The Best Homemade Soft Pretzels

Mix yeast and water. Let sit in warm area for ten minutes before using.

Incorporate yeast and water mix into a dry ingredient bowl using medium-low speed for about 5 minutes.

Gradually add butter, then mix 2-3 more minutes until fully mixed and elastic.

Proof for 15 minutes with a damp towel on top.

Divide into 8 pieces weighing 127g and gently shape dough in a log 4” or 1 cm long.

Place on a baking sheet greased with oil, cover with a damp towel or plastic wrap and let rest for 5 minutes.

When shaping pretzel dough, start from center, increase pressure as you reach ends to get a tapered effect until getting a long tapered cylinder 20” (50 cm) long (think about a giant earthworm here, fat in the middle skinny on the ends.)

Take the two ends, bring them together, gently cross over each other.

Twist end pieces once, gently bring it down to front and attach those legs to the baseline on oiled sheet tray, cover and proof for 30 min.

Put in fridge to cool for 1 hour to overnight and start to prep lye solution.

LYE SOLUTION: VERY IMPORTANT: USE GLOVES! 1000g cold water to 30g of food grade lye beads. Pour lye beads into water and whisk until dissolved.

Drop pretzels in solution 10 seconds per side. Place on a wire rack setup to drain excess lye mixture. Make sure rack is greased otherwise it sticks. Repeat with remaining pretzels then move pretzels to a baking sheet lined with parchment paper and greased.

Slash base or thickest part of pretzel with razor blade and season generously with flaky salt.

Bake at 425℉ (218℃) for 15-20 min or until golden brown.