Soft Classic Pretzels (Laugenbrezel)

1.Prepare the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.

2.Mix the Dough: Add the flour, softened butter, and fine sea salt to the yeast mixture. Using a dough hook attachment (or mixing by hand), mix on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 5-7 minutes until the dough is smooth and elastic. If kneading by hand, knead for 8-10 minutes.

3.First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 45-60 minutes, or until doubled in size.

4.Shape the Pretzels: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope, about 24-30 inches (60-75 cm) long, ensuring the ends are slightly tapered and the middle is thicker. Form the rope into a U-shape, cross the ends twice, and then fold the ends down to attach them to the bottom curve of the pretzel.

5.Chill: Place the shaped pretzels on a parchment-lined baking sheet. Freeze the pretzels for 15 minutes. This chilling step is crucial for helping the pretzels hold their shape during the baking soda bath.

6.Preheat Oven and Prepare Bath: Preheat your oven to 220°C (425°F). Bring the 8 cups of water to a rolling boil in a large, wide pot. Carefully and slowly whisk in the baking soda (it will bubble vigorously). Reduce the heat to a simmer.

7.Dip the Pretzels: Using a slotted spatula, gently drop one or two chilled pretzels into the simmering baking soda solution for 30 seconds. Do not exceed 30 seconds, as this will cause the dough to break down. Flip the pretzel halfway through the dipping time. Remove the pretzel, allowing excess liquid to drip off, and place it back on the parchment-lined baking sheet.

8.Salt and Score: Immediately sprinkle the top of each dipped pretzel generously with coarse pretzel salt. Using a sharp knife or razor blade, make a shallow horizontal cut (about 1 cm deep) across the thickest part of the bottom curve of the pretzel.

9.Bake: Bake the pretzels for 12-15 minutes, or until they are deep golden brown and shiny. The internal temperature should reach 93°C (200°F).

10.Finish: Immediately transfer the hot pretzels to a wire rack. Brush them lightly with the 2 tablespoons of melted butter for extra shine and flavor. Serve warm.