Crispy and salty on the outside, soft and chewy inside and an irresistible smell of butter!

If you’re in the mood for something sweet, skip the coarse salt, brush the pretzels with unsalted butter after baking, and sprinkle generously with cinnamon sugar. 

Ingredients:

• 185 ml warm water
• 5 gr active dry yeast
• 360 g bread flour
• 8 gr salt
• 15 ml melted butter  
• For soda bath:
• Boil 1 gallon of water + 3 tbs of baking soda+ 2spoons of brown sugar
• Soft SALTED butter to brush once ready.

Instructions:

1. Pour water into the bowl of a stand mixer. Add all other ingredients.
2. Stir until the dough is clinging together, no longer sticky to the touch, and pulling away from the sides of the bowl.
3. If you need any more flour, one tablespoon at a time.
4. Knead with a dough hook for 4-5 minutes.
5. Place dough in a lightly oiled bowl, cover tightly, and place in a warm place to rise until doubled in size (about 1-2 hours).
6. Gently deflate the dough and divide it into 12 even pieces.
7. Form each into a tight ball.
8. After 10 minutes of rest, roll it into a long strip (see video).
9. Cover bagels with a clean towel and set aside.
10. Meanwhile, preheat the oven to 425F (220C) and prepare the soda bath. Boil the Pretzels for 30-45 seconds on each side.
11. Return to the prepared baking sheet, sprinkle some salt, and gently cut the Pretzels surface.
12. Transfer to 425F (220C) oven and bake on the center rack for 20 minutes or until golden brown. 
13. Brush the still-hot Pretzels with soft salted butter once it’s out of the oven.