1-Step 1: Activate the Yeast Begin by whisking 2 and 1/4 teaspoons of instant or active dry yeast and 1 tablespoon of sugar into 1 and 1/2 cups of warm water (around 100°F or 38°C). The water should feel comfortably warm but not hot to the touch. Cover the mixture and let it sit for just 1 minute. You’ll start to see the yeast activate, creating a foamy layer on top this is exactly what you want!

2-Step 2: Mix the Dough Add 1 tablespoon of melted unsalted butter (slightly cooled) and 1 teaspoon of salt to the yeast mixture. Stir in 3 cups of all-purpose flour, mixing until a shaggy dough forms. Gradually add up to 3/4 cup more flour, working it in until the dough is slightly tacky but pulls away from the sides of the bowl. The key is to add just enough flour so the dough isn’t too sticky, but not so much that it becomes dry and stiff.

3-Step 3: Knead the Dough Knead the dough for 3 to 5 minutes, either by hand on a lightly floured surface or using a mixer with a dough hook. Add flour sparingly only if the dough is too sticky to handle. When properly kneaded, the dough should feel soft and supple. To test if it’s ready, perform the “windowpane test”: gently stretch a small piece of dough between your fingers if it’s thin enough to see light through without tearing, it’s kneaded sufficiently.

4-Step 4: First Rest Shape the dough into a smooth ball. Cover it lightly with a clean kitchen towel or plastic wrap and let it rest for 10 to 30 minutes. Unlike many bread recipes, this soft pretzels dough doesn’t require a long rise time, which is part of what makes this recipe so convenient.

5-Step 5: Prepare for Baking Preheat your oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking. This preparation step ensures you’re ready to go when the pretzels are shaped and boiled.

6-Step 6: Divide and Shape the Dough Divide the rested dough into 75g pieces (about 1/3 cup each). On a lightly floured work surface, roll each piece into a rope 20 to 22 inches long. To form the classic pretzel shape, create a U-shape with the rope, cross the ends over each other twice, then fold them down and press them into the bottom curve of the U. Don’t worry if your first few attempts aren’t perfect the pretzels will still taste great!

7-Step 7: Baking Soda Bath In a large pot, bring 1/2 cup of baking soda and 9 cups of water to a boil. This alkaline bath is what gives pretzels their characteristic flavor and chewy, browned crust. Using a slotted spoon, carefully lower each pretzel into the boiling water. Let them boil for 20 to 30 seconds per side, then remove and transfer to the prepared baking sheets.

8-Step 8: Season and Bake Sprinkle the boiled pretzels generously with coarse salt. For an extra golden finish, you can also brush them with a bit of melted butter or egg wash before salting. Bake for 12 to 15 minutes, or until the pretzels are a beautiful dark golden brown.

9-Step 9: Finish and Serve Remove the pretzels from the oven and let them cool for just a few minutes they’re best enjoyed warm! Serve them plain or with your favorite dipping sauces like mustard, cheese sauce, or even a sweet glaze.