Bavarian Pretzels

Steps

1. 1

   Preheat oven to 400°F and line a baking sheet with parchment paper.

2. 2

   In a large bowl, dissolve the yeast in 1/8 cup warm water and let sit for a few minutes until foamy.

3. 3

   Stir in the remaining 1-1/3 cups warm water, sea salt, and flour until a dough forms, then knead until smooth and elastic.

4. 4

   Cut the dough into 8 equal pieces and roll each into a long, thick rope with a slightly thicker middle.

5. 5

   Cross the two ends to form rabbit ears, twist them once, then fold back down and press onto the loop to form a pretzel shape; set aside on a lightly floured surface and let rest 10 minutes.

6. 6

   In a wide saucepan, dissolve 2 tablespoons baking soda per cup of water, filling at least 3 inches deep; bring to a light boil then reduce to a simmer.

7. 7

   Submerge each pretzel in the baking soda bath for 10–15 seconds, pressing down with a slotted spatula to ensure full coverage, then remove and place on the prepared baking sheet.

8. 8

   Use a sharp knife to slit the thickest part of each pretzel lengthwise, then sprinkle with coarse sea salt.

9. 9

   Bake for 18–19 minutes until pretzels reach the desired golden-brown color.