Pretzel Bliss: Soft & Salty

Divide and Roll. Punch down the risen dough and turn it onto a floured surface. Divide into 12 equal pieces (about 80 g each). Roll each piece into a 12‑inch rope, then form a classic pretzel shape by forming a U, crossing the ends, and pressing them onto the bottom of the U.

Prepare the Boiling Bath. While shaping, bring 10 cups of water to a gentle boil in a large pot. Stir in the baking soda carefully (it will bubble). The solution should be a gentle simmer, not a rolling boil.

Brief Boil. Using a slotted spoon, lower each pretzel into the hot water for exactly 30 seconds. They will puff slightly and develop a glossy surface. Remove and place on a parchment‑lined baking sheet, leaving a little space between each.

Brush with Butter. Preheat the oven to 425°F (220°C). Immediately brush each boiled pretzel with melted butter; this creates a rich base for the salt to adhere.

Salt the Tops. Sprinkle coarse sea salt evenly over the buttered pretzels while the butter is still wet. The salt will stick and create the signature salty crunch.

Bake to Perfection. Bake for 12‑15 minutes, or until the pretzels turn a deep golden brown. They should sound hollow when tapped on the bottom. Remove from the oven, brush once more with a thin layer of butter for extra shine, and let cool on a wire rack for 5 minutes before serving.