There's something deeply satisfying about pulling a batch of homemade pretzels out of the oven, each one glossy, deep mahogany brown, and twisted into that unmistakable knot shape. The dough comes together simply with warm water, yeast, and flour, kneaded until smooth and left to rise into a soft, pillowy ball before it's divided and rolled into long ropes. A quick dip in a simmering baking soda bath is the real secret here, giving these pretzels their signature chewy crust and deep color once they hit the hot oven. A brush of egg wash and a generous sprinkle of coarse pretzel salt finish them off with that classic bakery-style crunch. Best enjoyed warm, straight off the wire rack, with whatever dip you like on the side. This one's a solid pick for a dairy free baking day, no fuss required.
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Combine the warm water, yeast, and sugar in the bowl of a stand mixer and let stand for 5 minutes, until foamy and fragrant.
Add the kosher salt, melted butter, and flour to the yeast mixture. Mix on low speed with the dough hook until the flour is incorporated, then increase to medium speed and knead for 5 minutes, until the dough is smooth, pulls cleanly away from the sides of the bowl, and springs back when poked.
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