Authentic German Brezen (Pretzels)

Ingredients

Active dry yeast

1 packet (2 1/4 teaspoons)

Granulated sugar

1 tablespoon

Warm water

1 1/2 cups (110°f/43°c)

All-purpose flour

4 cups

Salt

1 teaspoon

Baking soda

1/4 cup

Coarse salt

for sprinkling

Butter

2 tablespoons, melted (optional for brushing)

Instructions

1. In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Let it sit for about 5 minutes until it becomes foamy.
2. In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the foamy yeast mixture.
3. Mix with a wooden spoon until a dough forms, then knead the dough on a lightly floured surface for about 5 minutes until it is smooth and elastic.
4. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
5. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
6. In a large pot, bring 10 cups of water and the baking soda to a boil.
7. Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope, about 20 inches in length.
8. Shape each rope into a pretzel by forming a U-shape, crossing the ends over each other, and pressing them onto the bottom of the U to secure.
9. Carefully place each pretzel into the boiling water for 30 seconds, then remove with a slotted spoon and transfer to the prepared baking sheet.
10. Sprinkle the pretzels generously with coarse salt and brush the tops with melted butter if desired.
11. Bake the pretzels for 12-15 minutes or until they are golden brown. Allow them to cool slightly before serving.