Ingredients:
- 2 ¼ teaspoons Active Dry Yeast
- 1 ¼ cups Warm Water (105°F–115°F)
- 2 tablespoons Granulated Sugar (for dough)
- 3 ½ cups All-Purpose Flour, plus more for dusting
- 1 ½ teaspoons Kosher Salt
- 4 tablespoons Unsalted Butter, melted and slightly cooled
- 8 cups Water (for boiling bath)
- ½ cup Baking Soda (for boiling bath)
- ½ cup Unsalted Butter, melted (for coating)
- ¾ cup Granulated Sugar (for coating)
- 2 tablespoons Ground Cinnamon
Instructions:
- Activate the Yeast: Combine warm water, yeast, and 1 tablespoon of the dough sugar. Let stand for 5–10 minutes until foamy.
- Mix the Dough: In a large bowl, whisk together flour, salt, and remaining dough sugar. Pour in the yeast mixture and melted butter. Mix until a shaggy dough forms.
- Knead & Rise: Knead the dough for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled in size (approx. 1–1.5 hours).
- Prepare for Shaping: Preheat oven to 425°F (220°C). Line baking sheets with parchment paper. Gently deflate the dough and divide it into 8–10 equal pieces.
- Shape the Pretzels: Roll each piece into a long rope (about 24 inches). Twist the rope into the classic pretzel shape (a U-shape, cross the ends twice, and twist them over the top).
- Prepare the Bath: Bring the 8 cups of water and baking soda to a rolling boil in a large pot.
- The Boiling Step: Gently drop 1–2 pretzels at a time into the boiling water. Boil for exactly 30 seconds per side. Remove immediately with a slotted spoon, letting excess water drip off.
- Bake: Place the boiled pretzels on the prepared baking sheets. Bake for 12–15 minutes until deep golden brown.
- Create the Coating: While pretzels bake, whisk together the coating sugar and cinnamon in a shallow dish. Melt the ½ cup of butter in a small bowl.
- Coat and Serve: Working quickly while the pretzels are hot, brush generously with melted butter, then immediately dredge or roll in the cinnamon sugar mixture until completely coated. Serve warm.