Perfect Homemade Pretzels: Soft, Chewy, and Easy to Make

Whisk the yeast and sugar into warm water, then cover and allow to sit for 1 minute.

Whisk in the melted butter and salt, then add 3 cups of flour and mix until combined. Gradually add more flour, up to 1/4 cup, until the dough is slightly tacky and pulls away from the sides of the bowl; the dough is ready if it bounces back when poked.

Knead the dough for 3 to 5 minutes, either in a mixer or by hand, adding small amounts of flour if needed to keep it soft and slightly tacky. The dough is properly kneaded when it slowly bounces back when poked, or passes the windowpane test.

Shape the kneaded dough into a ball, cover lightly with a towel, and allow it to rest for 10 to 30 minutes, during which you can prepare the water and baking soda solution for boiling.

Preheat the oven to 400°F (204°C) and line two baking sheets with parchment paper or silicone baking mats, greasing parchment paper if used, then set aside.

Using a sharp knife or pizza cutter, cut the dough into approximately 75g sections, which is about 1/3 cup of dough each.

Roll each dough section into a 20–22-inch rope, then form a circle by bringing the ends together, twisting them, and pressing them down to create the pretzel shape.

Bring baking soda and 9 cups of water to a boil in a large pot, then drop 1–2 pretzels into the boiling water for 20–30 seconds before lifting them out with a slotted spatula and placing them on the prepared baking sheet.

Sprinkle the tops of the pretzels with coarse salt and bake for 12–15 minutes, or until they are dark golden brown.

Remove the pretzels from the oven and serve them warm, optionally with a spicy nacho cheese sauce.

Store leftover pretzels at room temperature for up to 3 days, and reheat them by microwaving for a few seconds or baking at 350°F (177°C) for 5 minutes.