Soft Pretzels

Preheat oven to 500°F (260°C). Line a baking sheet with parchment paper or lightly coat with nonstick cooking spray.

Warm 1 1/4 cups water to between 100-110℉ and add to a large mixing bowl. Add 1 tablespoon instant dry yeast and 1/4 cup brown sugar. Stir until yeast and sugar are dissolved.

Add 3 cups of the all-purpose flour, mixing with a large spoon until combined. If dough is sticky, add up to an additional 1/2 cup flour. You should have a soft, smooth dough. No additional kneading is necessary.

Cover and let dough rise in a warm place until almost doubled, about 20 minutes.

Divide dough into 12 equal portions (about golf ball size). On a clean surface, roll each portion into a rope about 12 inches long. To shape, form each rope into a “U,” cross the ends over each other twice to make a twist, then fold the twisted ends down to the bottom of the “U” and press gently to seal, creating the classic pretzel shape.

Heat 1 1/2 cups water to about 110℉ in a liquid measuring glass.. Dissolve 1/4 cup baking soda in the water. Working one at a time, dip shaped pretzels into the baking soda solution. Place on prepared baking sheet.

Bake 6–8 minutes, or until golden brown.

Transfer to a cooling rack. While still warm, brush tops with 1/4 cup salted butter (melted) and sprinkle with 1 tablespoon coarse salt, if using.