Ingredients
Scale
For the dough:
- 1 1/2 cups warm water
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 4 1/2 cups flour, divided
- 2 teaspooons salt
- 4 tablespoons butter, melted
- 10 cups water
- 2/3 cup baking soda
For the toppings:
- 4 tablespoons butter, melted
- Cinnamon Sugar: 1/4 cup granulated sugar + 1 tablespoon cinnamon
- Garlic Parmesan: 6 tablespoons grated Parmesan cheese + 3 teaspoons garlic powder + 1 teaspoon Italian seasoning
- Za’atar Sesame: 4 tablespoons za’atar spice + 1 tablespoon sesame seeds
Instructions
- In large bowl or bowl of stand mixer, combine water, sugar and yeast. Let rest 5 minutes until slightly foamy. Using wooden spoon or dough hook attachment on low speed, stir in 4 cups flour, salt and melted butter until dough forms.
- Transfer dough to well-floured surface and knead by hand 10 to 15 minutes, adding just enough remaining 1/2 cup flour until dough is smooth, soft, elastic and slightly firm; OR, using dough hook attachment on medium speed, knead dough in stand mixer 5 to 7 minutes, adding just enough remaining 1/2 cup flour until dough is smooth, soft, elastic and slightly firm. Shape dough into ball and place in lightly greased large bowl. Cover with tea towel and let rise 1 hour until doubled.
- Heat oven to 450 degrees F; line 2 baking sheets with silicone mats or parchment paper lightly sprayed with cooking spray. In large pot, bring water and baking soda to boil. Punch down risen dough and divide into 8 equal pieces. Roll each piece into 2-foot-long rope; twist into pretzel shape (see photos in post for visual direction).
- Using slotted spoon, carefully dip 2 to 3 pretzels at a time into boiling water; boil 30 seconds. Remove pretzels with slotted spoon and transfer to lined baking sheets spaced 2 inches apart. When all pretzels are boiled, bake 12 to 14 minutes, rotating pans halfway through baking, until pretzels are deep golden brown.
- While pretzels bake, mix desired toppings. Brush warm pretzels with butter, then sprinkle toppings on top (NOTE: amounts of toppings listed above are each for 8 pretzels; reduce amounts if you want to make all 3 varieties with 1 batch of pretzels). Serve warm.