Soft-Baked Pretzels Recipe

Let the yeast mixture sit for 5 minutes, until it foams and gets bubbly on top. With the mixer on low speed and the dough hook attached, slowly add the 1 cup flour and 2 cups pastry flour, then the 2 teaspoons kosher salt. Continue mixing until the dough pulls away from the sides of the bowl and forms a ball around the dough hook.

Increase the mixer speed to low-medium and let it mix for another 5–6 minutes. If the dough seems too sticky, add a little more flour, 1 tablespoon at a time, until it's smooth and elastic.

While the dough rises, prepare the baking soda bath. In a large pot, bring 10 cups water and 2/3 cup baking soda to a rolling boil.

In the meantime, lightly oil 2 large cookie sheets and line them with parchment paper or a Silpat mat.

Once the dough has risen, turn it out and cut it into 7 equal pieces. Take one piece and roll it into a rope about 24 inches long. Form the rope into a U-shape, then cross the ends over each other and press them firmly into the bottom curve of the U. Repeat with the remaining dough pieces.

Preheat your oven to 450 degrees.