Homemade Soft Pretzels

Instructions

1. 1

   Pour warm water into a bowl and sprinkle yeast with a pinch of sugar over it. Let sit for 5 minutes until foamy.

   Tip: Foamy yeast means it's alive and ready to go. If nothing happens, your yeast may be expired.

2. 2

   Mix together all purpose flour, whole wheat flour, and salt in a large bowl. Create a well in the center and pour in the yeast mixture along with sugar and olive oil.

   Tip: Whole wheat flour adds nuttiness and extra nutrients to your pretzels.

3. 3

   Stir everything together until a shaggy dough forms, then knead for 8 minutes by hand or 5 minutes with a stand mixer until smooth and elastic.

   Tip: The dough should be slightly sticky but hold together well.

4. 4

   Divide dough into 8 equal pieces. Roll each piece into a long rope about 45 centimeters long, then shape into a pretzel twist by crossing the rope and folding the ends back.

   Tip: If dough springs back while rolling, let it rest for 5 minutes then continue.

5. 5

   Fill a large pot with 2 liters of water and bring to a boil. Dissolve baking soda into the boiling water, which will make it fizz.

   Tip: The baking soda bath gives pretzels their characteristic chewy exterior and deep brown color.

6. 6

   Carefully drop 2 or 3 pretzels into the baking soda water for 30 seconds each, then use a slotted spoon to remove them onto a parchment lined baking tray.

   Tip: Don't overcrowd the pot. Work in batches to keep the water temperature steady.

7. 7

   Sprinkle coarse sea salt generously over each pretzel while still wet. Place tray into a preheated 400 degree Celsius oven.

   Tip: Salt sticks best to wet dough, so add it immediately after removing from the water.

8. 8

   Bake for 12 to 15 minutes until pretzels are golden brown and smell amazing. Cool on a wire rack for a few minutes before serving.

   Tip: Pretzels are best eaten warm with mustard or cheese sauce for dipping.