👨‍🍳 Fremgangsmåde

1. 1

   In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes, until foamy.

2. 2

   Add flour, salt, and melted butter to the yeast mixture. Mix with a wooden spoon or in a stand mixer with a dough hook until a shaggy dough forms.

   💡 Professionelle Tips: The dough will be sticky.
3. 3

   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.

4. 4

   Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

5. 5

   While the dough is rising, prepare a large pot with water and baking soda for boiling. Bring it to a rolling boil.

6. 6

   Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a rope about 18-20 inches long and 1/2 inch thick.

   💡 Professionelle Tips: Roll the rope evenly to ensure consistent cooking.
7. 7

   To shape a pretzel, form a U-shape with the rope. Cross the ends over each other twice, then bring them down to the bottom curve of the U to form the classic pretzel shape. Press the ends firmly into the dough.

   💡 Professionelle Tips: Practice makes perfect with pretzel shaping.
8. 8

   Carefully drop each shaped pretzel into the boiling baking soda water, one or two at a time, for about 30 seconds per side. This step is crucial for the pretzel's chewy texture and characteristic brown crust.

9. 9

   Remove the pretzels from the boiling water with a slotted spoon and place them on the prepared baking sheet. Sprinkle generously with coarse salt.

   💡 Professionelle Tips: Use good quality coarse salt for the best flavor.
10. 10

    Bake for 15-20 minutes, or until golden brown and puffed.

11. 11

    Let cool slightly on a wire rack. Serve warm with mustard.

    💡 Professionelle Tips: These are best enjoyed fresh, but can be stored in an airtight container for a day or two.