1ouncepackage active dry yeast1 envelope or 2 ¼ teaspoons of active dry yeast
3 - 3 ½cupsof all-purpose flour
Flaked sea salt for sprinkling on top
Baking Soda Bath
Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with silicone mats of parchment paper. If using parchment, spray with nonstick cooking spray.
Pour the warm water into a large mixing bowl of a stand mixer with the dough hook attachment and stir in the yeast. Let stand for 1-2 minutes.
Add 1 tablespoon honey, 1 tablespoon melted butter, and salt and mix until combined. Add 3 cups of flour and combine, adding more flour as needed until a ball of dough is formed and it’s no longer sticky; about 5 minutes. When you poke your finger into it, it should spring back. (If you don't have a stand mixer, stir by hand using a wooden spoon).
Turn the dough out onto a floured surface and knead for 3 minutes. Alternatively, if using a stand mixer, use the dough hook and stir at medium-low speed for 3 minutes.
Form a ball with the dough, cover with a clean dish towel and let rest for 10-15 minutes. Meanwhile, boil baking soda and water.
Cut dough into 8 equal pieces and roll them into a long snake-like piece of dough. Twist to form the pretzel shape, or any shape you like.
Place shaped pretzels in the baking soda bath for 30-60 seconds, then transfer to the lined baking sheets. Brush the tops with an egg wash and sprinkle with flaked sea salt and bake at 400 degrees F for 12-15 minutes, or until pretzels are golden brown.
Let cool for several minutes and enjoy warm with butter, mustard or nacho cheese sauce.
Storage - Store homemade pretzels in a resealable plastic bag at room temperature for up to 3 days. Reheat, wrapped in a damp paper towel, for 15-20 seconds in the microwave, if desired.Freezing baked pretzels - Cool completely, lay out on a baking sheet and pop it into the freezer. Once they are solid, transfer to a plastic freezer bag and freeze for 2-3 months. Heat frozen pretzels in a 350 degree F oven for 15-20 minutes. Freezing pretzel dough - you can freeze the unbaked soft pretzel dough in an airtight container for 2-3 months. Thaw in the refrigerator overnight, then let sit out for 20-30 minutes before shaping so the dough can puff up a bit. Bake as directed.