Hot Buttered Soft Pretzels

kingarthurflour.com

Sonya Terjanian

Dough

2 ½ cups (298g) King Arthur Unbleached Bread Flour

1 teaspoon salt

1 teaspoon sugar

2 ¼ teaspoons (7g) instant yeast

7/8 to 1 cup (198g to 227g) warm water*

note: Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Topping

1 cup (227g) boiling water

2 tablespoons (28g) baking soda

coarse, kosher or pretzel salt, optional

3 tablespoons (43g) unsalted butter, melted

Directions at kingarthurflour.com

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