• 4½ cups (540g) bread flour (or 3:1 bread to all-purpose flour blend)

• 1½ cups (355ml) warm water (110–115°F / 43–46°C)

• 1 packet (2¼ tsp) active dry yeast

• 1 tbsp brown sugar or granulated sugar

• 1½ tsp salt (or 1.5% of flour weight for precision)

• 2 tbsp unsalted butter, melted

• ½ cup (120g) baking soda (for boiling)

• 4 cups water (for boiling)

• Coarse sea salt or pretzel salt (for topping)

• Optional: melted butter (for brushing after baking)
  
  Step-by-step instructions

• In a large bowl or stand mixer, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

• Add melted butter and salt to the yeast mixture. Gradually mix in the flour until a shaggy dough forms.

• Knead with a dough hook (or by hand) for 8–10 minutes until smooth and bouncy. The dough should be firm, not sticky.

• Cover and let rise at room temperature for 1 hour, or until doubled in size.

• Divide dough into 8 equal pieces (about 75g each). Roll each into a 20–24 inch rope.

• Shape each rope into a figure-eight by twisting the ends together once, then folding them down to attach to the center.

• Place shaped pretzels on a parchment-lined baking sheet, cover, and refrigerate for at least 8 hours (or up to 24) for best texture.

• Preheat oven to 400°F (200°C).

• Bring 4 cups of water to a boil in a large pot. Carefully stir in ½ cup baking soda (expect fizzing).

• Remove pretzels from fridge. Boil one or two at a time for 30 seconds per side. Remove with a slotted spatula and drain briefly.

• Return pretzels to parchment-lined baking sheet. Sprinkle generously with coarse salt.

• Bake for 12–14 minutes, rotating the pan halfway, until deeply golden brown.

• Brush with melted butter immediately after baking (optional but traditional).

• Serve warm with Cherry Cinnamon Butter,  Cherry De-Lite Mustard or enjoy plain.

Cherry Cinnamon Butter: