Homemade Soft Pretzels

In the bowl of a stand mixer fitted with the dough hook, add the the flour, salt, sugar and yeast. Mix to combine.

Add the water and mix on medium speed until combined, adding more flour a little at a time, as needed, until the dough forms a soft ball that clears the bottom and sides of the bowl. The dough should be soft but not overly sticky.

Knead for 4 to 5 minutes.

Cover the bowl and let the dough rise until doubled, about 45 to 60 minutes.

Preheat oven to 500°F. (The high temperature is important to achieve the golden brown crust on the pretzels.)

Line two half sheet pans with parchment and lightly brush with olive oil.

Transfer the dough to a lightly greased work surface and divide into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. This helps relax the gluten so the dough doesn't spring back when formed into pretzels.

While the dough is resting, add the water and baking soda to a microwave safe dish and heat for 30-45 seconds in the microwave. Stir to dissolve the baking soda. Stir in the honey.

Roll each piece of dough into a long, thin rope (about 20 inches in length). Twist each rope into pretzel shape (see pictures in the post for a visual, if needed).

Dip each pretzel in the water bath (this helps give the pretzels a nice, golden-brown color), and place them several inches apart on the prepared baking sheets.

Sprinkle the pretzels lightly with coarse salt or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 7 to 9 minutes until golden brown.

Remove the pretzels from the oven, and immediately brush liberally with melted butter. Serve warm or at room temperature.