1-First, in a large mixing bowl, combine 1 and 1/2 cups warm water, 2 and 1/4 teaspoons instant or active dry yeast, and 1 tablespoon brown sugar or granulated sugar. Stir and let it sit for 5 minutes until it becomes foamy, which means your yeast is ready to go. This step activates the yeast and sets the foundation for a light, airy dough.

2-Next, add 1 teaspoon salt, 1 tablespoon melted and slightly cooled unsalted butter, and 3 cups of the all-purpose flour. Mix on low speed for 1 minute to start bringing everything together. Then, scrape the bowl and add 3/4 cup more all-purpose flour, continuing to mix until the dough pulls away from the sides.

3-If the dough still feels sticky, mix in up to 1/4 cup more flour for just another minute. Now, knead the dough with a dough hook or by hand for 5 minutes until it’s soft and slightly tacky you can use the windowpane test to check if it’s ready. Cover the dough and let it rest for 10-30 minutes to relax.

4-Preheat your oven to 400°F (204°C) and get your baking sheets ready. Divide the dough into 6 pieces and roll each into 20-inch ropes, then cut them into 1.5 to 2-inch pieces. For the baking soda bath, bring 9 cups water and 1/2 cup baking soda to a boil, then boil the pieces in batches for 10-15 seconds.

5-Remove the bites, drain them, and sprinkle with coarse salt right away, or leave them plain for other toppings. Finally, bake for 15 minutes or until they’re golden brown, and serve them warm. This process, including the boiling step, gives them that signature pretzel flavor and texture, as explained in external resources like this classic soft pretzel guide.