---
title: Pretzels
description: Soft and chewy.
author: Greyson Parrelli
servings: 8
tags:
  - bread
---

Combine @warm water{1 1/2*%cup}, @sugar{1*%tbsp}, @salt{2*%tsp}, and @active dry yeast{1*%package} in the bowl of a #stand mixer{}.

Wait ~{5%minutes}, until frothy.

Add @all-purpose flour{22*%oz} and @unsalted butter{2*%oz} to the bowl.

Mix on low until well combined.

Mix on medium until dough is elastic and supple.

Remove the dough from the bowl, spray the bowl with #cooking spray{} and place your dough back in. Cover with a #towel{}.

Let rise for ~{1%hour}, until doubled in size.

Preheat the #oven{} to 450 ºF.

Line two #baking sheets{} with #parchment paper{}.

Bring @water{10*%cup} and @baking soda{2/3*%cup} to a boil in a #large pot{}.

Meanwhile, divide the dough into 8 pieces and cover with a towel.

Roll each dough ball into a 24-inch rope. To turn the rope into a pretzel, first lay out the pretzel in a U shape. Then cross the two ends once or twice. Then bring the intersection down to the bottom of the U and gently press.

Place pretzels, two at a time, into the boiling water. Let boil for ~{30%seconds}, remove using a #spider{}, and then place on a baking sheet. Each baking sheet should hold 4 pretzels.

Bake for ~{13-16%minutes}, turning half-way if you can be bothered.

After taking them out of the oven, let them sit for at least ~{5%minutes} on a #cooling rack{} before eating.