1. Activate the Yeast

In a large bowl, combine warm water and sugar. Stir to dissolve, then sprinkle the yeast on top. Let sit for 5–7 minutes until the mixture becomes foamy.

2. Make the Dough

Add bread flour and salt to the yeast mixture. Mix with a wooden spoon or in a stand mixer until a dough forms. Knead for 7–8 minutes until smooth and elastic.

3. Let the Dough Rise

Grease a clean bowl with oil, place the dough inside, and cover it with a damp towel or plastic wrap. Let it rise for about 1 hour or until doubled in size.

4. Preheat Oven and Prepare Baking Soda Bath

Preheat your oven to 450°F (232°C). In a wide pot, bring 10 cups of water to a boil. Carefully stir in baking soda (it will foam up).

5. Shape the Pretzels

Punch down the dough and divide it into 8 equal portions. Roll each piece into a long rope and shape into classic Philly-style elongated pretzels or traditional twists.

6. Boil the Pretzels

Working in batches, place each pretzel into the boiling baking soda water for 30 seconds. Use a slotted spatula to transfer them to a parchment-lined baking sheet.

7. Add Toppings

While the pretzels are still wet, sprinkle them with coarse kosher salt or your choice of toppings.

8. Bake

Bake in the preheated oven for 12–15 minutes, or until the pretzels are deep golden brown.

9. Brush with Butter (Optional)

If desired, brush the pretzels with melted butter immediately after baking for a richer flavor and softer bite.

10. Serve and Enjoy

Cool slightly and serve warm with mustard, cheese dip, or any preferred sauce.