Homemade Soft Pretzels from Scratch

In a large bowl, combine the warm water, yeast, and sugar.

Let stand for 5 minutes, until foamy.

Stir in the flour, fine salt, and melted butter.

Mix until a rough dough forms, then knead on a lightly floured surface for 6–8 minutes, until smooth and elastic.

Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for about 60 minutes, or until doubled in size.

Heat the oven to 450°F (230°C) and line two baking sheets with parchment paper.

Punch down the dough and divide it into 8 equal pieces.

Roll each piece into a rope about 24 inches (60 cm) long.

Shape each rope into a U, cross the ends twice, then fold them down onto the bottom of the U to form a pretzel.

In a large pot, bring the 8 cups of water to a boil.

Carefully add the baking soda; it will bubble up.

Reduce to a gentle boil.

Lower each pretzel into the bath for about 20 seconds, then lift it out with a slotted spatula and place it on a prepared baking sheet.

Brush the pretzels with the egg wash and sprinkle with coarse salt.

Bake for 12–15 minutes, until deep golden brown.

Cool briefly on a rack and serve warm.