1-First Step: Activate the yeast Whisk 2 and 1/4 teaspoons (7g) instant or active dry yeast and 1 tablespoon brown sugar or granulated sugar into 1 and 1/2 cups (360ml) warm water (around 100°F/38°C). Cover and let sit for 1 minute. This short rest wakes the yeast and readies it to leaven the dough.

2-Second Step: Mix the dough Add 1 tablespoon (14g) melted, slightly cooled unsalted butter and 1 teaspoon salt to the yeast mixture. Stir in 3 cups (375g) of the all-purpose flour, then add more flour (up to 3 and 3/4 to 4 cups / 469 500g) a little at a time until the dough is slightly tacky and pulls from the bowl. You want dough that is soft but not sticky.

3-Third Step: Knead the dough Knead the dough for 3 to 5 minutes by hand or with a mixer using a dough hook. The dough should feel soft and pass the windowpane test (stretch a small piece if you can see light through a thin membrane without it tearing, the gluten is developed). Proper kneading builds the gluten that gives soft pretzels their chewy interior.

4-Fourth Step: Rest the dough Form the dough into a ball, cover lightly with a clean towel or plastic wrap, and rest for 10 to 30 minutes at room temperature. This short rest relaxes the gluten and makes shaping easier. For a slower plan, you can refrigerate the dough for up to 1 day; just bring it to room temperature before shaping.

5-Fifth Step: Preheat and prepare pans Preheat your oven to 400°F (204°C). Line baking sheets with silicone mats for best results; parchment paper works too, but silicone mats better resist the baking soda bath moisture and help with browning. Arrange racks in the upper and lower thirds of the oven for even heat.

6-Sixth Step: Portion and roll Cut the rested dough into pieces weighing about 75g each. For a standard yield, this recipe makes roughly 12 pretzels. Roll each piece into a rope about 20-22 inches long, tapering the ends slightly so they twist cleanly when shaped.

7-Seventh Step: Shape into classic pretzels To form the classic pretzel: make a U-shape with the rope, cross the ends twice to form a twist, then fold the twisted ends down to the bottom of the U and press to stick. Place each shaped pretzel on the prepared baking sheet. If the dough resists while shaping, let it rest for 5 minutes and try again.

8-Eighth Step: Baking soda bath Bring 9 cups (2.13L) water and 1/2 cup (120g) baking soda to a boil in a large, shallow pot. Working 1 to 2 pretzels at a time, dip each shaped pretzel into the boiling baking soda bath for 20 to 30 seconds. Do not leave them longer; that can cause a metallic taste or a tough crust. Drain briefly on a wire rack and transfer back to the baking sheet.

9-Ninth Step: Finish and bake Brush each pretzel with egg wash if you want a glossy finish (optional), then sprinkle with coarse salt. Bake at 400°F (204°C) for 12 to 15 minutes until dark golden brown. Rotate the sheets halfway through baking for even color. Limit the baking soda bath to 20-30 seconds and avoid overbaking to keep pretzels tender inside.

10-Final Step: Serve and store Let pretzels cool on a wire rack for about 5 minutes before serving. Serve warm with mustard, cheese sauce, or your favorite dip. Leftovers store at room temperature for up to 3 days. If making in advance, skip adding coarse salt before baking to prevent sogginess; add salt just before serving. For pairing ideas, try these simple mains that go well with soft snacks: grilled chicken breasts recipe or a bright pasta like pesto pasta.