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, indicating the yeast is active.1 ½ cups warm water, 2 ¼ teaspoons active dry yeast, 1 teaspoon granulated sugar
- To the yeasty mixture, add the all-purpose flour and salt. If using a stand mixer, attach the dough hook and mix on low speed until a shaggy dough forms. If mixing by hand, stir with a wooden spoon until mostly combined.4 ½ cups all-purpose flour, 1 teaspoon salt
- Gradually add the melted butter to the dough. Continue to knead (either with the stand mixer on medium-low speed for about 5-7 minutes, or by hand on a lightly floured surface for 8-10 minutes) until the dough is smooth, elastic, and no longer sticky. It should spring back when gently poked.2 tablespoons unsalted butter
- Lightly grease a clean bowl with a little oil or cooking spray. Place the dough in the bowl, turning it once to coat the surface. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.
- Once risen, punch down the dough gently. Divide the dough into 8 equal portions. Roll each portion into a long rope, about 20-24 inches long and ½ inch thick. To form a heart shape, create a "U" shape, then bring the two ends to cross over each other at the bottom of the "U", then tuck them under to create the pointed bottom of the heart.
- While you’re shaping the pretzels, preheat your oven to 425°F (220°C). In a large, shallow pan or baking dish, combine the 6 cups of water and ½ cup of baking soda. Stir to dissolve.6 cups water, ½ cup baking soda
- Carefully transfer each shaped pretzel into the baking soda bath, allowing it to soak for about 20-30 seconds per side. This step is crucial for achieving that classic pretzel chew and golden-brown crust.
- Using a slotted spatula, gently lift the soaked pretzels from the bath and place them onto a baking sheet lined with parchment paper. Lightly brush the tops with a little more melted butter or an egg wash for extra sheen.2 tablespoons unsalted butter
- Immediately sprinkle your desired toppings over the wet pretzels. This is your chance to get creative with flaky sea salt, coarse sugar, or a blend of cinnamon and sugar.Flaky sea salt, coarse sugar, cinnamon sugar, melted chocolate, sprinkles
- Bake for 12-15 minutes, or until the pretzels are a deep golden brown and firm to the touch.
- Let the pretzels cool on a wire rack for at least 10 minutes before serving.
Notes
Store cooled, plain pretzels in an airtight container or resealable bag at room temperature for up to 2 days. For longer storage, refrigerate for up to 4-5 days or freeze for up to 2-3 months.