1Combine 4 to 4.5 cups of bread flour, 2.25 teaspoons or one packet of fast-rising yeast, 2 tablespoons of light brown sugar, and 1.5 teaspoons of salt in a bowl, ensuring all ingredients are spread throughout the flour.
2Combine 4 to 4.5 cups of bread flour, 2.25 teaspoons or one packet of fast-rising yeast, 2 tablespoons of light brown sugar, and 1.5 teaspoons of salt in a bowl, ensuring all ingredients are spread throughout the flour.
3Combine 4 to 4.5 cups of bread flour, 2.25 teaspoons or one packet of fast-rising yeast, 2 tablespoons of light brown sugar, and 1.5 teaspoons of salt in a bowl, ensuring all ingredients are spread throughout the flour.
4Add 0.25 cup of oil and 1.5 cups of warm water to the dry ingredients and begin stirring in the bowl.
5Add 0.25 cup of oil and 1.5 cups of warm water to the dry ingredients and begin stirring in the bowl.
6Add 0.25 cup of oil and 1.5 cups of warm water to the dry ingredients and begin stirring in the bowl.
7Once the mixture forms a shaggy dough, turn it out onto a clean surface and knead it, incorporating all the dry flour without adding more liquid.
8Once the mixture forms a shaggy dough, turn it out onto a clean surface and knead it, incorporating all the dry flour without adding more liquid.
9Once the mixture forms a shaggy dough, turn it out onto a clean surface and knead it, incorporating all the dry flour without adding more liquid.
10After kneading, even if the dough is not completely smooth, spray the bowl with oil, place the dough in it, cover with plastic wrap, and let it rise until it doubles in size (approximately one hour).
11After kneading, even if the dough is not completely smooth, spray the bowl with oil, place the dough in it, cover with plastic wrap, and let it rise until it doubles in size (approximately one hour).
12After kneading, even if the dough is not completely smooth, spray the bowl with oil, place the dough in it, cover with plastic wrap, and let it rise until it doubles in size (approximately one hour).
13Once the dough has proofed, turn it out onto a clean surface without punching it down to maintain a fluffy and airy texture.
14Once the dough has proofed, turn it out onto a clean surface without punching it down to maintain a fluffy and airy texture.
15Once the dough has proofed, turn it out onto a clean surface without punching it down to maintain a fluffy and airy texture.
16Preheat your oven to 450° Fahrenheit.
17Preheat your oven to 450° Fahrenheit.
18Preheat your oven to 450° Fahrenheit.
19Use a pizza cutter to cut a piece of dough from the larger mass.
20Use a pizza cutter to cut a piece of dough from the larger mass.
21Use a pizza cutter to cut a piece of dough from the larger mass.
22Roll out the cut dough into a long rope, then form it into a pretzel shape by setting the middle down, crossing the ends, crossing them again, and sticking the ends down.
23Roll out the cut dough into a long rope, then form it into a pretzel shape by setting the middle down, crossing the ends, crossing them again, and sticking the ends down.
24Roll out the cut dough into a long rope, then form it into a pretzel shape by setting the middle down, crossing the ends, crossing them again, and sticking the ends down.
25Prepare a shallow dish with water and sprinkle in 0.25 cup of baking soda.
26Prepare a shallow dish with water and sprinkle in 0.25 cup of baking soda.
27Prepare a shallow dish with water and sprinkle in 0.25 cup of baking soda.
28Have a parchment-lined baking sheet ready.
29Have a parchment-lined baking sheet ready.
30Have a parchment-lined baking sheet ready.
31Dip both sides of each pretzel into the baking soda water.
32Dip both sides of each pretzel into the baking soda water.
33Dip both sides of each pretzel into the baking soda water.
34Place the dipped pretzels on the parchment-lined baking sheet.
35Place the dipped pretzels on the parchment-lined baking sheet.
36Place the dipped pretzels on the parchment-lined baking sheet.
37Brush all the pretzels with an egg wash.
38Brush all the pretzels with an egg wash.
39Brush all the pretzels with an egg wash.
40Sprinkle the pretzels with pretzel sea salt or coarse sea salt.
41Sprinkle the pretzels with pretzel sea salt or coarse sea salt.
42Sprinkle the pretzels with pretzel sea salt or coarse sea salt.
43Bake the pretzels in the 450°F oven for 10 minutes.
44Bake the pretzels in the 450°F oven for 10 minutes.
45Bake the pretzels in the 450°F oven for 10 minutes.
46Optionally, brush the warm pretzels with melted butter before serving.
47Optionally, brush the warm pretzels with melted butter before serving.
48Optionally, brush the warm pretzels with melted butter before serving.