Amish-Style Soft Pretzels Recipe

Place the flour, salt, brown sugar, yeast, and warm water in the bowl of a stand mixer with the hook attachment and beat until well combined.

Knead the dough for 5 to 7 minutes, by hand or machine, until it’s smooth and soft.

Flour the dough a little, place on a floured surface, and cover. Let rest for 30 minutes.

Preheat the oven to 475 degrees F. Prepare a baking sheet with parchment or nonstick cooking spray.

Uncover the dough and divide it into 8 equal pieces. Let them rest, uncovered, for another 5 minutes.

Using the palms of the hands, roll each piece into a thin rope approximately 25 to 30 inches long.

Twist each rope into a pretzel shape by lifting the ends of the rope, crossing them to make a twist, and then folding them back down onto the bottom loop. Gently press the ends so they stay in place.

Boil 6 to 8 cups water in a large stockpot over high heat and add the baking soda, stirring until it’s dissolved. Reduce to a simmer.

Working quickly and carefully, dip each pretzel into the water bath, and simmer for 30 seconds on each side, flipping them with a slotted spoon. They will puff up slightly in the water.

Transfer the pretzels to the prepared baking sheet and sprinkle with coarse sea salt.

Bake the pretzels for 8 to 10 minutes until golden brown.

Remove from the oven and brush with the melted butter, using up all the butter.

Serve and enjoy!