1-Gathering and Mixing Ingredients: Begin with the basics: whisk yeast and sugar into warm water, cover, and let it sit for 1 minute to activate. Then, whisk in melted butter and salt before adding 3 cups of flour and mixing until combined. Gradually add more flour until the dough is slightly tacky and pulls away from the bowl, which helps create a smooth, workable texture.

2-Kneading and Resting the Dough: Next, knead the dough for 3 to 5 minutes by hand or with a mixer until it’s soft and passes the windowpane test. Shape the dough into a ball, cover it, and let it rest for 10 to 30 minutes. This resting period is key as it helps gluten relaxation, making shaping easier and ensuring your pretzels hold their form.

3-Shaping and Baking: Preheat your oven to 400°F (204°C) and line baking sheets with parchment or silicone mats. Cut the dough into 75-gram portions (about 1/3 cup), roll each into a 20 to 22-inch rope, and twist into a pretzel shape. Bring the baking soda and water to a boil, then boil the pretzels for 20 to 30 seconds, drain them, and place on the baking sheets. Finally, sprinkle with coarse salt and bake for 12 to 15 minutes until they turn dark golden brown.

4-Final Steps: Once baked, serve them warm with optional mustard or dips. For storage, keep leftovers at room temperature for up to 3 days or freeze for longer. Remember, the baking soda bath is essential for the pretzel’s chewy texture, traditional flavor, and color, so don’t skip this step!