These amazing soft pretzels are slightly crunchy on the outside and soft and chewy on the inside. Spread on some mustard or cheese sauce for an unbelievable snack!
Place warm water in the bowl of an electric mixer fitted with the paddle attachment and sprinkle the yeast over it. Let sit for 10 minutes until foamy. This step is for “proofing” the yeast; if it doesn’t dissolve and become slightly foamy, then the yeast is dead. In this case, repeat with new yeast.
Add sugar, salt, melted butter, and 2 ¾ cups of flour to the water-yeast mixture and stir until combined. Mix on a low speed until the dough comes together and pulls away from the sides of the bowl. If you don’t have a mixer, mix by hand or use a wooden spoon. If the dough is still wet at this point, add more flour – 2 tablespoons at a time, up to 3 cups total. Keep kneading on low speed in the mixer for 5 minutes, or by hand on a floured surface for 7-8 minutes. The dough should be soft, smooth, and just slightly sticky.
Preheat the oven to 450°F/232°C.
Next, prepare the water bath. Place 6 cups of water and baking soda in a large, wide pot. Bring to a boil. Reduce the heat to medium to maintain a simmer. Using a large slotted spatula, and working with 1-3 pretzels at a time (depending on how large your pot is and how many pretzels will fit), place pretzels into the water and let simmer for 30 seconds. Flip pretzels over and let simmer for another 30 seconds. Lift the pretzels and allow any excess water to drip off. Return pretzels to baking sheet.**
*Here’s a trick to help your dough rise: Put an oven rack in the middle of your oven. Fill a pan or bowl with hot water and place it on the bottom. Let the dough rest on the rack in the middle and close the oven door. However, this is optional: you can let the dough rest on the counter as well.
**While shaping the pretzels, they might look a bit small. But once they’re dipped in the hot water mixture, they will puff up and expand. For this reason, don’t crowd the pretzels in the pot.