Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This indicates that the yeast is alive and active, ready to work its magic.1 1/2 cups Warm water, 2 1/4 teaspoons Active dry yeast, 1 teaspoon Granulated sugar
- In a separate bowl, whisk together 4 ½ cups of the all-purpose flour and the salt.4 1/2 to 5 cups All-purpose flour, 1 1/2 teaspoons Salt
- Add the melted butter and the activated yeast mixture to the flour and salt. Stir with a wooden spoon or a spatula until a shaggy dough begins to form.5 tablespoons Unsalted butter, melted
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, adding the remaining ½ cup of flour gradually as needed, until the dough is smooth, elastic, and no longer sticky. You can also use a stand mixer with a dough hook for about 6-8 minutes on medium speed.4 1/2 to 5 cups All-purpose flour
- Lightly grease a clean bowl with a little oil or cooking spray. Place the dough in the bowl, turning it to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Once doubled, punch down the dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a long rope about 18-20 inches long. To form the classic pretzel shape, lay the rope flat, cross the ends over each other twice, then bring the ends up and press them into the center top of the loop. For heart shapes, twist the rope once, then bring the two ends together and gently twist them as if you were making a classic pretzel knot. Then, gently open and widen the loop at the bottom, and curve the sides inwards to create a subtle heart shape. Don't worry if they aren't perfect; rustic charm is part of their appeal!
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Place the shaped pretzels on the prepared baking sheets, leaving some space between them. Cover them loosely with plastic wrap or a clean towel and let them rest for another 15-20 minutes. This brief rest helps them puff up slightly.
- In a small bowl, beat the egg with a tablespoon of water to create an egg wash. Brush the tops of each pretzel generously with the egg wash. Immediately sprinkle with coarse sea salt to taste.1 Large egg, beaten, Coarse sea salt
- Bake for 20-25 minutes, or until the pretzels are a deep golden brown and firm to the touch.
- As soon as the pretzels come out of the oven, brush them generously with melted butter. Let them cool slightly on a wire rack before serving warm. Enjoy the incredible aroma and taste!5 tablespoons Unsalted butter, melted
Notes
Store cooled pretzels in an airtight container or resealable plastic bag at room temperature for up to 2 days. For longer storage, freeze wrapped tightly in plastic wrap and a freezer-safe bag for up to 1-2 months. Reheat in a toaster oven at 350°F (175°C) for 3-5 minutes.