1. In the bowl of a stand mixer fitted with the dough hook attachment, add instant yeast, warm water and honey. Allow the mixture to sit for 2-3 minutes, while you measure and gather the remaining ingredients. While this step is not necessary with instant yeast, I like to let the yeast sit for a couple minutes just to ensure the yeast is active before adding the remaining ingredients. The surface should be frothy in appearance, and you should be able to smell a yeast smell.

Add in the bread flour, softened butter and salt.

Knead the mixture on medium-low speed for 5 minutes.

Transfer the dough to a greased bowl. Spray the top of the dough with nonstick spray or drizzle with olive oil.

Cover the bowl with plastic wrap.

2. First rise. Allow the mixture to rise in a warm place for 1 hour.

3. Divide and roll the dough. Punch dough down and divide into 8 roughly equal pieces. If you want to be more accurate, measure each piece out to be right around 100 grams.

Roll each piece of dough into a ball and allow to rest for 5 minutes.

Working with one piece of dough at a time, and keeping the other pieces covered with plastic wrap, roll into a long rope, measuring 36 inches, keeping the center of the rope slightly thicker. This will create a thicker belly or bottom of the pretzel.

4. Shape into a pretzel. Take the two end pieces and shape into a “U”. Again, take the two ends and cross 3 times, so you will have 3 twists near the top of the pretzel. You want 2 to 3 inches of tail remaining past the twist so that you can secure the ends of the pretzel.

Fold the tips down onto the pretzel. You can put the ends more along the sides, or more along the bottom of the pretzel, depending on how you want your pretzel to look. Press the ends down onto the pretzel to secure the ends.

Cut a parchment paper square that is big enough to fit the size of the pretzel. Spray lightly with nonstick spray. Place the pretzel onto the parchment paper and cover with plastic wrap.

Repeat with remaining dough.  

5. Second rise. Allow the pretzels to rise for 20 minutes in a warm place.

6. Freeze the pretzels. Place the pretzels in the freezer for 15 minutes. This will firm up the dough enough so that when it goes into the warm baking soda bath, the pretzels hold their shape.

7. Make the baking soda bath. When the pretzels are almost done freezing, make the baking soda bath. In a large pot, add water. Bring water to a boil.

Reduce heat to medium-high and add baking soda. Be careful, as the mixture will bubble.

8. Preheat oven to 450F.

9. Dip the pretzels in the baking soda bath (this is what gives pretzels the chewy, characteristic texture). Line a baking sheet with parchment paper.

Grabbing two corners of parchment paper, carefully place one pretzel at a time in the boiling water. Remove the parchment paper with tongs. You may need to press the parchment paper down off the pretzel into the water if it is sticking slightly, then pull out of water.

Boil pretzels for 10 seconds, then flip and boil another 10 seconds. Remove from the water using a slotted spatula or spider strainer.

If you are having trouble flipping the pretzels, I have had success with using my strainer to gently press the pretzel into the water to get the top of the pretzel into the baking soda bath.

Place pretzel onto parchment paper lined baking sheet.

Repeat with remaining pretzels.

10. Brush the pretzels with a beaten egg. This helps to achieve a beautiful golden brown color.

Sprinkle with coarse sea salt if you plan to add salt to the pretzels.

If you plan to do cinnamon sugar topping, you will do this after the pretzels bake. Using a sharp knife, or bread lame, cut a slit in the bottom, thicker belly of the pretzel. This creates a controlled area for the dough to expand as it bakes.

11. Bake in 450F oven for 10-12 minutes, or until golden brown in color.

12. If you plan to coat the pretzels in cinnamon sugar, you will do this after baking. In a small bowl, melt butter. In a shallow bowl, add sugar and cinnamon. Stir to combine.

Brush pretzels with melted butter, then dip into the cinnamon sugar mixture.

13. Serve and enjoy!