Rustic Pretzel Recipe

1. Wake up the yeast. In a large bowl, stir warm water, yeast, and sugar. Let it sit 5 to 8 minutes until foamy. If it does not foam, your yeast might be old or the water might be too hot or too cool.
2. Mix the dough. Add bread flour, kosher salt, and 2 tablespoons melted butter. Stir until shaggy, then knead 6 to 8 minutes by hand or 4 to 5 minutes in a stand mixer, until smooth and slightly tacky. It should pull cleanly from the bowl but still feel a little sticky to the touch. If the dough is sticky like glue, add flour 1 tablespoon at a time.
3. Let it rise. Place dough in a lightly greased bowl, cover, and let rise 45 to 60 minutes until doubled. In a cooler kitchen, it may take a bit longer. You are looking for a dough that looks puffy and leaves a slow-filling indent when you press it gently.
4. Preheat and prep. Heat oven to 425°F. Line 2 baking sheets with silicone baking mats, or use parchment and lightly grease it (neutral oil or nonstick spray). This part matters, because baking soda bath dough loves to stick.
5. Shape rustic pretzels. Turn dough onto a clean surface and divide into 8 pieces. Roll each into a 18 to 22 inch rope. If the dough resists or keeps shrinking, cover the ropes and rest 5 minutes, then roll again. Make a U shape, twist the ends together twice, then fold them down onto the bottom of the U. Do not overthink it. Rustic is the assignment.
6. Make the baking soda bath. Bring 10 cups water to a boil in a wide pot, then reduce to a gentle simmer. Remove from the heat for a moment, then slowly add baking soda. It will foam up. That is normal. Return to a simmer. (Careful here, splashes are not the vibe.)
7. Bathe the pretzels. Working 1 to 2 at a time, lower pretzels into the bath for 20 to 30 seconds, flipping once. Lift out with a slotted spatula, let excess drip off, and place on the prepared baking sheet.
8. Egg wash and salt. Brush each pretzel with egg wash, then sprinkle generously with pretzel salt.
9. Bake. Bake 12 to 15 minutes until deep golden brown with a set, firm-looking crust. Rotate pans halfway through if your oven has hot spots. (If you love a thermometer moment, the center will typically land around 190°F to 200°F.)
10. Butter like you mean it. While still warm, brush with melted butter. Let cool 5 minutes, then serve.

Serving idea: Warm pretzels plus spicy mustard, beer cheese, or a quick honey butter is a top-tier situation.