Auntie Anne’s-Style Soft Pretzels

Make the dough

1. In a large bowl, whisk warm water, yeast, and sugar. Let sit 5 minutes until foamy, then stir in fine salt and 2 tablespoons melted butter.

2. Add flour and mix until a shaggy dough forms, then knead on a lightly floured counter for 6 to 8 minutes until smooth and elastic. (It should feel soft and slightly tacky, not sticky. Add 1 tablespoon flour at a time if needed.)

3. Place dough in a lightly greased bowl, cover, and let rise until doubled, 45 to 60 minutes depending on how warm your kitchen is.

Shape the pretzels

1. Heat oven to 450°F. Line 2 sheet pans with parchment paper. (The parchment helps prevent sticking after the bath.)

2. Turn dough out and divide into 8 equal pieces. This makes large, mall-style pretzels. Roll each piece into a 20 to 24 inch rope.

3. To make the classic twist: form a U shape, cross the ends twice, then fold the twist down onto the bottom of the U and press lightly to seal.

4. Optional: For that classic look and a little extra expansion, cut a small shallow slash (an X works too) on the thickest part of each pretzel.

Baking soda bath

1. Bring 10 cups water to a simmer in a wide pot. Carefully add baking soda. It will bubble up for a moment, so add it slowly and stir until dissolved.

2. Working 1 to 2 pretzels at a time, lower into the bath for 20 to 30 seconds, flipping once. Lift out with a slotted spoon, let drip for 10 to 15 seconds, then place back on the sheet pan.

Bake and finish

1. Bake for 12 to 14 minutes until deep golden brown, rotating pans halfway through if your oven has hot spots.

2. While hot, brush generously with melted butter, then sprinkle with pretzel salt (or coarse kosher salt). Serve warm.

3. Optional cinnamon sugar: Brush with butter, then toss or sprinkle with cinnamon sugar while still warm.