cup water between 100-110°F
1.75 cup water between 100-110°F
1.75 cup water between 100-110°F
2 packets active dry yeast
2 packets active dry yeast
2 packets active dry yeast
1 teaspoon sugar
1 teaspoon sugar
1 teaspoon sugar
1 tablespoon vegetable oil
1 tablespoon vegetable oil
1 tablespoon vegetable oil
0.5 cup sugar
0.5 cup sugar
0.5 cup sugar
2 teaspoons salt
2 teaspoons salt
2 teaspoons salt
5 cups all-purpose flour
5 cups all-purpose flour
5 cups all-purpose flour
9 cups water
9 cups water
9 cups water
0.5 cup baking soda
0.5 cup baking soda
0.5 cup baking soda
coarse sea salt
coarse sea salt
coarse sea salt
butter
butter
butter
cinnamon sugar
cinnamon sugar
cinnamon sugar
Equipment
stand mixerdough hook attachmentthermometerclean bowlpaper towelwarm watertowelpotslotted spatulaoven
Tips
Use a thermometer to ensure water temperature is between 100-110°F to activate yeast without killing it.
When rolling out the dough, apply light to medium pressure and move hands outward.
Do not over-boil pretzels in the baking soda bath; keep them in for a maximum of 30 seconds.
For salted pretzels, sprinkle coarse sea salt on them before baking.
For cinnamon sugar pretzels, sprinkle cinnamon sugar on top after baking and buttering.